{"id":127217,"date":"2025-10-12T23:59:32","date_gmt":"2025-10-12T22:59:32","guid":{"rendered":"https:\/\/www.amourdecuisine.fr\/?p=127217"},"modified":"2025-10-13T00:44:17","modified_gmt":"2025-10-12T23:44:17","slug":"classic-british-bakewell-tart-recipe-buttery-fruity-perfectly-almondy","status":"publish","type":"post","link":"https:\/\/www.amourdecuisine.fr\/en\/article-classic-british-bakewell-tart-recipe-buttery-fruity-perfectly-almondy.html","title":{"rendered":"Classic British Bakewell Tart Recipe: Buttery, Fruity &#038; Perfectly Almondy"},"content":{"rendered":"<p>The Bakewell tart is one of Britain\u2019s most beloved desserts, a perfect balance of buttery shortcrust pastry, sweet raspberry jam, and soft almond amandine cream.<\/p>\n<p>Its delicate aroma, tender crumb, and subtle fruitiness make it an irresistible treat for afternoon tea or a special dessert.<\/p>\n<p><img loading=\"lazy\" decoding=\"async\" class=\"alignnone wp-image-127205 size-full\" src=\"https:\/\/www.amourdecuisine.fr\/wp-content\/uploads\/2014\/10\/tarte-bakewell-5.jpg\" alt=\"Slice of golden Bakewell tart topped with a layer of red jam and soft almond frangipane, decorated with a fresh mint leaf on a white plate\" width=\"1200\" height=\"1294\" srcset=\"https:\/\/www.amourdecuisine.fr\/wp-content\/uploads\/2014\/10\/tarte-bakewell-5.jpg 1200w, https:\/\/www.amourdecuisine.fr\/wp-content\/uploads\/2014\/10\/tarte-bakewell-5-278x300.jpg 278w, https:\/\/www.amourdecuisine.fr\/wp-content\/uploads\/2014\/10\/tarte-bakewell-5-950x1024.jpg 950w\" sizes=\"auto, (max-width: 1200px) 100vw, 1200px\" \/><\/p>\n<h2>Bakewell tart recipe<\/h2>\n<p>The Bakewell tart is a timeless British classic, a delicate balance of textures and flavours that never fails to impress.<\/p>\n<p>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.<\/p>\n<p>Each bite delivers the perfect contrast between crisp pastry, tangy fruit, and velvety sweetness.<\/p>\n<p>The raspberry version, with its bright acidity and subtle warmth, adds a lovely seasonal touch that makes it ideal for cosy afternoons.<\/p>\n<p>Elegant yet unfussy, this tart captures the essence of traditional British baking, homely, comforting, and full of heart.<\/p>\n<p>It\u2019s the kind of dessert that feels both nostalgic and indulgent, perfect for sharing over a pot of tea.<\/p>\n<p><img loading=\"lazy\" decoding=\"async\" class=\"alignnone wp-image-127208 size-full\" style=\"letter-spacing: 0.001em;\" src=\"https:\/\/www.amourdecuisine.fr\/wp-content\/uploads\/2014\/10\/tarte-bakewell.jpg\" alt=\"Close-up of a soft Bakewell tart slice with a glossy jam layer and golden frangipane, a piece resting on a fork on a white plate.\" width=\"1200\" height=\"819\" srcset=\"https:\/\/www.amourdecuisine.fr\/wp-content\/uploads\/2014\/10\/tarte-bakewell.jpg 1200w, https:\/\/www.amourdecuisine.fr\/wp-content\/uploads\/2014\/10\/tarte-bakewell-300x205.jpg 300w, https:\/\/www.amourdecuisine.fr\/wp-content\/uploads\/2014\/10\/tarte-bakewell-1024x699.jpg 1024w\" sizes=\"auto, (max-width: 1200px) 100vw, 1200px\" \/><\/p>\n<h2>Ingredients for a Perfect Bakewell Tart<\/h2>\n<h3>For the Shortcrust Pastry<\/h3>\n<ul>\n<li><strong>240 g plain flour&nbsp;<\/strong>:&nbsp;use standard all-purpose flour for a light, crumbly texture.<\/li>\n<li><strong>150 g cold butter&nbsp;<\/strong>:&nbsp;diced into small cubes for that crisp, buttery base.<\/li>\n<li><strong>80 g sugar<\/strong>&nbsp;: caster sugar blends smoothly into the dough.<\/li>\n<li><strong>30 g ground almonds<\/strong>&nbsp;: adds richness and a nutty flavour.<\/li>\n<li><strong>1 sachet vanilla sugar<\/strong>&nbsp;: enhances the pastry\u2019s aroma.<\/li>\n<li><strong>1 egg yolk<\/strong>&nbsp;: helps bind the dough and gives a soft, tender bite.<\/li>\n<li><strong>A pinch of salt<\/strong>&nbsp;: balances out the sweetness.<\/li>\n<\/ul>\n<h3>For the Almond Filling (Amandine cream)<\/h3>\n<ul>\n<li><strong>130 g unsalted butter, softened<\/strong>&nbsp;: the key to a smooth, creamy texture.<\/li>\n<li><strong>120 g icing sugar<\/strong>&nbsp;: dissolves easily for a light, airy mixture.<\/li>\n<li><strong>3 eggs<\/strong>&nbsp;: add structure and lightness.<\/li>\n<li><strong>\u00bd tablespoon almond extract<\/strong>&nbsp;: gives that unmistakable Bakewell aroma.<\/li>\n<li><strong>130 g ground almonds<\/strong> : the heart of the amandine.