A Bake in the Life: Bakewell Tart

Whenever I go out with friends or family, bakewell tart is one of my favourite pastries choices alongside my usual flavoured latte. I love the mixture of tart raspberry jam, sweet sticky almond filling and crisp pastry especially with a really good cup of coffee! I have never made my own shortcrust pastry for a tart case before so I brought a flan case with a removable base and baking beans ready to give it a go. I decided to use traditional raspberry jam, however I would love to try this recipe out with different jam flavours, particularly one of my mum’s homemade jams!

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Bakewell Tart

You will need:

For the shortcrust pastry

6 oz/175g Plain Flour

2½ oz/75g Chilled Butter

2-3 tbsp Cold Water

For the filling

1 tbsp Raspberry Jam (You can use any jam flavour you like – cherry, apricot or blackcurrant would be delicious too!)

4½ oz/125g Butter

4½ oz/125g Caster Sugar

4½ oz/125g Ground Almonds

1 Beaten Egg

½ tsp Almond Extract

1¾ oz/50g Flaked Almonds

For the icing

2¾ oz/80g Icing Sugar

2½ tsp Cold Water

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Let’s get started!

  • To make the pastry, combine the flour and butter using your fingertips until the mixture resembles fine breadcrumbs. Add 2 tbsp of cold water and begin to pull the mixture together into a ball, if needed add the final tbsp to form a soft dough.


  • Roll out the dough on a lightly floured work surface large enough to line a 20cm/8in flan tin. Press the pastry gently into the tin ensuring it lays smoothly against the fluted sides.

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  • Chill in the fridge for 30 minutes.
  • Preheat the oven to 200ºC/400ºF/Gas Mark 6.
  • Line the chilled pastry case with foil and fill with baking beans (If you don’t have any you can always use rice, beans or pulses – as long as they are dry and heavy enough to prevent the pastry from puffing up!). Blind bake for 15 minutes, then remove the beans/foil and continue to bake for 5 minute to dry out the centre of the base.

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  • Once baked spoon your chosen jam into the pastry case and smooth out evenly using the back of the spoon.

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  • Melt the butter over a low heat, remove and then add sugar, ground almonds, egg and almond extract – stirring well to combine.
  • Pour into the flan tin and top with flaked almonds.

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  • Bake for around 35 minutes, until golden brown (If the almonds appear to be browning too quickly, cover with foil and continue to bake).
  • Once baked, remove from the oven and allow to cool for in the tin before gently removing and placing on a serving plate.
  • To make the icing, combine icing sugar and water until liquid enough to pipe.
  • You can either drizzle the icing over the cooled tart, or spoon into a pipetting bag and pipe over the tart (As I don’t have a re usable pipetting bag I just use a plastic food bag and cut off a small part of the corner to create a nozzle).
  • You are all done! 🙂

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I’m really happy with how my first attempt at shortcrust pastry turned out. The pastry was crisp and cooked all the way through, no soggy bottom thankfully! I thought that making a homemade Bakewell tart might take a lot of time and effort, however this recipe was really simple to follow and only took around an hour from start to finish. If you are nervous about making your own pastry you could always buy a ready made pastry case, but honestly I found it really easy. As long as you remember to cover the entire base of the case with baking beans, rice, beans or pulses to prevent the pastry from puffing up, and bake for a little longer after to ensure the base dries out completely.

This recipe has opened up a whole new world of tarts and pastry bakes! I would really like to try and make my own quiche or savoury tart, maybe using one of my favourite combinations – caramalised onions and goat’s cheese 🙂

A Bake in the Life…


3 thoughts on “A Bake in the Life: Bakewell Tart

  1. Pingback: A Bake in the Life: Roasted tomato, red onion, basil and mozzarella quiche | A Year in the Life...

  2. Pingback: A Craft in the Life: Cherry Bakewell Fudge | A Year in the Life...

  3. Pingback: Rhubarb and Ginger Jam | Life After Lincoln

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