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Bakewell Tart sits comfortably in the British baking canon, a pastry that looks modest yet rewards with layers of flavour. Crisp shortcrust holds a glossy sweep of fruit jam, then a soft frangipane crowned with almonds. It pairs beautifully with a quiet cup of tea and feels just right for cosy afternoons or easy celebrations at home.
Part of its charm is balance. The jam brings bright fruit, the almond sponge brings warmth and richness, and the pastry brings a gentle snap. Nothing shouts. Each mouthful moves from crisp to tender to jammy, which is why people keep returning to it, whether in a bakery window or a well-loved family tin.
Serve it slightly warm or at room temperature. A little custard sits nicely alongside, as does softly whipped cream. Slices travel well for picnics, and smaller tartlets make elegant teatime nibbles. However you plate it, the tart encourages slow bites and second helpings.
What Is a Bakewell Tart?
Bakewell Tart is a layered pastry. A shortcrust case is spread with a fruity jam, then covered with frangipane, that almond enriched sponge that bakes to a golden top. The filling stays soft and aromatic, with the fruit peeking through at the edges and a gentle sheen from any icing.
Frangipane deserves a moment. Butter is creamed with sugar, eggs are beaten in, ground almonds provide body, and a spoon of flour steadies the crumb. As it bakes, the top sets and lightly domes, while the jam warms and perfumes the whole kitchen.
Toppings vary. Many bakers scatter flaked almonds before baking for extra crunch. Others finish with a thin water icing once cooled, sometimes marked with a simple lattice. Small versions are popular for tea trays, while a single large tart brings a generous, shareable centrepiece.
Ingredients and Taste
The pastry is usually a straightforward shortcrust made with plain flour, cold butter, a little icing sugar, and egg to bind. The filling leans on ground almonds, caster sugar, butter, eggs, and a touch of vanilla. Raspberry jam is traditional, yet cherry or apricot work well. Flaked almonds on top toast to a pale bronze and add pleasing texture.
Taste sits in that sweet spot where fruit brightness meets nutty depth. You bite through crisp pastry, meet a thin, sticky ribbon of jam, then sink into a tender almond crumb. It is sweet but not cloying when the jam is sharp and the bake is careful, with a gentle almond aroma that lingers rather than overwhelms.
Variations show how adaptable it can be. A spoon of lemon zest in the filling lifts the almond beautifully. Apricot jam gives a sunny feel, while cherry reads as classic tea room comfort. Those avoiding gluten can use a reliable pastry made with alternative flours, keeping the almond centre as written.
A Taste of History
The story begins in the Derbyshire town of Bakewell. Local lore tells of a cook who spread jam over pastry and then poured an almond mixture above it, rather than mixing it in. The bake worked delightfully, visitors asked for more, and a regional favourite took root. The tale is debated, yet it fits the town’s long baking tradition.
You may hear of Bakewell Pudding as well. That pudding uses puff pastry and an egg and almond set custard beneath the jam, while the tart uses shortcrust and a frangipane filling above the jam. Both are sold proudly in and around the town, where several bakeries claim a link to early versions.
By the nineteenth century, recipes appeared in household books, and the Bakewell tart travelled beyond Derbyshire through market stalls, rail routes, and village fetes. Today it sits comfortably in kitchens across the United Kingdom, a bake that bridges homely simplicity with café elegance, and a fine companion to an unhurried pot of tea.
How to Make Bakewell Tart (Almond Jam Tart)
A true classic from the Derbyshire town of Bakewell, this tart combines a buttery shortcrust pastry with sweet jam and an almond-rich frangipane filling. Expect a delicate crunch from the pastry, a fruity layer in the centre, and a nutty, moist sponge on top. Take your time with each step to enjoy the process as much as the result. See the recipe card at the bottom for printable directions
Ingredients
For the Pastry
- 150 g plain flour
- 75 g cold unsalted butter (cubed)
- 2 tbsp icing sugar
- 1 egg yolk
- 2 tbsp cold water
For the Filling
- 3 tbsp raspberry jam (traditional choice, or cherry if preferred)
- 125 g unsalted butter (softened)
- 125 g caster sugar
- 2 eggs (beaten)
- 125 g ground almonds
- 30 g plain flour
- ½ tsp almond extract
For the Topping
- 25 g flaked almonds
Cooking Instructions
Step 1: Preheat the Oven and Prepare the Pastry
Preheat the oven to 180°C. In a mixing bowl, rub the cold butter into the flour and icing sugar with your fingertips until it resembles fine breadcrumbs. Add the egg yolk and water, bringing the dough together without overworking. Wrap in cling film and chill for 20 minutes before rolling.
Step 2: Roll and Line the Tin
Roll the pastry on a lightly floured surface until about 3 mm thick. Carefully line a 20 cm tart tin, pressing the pastry into the edges. Trim excess and prick the base with a fork. Chill again for 10 minutes to prevent shrinkage.
