Being from Sheffield, Bakewell is only 25 minutes away and this famous tart is actually called a pudding by locals of Bakewell.

I often visit Bakewell with family and it’s a must to pick up a tart (pudding) when you’re there.

So this is the tart version with shortcrust sweet pastry, jam and frangipane filling, topped with flaked almonds. So yummy.

This is a real treat for an afternoon tea and it’s actually not that difficult to make. It just needs a little patience to rest your pastry which you can make the day before to save time on the day.

Once you have the pastry rolled on the tart case, rest in the fridge for 30 minutes and meanwhile make the frangipane.

Then line the tart pastry with greaseproof and place the beans in the tart, bake for 15 minutes @180°c, take the beans out and bake for a futher 5 minutes to brown the bottom slighly.

Once the pastry is cooked and cooled, spread with jam and raspberry on the bottom of the tart, fill with frangipane and flaked almonds on top.

Bake for 35 minutes at 170°c until nice and golden brown. Allow cooling.

Glazed with apricot glaze and zigzag icing all over.

Portion into 12 slices and serve with fresh double cream for extra indulgence.

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Bakewell Tart


  • Author: Paul Deehan
  • Prep Time: 2hr
  • Cook Time: 1hr
  • Total Time: 53 minute

Description

This famous Bakewell tart is fabulous for an afternoon tea treat. Crunchy tart case with soft almond frangipane and sweet raspberry filling. #bakewelltart


Scale

Ingredients

Sweet pastry (makes 1 tart case)
 

125 g soften butter

125 g icing sugar
2 eggs
3 tsp double cream
310 g sifted flour
 
Frangipane
120 g unsalted butter
120 g icing sugar
3 eggs
120 g ground almonds
25 g plain flour
4 tsp dark rum (optional)
 
Other ingredients
 
  • 370gram of raspberry jam
  • 1 punnet fresh raspberries
  • 30 grams of flaked almonds
  • Apricot glaze
Icing
80g icing sugar
3 teaspoons water

 


Instructions

Sweet pastry

  1. Cream the sugar with the soft butter.
  2. Add the eggs and cream.
  3. Fold in the flour and mix together. 
  4. Pat into a circle on clingfilm and wrap, rest in the fridge for an hour. (while the pastry is resting, make the frangipane and follow instructions below)

Baking the sweet pastry tart case. 

  1. Take the sweet pastry out of the fridge and roll the pastry into the tart case.
  2. Leave to chill in the fridge for 30 minutes in the case.
  3. Heat the oven to 180°c and bake blind with baking beans for 15 minutes.
  4. Take out the beans and bake 5 more mins.
  5. Allow cooling.

Frangipane

  1. Cream the soft butter and icing sugar together.
  2. Add eggs and mix.
  3. Mix in the ground almonds, flour and rum if using.
  4. (Add a drop of almond extract if you like)
  5. Keep to one side until needed. 

Assemble & cooking

  • Once your pastry tart case is cooked and cooled, spread the raspberry jam over the base on the case.
  • Half the raspberries and place on top of the jam.
  • Spread the frangipane carefully all over to fill the tart.
  • Sprinkle with flaked almonds on top of the frangipane. 
  • Bake at 170°c for 35 minutes.

Meanwhile, make the icing, 

  1. Mix the icing sugar with the water and place in a paper piping bag
  • Check the Bakewell tart nice and golden brown and set, take out of the oven and cool.
  • Glazed with a little apricot glaze and zig-zag icing all over to decorate. 
  • Portion into 12 and serve with fresh double cream for extra indulgence. 

Notes

Make the pastry the day before to save time on the day.

Once you line the tart with the sweet pastry, let it rest in the fridge for 30 minutes before cooking. 

  • Category: Afternoon tea
  • Method: Baking

Keywords: Bakewell tart