Tasty Bakewell Tart


Bakewell Tart

A Bakewell tart is an English confection consisting of a shortcrust pastry shell beneath layers of jam, frangipane, and a topping of flaked almonds.

Portion Size: 4 – 6
Prep Time: 30 minutes


100 gm Plain Flour
55 gm Butter
30 gm Caster Sugar
25 ml Water (room Temp)

Frangipane :

125 gm Butter
125 gm Caster Sugar
2 Eggs
100 gm Plain Flour
25 gm Ground almonds
2 Drops Of Almond Essence
75 gm Strawberry Jam
Icing Sugar (Dusting)



1. Sieve together the flour.
2. Rub in the margarine to a sandy texture.
3. Make a bay and add the water.
4. Mix to a firm paste.


1. Cream together the sugar and margarine in a basin and gradually beating continuously.
2. Add the almond essence and ground almonds and 2 eggs then lastly fold in the flour mix well.

Method: (Bakewell Tart)

1. With clean hands roll out the pastry on a clean floured work surface, grease your flan ring and your oven tray with a little butter.
2. Place the flan ring on top of your oven tray and place pastry over the top, cut to size with a little extra over hanging.
3. Spread the jam evenly over the base of the pastry (if the jam is cold beat it with spoon mix well).
4. Preheat oven to 170c, Spoon (tablespoon) your frangipane mix onto the jam and spread over evenly ensuring no gaps (tip: use a mug of hot water, put your spoon into keep it from sticking to the sponge mix)
5. Add a few almond flakes for extra effect place them neatly over the sponge, place in the oven and bake for 35-40 mins until golden brown.
6. Remove from oven allow to rest for 5 minutes dust with icing sugar and serve.
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