<\/li>\n<li><strong>30 g flour<\/strong>&nbsp;: stabilises the filling during baking.<\/li>\n<li><strong>A pinch of baking powder<\/strong>&nbsp;: for a subtle lift.<\/li>\n<\/ul>\n<h3>For the Fruit Layer<\/h3>\n<ul>\n<li><strong>Raspberry jam (as needed)<\/strong> : its tangy flavour perfectly balances the sweet almond cream.<\/li>\n<li>Flaked almonds to garnish the top of the tart (I didn\u2019t have any left).<\/li>\n<\/ul>\n<p><img loading=\"lazy\" decoding=\"async\" class=\"alignnone wp-image-127207 size-full\" src=\"https:\/\/www.amourdecuisine.fr\/wp-content\/uploads\/2014\/10\/tarte-bakewell-2-1.jpg\" alt=\"Slice of golden Bakewell tart topped with a layer of raspberry jam and soft almond cream, decorated with a mint leaf on a white plate.\" width=\"1200\" height=\"776\" srcset=\"https:\/\/www.amourdecuisine.fr\/wp-content\/uploads\/2014\/10\/tarte-bakewell-2-1.jpg 1200w, https:\/\/www.amourdecuisine.fr\/wp-content\/uploads\/2014\/10\/tarte-bakewell-2-1-300x194.jpg 300w, https:\/\/www.amourdecuisine.fr\/wp-content\/uploads\/2014\/10\/tarte-bakewell-2-1-1024x662.jpg 1024w\" sizes=\"auto, (max-width: 1200px) 100vw, 1200px\" \/><\/p>\n<h2>Step-by-Step Instructions<\/h2>\n<h3>Make the Shortcrust Pastry<\/h3>\n<ul>\n<li>In the bowl of your <strong>food processor<\/strong>, combine the flour, sugar, vanilla sugar, and salt.<\/li>\n<li>Add the cold butter cubes and blend until the mixture looks like fine breadcrumbs.<\/li>\n<li>Add the egg yolk and ground almonds, mixing until the dough begins to come together.<\/li>\n<li>Shape into a smooth ball, wrap in cling film, and <strong>chill for 15 minutes<\/strong> to firm up.<\/li>\n<\/ul>\n<h3>Prepare the Amandine Filling<\/h3>\n<ul>\n<li>Beat the butter and icing sugar for about <strong>1 minute<\/strong> until pale and creamy.<\/li>\n<li>Scrape down the sides, then add the eggs one at a time, beating well after each.<br \/>\n<em>(<\/em>If the mixture looks curdled, don\u2019t worry, it will smooth out once all eggs are in.<em>)<\/em><\/li>\n<li>Add the almond extract, mix for 30 seconds, and scrape the sides again.<\/li>\n<li>Gradually fold in the ground almonds, flour, and baking powder until fully combined.<\/li>\n<\/ul>\n<h3>Assemble and Bake<\/h3>\n<ul>\n<li>Roll out the chilled pastry between <strong>two sheets of parchment paper<\/strong>, turning it a quarter turn each time to prevent sticking.<\/li>\n<li>When it\u2019s about <strong>7 mm thick<\/strong>, line a <strong>28-30 cm tart tin<\/strong> and trim the edges.<\/li>\n<li>Prick the base with a fork and <strong>chill again for 30 minutes<\/strong> to prevent shrinkage.<\/li>\n<li>Spread a <strong>thin layer of raspberry jam<\/strong> over the base, smoothing evenly. Adjust to your taste, use more if you like it sweeter.<\/li>\n<li>Spoon or pipe the amandine filling on top and level it out.<\/li>\n<li>Bake in a <strong>preheated oven at 180\u00b0C (350\u00b0F)<\/strong> for about <strong>30 minutes<\/strong>, until golden and just set.<\/li>\n<li>Five minutes before the end of baking, sprinkle with <strong>flaked almonds<\/strong>, then return to the oven until lightly toasted.<\/li>\n<li>Allow the tart to <strong>cool completely on a wire rack<\/strong> before slicing, this ensures clean layers and perfect texture.<\/li>\n<\/ul>\n<p><img loading=\"lazy\" decoding=\"async\" class=\"alignnone size-full wp-image-127206\" src=\"https:\/\/www.amourdecuisine.fr\/wp-content\/uploads\/2014\/10\/tarte-bakewell-4-1.jpg\" alt=\"easy bakewell tart\" width=\"1200\" height=\"1438\" srcset=\"https:\/\/www.amourdecuisine.fr\/wp-content\/uploads\/2014\/10\/tarte-bakewell-4-1.jpg 1200w, https:\/\/www.amourdecuisine.fr\/wp-content\/uploads\/2014\/10\/tarte-bakewell-4-1-250x300.jpg 250w, https:\/\/www.amourdecuisine.fr\/wp-content\/uploads\/2014\/10\/tarte-bakewell-4-1-855x1024.jpg 855w\" sizes=\"auto, (max-width: 1200px) 100vw, 1200px\" \/><\/p>\n<h2>A Little History of the Bakewell Tart<\/h2>\n<p>This traditional tart originated in the picturesque <strong>town of Bakewell<\/strong> in Derbyshire, England, sometime in the 19th century, quite by accident!<\/p>\n<p>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.<\/p>\n<p>Over time, the Bakewell tart evolved from the original <strong>Bakewell pudding<\/strong>, a softer, eggier version, into the now-famous tart with shortcrust pastry and amandine.