Recipes › Raspberry (Autumn Fruiting) › Raspberry and Almond Bakewell Tart
Raspberry and Almond Bakewell Tart
A proper British Bakewell tart with a layer of autumn raspberry jam beneath a rich almond frangipane, all nestled in a crisp shortcrust pastry case. This is a regional classic from Derbyshire that has earned its place on every British baking repertoire. Finished with flaked almonds and a dusting of icing sugar, it is magnificent with a pot of tea.
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Ingredients
- 150 g autumn raspberries
- 4 tbsp autumn raspberry jam, homemade or good-quality
- 175 g plain flour
- 85 g cold unsalted butter, cubed
- 25 caster sugar
- 2 tbsp cold water
- 100 g unsalted butter, softened
- 100 caster sugar
- 2 large large eggs, beaten
- 100 ground almonds
- 25 g plain flour
- ½ tsp almond extract
- 30 g flaked almonds
- 1 tbsp icing sugar, for dusting (optional)
Contains: cereals gluten, milk, eggs, nuts.
Method
- Make the pastry: rub the cold butter into the flour and caster sugar until it resembles breadcrumbs. Add the cold water and mix to a smooth dough. Wrap and chill for 30 minutes.About 15 min
- Preheat the oven to 190°C/170°C fan. Roll out the pastry and line a 23cm loose-bottomed tart tin. Blind bake with baking beans for 15 minutes, remove beans and bake for 5 minutes more.About 22 min
- For the frangipane, beat the softened butter and caster sugar until pale. Beat in the eggs, then fold in the ground almonds, flour, and almond extract.About 8 min
- Spread the raspberry jam over the base of the blind-baked pastry case. Scatter over the fresh raspberries, then spread the frangipane on top. Scatter with flaked almonds and bake for 30–35 minutes until golden and set. Dust with icing sugar when cool.About 38 min
Tips
- The fresh raspberries below the frangipane add moisture and a jammy layer that intensifies the raspberry flavour.
- Do not over-beat the frangipane once the eggs are in — a gentle fold keeps it tender.
- Serve at room temperature for the best texture and flavour.
Ring the changes
- Make individual Bakewell tarts using a 12-hole deep bun tin for a portable version perfect for picnics.
Keeping it
Store in an airtight tin at room temperature for up to 3 days. The pastry stays crisper if not refrigerated.
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More from the same crop
A showstopping classic tart with a crisp sweet pastry shell, a generous layer of silky almond frangipane and rows of fresh autumn raspberries that sink into the batter as it bakes, leaving a jewelled, golden surface. This is one of the definitive British patisserie recipes — equally at home on a tea table or as a dinner party pudding. Serve at room temperature with clotted cream.
1 h 20 min · medium · Raspberry (Autumn Fruiting)
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