*This post may contain affiliate links. Please see my disclosure for more details!*

A classic dessert we all know and love – homemade shortcrust pastry, jam, frangipane, almonds… a Bakewell tart! 

We all love a classic bake right?! Well, today’s new post is 100% one of the most classic bakes you can ever bake or even consume… a Bakewell tart. I LOVE the Bakewell flavour, and I have some delicious Bakewell bakes on my blog, but this is just the best. 

Straight away I will admit that when I was younger (and I am talking about when I was about 10 years old) I used to think Bakewell was super icky and disgusting because it wasn’t chocolatey, and I had convinced myself that I hated almonds – needless to say, I was just being an utter fusspot.

Bakewell Tarts

For those of you who don’t know… A Bakewell tart is a typically English pudding which consists of a shortcrust pastry case with layers of jam, frangipane, and a topping of flaked almonds – and it is just wonderful. 

I had one of these on my blog years and years ago but through the years of transferring my blog data over and over it all got a bit blah, so I decided to post a new recipe for this beauty – and it is 100% worth the wait and all the many requests from you guys. 

Making Pastry

I like to make my own shortcrust pastry, and it’s so much easier to make than you think. I use a mixture of unsalted butter, plain flour, icing sugar (because this is sweet shortcrust!), and egg yolk. There is also a splash of water, but I don’t tend to list that because, well, it’s just water. 

I find the pastry so easy to make by hand so you don’t need to use any machines – and it also means the pastry dough isn’t overworked which is quite nice. You just need to add the plain flour, cold and cubed unsalted butter and icing sugar to a bowl and rub together to form bread crumbs. 

Then, you add in the egg yolk and the cold water to bind the pastry – I use my hands again here, along with a spatula, and then eventually after kneading in a bowl you will have a pastry. A little kneading on the lightly floured work surface and you will have a dreamily smooth shortcrust pastry. 

Because you have worked the pastry you will need to let it chill again somewhat before using it. I tend to wrap the pastry in clingfilm and place it in the fridge for 30 minutes. In this time you can grease and flour a loose-bottomed 23cm/9” tart tin. 

Blind Baking 

Roll the chilled pastry out onto a lightly floured work surface until it’s about the thickness of 1-2 £1 coins. Carefully lift the pastry and press into the bottom and sides of the prepared tin really well. Get a piece of parchment paper, and place it on top of the pastry. Fill this with baking beans or uncooked rice and ‘blind’ bake the pastry for 15 minutes. 

The blind baking process starts to bake the pastry so that there are no soggy bottoms – after the 15 minutes, you remove the parchment and beans and bake for a further 5 minutes to dry the pastry out a little more. Then, you can do the quick and easy filling. 

The filling

The filling is so simple – one layer is simply just jam. There is debate over which is the ‘classic’ flavour, but I tend to use raspberry. You can use whatever you prefer though! The rest is the ‘frangipane’ – which is melted butter, sugar, ground almonds, almond extract and egg. 

I mix these together until smooth, pour over the jam – and then top with some flaked almonds. I bake until there is an ever so slight wobble in the middle of the tart and then let it cool fully. I then do a small drizzle of water icing, and sometimes some extra toasted flaked almonds. 

I then absolutely devour this Bakewell tart because it’s just so good. You can serve it with custard, ice cream, cream or even just on its own – the flavour carries so well that you can do whatever you want! Honestly, it’s the best. Enjoy! X

Bakewell Tart!

A classic dessert we all know and love - homemade shortcrust pastry, jam, frangipane, almonds… a Bakewell tart! 
Print Pin Rate
Category: Dessert
Type: Tart
Keyword: Bakewell
Prep Time: 1 hour
Cook Time: 30 minutes
Cooling & Decorating: 2 hours
Total Time: 3 hours 30 minutes
Servings: 12 slices
Author: Jane's Patisserie



  • 175 g plan flour
  • 100 g unsalted butter (cold and cubed)
  • 1 tbsp icing sugar
  • 1 egg yolk


  • 125 g unsalted butter
  • 125 g caster sugar
  • 125 g ground almonds
  • 1 tsp almond extract
  • 1 medium egg
  • 200 g raspberry jam
  • 50 g flaked almonds