<\/p>\n<p>It soon became a <strong>tea-time staple across Britain<\/strong>, beloved for its comforting, homemade charm and balance of flavours.<\/p>\n<p>Today, it\u2019s recognised worldwide as a symbol of <strong>British baking tradition<\/strong>, offering the perfect harmony between fruity sweetness and nutty richness.<\/p>\n<p><img loading=\"lazy\" decoding=\"async\" class=\"alignnone size-full wp-image-127209\" src=\"https:\/\/www.amourdecuisine.fr\/wp-content\/uploads\/2014\/10\/tarte-bakewell-1.jpg\" alt=\"Easy Bakewell tart recipe\" width=\"1200\" height=\"799\" srcset=\"https:\/\/www.amourdecuisine.fr\/wp-content\/uploads\/2014\/10\/tarte-bakewell-1.jpg 1200w, https:\/\/www.amourdecuisine.fr\/wp-content\/uploads\/2014\/10\/tarte-bakewell-1-300x200.jpg 300w, https:\/\/www.amourdecuisine.fr\/wp-content\/uploads\/2014\/10\/tarte-bakewell-1-1024x682.jpg 1024w\" sizes=\"auto, (max-width: 1200px) 100vw, 1200px\" \/><\/p>\n<h2>Tips, Mistakes to Avoid &amp; Pro Baker Secrets<\/h2>\n<h3>1. Almond cream sinking or turning dense<\/h3>\n<ul>\n<li>Don\u2019t over-beat the amandine once the eggs are in, too much air can cause collapse.<\/li>\n<li>Make sure your oven is <strong>fully preheated to 180\u00b0C<\/strong> before baking.<\/li>\n<li>Let the tart <strong>cool naturally<\/strong> to avoid a shock that deflates the filling.<\/li>\n<\/ul>\n<h3>2. Soggy or soft pastry base<\/h3>\n<ul>\n<li><strong>Blind-bake<\/strong> the tart shell for 7 minutes before adding the jam.<\/li>\n<li>Keep the jam layer thin to avoid excess moisture.<\/li>\n<li>Always <strong>chill the pastry before baking<\/strong>, this prevents shrinkage and sogginess.<\/li>\n<\/ul>\n<h3>3. Uneven baking or over-browned edges<\/h3>\n<ul>\n<li>Use a <strong>metal tart tin with perforations<\/strong> for even heat distribution.<\/li>\n<li>Place the tart <strong>in the centre of the oven<\/strong>.<\/li>\n<li>Cover the edges with <strong>foil<\/strong> if they brown too quickly.<\/li>\n<\/ul>\n<h3>Pro baker secrets<\/h3>\n<ul>\n<li>Roll the dough <strong>between parchment sheets<\/strong> to prevent sticking.<\/li>\n<li>For a richer taste, add a <strong>tiny pinch of salt<\/strong> to the amandine.<\/li>\n<li>Wait until the tart is <strong>completely cool before cutting<\/strong> for cleaner layers and presentation.<\/li>\n<\/ul>\n<h2>Storage &amp; Serving Tips<\/h2>\n<p><strong>&#8211; At Room Temperature<\/strong><\/p>\n<ul>\n<li>Keeps well for up to <strong>2 days<\/strong>, covered or stored under a cake dome.<\/li>\n<\/ul>\n<p><strong>&#8211; In the Fridge<\/strong><\/p>\n<ul>\n<li>Store in an airtight container for <strong>up to 5 days<\/strong>.<\/li>\n<li>Let it come to <strong>room temperature<\/strong> before serving to restore flavour and texture.<\/li>\n<\/ul>\n<p><strong>&#8211; In the Freezer<\/strong><\/p>\n<ul>\n<li>Can be frozen whole or sliced for up to <strong>2 months<\/strong>.<\/li>\n<li>Thaw overnight in the fridge, then reheat gently at <strong>150\u00b0C for 10 minutes<\/strong> to re-crisp the pastry.<\/li>\n<\/ul>\n<p><strong>&#8211; Best Served With<\/strong><\/p>\n<ul>\n<li>A cup of <strong>Earl Grey or breakfast tea<\/strong>, or<\/li>\n<li>A scoop of <strong>vanilla ice cream<\/strong> for an indulgent dessert.<\/li>\n<\/ul>\n<svg aria-hidden=\"true\" style=\"position: absolute;width: 0;height: 0;overflow: hidden\" xmlns=\"http:\/\/www.w3.org\/2000\/svg\">\n<defs>\n<symbol viewbox=\"9 9 46 42\" id=\"wpt-star-full\">\n<path d=\"m46.3 52-14.4-9.5-14.4 9.4L22 35.3 8.7 24.5l17.1-.9 6.2-16 6 16 17.2 1-13.4 10.7z\" \/>\n<\/symbol>\n<\/defs>\n<\/svg>\n<a class=\"button tasty-recipes-print-button tasty-recipes-no-print 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311.3 23 256 79.3 200.7 23 111.4 15.6 53.6 64.3-21.6 127.6-10.6 230.8 43 285.5l175.4 178.7c10 10.2 23.4 15.9 37.6 15.9 14.3 0 27.6-5.6 37.6-15.8L469 285.6c53.5-54.7 64.7-157.9-10.6-221.3zm-23.6 187.5L259.4 430.5c-2.4 2.4-4.4 2.4-6.8 0L77.2 251.8c-36.5-37.2-43.9-107.6 7.3-150.7 38.9-32.7 98.9-27.8 136.5 10.5l35 35.7 35-35.7c37.8-38.5 97.8-43.2 136.5-10.6 51.1 43.1 43.5 113.9 7.3 150.8z\"><\/path><\/symbol><symbol id=\"tasty-recipes-icon-heart-solid\" viewBox=\"0 0 512 512\"><title>heart solid<\/title> <desc>heart solid icon<\/desc><path fill=\"currentColor\" d=\"M462.3 62.6C407.5 15.9 326 24.3 275.7 76.2L256 96.5l-19.7-20.3C186.1 24.3 104.5 15.9 49.7 62.6c-62.8 53.6-66.1 149.8-9.9 207.9l193.5 199.8c12.5 12.9 32.8 12.9 45.3 0l193.5-199.8c56.3-58.1 53-154.3-9.8-207.9z\"><\/path><\/symbol><\/defs><\/svg>\n<header class=\"tasty-recipes-entry-header\" style=\"background: #EFF6F3 !important;\" data-tasty-recipes-customization=\"primary-color.background\">\n\t\t\t<div class=\"tasty-recipes-image\">\n\t\t\t<img loading=\"lazy\" decoding=\"async\" style=\"border-color: #EFF6F3 !important;\" data-tasty-recipes-customization=\"primary-color.border-color\" width=\"150\" height=\"150\" src=\"https:\/\/www.amourdecuisine.fr\/wp-content\/uploads\/2014\/10\/tarte-bakewell-5-150x150.jpg\" class=\"attachment-thumbnail size-thumbnail\" alt=\"bakewell tart\" data-pin-nopin=\"true\" \/>\t\t<\/div>\n\t\t<h2 class=\"tasty-recipes-title\" style=\"color: #000000 !important;\" data-tasty-recipes-customization=\"h2-color.color h2-transform.text-transform\">Authentic British Bakewell Tart Recipe (Easy and Delightfully Soft)<\/h2>\n\t<hr data-tasty-recipes-customization=\"secondary-color.border-color secondary-color.background-color\">\n\t\t\t<div class=\"tasty-recipes-rating\">\n\t\t\t\t\t\t\t<p><svg aria-hidden=\"true\" style=\"position: absolute;width: 0;height: 0;overflow: hidden\" xmlns=\"http:\/\/www.w3.org\/2000\/svg\">\n<defs>\n<symbol viewbox=\"9 9 46 42\" id=\"wpt-star-full\">\n<path d=\"m46.3 52-14.4-9.5-14.4 9.4L22 35.3 8.7 24.5l17.1-.9 6.2-16 6 16 17.2 1-13.4 10.7z\" \/>\n<\/symbol>\n<\/defs>\n<\/svg>\n<span class=\"tasty-recipes-ratings-buttons tasty-recipes-no-ratings-buttons\"\tdata-tr-default-rating=\"0\"\t>\t\t<span class=\"tasty-recipes-rating\" >\t\t<i class=\"checked\" data-rating=\"5\">\t\t\t<span class=\"tasty-recipes-rating-solid\" data-tr-clip=\"0\">\t\t\t\t<svg class=\"tasty-recipes-svg\" width=\"18\" height=\"17\"><use href=\"#wpt-star-full\" \/><\/svg>\t\t\t<\/span>\t\t\t<span class=\"tasty-recipes-screen-reader\">\t\t\t\t5 Stars\t\t\t<\/span>\t\t<\/i>\t<\/span>\t\t<span class=\"tasty-recipes-rating\" >\t\t<i class=\"checked\" data-rating=\"4\">\t\t\t<span class=\"tasty-recipes-rating-solid\" data-tr-clip=\"0\">\t\t\t\t<svg class=\"tasty-recipes-svg\" width=\"18\" height=\"17\"><use href=\"#wpt-star-full\" \/><\/svg>\t\t\t<\/span>\t\t\t<span class=\"tasty-recipes-screen-reader\">\t\t\t\t4 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height=\"17\"><use href=\"#wpt-star-full\" \/><\/svg>\t\t\t<\/span>\t\t\t<span class=\"tasty-recipes-screen-reader\">\t\t\t\t1 Star\t\t\t<\/span>\t\t<\/i>\t<\/span><\/span><\/p>\n\t\t\t\t\t\t\t\t\t\t<p><span style=\"color: #E48313 !important;\" data-tasty-recipes-customization=\"detail-label-color.color\" class=\"rating-label\">No reviews<\/span><\/p>\n\t\t\t\t\t<\/div>\n\t\t\t\t<div class=\"tasty-recipes-details\">\n\t\t\t<ul>\n\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t<li class=\"author\"><span class=\"tasty-recipes-label\" style=\"color: #E48313 !important;\" data-tasty-recipes-customization=\"detail-label-color.color\">\n\t\t\t\t\t\t\t\t\t\t\t\t\t\tAuthor:<\/span> <span style=\"color: rgba(0,0,0,0.95) !important;\" data-tasty-recipes-customization=\"detail-value-color.color\" class=\"tasty-recipes-author-name\">Amour de cuisine<\/span>\t\t\t\t\t\t<\/li>\n\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t<li class=\"total-time\"><span class=\"tasty-recipes-label\" style=\"color: #E48313 !important;\" data-tasty-recipes-customization=\"detail-label-color.color\">\n\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t<svg viewBox=\"0 0 24 24\" class=\"detail-icon\" aria-hidden=\"true\"><use href=\"#tasty-recipes-icon-clock\" style=\"color: #E48313 !important;\" data-tasty-recipes-customization=\"icon-color.color\"><\/use><\/svg>\n\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\tTotal Time:<\/span> <span style=\"color: rgba(0,0,0,0.95) !important;\" data-tasty-recipes-customization=\"detail-value-color.color\" class=\"tasty-recipes-total-time\">1 hour<\/span>\t\t\t\t\t\t<\/li>\n\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t<li class=\"yield\"><span class=\"tasty-recipes-label\" style=\"color: #E48313 !important;\" data-tasty-recipes-customization=\"detail-label-color.color\">\n\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t<svg viewBox=\"0 0 24 24\" class=\"detail-icon\" aria-hidden=\"true\"><use href=\"#tasty-recipes-icon-cutlery\" style=\"color: #E48313 !important;\" data-tasty-recipes-customization=\"icon-color.color\"><\/use><\/svg>\n\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\tYield:<\/span> <span style=\"color: rgba(0,0,0,0.95) !important;\" data-tasty-recipes-customization=\"detail-value-color.color\" class=\"tasty-recipes-yield\"><span data-amount=\"8\">8<\/span> servings <span class=\"tasty-recipes-yield-scale\"><span data-amount=\"1\">1<\/span>x<\/span><\/span>\t\t\t\t\t\t<\/li>\n\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t<\/ul>\n\t\t<\/div>\n\t<\/header>\n\n<div class=\"tasty-recipes-entry-content\">\n\n\t\t<div class=\"tasty-recipes-buttons\">\n\t\t\t\t<div class=\"tasty-recipes-button-wrap\">\n\t\t\t\n<a class=\"button tasty-recipes-print-button tasty-recipes-no-print\" href=\"https:\/\/www.amourdecuisine.fr\/en\/article-classic-british-bakewell-tart-recipe-buttery-fruity-perfectly-almondy.html\/print\/127223\" target=\"_blank\" style=\"border-color: #94B5AB !important; background: #94B5AB !important; color: rgba(0,0,0,0.97) !important;\" data-tasty-recipes-customization=\"button-color.border-color button-color.background button-text-color.color\">\n\t\t\t<svg viewBox=\"0 0 24 24\" class=\"svg-print\" aria-hidden=\"true\"><use href=\"#tasty-recipes-icon-print\"><\/use><\/svg>\n\t\tPrint Recipe<\/a>\n\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\n\t\t\t<div class=\"tasty-recipes-description\">\n\t\t\t<h3 data-tasty-recipes-customization=\"h3-color.color h3-transform.text-transform\">Description<\/h3>\n\t\t\t<div class=\"tasty-recipes-description-body\" data-tasty-recipes-customization=\"body-color.color\">\n\t\t\t\t<p>The Bakewell tart is one of Britain\u2019s most beloved desserts, a perfect balance of buttery shortcrust pastry, sweet raspberry jam, and soft almond cream (amandine). Its delicate aroma, tender crumb, and subtle fruitiness make it an irresistible treat for afternoon tea or a special dessert.<\/p>\n\t\t\t<\/div>\n\t\t<\/div>\n\t\n\t\t\t<hr data-tasty-recipes-customization=\"secondary-color.border-color secondary-color.background-color\">\n\t\n\t\t\t<div class=\"tasty-recipes-ingredients\">\n\t\t\t<div class=\"tasty-recipes-ingredients-header\">\n\t\t\t\t<div class=\"tasty-recipes-ingredients-clipboard-container\">\n\t\t\t\t\t<h3 data-tasty-recipes-customization=\"h3-color.color h3-transform.text-transform\">Ingredients<\/h3>\n\t\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<div class=\"tasty-recipes-units-scale-container\"><span class=\"tasty-recipes-scale-container\">\n\t\t\t\t\t\t<span class=\"tasty-recipes-scale-label\">Scale<\/span>\n\t\t\t\t\t\t<button class=\"tasty-recipes-scale-button tasty-recipes-scale-button-active\" data-amount=\"1\" type=\"button\">1x<\/button><button class=\"tasty-recipes-scale-button\" data-amount=\"2\" type=\"button\">2x<\/button><button class=\"tasty-recipes-scale-button\" data-amount=\"3\" type=\"button\">3x<\/button>\n\t\t\t\t\t<\/span>\n\t\t\t\t\t<\/span><\/div>\t\t\t<\/div>\n\t\t\t<div data-tasty-recipes-customization=\"body-color.color\">\n\t\t\t\t<h3 data-pm-slice=\"0 0 []\">For the Shortcrust Pastry<\/h3>\n<ul>\n<li data-tr-ingredient-checkbox=\"\"><span class=\"tr-ingredient-checkbox-container\"><input type=\"checkbox\" name=\"ingredient_checkbox_69dea5107242b\" id=\"ingredient_checkbox_69dea5107242b\" aria-label=\"240 g plain flour\"><label for=\"ingredient_checkbox_69dea5107242b\"><\/label><\/span><strong><span data-amount=\"240\" data-unit=\"g\">240 g<\/span> plain flour<\/strong><\/li>\n<li data-tr-ingredient-checkbox=\"\"><span class=\"tr-ingredient-checkbox-container\"><input type=\"checkbox\" name=\"ingredient_checkbox_69dea51072433\" id=\"ingredient_checkbox_69dea51072433\" aria-label=\"150 g cold butter\"><label for=\"ingredient_checkbox_69dea51072433\"><\/label><\/span><strong><span data-amount=\"150\" data-unit=\"g\">150 g<\/span> cold butter<\/strong><\/li>\n<li data-tr-ingredient-checkbox=\"\"><span class=\"tr-ingredient-checkbox-container\"><input type=\"checkbox\" name=\"ingredient_checkbox_69dea51072438\" id=\"ingredient_checkbox_69dea51072438\" aria-label=\"80 g sugar\"><label for=\"ingredient_checkbox_69dea51072438\"><\/label><\/span><strong><span data-amount=\"80\" data-unit=\"g\">80 g<\/span> sugar<\/strong><\/li>\n<li data-tr-ingredient-checkbox=\"\"><span class=\"tr-ingredient-checkbox-container\"><input type=\"checkbox\" name=\"ingredient_checkbox_69dea5107243d\" id=\"ingredient_checkbox_69dea5107243d\" aria-label=\"30 