The Bakewell tart is one of Britain’s most beloved desserts, a perfect balance of buttery shortcrust pastry, sweet raspberry jam, and soft almond amandine cream.

Its delicate aroma, tender crumb, and subtle fruitiness make it an irresistible treat for afternoon tea or a special dessert.

Bakewell tart recipe

The Bakewell tart is a timeless British classic, a delicate balance of textures and flavours that never fails to impress.

Similar to the French amandine, it features a golden, buttery shortcrust base, a layer of glossy fruit jam, and a soft, fragrant almond cream that melts in the mouth.

Each bite delivers the perfect contrast between crisp pastry, tangy fruit, and velvety sweetness.

The raspberry version, with its bright acidity and subtle warmth, adds a lovely seasonal touch that makes it ideal for cosy afternoons.

Elegant yet unfussy, this tart captures the essence of traditional British baking, homely, comforting, and full of heart.

It’s the kind of dessert that feels both nostalgic and indulgent, perfect for sharing over a pot of tea.

Ingredients for a Perfect Bakewell Tart

For the Shortcrust Pastry

240 g plain flour : use standard all-purpose flour for a light, crumbly texture.
150 g cold butter : diced into small cubes for that crisp, buttery base.
80 g sugar : caster sugar blends smoothly into the dough.
30 g ground almonds : adds richness and a nutty flavour.
1 sachet vanilla sugar : enhances the pastry’s aroma.
1 egg yolk : helps bind the dough and gives a soft, tender bite.
A pinch of salt : balances out the sweetness.

For the Almond Filling (Amandine cream)

130 g unsalted butter, softened : the key to a smooth, creamy texture.
120 g icing sugar : dissolves easily for a light, airy mixture.
3 eggs : add structure and lightness.
½ tablespoon almond extract : gives that unmistakable Bakewell aroma.
130 g ground almonds : the heart of the amandine.
30 g flour : stabilises the filling during baking.
A pinch of baking powder : for a subtle lift.

For the Fruit Layer

Raspberry jam (as needed) : its tangy flavour perfectly balances the sweet almond cream.
Flaked almonds to garnish the top of the tart (I didn’t have any left).

Step-by-Step Instructions

Make the Shortcrust Pastry

In the bowl of your food processor, combine the flour, sugar, vanilla sugar, and salt.
Add the cold butter cubes and blend until the mixture looks like fine breadcrumbs.
Add the egg yolk and ground almonds, mixing until the dough begins to come together.
Shape into a smooth ball, wrap in cling film, and chill for 15 minutes to firm up.

Prepare the Amandine Filling

Beat the butter and icing sugar for about 1 minute until pale and creamy.
Scrape down the sides, then add the eggs one at a time, beating well after each.
(If the mixture looks curdled, don’t worry, it will smooth out once all eggs are in.)
Add the almond extract, mix for 30 seconds, and scrape the sides again.
Gradually fold in the ground almonds, flour, and baking powder until fully combined.

Assemble and Bake

Roll out the chilled pastry between two sheets of parchment paper, turning it a quarter turn each time to prevent sticking.
When it’s about 7 mm thick, line a 28-30 cm tart tin and trim the edges.
Prick the base with a fork and chill again for 30 minutes to prevent shrinkage.
Spread a thin layer of raspberry jam over the base, smoothing evenly. Adjust to your taste, use more if you like it sweeter.
Spoon or pipe the amandine filling on top and level it out.
Bake in a preheated oven at 180°C (350°F) for about 30 minutes, until golden and just set.
Five minutes before the end of baking, sprinkle with flaked almonds, then return to the oven until lightly toasted.
Allow the tart to cool completely on a wire rack before slicing, this ensures clean layers and perfect texture.

A Little History of the Bakewell Tart

This traditional tart originated in the picturesque town of Bakewell in Derbyshire, England, sometime in the 19th century, quite by accident!

Legend has it that a cook mistakenly spread jam beneath an almond custard rather than mixing it in, creating the iconic layered dessert we know today.

Over time, the Bakewell tart evolved from the original Bakewell pudding, a softer, eggier version, into the now-famous tart with shortcrust pastry and amandine.

It soon became a tea-time staple across Britain, beloved for its comforting, homemade charm and balance of flavours.

Today, it’s recognised worldwide as a symbol of British baking tradition, offering the perfect harmony between fruity sweetness and nutty richness.

Tips, Mistakes to Avoid & Pro Baker Secrets

1. Almond cream sinking or turning dense

Don’t over-beat the amandine once the eggs are in, too much air can cause collapse.
Make sure your oven is fully preheated to 180°C before baking.
Let the tart cool naturally to avoid a shock that deflates the filling.

2. Soggy or soft pastry base

Blind-bake the tart shell for 7 minutes before adding the jam.
Keep the jam layer thin to avoid excess moisture.
Always chill the pastry before baking, this prevents shrinkage and sogginess.

3. Uneven baking or over-browned edges

Use a metal tart tin with perforations for even heat distribution.
Place the tart in the centre of the oven.
Cover the edges with foil if they brown too quickly.

Pro baker secrets

Roll the dough between parchment sheets to prevent sticking.
For a richer taste, add a tiny pinch of salt to the amandine.
Wait until the tart is completely cool before cutting for cleaner layers and presentation.

Storage & Serving Tips

– At Room Temperature

Keeps well for up to 2 days, covered or stored under a cake dome.

– In the Fridge

Store in an airtight container for up to 5 days.
Let it come to room temperature before serving to restore flavour and texture.

– In the Freezer

Can be frozen whole or sliced for up to 2 months.
Thaw overnight in the fridge, then reheat gently at 150°C for 10 minutes to re-crisp the pastry.

– Best Served With

A cup of Earl Grey or breakfast tea, or
A scoop of vanilla ice cream for an indulgent dessert.

Classic British Bakewell Tart Recipe: Buttery, Fruity & Perfectly Almondy

Bakewell tart recipe