Step 3: Blind Bake the Pastry
Line the pastry with baking paper and fill with baking beans. Bake for 15 minutes, then remove the paper and beans and bake for another 5 minutes until pale golden. Allow to cool slightly before adding the filling.
Step 4: Spread the Jam
Spoon the raspberry jam evenly across the pastry base. Use the back of a spoon to smooth it out into a thin, even layer. This forms the sweet and fruity middle that Bakewell tart is known for.
Step 5: Cream Butter and Sugar
In a large bowl, beat the softened butter and caster sugar together until pale and fluffy. A hand mixer makes this easier, but a wooden spoon works fine if beaten vigorously. This step is key for a light frangipane texture.
Step 6: Add Eggs and Almond Extract
Gradually add the beaten eggs to the mixture, stirring well between each addition. Mix in the almond extract. If the mixture begins to curdle, add a spoonful of the flour to bring it back together.
Step 7: Fold in Almonds and Flour
Using a spatula, gently fold in the ground almonds and flour until just combined. Avoid over mixing to keep the frangipane tender and moist when baked.
Step 8: Assemble the Tart
Carefully spoon the frangipane mixture over the jam layer, spreading it out evenly to cover. Sprinkle the flaked almonds generously on top for texture and a nutty crunch once baked.
Step 9: Bake Until Golden
Place the tart back in the oven and bake for 30 to 35 minutes until the filling is set and golden brown. A skewer inserted into the frangipane should come out clean.
Step 10: Cool and Serve
Allow the tart to cool in the tin before removing. Serve warm or at room temperature, dusted lightly with icing sugar if desired. Pair with clotted cream or custard for a traditional finish.
Variations and Substitutions
- Jam: Raspberry is traditional, but cherry, apricot, or blackcurrant can be used.
- Butter: Margarine works as a substitute, though butter gives richer flavour.
- Ground Almonds: Use ground hazelnuts or walnuts if almonds are unavailable.
- Flaked Almonds: If hard to find, scatter chopped nuts or leave the top plain.
Cooking Tips for Perfect Bakewell Tart
- Chill pastry before rolling and again before baking to avoid shrinkage.
- Use a sharp knife to trim pastry neatly once in the tin for clean edges.
- Do not overload with jam; a thin layer balances perfectly with the frangipane.
- For added depth, toast the flaked almonds lightly before sprinkling on top.
- Let the tart cool slightly before slicing to achieve neat portions.
Bakewell Tart (Almond Jam Tart)
Ingredients
For the Pastry
- 150 g plain flour
- 75 g cold unsalted butter cubed
- 2 tbsp icing sugar
- 1 egg yolk
- 2 tbsp cold water
For the Filling
- 3 tbsp raspberry jam traditional choice, or cherry if preferred
- 125 g unsalted butter softened
- 125 g caster sugar
- 2 eggs beaten
- 125 g ground almonds
- 30 g plain flour
- ½ tsp almond extract
For the Topping
- 25 g flaked almonds
Instructions
- Preheat the oven to 180°C. In a mixing bowl, rub the cold butter into the flour and icing sugar with your fingertips until it resembles fine breadcrumbs. Add the egg yolk and water, bringing the dough together without overworking. Wrap in cling film and chill for 20 minutes before rolling.
- Roll the pastry on a lightly floured surface until about 3 mm thick. Carefully line a 20 cm tart tin, pressing the pastry into the edges. Trim excess and prick the base with a fork. Chill again for 10 minutes to prevent shrinkage.
- Line the pastry with baking paper and fill with baking beans. Bake for 15 minutes, then remove the paper and beans and bake for another 5 minutes until pale golden. Allow to cool slightly before adding the filling.
- Spoon the raspberry jam evenly across the pastry base. Use the back of a spoon to smooth it out into a thin, even layer. This forms the sweet and fruity middle that Bakewell tart is known for.
- In a large bowl, beat the softened butter and caster sugar together until pale and fluffy. A hand mixer makes this easier, but a wooden spoon works fine if beaten vigorously. This step is key for a light frangipane texture.
- Gradually add the beaten eggs to the mixture, stirring well between each addition. Mix in the almond extract. If the mixture begins to curdle, add a spoonful of the flour to bring it back together.
- Using a spatula, gently fold in the ground almonds and flour until just combined. Avoid over mixing to keep the frangipane tender and moist when baked.
- Carefully spoon the frangipane mixture over the jam layer, spreading it out evenly to cover. Sprinkle the flaked almonds generously on top for texture and a nutty crunch once baked.
- Place the tart back in the oven and bake for 30 to 35 minutes until the filling is set and golden brown. A skewer inserted into the frangipane should come out clean.
- Allow the tart to cool in the tin before removing. Serve warm or at room temperature, dusted lightly with icing sugar if desired. Pair with clotted cream or custard for a traditional finish.
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