g ground almonds\"><label for=\"ingredient_checkbox_69dea5107243d\"><\/label><\/span><strong><span data-amount=\"30\" data-unit=\"g\">30 g<\/span> ground almonds<\/strong><\/li>\n<li data-tr-ingredient-checkbox=\"\"><span class=\"tr-ingredient-checkbox-container\"><input type=\"checkbox\" name=\"ingredient_checkbox_69dea51072441\" id=\"ingredient_checkbox_69dea51072441\" aria-label=\"1 sachet vanilla sugar\"><label for=\"ingredient_checkbox_69dea51072441\"><\/label><\/span><strong><span data-amount=\"1\">1<\/span> sachet vanilla sugar<\/strong><\/li>\n<li data-tr-ingredient-checkbox=\"\"><span class=\"tr-ingredient-checkbox-container\"><input type=\"checkbox\" name=\"ingredient_checkbox_69dea51072445\" id=\"ingredient_checkbox_69dea51072445\" aria-label=\"1 egg yolk\"><label for=\"ingredient_checkbox_69dea51072445\"><\/label><\/span><strong><span data-amount=\"1\">1<\/span> egg yolk<\/strong><\/li>\n<li data-tr-ingredient-checkbox=\"\"><span class=\"tr-ingredient-checkbox-container\"><input type=\"checkbox\" name=\"ingredient_checkbox_69dea51072448\" id=\"ingredient_checkbox_69dea51072448\" aria-label=\"A pinch of salt\"><label for=\"ingredient_checkbox_69dea51072448\"><\/label><\/span><strong>A pinch of salt<\/strong><\/li>\n<\/ul>\n<h3>For the Almond Filling (Amandine cream)<\/h3>\n<ul>\n<li data-tr-ingredient-checkbox=\"\"><span class=\"tr-ingredient-checkbox-container\"><input type=\"checkbox\" name=\"ingredient_checkbox_69dea5107244d\" id=\"ingredient_checkbox_69dea5107244d\" aria-label=\"130 g unsalted butter, softened\"><label for=\"ingredient_checkbox_69dea5107244d\"><\/label><\/span><strong><span data-amount=\"130\" data-unit=\"g\">130 g<\/span> unsalted butter, softened<\/strong><\/li>\n<li data-tr-ingredient-checkbox=\"\"><span class=\"tr-ingredient-checkbox-container\"><input type=\"checkbox\" name=\"ingredient_checkbox_69dea51072451\" id=\"ingredient_checkbox_69dea51072451\" aria-label=\"120 g icing sugar\"><label for=\"ingredient_checkbox_69dea51072451\"><\/label><\/span><strong><span data-amount=\"120\" data-unit=\"g\">120 g<\/span> icing sugar<\/strong><\/li>\n<li data-tr-ingredient-checkbox=\"\"><span class=\"tr-ingredient-checkbox-container\"><input type=\"checkbox\" name=\"ingredient_checkbox_69dea51072455\" id=\"ingredient_checkbox_69dea51072455\" aria-label=\"3 eggs\"><label for=\"ingredient_checkbox_69dea51072455\"><\/label><\/span><strong><span data-amount=\"3\">3<\/span> eggs<\/strong><\/li>\n<li data-tr-ingredient-checkbox=\"\"><span class=\"tr-ingredient-checkbox-container\"><input type=\"checkbox\" name=\"ingredient_checkbox_69dea51072459\" id=\"ingredient_checkbox_69dea51072459\" aria-label=\"\u00bd tablespoon almond extract\"><label for=\"ingredient_checkbox_69dea51072459\"><\/label><\/span><strong><span data-amount=\"0.5\" data-unit=\"tablespoon\">\u00bd tablespoon<\/span> almond extract<\/strong><\/li>\n<li data-tr-ingredient-checkbox=\"\"><span class=\"tr-ingredient-checkbox-container\"><input type=\"checkbox\" name=\"ingredient_checkbox_69dea5107245d\" id=\"ingredient_checkbox_69dea5107245d\" aria-label=\"130 g ground almonds\"><label for=\"ingredient_checkbox_69dea5107245d\"><\/label><\/span><strong><span data-amount=\"130\" data-unit=\"g\">130 g<\/span> ground almonds<\/strong><\/li>\n<li data-tr-ingredient-checkbox=\"\"><span class=\"tr-ingredient-checkbox-container\"><input type=\"checkbox\" name=\"ingredient_checkbox_69dea51072461\" id=\"ingredient_checkbox_69dea51072461\" aria-label=\"30 g flour\"><label for=\"ingredient_checkbox_69dea51072461\"><\/label><\/span><strong><span data-amount=\"30\" data-unit=\"g\">30 g<\/span> flour<\/strong><\/li>\n<li data-tr-ingredient-checkbox=\"\"><span class=\"tr-ingredient-checkbox-container\"><input type=\"checkbox\" name=\"ingredient_checkbox_69dea51072464\" id=\"ingredient_checkbox_69dea51072464\" aria-label=\"A pinch of baking powder\"><label for=\"ingredient_checkbox_69dea51072464\"><\/label><\/span><strong>A pinch of baking powder<\/strong><\/li>\n<li data-tr-ingredient-checkbox=\"\"><span class=\"tr-ingredient-checkbox-container\"><input type=\"checkbox\" name=\"ingredient_checkbox_69dea51072469\" id=\"ingredient_checkbox_69dea51072469\" aria-label=\"Flaked almonds to garnish the top of the tart\"><label for=\"ingredient_checkbox_69dea51072469\"><\/label><\/span><strong>Flaked almonds<\/strong> to garnish the top of the tart<\/li>\n<\/ul>\n<h3>For the Fruit Layer<\/h3>\n<ul>\n<li data-tr-ingredient-checkbox=\"\"><span class=\"tr-ingredient-checkbox-container\"><input type=\"checkbox\" name=\"ingredient_checkbox_69dea5107246d\" id=\"ingredient_checkbox_69dea5107246d\" aria-label=\"Raspberry jam (as needed) \u2013 its tangy flavour perfectly balances the sweet almond cream.