  • Add the flour and icing sugar to a large bowl. Add the cold and cubed unsalted butter and rub the mixture together with your fingertips until it resembles breadcrumbs.
  • Add the egg yolk, and 1 tbsp of cold water into the bowl and mix with your hand or a spatula until the pastry dough comes together - it may take a bit of kneading.
  • Alternatively, add the ingredients to a food processor and blitz quickly on the pulse setting until the mixture starts to bind, it shouldn't take too long at all!
  • Grease & flour a 9"/23cm loose bottomed tart tin - Roll the pastry mix out onto a lightly floured surface to the thickness of 1-2 coin(s).
  • Press the pastry into the tin and trim & neaten the edges. Fill any gaps of the pastry with any excess pastry so its all covered! Refrigerate for 1/2 an hour!
  • Preheat the oven to 200ºc/180ºfan - Cover the pastry with baking parchment and fill with baking beans/rice and bake the pastry 'Blind' for 15 minutes.
  • After 15 minutes, remove the parchment and the beans and bake for an extra 5 minutes or until the pastry is cooked through and turning golden! 
  • Once baked, leave to cool as you make the filling.


  • In a large bowl, melt the butter until smooth.
  • Add the caster sugar, ground almonds, almond extract and egg and mix with a spatula to combine.
  • Loosen the jam by mixing in a separate bowl, and then spread over the baked pastry case.
  • Pour over the almond filling.
  • Sprinkle over the flaked almonds and bake in the oven for 30-35 minutes, or until there is an ever so slight wobble in the middle. Once baked, leave to cool fully.


  • Once the bakewell tart has cooled - carefully remove from your tart tin.
  • Mix the icing sugar with the water, one tsp at a time until it is a thick paste.
  • Drizzle the icing over the bakewell tart.
  • Sprinkle on some toasted flaked almonds and/or freeze dried raspberries if you fancy!


  • You can use shop-bought shortcrust pastry if you fancy - follow the same baking steps.
  • You can use any flavour jam you fancy! 
  • This will last in the fridge for 3+ days
  • It is best served as it is, but you can serve it with custard, cream or even a scoop of ice cream! 
  • I use this loose bottomed tart tin


Find my other recipes on my Recipes Page!

You can find me on:

J x

© Jane’s Patisserie. All images & content are copyright protected. Do not use my images without prior permission. If you want to republish this recipe, please re-write the recipe in your own words and credit me, or link back to this post for the recipe.


  1. Coco on June 7, 2024 at 10:07 pm

    3 stars
    I cooked it for well over the recommended time and there was a slight wobble to the tart when I took it out of the oven but when it had cooled and been cut it was semi raw all the way through

    • Jane's Patisserie on July 18, 2024 at 9:58 am

      Oh no! This sounds like an oven issue, or a different tin size was used. It’s not too much mixture so it shouldn’t still be raw inside unless the internal temp never reached the correct temperature x

  2. Steph Mulcahy on June 6, 2024 at 8:27 pm

    5 stars
    I love this recipe, it’s amazing! I wondered if it could be made into individual bakewell tarts, like the lemon Meringue pies in the book? If so, could you tell me how to alter the proportions? Thank you!

  3. Denise Trainor on May 8, 2024 at 4:18 pm

    Lovely tart but the filling was quite firm and had to be spooned on instead of pouring it. I followed the recipe to the letter.
    I’ll definitely make it again x

    • Jane's Patisserie on May 10, 2024 at 10:26 am

      Ahh that’s no problem if it baked okay! Glad you liked it. x

  4. Fran James on March 19, 2024 at 9:30 pm

    5 stars
    I’ve made this a dozen times, using this recipe, and the result is always brilliant. When I take the baking beans out I lower to 160 and only add the flaked almonds half way through the filling bake. Try using lemon juice to make the icing.

  5. Carol on January 10, 2024 at 8:13 pm

    Hi made this tart, tasted fantastic, but should the filling be guey?

    • Jane's Patisserie on January 12, 2024 at 1:28 pm

      Hey! No, this may mean it’s slightly underbaked x

  6. Debbie on December 2, 2023 at 9:42 pm

    5 stars
    I’m thinking of making this in advance of Xmas and freezing it down. But instead of putting sliced almonds on top. Once the frangipane is cooked,cooled could I then top with fondant icing and then freeze? Or should I put the icing on top once It’s defrosted.
    Thank you.

