Bakewell Tart is a classic British sweet treat. A rich almond filling and a flaky shortcrust pastry, plus a layer of raspberry jam, all marry together to make this simple and rustic tart. This easy recipe is perfect with an afternoon cup of tea.
Life is slowly creeping back to normal here in the UK. I go back to school in a few short days, and young people will be returning in the same numbers as before Christmas. The school will be jam packed with teenagers once again, and we’re still not in my vaccine group. I’m thrilled to see all my American friends posting vaccine photos on Instagram, but I admit, I’m a little bit envious.
While I totally agree that the most vulnerable should go to the front of the line, I can’t help but be nervous. Working in a crowded school knowing that I don’t even have all of my lungs weighs on me in a quiet way. I guess maybe spontaneous pneumothorax is so unusual that they didn’t even think to consider it as a risk factor. But what can you do? I have zero control over the NHS and the JCVI, so I shall go on doing my job and making desserts and yelling at Wendy Byrde while watching Ozark on Netflix. I’ve been lucky so far.
What makes this tart so awesome?
I think it’s easier to find that British stoicism when you’re surrounded by such lovely things as afternoon tea and a Bakewell Tart cooling on the counter. A flaky shortcrust pastry crust is layered with raspberry jam then filled with a dense, sweet almond filling that bakes up light and tender.
You can top this with more flaked almonds if you like, or give it a layer of royal icing. As for me, I like to keep things pure and simple and just give it a good dusting of powdered sugar. A few fresh berries and sweetened whipped cream never hurt anything, though. Put the kettle on. You’re gonna want to enjoy this with a cup of tea.
How to make a Bakewell Tart
Start with your favorite pie crust. I’m a lazy baker and feel no shame in using a store-bought shortcrust pastry. Do what you like. Roll it out to cover your tart pan, and trim the edges. You’re going to blind bake this. That just means you’ll cover it in parchment, add something to weigh it down such as dried beans, and then bake it, covered, for about 20 minutes until it’s lightly golden. I admit, I underbaked mine a bit.
We beat together butter and sugar with an electric mixer, then add in eggs, lemon zest, and ground almonds. Just mix until combined, and you’re good to go. To assemble your tart, spread some raspberry jam over the bottom of your parbaked crust, then pour in the filling. Put the whole thing back in the oven for about 35 minutes or until it’s fully set. Then let it cool before slicing and serving. All the details are in the recipe card below.
Make it magical
I absolutely love cooking with lemons. They bring a bright, sunny energy to everything, both culinarily and magically. They’re associated with the Moon, water, and feminine energy. Use lemons to call in happines, purification, clarity, and friendship. Share lemons with your partner to strengthen your bonds of love and fidelity. (Source: The Witch Parlour)
For more information on other ingredients in this recipe, check my Kitchen Magick page.
Most anything can be made better with a beautiful dessert. I’ll patiently await my Covid vaccine if there’s a Bakewell Tart in the kitchen. Stay safe, friends. Stay awesome.Print
Bakewell Tart is a classic British sweet treat. A rich almond filling and a flaky shortcrust pastry plus a layer of raspberry jam all marry together to make this simple and rustic tart. This easy recipe is perfect with an afternoon cup of tea.
- Prep Time: 20
- Cook Time: 35
- Total Time: 55 minutes
- Yield: 9-inch pie 1x
- Category: Dessert
- Method: Baked
- Cuisine: British
- Diet: Vegetarian
- Your favorite pie dough
- 150 grams (10 tablespoons) butter, softened
- 150 grams (2/3 cup) sugar
- 3 eggs
- 1 egg yolk
- Zest of one lemon
- 150 grams (7/8 cup) ground almonds
- 4 tablespoons raspberry jam
- Preheat your oven to 350 F (175 C) and place your pie dough into your tart pan. Remove any excess dough from the edges of the pan.
- Cover the dough with parchment and add some dried beans or rice on the top of the paper to weigh it down. Bake the crust for 20-25 minutes until lightly golden. Cool for at least five minutes.
- In a large mixing bowl with an electric mixer, beat together butter and sugar. Add eggs then egg yolk one at a time, mixing completely.
- Add the lemon zest, then slowly mix in the ground almonds. Don’t worry if the mixture is not completely smooth.
- Spread the raspberry jam evenly along the bottom of the pie crust, then pour the filling over the jam. Spread the filling evenly inside the crust.
- Bake for 35-40 minutes. The filling will be completely set.
- Tart can be served warm, room temp, or fridge cold. It’s delightful any way you slice it.
- You can make ground almonds by processing blanched almonds (no skin) in your food processor until you have fine crumbs.
Keywords: Almond, Tart
If you try this recipe, I’d love to know your thoughts. Leave a comment and a review to help other people find this recipe, too.