\"><label for=\"ingredient_checkbox_69dea5107246d\"><\/label><\/span><strong>Raspberry jam (as needed)<\/strong> \u2013 its tangy flavour perfectly balances the sweet almond cream.<\/li>\n<\/ul>\n<p><!--INSIDE_INGREDIENTS--><\/p>\n\t\t\t<\/div>\n\t\t\t<div class=\"tasty-recipes-cook-mode\">\n\t<div class=\"tasty-recipes-cook-mode__container\">\n\t\t<label class=\"tasty-recipes-cook-mode__switch\">\n\t\t\t<input type=\"checkbox\" id=\"tasty_recipes_69dea51072939_cookmode\">\n\t\t\t<span class=\"tasty-recipes-cook-mode__switch-slider tasty-recipes-cook-mode__switch-round\"\n\t\t\t\tdata-tasty-recipes-customization=\"button-color.background button-text-color.color\"><\/span>\n\t\t<\/label>\n\t\t<label for=\"tasty_recipes_69dea51072939_cookmode\">\n\t\t\t<span class=\"tasty-recipes-cook-mode__label\">Cook Mode<\/span>\n\t\t\t<span class=\"tasty-recipes-cook-mode__helper\">\n\t\t\t\tEmp\u00eachez votre \u00e9cran de devenir noir\t\t\t<\/span>\n\t\t<\/label>\n\t<\/div>\n<\/div>\n\t\t<\/div>\n\t\n\t\t\t<hr data-tasty-recipes-customization=\"secondary-color.border-color secondary-color.background-color\">\n\t\n\t\t<div class=\"tasty-recipes-instructions\">\n\t\t<div class=\"tasty-recipes-instructions-header\">\n\t\t\t<h3 data-tasty-recipes-customization=\"h3-color.color h3-transform.text-transform\">Instructions<\/h3>\n\t\t\t\t\t<\/div>\n\t\t<div data-tasty-recipes-customization=\"body-color.color\">\n\t\t\t<h3>Make the Shortcrust Pastry<\/h3>\n<ul>\n<li id=\"instruction-step-1\">In the bowl of your <strong>food processor<\/strong>, combine the flour, sugar, vanilla sugar, and salt.<\/li>\n<li id=\"instruction-step-2\">Add the cold butter cubes and blend until the mixture looks like fine breadcrumbs.<\/li>\n<li id=\"instruction-step-3\">Add the egg yolk and ground almonds, mixing until the dough begins to come together.<\/li>\n<li id=\"instruction-step-4\">Shape into a smooth ball, wrap in cling film, and <strong>chill for 15 minutes<\/strong> to firm up.<\/li>\n<\/ul>\n<h3>Prepare the Amandine Filling<\/h3>\n<ul>\n<li id=\"instruction-step-5\">Beat the butter and icing sugar for about <strong>1 minute<\/strong> until pale and creamy.<\/li>\n<li id=\"instruction-step-6\">Scrape down the sides, then add the eggs one at a time, beating well after each.<br \/>\n<em>(<\/em>If the mixture looks curdled, don\u2019t worry, it will smooth out once all eggs are in.<em>)<\/em><\/li>\n<li id=\"instruction-step-7\">Add the almond extract, mix for 30 seconds, and scrape the sides again.<\/li>\n<li id=\"instruction-step-8\">Gradually fold in the ground almonds, flour, and baking powder until fully combined.<\/li>\n<\/ul>\n<h3>Assemble and Bake<\/h3>\n<ul>\n<li id=\"instruction-step-9\">Roll out the chilled pastry between <strong>two sheets of parchment paper<\/strong>, turning it a quarter turn each time to prevent sticking.<\/li>\n<li id=\"instruction-step-10\">When it\u2019s about <strong>7 mm thick<\/strong>, line a <strong>28-30 cm tart tin<\/strong> and trim the edges.<\/li>\n<li id=\"instruction-step-11\">Prick the base with a fork and <strong>chill again for 30 minutes<\/strong> to prevent shrinkage.<\/li>\n<li id=\"instruction-step-12\">Spread a <strong>thin layer of raspberry jam<\/strong> over the base, smoothing evenly. Adjust to your taste, use more if you like it sweeter.<\/li>\n<li id=\"instruction-step-13\">Spoon or pipe the amandine filling on top and level it out.<\/li>\n<li id=\"instruction-step-14\">Bake in a <strong>preheated oven at 180\u00b0C (350\u00b0F)<\/strong> for about <strong>30 minutes<\/strong>, until golden and just set.<\/li>\n<li id=\"instruction-step-15\">Five minutes before the end of baking, sprinkle with <strong>flaked almonds<\/strong>, then return to the oven until lightly toasted.<\/li>\n<li id=\"instruction-step-16\">Allow the tart to <strong>cool completely on a wire rack<\/strong> before slicing, this ensures clean layers and perfect texture.