bakewell tart recipe

Get ahead this weekend and make this indulgent, freezable treat, perfect for pud or with a cup of tea

Raspberry bakewell slice

pack sweet shortcrust pastry

raspberry jam

frozen raspberries, just thawed

flaked almonds

apricot jam

butter, very soft,

golden caster sugar

ground almonds

self-raising flour

tsp baking powder

almond extract

eggs, beaten

Heat oven to 200C/180C fan/gas 6. Line the base and sides of a buttered traybake tin, about 18-20cm x 30cm, with baking parchment. Roll out the pastry to line. Lift into the tin and evenly press right into the corners. Prick with a fork and chill for 20 mins.

Bake the pastry for 8-10 mins until it‘s cooked but not too coloured. Cool for a few mins and turn down the oven to 180C/160C fan/gas 4. Dot the raspberry jam over the pastry (there's no need to spread) and scatter over the raspberries.

For the sponge, put all the ingredients into a large bowl and beat with an electric whisk until soft and very well mixed. Spoon this over the raspberry layer, then smooth evenly. Scatter over the flaked almonds and bake for 35-40 mins until golden and firm. Cool completely in the tin. Will freeze for up to 3 months – overwrap the tin with baking parchment and foil beforehand.

To serve, thaw for 4 hrs at room temperature, then reheat in a low oven. Melt the apricot jam with 1 tbsp water and brush over the top of the sponge just before serving.

Take the classic bakewell tart recipe and make it into a tray bake in this recipe. A golden layer of shortcrust pastry topped with an almond cake, strawberry jam, icing and glacé cherries. For more of a classic recipe, look no further than our champion bakewell tart.

Iced bakewell tart traybake

sweet shortcrust pastry

strawberry jam

butter, softened

caster sugar

eggs

self-raising flour,

icing sugar

glacé cherries

almonds

Preheat the oven to 200°C/fan180°C/gas 6. On a lightly floured surface, roll out the pastry to fit the base and sides of a 30cm x 20cm baking tray. Spread the jam over the pastry base.

Place the butter and caster sugar in a large bowl and beat with an electric hand whisk until smooth and creamy. Beat in the eggs, 1 at a time, adding 1 tbsp ground almonds after each addition. Add the flour, remaining almonds and almond extract and stir well. Spoon the mixture over the jam, spreading to make an even layer.

Bake for 35-40 minutes until well risen, firm and golden. Remove from the oven and leave to cool in the tin.

In a small bowl, mix together the icing sugar and 3 tbsp water to make a fairly thick icing. When the tart is cold, spoon the icing on top, spreading evenly. Decorate with glacé cherries and flaked almonds and leave to set. Cut the tart into squares or rectangles and arrange on platters to serve

A proper bakewell tart recipe, as it should be, with crisp sweet shortcrust pastry, a layer of strawberry jam, a generous frangipane filling and flaked almonds. If you fancy something a little different, try Nathan Outlaw&#8217;s bakewell tart made with apricot preserve and amaretto liqueur.

The ultimate bakewell tart

plain flour, plus extra for dusting

tbsp icing sugar

unsalted butter,

free-range egg, beaten

tbsp milk

For the filling

large free-range eggs, at room temperature, beaten

unwaxed lemon

tbsp flaked almonds

Sift the flour, icing sugar and a pinch of salt into a large bowl. Using your fingertips, rub in the butter until it forms fine crumbs. Add the beaten eggs and milk and lightly bring together to form a firm dough, taking care not to handle it any more than necessary. Shape into a disc (which will be easier to roll out later), then chill, wrapped in cling film, for 30 minutes.

Preheat the oven to 180°C/fan160°C/gas 4 along with a baking sheet. Roll the pastry out on a lightly floured surface to the thickness of a pound coin. Use to line a 23cm fluted, loose-bottomed tart tin. Try not to stretch the pastry when tucking it into the edges. Trim the excess and prick all over with a fork. Chill for 30 minutes.

Line the pastry case with baking paper and fill with baking beans or rice. Place on the pre-heated baking sheet and blind-bake (see our how-to video below) for 15 minutes, then remove the beans/rice and paper. Cook for a further 5 minutes until pale golden and dry on top.

Make the filling. Beat the butter and sugar together until pale and fluffy. Beat in the eggs a little at a time, then fold in the ground almonds and lemon zest.

Spread the jam evenly across the base of the pastry case, then spoon over the sponge mixture, levelling the surface with the back of the spoon. Scatter over the almonds and bake for 35-40 minutes until golden, well risen and just set in the centre. Leave to cool in the tin for 5 minutes, then lift onto a wire rack and leave to cool completely.

Top 3 bakewell tart recipe recipes from across the web

The most viewed bakewell tart recipe recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine

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Raspberry bakewell slice

Iced bakewell tart traybake

The ultimate bakewell tart

Top 3 bakewell tart recipe recipes from across the web

The most viewed bakewell tart recipe recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Raspberry bakewell slice

Iced bakewell tart traybake

The ultimate bakewell tart

The most viewed bakewell tart recipe recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine