A Bakewell tart is a traditional English baked dessert tart. It consists of a shortcrust pastry shell, spread with jam under a layer of frangipane, which is a sponge cake-like filling enriched with ground almonds.

Recipe Summary

prep:
25 mins
cook:
30 mins
additional:
15 mins
total:
1 hr 10 mins
Servings:
8
Yield:
1 - 8 inch pie
Advertisement

Ingredients

8
Original recipe yields 8 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 375 degrees F (190 degrees C). Grease an 8 inch pie plate. Whisk together the flour, ground almonds, and baking powder; set aside.

    Advertisement
  • Roll the pie crust pastry into a round shape a little larger than the pie plate. Cut off a 1/2-inch wide strip from the edge of the pastry circle, and line the lower sides of the pie plate with the strip, placing the cut side upwards (the pastry will not reach the rim of the pie plate). Dampen the strip with water, then place the remaining pie pastry circle into the pie plate, pressing to seal the edges of the circle onto the strip where the pastry overlaps. This will create a crust that is slightly thicker around the lower edges. Spread the strawberry jam evenly over the center of the pastry shell.

  • Beat the butter and sugar with an electric mixer in a bowl until light and fluffy. Whisk the egg together with the lemon zest, and add gradually to the butter mixture, beating well after each addition. Gently fold the flour mixture, a spoonful at a time, into the egg mixture, folding until just incorporated. Spread the batter over the jam in the pie shell.

  • Bake the tart in the preheated oven until the filling is firmly set and browned, about 30 minutes. Sprinkle with confectioner's sugar.

Nutrition Facts

212 calories; protein 3.2g; carbohydrates 21.9g; fat 12.8g; cholesterol 38.5mg; sodium 133.5mg. Full Nutrition
Advertisement

Reviews (12)

Read More Reviews

Most helpful positive review

Rating: 4 stars
12/07/2009
The Bakewell Tart is a bit of a tradition for my family and I. Having lived in the pretty market town of Bakewell in Derbyshire England. Home to the original Bakewell tart before we moved here to America 2 years ago. The dessert dates back to the 1860s. Bakewell tarts are often called Bakewell puddings but the two desserts are essentially the same. While this recipe is pretty good I have had to make a few changes to make the recipe more traditional. The pastry should be an almond short crust pastry I make my pastry as usual but add 1/3 cup of ground almonds. For the frangipane centre I use Clementine zest not lemon. Once the tart has been baked I always top with Royal icing. A Bakewell tart can essentially be iced or not but for me the icing just finishes off the cake entirely. Read More
(54)

Most helpful critical review

Rating: 3 stars
08/02/2010
My British husband wasn't very impressed. I think if it had enough jam to make a substantial layer on the crust it would've been much better. Read More
(17)
13 Ratings
  • 5 star values: 8
  • 4 star values: 1
  • 3 star values: 4
  • 2 star values: 0
  • 1 star values: 0
Rating: 4 stars
12/07/2009
The Bakewell Tart is a bit of a tradition for my family and I. Having lived in the pretty market town of Bakewell in Derbyshire England. Home to the original Bakewell tart before we moved here to America 2 years ago. The dessert dates back to the 1860s. Bakewell tarts are often called Bakewell puddings but the two desserts are essentially the same. While this recipe is pretty good I have had to make a few changes to make the recipe more traditional. The pastry should be an almond short crust pastry I make my pastry as usual but add 1/3 cup of ground almonds. For the frangipane centre I use Clementine zest not lemon. Once the tart has been baked I always top with Royal icing. A Bakewell tart can essentially be iced or not but for me the icing just finishes off the cake entirely. Read More
(54)
Rating: 5 stars
08/19/2009
You can omit all the pastry trimming stuff and just fill a regular pastry pie shell! Read More
(22)
Rating: 3 stars
08/02/2010
My British husband wasn't very impressed. I think if it had enough jam to make a substantial layer on the crust it would've been much better. Read More
(17)
Advertisement
Rating: 5 stars
04/01/2009
WOW!! I made this at home and it was awesome!! I think that A LOT more people should try making it. Read More
(12)
Rating: 5 stars
12/20/2010
YUM! I've always wanted to make one of these and it did not disappoint. I made 12 minis actually in a muffin tin. I probably used a thicker layer of jam than in the recipe. I also added almond extract to the cake part only because I like it like that but it would have been good without! Yumyum will make again! Read More
(9)
Rating: 5 stars
12/22/2010
I made this into mini tarts instead of a big one and they turned out fantastic. Added some almond extract. Delicious and easy! Read More
(6)
Advertisement
Rating: 5 stars
10/22/2011
One of our favorite tarts and sometimes I use rice flour rather than all purpose. I think originally that was what it called for. Gives an interesting texture.Always use a little almond flavoring and omit lemon zest. Read More
(3)
Rating: 3 stars
09/07/2017
I think you will find the original 1820's recipes all call for Raspberry not Strawberry jam and there should be a goodly layer across the base of the tart. At least 0.25" thick (7 - 10 mm.) So your a bit light on the jam quantity! Read More
(1)
Rating: 5 stars
03/20/2017
I didn't do all the fiddling with pie shells just used the no roll pie crust recipe from this site (doubled) added extra jam as per the other reviewers. Everything else was the same and it came out better than store bought! Read More
Advertisement