Bakewell Tart is a traditional British tart with flaky crust, sweet filling, and an amazing array of textures. Try at your next tea time.
This classic pastry recipe is perfect for enjoying with coffee or tea. For more delicious pastries, try my Nutella Twists or Rustic Apple Galette.
Sabrina’s Bakewell Tart Recipe
You’re sure to love this sweet shortcrust pastry tart. Bakewell Tart is a very popular British pastry. It’s the ideal treat to enjoy for a late breakfast or teatime snack. However, if you’re serving the classic almond pastry as a dessert, you can add a scoop of Vanilla Ice Cream. The comforting, sweet, and nutty flavor of the rich and creamy ice cream tastes wonderful with the tart raspberry filling.
Ingredients
Crust:
- 1 1/2 cups flour
- 1/4 cup powdered sugar
- 1/4 teaspoon salt
- 1/2 cup unsalted butter , frozen and diced
- 1 large egg , separated
- 2 tablespoons water , ice cold
Filling:
- 1/2 cup unsalted butter , softened
- 1/2 cup sugar
- 1 large egg
- 1 teaspoon almond extract
- 1 1/4 cups almond flour
- 1/4 cup flour
- 1/4 teaspoon salt
To Finish:
- 1/2 cup raspberry jam
- 2/3 cup almonds , sliced
- 1/4 cup powdered sugar , for dusting if desired
Instructions
Crust:
- To a food processor add the flour, powdered sugar, salt and butter, pulsing until it looks like crumbs.
- Add in the egg yolk and water, then pulse until it makes a dough.
- Add the dough to a large piece of plastic wrap, press into a disk, wrap tightly, and refrigerate for 2 hours.
- Preheat the oven to 400 degrees and spray a 9" tart pan with baking spray.
- Press the dough gently into your tart pan.
- Poke holes across the tart dough with a fork.
- Add a piece of parchment paper and fill with pie weights or dried beans.
- Bake for 20 minutes, remove the pie weights and parchment paper. Then let cool
Filling:
- Lower oven temperature to 350 degrees.
- To your stand mixer on medium speed add the butter and sugar, beating for 2-3 minutes until light and fluffy.
- Add in the egg, the remaining egg white from the crust, and almond extract until well blended.
- Add in the almond flour, flour, and salt on the lowest speed setting until just combined.
To Finish:
- Spread the raspberry jam over the cooled crust.
- Spoon the almond mixture from the stand mixer gently over the jam.
- Top with the sliced almonds.
- Bake for 35-40 minutes until golden brown.
- Cool completely, then dust with powdered sugar before serving if desired.
Nutrition
Calories: 627kcal | Carbohydrates: 62g | Protein: 11g | Fat: 39g | Saturated Fat: 16g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 10g | Trans Fat: 1g | Cholesterol: 108mg | Sodium: 174mg | Potassium: 158mg | Fiber: 4g | Sugar: 31g | Vitamin A: 777IU | Vitamin C: 2mg | Calcium: 91mg | Iron: 3mg
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