Bakewell tart recipe.


The Bakewell tart is one of the best-loved desserts in the UK, even if there are several interpretations of this traditional sweet.

The classic recipe basically consists of a shortcrust pastry with a layer of jam on the bottom that is topped with a sponge-like egg and almond filling finished off with a sprinkling of flaked almonds.

It is often served with a generous helping of cream or warm custard.


This delicious pudding originates from the town of Bakewell, which is located in Derbyshire, and was created almost 200 years ago. The landlady of a local inn organised a dinner party, and as she was busy entertaining her guests, she left instructions for her cook on how to prepare the pudding.

Unfortunately, or fortunately, as most would agree, the cook's inexperience led her to mix up the recipe, and instead of making a pudding with a jam topping, the Bakewell tart was duly invented. Despite the error, the dessert was still served and went down a treat with the dinner guests, and so the landlady continued to make and serve the pudding this way.


Sometimes the original Bakewell tart is topped even further with white almond icing and half a glacé cherry. They are often sold as individual tarts in bakeries or packaged in trays of 6 in large supermarket stores.


Below we offer you two different recipes for Bakewell tart. See which one is your favourite.

The Classic Bakewell Tart

  • Pastry ingredients
  • 200g (7oz) of plain flour
  • 100g (3½oz) of chilled and diced unsalted butter
  • 2 beaten egg yolks
  • 2 tbsp of icing sugar
  • pinch of salt
  • For the filling
  • 150g (5oz) of ground almonds
  • 125g (4½g) of caster sugar
  • 100g (3½oz) of softened unsalted butter
  • 25g (1oz) of flaked almonds
  • 3 beaten eggs
  • 6 tbsp of raspberry jam
  • ½ tsp of almond extract
  1. First of all make the pastry by sifting the flour into a large bowl and add the salt and icing sugar.
  2. Rub the butter into the flour with your fingertips until the mixture resembles fine breadcrumbs and there are no lumps of butter remaining.
  3. Add the egg yolks and mix together until a pastry is formed. Add a few drops of water if the mixture is too dry.
  4. Place the dough, wrapped in clingfilm, into the fridge to chill for 30mins.
  5. Roll out the dough on a lightly floured flat surface to approximately 3mm thick, and then line a 10-inch tart tin with it. Trim the edges and push the pastry into the sides.
  6. Refrigerate for a further 30mins.
  7. Preheat the oven to 190°C (375°F).
  8. Line the tin with greaseproof paper and fill the bottom with baking beans. Bake in the oven for 15mins. Remove the paper and beans and return the pastry to the oven to cook for a further 5mins so that the pastry colours to a nice golden brown.
  9. Remove from the oven and leave to cool. Reduce the oven temperature to 180°C (350°F).
  10. Spread the jam over the base of the pastry.
  11. To make the filling, cream the butter and sugar in a large bowl.
  12. Gradually add the eggs, a little at a time, beating the mixture as you go.
  13. Add the almond extract and fold in the ground almonds.
  14. Pour the mixture over the jam base and sprinkle with the flaked almonds.
  15. Return to the oven and bake for 20-30mins or until the egg mixture has set and turned golden brown in colour.
  16. Remove from the oven, dust with icing sugar and serve with cream or custard.

Old Recipe Bakewell Tart

  • 115g (100oz) of rough puff pastry
  • 75g (3oz) of fine cake crumbs
  • 75g (3oz) of ground almonds
  • 50g (2oz) of butter
  • 50g (2oz) of caster sugar
  • 1 beaten egg
  • 2 tbsp of strawberry or raspberry jam
  • juice and grated rind of half a lemon
  1. Preheat the oven to 220°C (425°F).
  2. Roll out the pastry and line a 7-inch tart tin.
  3. Spread the jam over the base of the pastry.
  4. To make the filling, cream the butter and caster sugar together in a large mixing bowl.
  5. Add the lemon rind.
  6. Very slowly add the beaten egg, a little at a time, beating as you do so.
  7. In two halves add the cake crumbs and the ground almonds and fold into the mixture with a spoon.
  8. Add a little lemon juice.
  9. Carefully spread the mixture into the tin and level with the back of the spoon.
  10. Place into the preheated oven and bake for 15mins.
  11. Reduce the heat to 180°C (350°F) and continue to bake for another 20-30mins or until the filling has set, is firm to the touch and golden brown in colour.
  12. Remove from the oven, allow to cool and serve with cream, custard or ice cream.

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