<\/li>\n<\/ul>\n\t\t<\/div>\n\t<\/div>\n\t\n\t\n\t\t\n\t\n\t\n\t\t\t<div class=\"tasty-recipes-other-details\" data-tasty-recipes-customization=\"secondary-color.background-color\">\n\t\t\t<ul>\n\t\t\t\t<li class=\"prep-time\"><span class=\"tasty-recipes-label\" style=\"color: #E48313 !important;\" data-tasty-recipes-customization=\"detail-label-color.color\"><svg viewBox=\"0 0 24 24\" class=\"detail-icon\" aria-hidden=\"true\" style=\"color: #E48313 !important;\" data-tasty-recipes-customization=\"icon-color.color\"><use href=\"#tasty-recipes-icon-clock\"><\/use><\/svg>Prep Time:<\/span> <span style=\"color: rgba(0,0,0,0.95) !important;\" data-tasty-recipes-customization=\"detail-value-color.color\" class=\"tasty-recipes-prep-time\">30 min<\/span><\/li><li class=\"cook-time\"><span class=\"tasty-recipes-label\" style=\"color: #E48313 !important;\" data-tasty-recipes-customization=\"detail-label-color.color\"><svg viewBox=\"0 0 24 24\" class=\"detail-icon\" aria-hidden=\"true\" style=\"color: #E48313 !important;\" data-tasty-recipes-customization=\"icon-color.color\"><use href=\"#tasty-recipes-icon-clock\"><\/use><\/svg>Cook Time:<\/span> <span style=\"color: rgba(0,0,0,0.95) !important;\" data-tasty-recipes-customization=\"detail-value-color.color\" class=\"tasty-recipes-cook-time\">30 min<\/span><\/li><li class=\"category\"><span class=\"tasty-recipes-label\" style=\"color: #E48313 !important;\" data-tasty-recipes-customization=\"detail-label-color.color\"><svg viewBox=\"0 0 24 24\" class=\"detail-icon\" aria-hidden=\"true\" style=\"color: #E48313 !important;\" data-tasty-recipes-customization=\"icon-color.color\"><use href=\"#tasty-recipes-icon-folder\"><\/use><\/svg>Category:<\/span> <span style=\"color: rgba(0,0,0,0.95) !important;\" data-tasty-recipes-customization=\"detail-value-color.color\" class=\"tasty-recipes-category\">desserts<\/span><\/li><li class=\"cuisine\"><span class=\"tasty-recipes-label\" style=\"color: #E48313 !important;\" data-tasty-recipes-customization=\"detail-label-color.color\"><svg viewBox=\"0 0 24 24\" class=\"detail-icon\" aria-hidden=\"true\" style=\"color: #E48313 !important;\" data-tasty-recipes-customization=\"icon-color.color\"><use href=\"#tasty-recipes-icon-flag\"><\/use><\/svg>Cuisine:<\/span> <span style=\"color: rgba(0,0,0,0.95) !important;\" data-tasty-recipes-customization=\"detail-value-color.color\" class=\"tasty-recipes-cuisine\">english cuisine<\/span><\/li>\t\t\t<\/ul>\n\t\t<\/div>\n\t\n\t\n\t\n\t\t\t\t<div class=\"tasty-recipes-nutrition\">\n\t\t\t<h3 data-tasty-recipes-customization=\"h3-color.color h3-transform.text-transform\">Nutrition<\/h3>\n\t\t\t<ul>\n\t\t\t\t\t\t\t\t\t<li><strong class=\"tasty-recipes-label\" data-tasty-recipes-customization=\"body-color.color\">Serving Size:<\/strong> <span data-tasty-recipes-customization=\"body-color.color\" class=\"tasty-recipes-serving-size\">1 serving<\/span><\/li>\n\t\t\t\t\t\t\t\t\t<li><strong class=\"tasty-recipes-label\" data-tasty-recipes-customization=\"body-color.color\">Calories:<\/strong> <span data-tasty-recipes-customization=\"body-color.color\" class=\"tasty-recipes-calories\">675 kcal<\/span><\/li>\n\t\t\t\t\t\t\t<\/ul>\n\t\t\t<\/div>\n\t\n\t\n\t\n<\/div>\n\n\n<\/div>\n","protected":false},"excerpt":{"rendered":"<p>The Bakewell tart is one of Britain\u2019s 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&#8230;<\/p>\n","protected":false},"author":2,"featured_media":127212,"comment_status":"open","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"_uag_custom_page_level_css":"","_kad_blocks_custom_css":"","_kad_blocks_head_custom_js":"","_kad_blocks_body_custom_js":"","_kad_blocks_footer_custom_js":"","_kad_post_transparent":"default","_kad_post_title":"default","_kad_post_layout":"default","_kad_post_sidebar_id":"","_kad_post_content_style":"default","_kad_post_vertical_padding":"default","_kad_post_feature":"","_kad_post_feature_position":"","_kad_post_header":false,"_kad_post_footer":false,"_kad_post_classname":"","footnotes":""},"categories":[13347,13434],"tags":[13420],"class_list":["post-127217","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-other-cuisines","category-tarts-and-pies","tag-almonds"],"yoast_head":"<!-- This site is optimized with the Yoast SEO plugin v27.3 - https:\/\/yoast.com\/product\/yoast-seo-wordpress\/ -->\n<title>Classic British Bakewell Tart Recipe: Buttery, Fruity &amp; 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