Classic Bakewell Tart

A Slice of Nostalgia - Bakewell Tart

There are some recipes that become part of who you are, and for me, Bakewell Tart is one of them. I first made it with my Nana, watching her measure out the butter and flour with the precision that only comes from years of practice.

The pastry was always made by hand, no shortcuts. Nana would rub the butter into the flour until it felt like fine sand between her fingers, then bring it together into a dough that chilled while we sipped tea. She’d spread a thin layer of raspberry jam across the base, never too much, just enough for that sweet tang that makes Bakewell Tart so special. Then came the almond filling, smooth and rich, spread carefully on top.

When it came out golden and fragrant, we’d wait impatiently for it to cool just enough to slice. The first bite was always the best, crumbly, nutty, and sweet all at once.

To this day, every time I bake it, the scent takes me right back to that kitchen. It’s a reminder that the best recipes aren’t just about ingredients. They’re about moments, memories, and the people who made them special.

So here it is, my Nana’s Bakewell Tart.

Simple, homely, and full of love.

Ingredients

For the pastry:

200 g plain flour

100 g cold unsalted butter, cubed

2 tbsp icing sugar

1 egg yolk

2–3 tbsp cold water

For the filling:

150 g unsalted butter, softened

150 g caster sugar

3 eggs

150 g ground almonds

1 tsp almond extract

2 tbsp plain flour

To assemble:

3–4 tbsp raspberry jam

25 g flaked almonds

Icing sugar, to dust

Method

Make the pastry
Place the flour, butter, and icing sugar in a bowl. Rub together with your fingertips until it resembles breadcrumbs.
Add the egg yolk and 2 tbsp cold water, mixing until it comes together as a dough.
Wrap in cling film and chill for 30 minutes.

Prepare the tart base
Preheat the oven to 180°C (160°C fan).
Roll out the pastry on a lightly floured surface and line a 23 cm loose-bottomed tart tin.
Prick the base with a fork and blind bake for 10-15 minutes.

Make the frangipane filling
Beat the butter and sugar together until pale and creamy.
Add the eggs one at a time, then fold in the ground almonds, almond extract, and flour until combined.

Assemble and bake
Spread the jam evenly over the cooled pastry base.
Spoon the frangipane on top and smooth it out.
Sprinkle the flaked almonds over the surface.
Bake for 35–40 minutes, or until golden and set in the centre.
Cool in the tin before removing.

To finish

Dust lightly with icing sugar before serving.

Serving Tip

Serve warm with a dollop of cream, or at room temperature with a cup of tea.
It keeps beautifully for a few days in an airtight container.