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Classic Bakewell Tart with almond filling and raspberry jam on a flaky crust

Bakewell Tart

A classic British dessert featuring a buttery shortbread crust, sweet cherry jam, and rich frangipane made with ground almonds.
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Prep Time 30 minutes
Cook Time 35 minutes
Total Time 1 hour 5 minutes
Servings: 8 servings
Course: Dessert, Tea Time
Cuisine: British
Calories: 300
Ingredients Method Notes

Ingredients
  

For the Shortbread Crust
  • 2 cups all-purpose flour Provides the foundation for the crust.
  • 2 tablespoons granulated sugar Adds sweetness to the crust.
  • 1/2 teaspoon salt Enhances flavor.
  • 1/2 cup unsalted butter, frozen For flakiness.
  • 2 large egg yolks Provides structure.
  • 1/2 teaspoon almond extract Adds nutty aroma.
  • 1-2 tablespoons cold water Binds the crust.
For the Frangipane Filling
  • 9 tablespoons unsalted butter, room temperature For the filling.
  • 1 cup plus 2 tablespoons confectioners' sugar Sweetens the filling.
  • 3 large eggs, room temperature Essential for texture.
  • 1/2 teaspoon almond extract Enhances almond flavor.
  • 1 1/3 cups almond meal Main ingredient.
  • 1/4 cup all-purpose flour Thickens the filling.
For Assembly and Topping
  • 1 cup cherry jam Provides fruity flavor.
  • 2 tablespoons confectioners' sugar For dusting.
  • 1/2 cup sliced almonds Adds crunch.

Method
 

Making the Shortbread Crust
  1. In a mixing bowl, whisk together the all-purpose flour, granulated sugar, and salt until well combined.
  2. Grate the frozen unsalted butter into the dry mixture. Use your fingers or a pastry cutter to rub the butter into the flour until it resembles breadcrumbs.
  3. In a separate bowl, lightly beat the two egg yolks with almond extract. Gradually stir this mixture into the flour until combined. Add just enough cold water to form a sticky dough.
  4. On a lightly floured surface, roll out the dough to a 1/4-inch thickness.
  5. Carefully transfer the dough into your tart pan, pressing it gently into the sides and trimming any excess.
  6. Refrigerate the tart shell for at least 30 minutes to firm up.
Blind Baking the Crust
  1. Preheat your oven to 400°F (200°C).
  2. Line the top of the crust with parchment paper and fill with pie weights or dried beans.
  3. Blind bake the crust for 10 minutes. Then, carefully remove the weights and parchment and bake for another 5 minutes until just barely golden.
  4. Reduce the oven temperature to 375°F (190°C) and let the crust cool.
Making the Frangipane
  1. Cream together 9 tablespoons of room temperature unsalted butter and 1 cup plus 2 tablespoons of confectioners' sugar until light and fluffy.
  2. Add the eggs one at a time, beating well after each addition, followed by the almond extract. Beat for an additional 30 seconds.
  3. Gradually spoon in the almond meal and 1/4 cup all-purpose flour until combined.
Assembling the Tart
  1. Spread 1 cup of cherry jam evenly over the shortbread crust.
  2. Gently spoon the frangipane mixture over the jam, spreading it to cover the entire surface.
  3. Bake in the preheated oven at 375°F (190°C) for 20 minutes.
  4. Remove the tart, sprinkle the sliced almonds on top and return to the oven for an additional 5-10 minutes, until golden brown.
  5. Dust with confectioners' sugar before serving.

Notes

Ensure your butter is properly frozen before grating for a flaky crust. You can use different fruit jams such as raspberry or apricot if desired. Bakewell Tart can be served warm or at room temperature.