Bakewell Tart
The Bakewell tart is named after the small town of Bakewell in Derbyshire, where it is said to have been created accidentally in the mid-19th century at the White Horse Inn. Legend has it that a cook, following instructions for a jam tart, mistakenly poured the egg and almond mixture over the jam instead of mixing it into the pastry, and the unusual result — a jam layer topped with a dense almond custard — proved so popular that it became the standard recipe. The original version, known as Bakewell pudding, differs from the modern tart in its wetter texture and its custard made from butter, eggs and almonds rather than a baked frangipane-style batter. Today, the Bakewell tart with a firm almond sponge and a thin glaze is the popular variant found across Britain, often served at afternoon tea alongside a hot cup.
Jam layer
Raspberry jam spread over the pastry base
Almond sponge
A frangipane-style ground almond mixture
Crisp base
A blind-baked shortcrust pastry shell
Thin icing
An optional glaze topped with flaked almonds
Ingredients 4 servings
- 250 g shortcrust pastry, rolled into a tart tin
- 150 g raspberry jam
- 175 g soft butter
- 175 g sugar
- 175 g ground almonds
- 3 large eggs
- 1 tsp almond extract
- 50 g flaked almonds
- 50 g icing sugar for the glaze
How to make it
- 1Roll the shortcrust pastry into a tart tin and blind-bake at 190°C for 15 minutes with baking weights, until lightly golden.
- 2Remove from the oven and let it cool slightly, then spread an even layer of raspberry jam over the baked base.
- 3Beat the soft butter with the sugar until fluffy and pale.
- 4Add the eggs one at a time, beating well after each, then fold in the ground almonds and almond extract.
- 5Pour the almond mixture over the jam layer, levelling the surface with a spatula.
- 6Scatter flaked almonds on top and bake at 180°C for 30-35 minutes, until the almond filling is firm and golden.
- 7Let it cool completely, then drizzle with a thin glaze of icing sugar mixed with a little water.
Nutritional info
per serving (~350 g)
Estimated nutritional values.
Pairs perfectly with
