Ingredients

250g plain flour, plus extra for rolling out

¼ tsp fine sea salt

2 tbsp icing sugar

140g cold butter, cubed

2 egg yolks, beaten

100g salted butter, softened

100g caster sugar

50g ground almonds

1 tsp almond extract

2 medium eggs, beaten

3 tbsp raspberry jam

50g flaked almonds

80g icing sugar

Cream or custard, to serve (optional)

Instructions

Step 1: Heat the oven to 200C/180C fan/gas 6. To make the pastry, put the flour, salt, and icing sugar in a food processor and blitz to combine. Add the cold, cubed butter and pulse in short bursts until the mixture resembles fine breadcrumbs.

Step 2: Mix 4 tablespoons cold water with the beaten egg yolks and drizzle into the mixture. Pulse quickly to combine, then tip out onto a work surface. Form the dough into a puck, cover, and chill for 30 minutes.

Step 3: Roll out the pastry on a lightly floured surface to around 25cm in diameter and about the thickness of a £1 coin. Line a 20cm fluted tart tin with the pastry, leaving the edges to overhang.

Step 4: Place a large piece of baking parchment over the pastry and fill with baking beans (or dried rice/lentils). Bake for 15 minutes, then remove the parchment and beans and bake for another 7-10 minutes until the base is evenly cooked. Trim off any overhanging pastry.

Step 5: For the filling, beat the softened butter and caster sugar until combined. Add ground almonds, almond extract, and the beaten eggs, then beat for another minute.

Step 6: Spread the raspberry jam evenly over the baked pastry base. Pour the almond filling on top and scatter with flaked almonds.

Step 7: Bake for 25-30 minutes until the filling is golden and firm. Allow the tart to cool in the tin, or enjoy warm if preferred.

Step 8: Mix the icing sugar with 1-2 teaspoons of water to make a glaze. Drizzle over the tart before slicing. Serve with cream or custard if desired.

Tips & Variations

Use very cold butter and ice-cold water in the pastry to achieve a buttery, short crust texture.

If you don’t have baking beans, dried rice or lentils work well for blind baking.

For a gluten-free version, substitute plain flour with a gluten-free flour blend.

Swap raspberry jam for cherry or strawberry jam for a different fruity flavor.

FAQs

Can I make the pastry in advance?

Yes, the pastry can be made and chilled in the fridge for up to 24 hours before rolling out. This helps develop flavor and makes it easier to handle.

Can I freeze the Bakewell tart?

While it is possible to freeze the tart, the pastry may lose some of its crispness upon thawing. Wrap tightly and freeze for up to 1 month. Thaw overnight in the fridge before serving.