How to Make Bakewell Tarts

Tender sweet pastry filled with sweet raspberry jam, and nutty frangipane, topped with just a touch of icing, this little tart is very popular all over the UK.

These are super cute when served as individual tarts, but the recipe looks very impressive when served as a larger tart.

What’s The Best Pastry For Bakewell Tarts?

The best pastry for Bakewell tarts is a sweet shortcrust pastry. It’s buttery, lightly sweet, and very forgiving.

Ingredients for Shortcrust Pastry:

  • 500 grams Cake Flour
  • 100 grams Powdered Sugar
  • 250 grams Butter
  • 2 whole Eggs
  • 1-2 tablespoons Whole Milk

Method for Shortcrust Pastry:

This method is for a stand mixer.

  1. Cut the butter into small cubes and place in the freezer for at least 30 minutes.
  2. Place the flour and sugar into the mixer and turn on low to incorporate. 
  3. Add the butter and mix on low until there are no large lumps and the mix resembles breadcrumbs.
  4. Lightly beat the eggs and pour them into the mixer. 
  5. Mix on low until the dough starts to form.
  6. Add the milk very slowly, stopping when the dough comes together. 
  7. Finish bringing the dough together on the counter and press into a disc to chill until needed. 

How to Make Bakewell Tarts

You will need a 20 cm (8-inch) tart tin for this recipe.

Lightly spray with cooking spray and place on a baking sheet.


  • 1/2 recipe of Sweet Pastry
  • 130 grams Butter
  • 130 grams White Sugar
  • 130 grams Ground Almonds
  • 1 whole Egg
  • 1/2 teaspoon Almond Extract
  • 3 tablespoons Raspberry Jam


  1. Preheat the oven to 200°C/400°F.
  2. Make the pastry using the recipe listed above. Chill the dough for at least 30 minutes before rolling out and lining the tart tin.
  3. Cut off the excess, add a layer of parchment and fill with baking beans. 
  4. Blind-bake for 15 minutes before removing the beans and cooking for a further 5 minutes. 
  5. Leave to cool while you make the filling.
  6. Reduce the oven to 180°C/350°F.
  7. Melt the butter in a small saucepan and pour over the sugar in a large mixing bowl. Stir to combine.
  8. Add the eggs and whisk in until fully incorporated. 
  9. Fold through the ground almonds and almond extract.
  10. Spread the jam in the bottom of the tart shell and top with the frangipane batter.
  11. Bake the tart for 25-30 minutes, until golden brown. Test by gently pressing the center. If it springs back, it is ready. If it keeps the indent, bake for a further 5 minutes.
  12. When cooled completely, drizzle with a simple glaze of water and powdered sugar. (80 grams powdered sugar to 2 teaspoons of water).

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