Classic Bakewell tart
Crisp sweet pastry, a layer of raspberry jam and a golden almond sponge filling with a scatter of flaked almonds.
- Time1 hr 30
- LevelMedium
- Costabout £0.56 a head
- Oven190°C (170°C fan)
Cost is worked out from Aldi and Tesco shelf prices in October 2026. Your shop and brands will differ.
Ingredients
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Method
- 1
Rub the flour, cold butter and icing sugar together with your fingertips until like breadcrumbs. Stir in the egg yolk and enough cold water to bring it to a dough. Wrap and chill for 30 minutes.
30 min - 2
Heat the oven to 190°C (170°C fan). Roll out the pastry and line a 23cm fluted tart tin. Prick the base, line with baking paper and baking beans and bake for 15 minutes. Remove the paper and beans and bake for 5 minutes more.
20 min - 3
Spread the jam over the warm pastry base.
- 4
Beat the softened butter and caster sugar until pale. Beat in the eggs one at a time, then fold in the ground almonds and almond extract.
- 5
Spoon the almond mixture over the jam and level it. Scatter with the flaked almonds.
- 6
Lower the oven to 170°C (150°C fan) and bake for 30 minutes, until golden and just set in the middle.
30 min - 7
Cool in the tin for 15 minutes before slicing. Lovely warm with custard or cold with a cup of tea.
Double check before you cook. Recipes can contain mistakes. Any diet labels come from the ingredients as written in this recipe and are a guide, not a guarantee. Always check every ingredient and the packet label for allergens and cross contamination, and ask your doctor or dietitian what is right for you, especially with coeliac disease, diabetes or a serious allergy. This is not medical advice.