  7. Sam Petterson on February 24, 2023 at 7:01 pm

    5 stars
    Fabulous bakewell tart, pastry was perfect

  8. Alison Lloyd on December 21, 2022 at 2:36 am

    Hi I like your Bakewell Cake recipe, could I use that on the pastry and jam base ? Would it cook ok?

  9. Odelle Smith on November 23, 2022 at 7:32 pm

    5 stars
    I’ve made this fabulous Bakewell tart I love it as do everyone else who’s tasted it, I’m looking forward to making this again together with the Bakewell cake and coffee cake for over the Christmas period it’s delicious 😋🤤 please can you advise me have you got a recipe for sweet short crust pastry (sugar paste) I remember making some years ago with ground almonds added to the pastry ( I love everything with ground almonds, frangipane is scrumptious) have you got a recipe for the sugar paste please?) I would like to purchase your latest book too please is there a link to it?
    Many thanks for such fabulous cakes, bakes I followed the instructions and everything turned out perfectly, many thanks Jane you’re a game changer I love, love, love them all!

  10. Mollie Haggie on November 19, 2022 at 8:03 am

    5 stars
    This is a delicious Bakewell tart. Perfectly behaved pastry and excellent filling. Next time I would slightly reduce the amount of almond essence as it was a bit powerful and mine took quite a bit longer to cook than stated but may be my oven. Seriously good.

  11. Odelle Smith on October 31, 2022 at 7:48 pm

    5 stars
    Luscious frangipani tart with raspberry jam ground and flaked almonds have got to be a scrumptious, decadent moist Bakewell tart I’ve got to make this it’s fantastic and I love it!

  12. Sharon on August 27, 2022 at 9:18 am

    Hi Jane
    Could this be made as a tray bake for a family gathering?

    • Zena Simpson on October 6, 2022 at 12:53 pm

      5 stars
      Another beautiful dessert!!

  13. Bethany on May 23, 2022 at 10:56 pm

    Hi Jane, if I make this in advance and freeze it, how would you reccomend defrosting and heating it to serve?

    • Jane's Patisserie on June 6, 2022 at 4:09 pm

      Hiya! Make sure you freeze before decoration, and then defrost in the fridge overnight! Hope this helps! x

  14. Toby on May 19, 2022 at 9:13 am

    Would cherry jam work well instead of raspberry jam for more of a classic cherry bakewell vibe?

    • Jane's Patisserie on May 19, 2022 at 2:57 pm

      Yes absolutely – sounds yummy! x

  15. Katie Murphy on May 18, 2022 at 4:38 pm

    5 stars
    Very tasty! I love all of your recipies! Although I had to cook mine (gas oven) for 60 minutes until it was cooked 😲 I think my oven must be inaccurate.

    • Jane's Patisserie on May 19, 2022 at 3:00 pm

      It may be worth investing in an oven thermometer to check! Hope this helps! x

  16. Florence Starkey on May 8, 2022 at 4:25 pm

    5 stars
    Another hit thankyou very much really easy to follow you’re recipes you are Ace 👍

  17. Charlotte on May 5, 2022 at 6:32 am

    This looks so good! Can it be frozen once made? Thank you 😊

    • Jane's Patisserie on May 11, 2022 at 12:07 pm

      Yes absolutely, for up to 3 months! Hope this helps! x

  18. DEBRA STUTTARD on May 3, 2022 at 8:23 am

    Hi Jane
    Just wondering which almond extract you would recommend? I love all your recipes! Have the book and have made a lot of them!

    • Jane's Patisserie on May 11, 2022 at 12:26 pm

      Hiya! I always use Nielsen Massey! So glad you love the book – thank you! x

  19. JULIE PERROTT on May 2, 2022 at 8:04 am

    5 stars
    Yummy! LOve Bakewell Tart.

  20. Jennifer on April 29, 2022 at 3:32 pm

    Could this recipe be adapted to an oblong tin? X

  21. Deb on April 29, 2022 at 3:23 pm

    5 stars
    Which kind of jam would you recommend.. Smooth jam or raspberry jam with the seeds?

    • Jane's Patisserie on May 3, 2022 at 3:49 pm

      Hiya! This is down to personal preference – whichever you prefer! Hope this helps! x

Leave a Comment

Recipe Rating

This site uses Akismet to reduce spam. Learn how your comment data is processed.