With a buttery crust, a layer of sweet jam, and a soft almond filling, this Easy Bakewell Tart is the kind of dessert that makes any day feel special. It’s simple to make, looks impressive, and offers a lovely mix of textures in every bite. You don’t need fancy skills or special tools—just a few pantry staples and a bit of time.
Serve it with tea, pack it for a picnic, or bring it to a dinner party. It’s a timeless treat that never disappoints.
What Makes This Recipe So Good
- Balanced flavors: The tartness of the jam pairs beautifully with the rich almond frangipane and buttery crust.
- Approachable for beginners: The steps are straightforward and forgiving, even if you’ve never made a tart before.
- Customizable: Use raspberry, cherry, or apricot jam—whatever you love or have on hand.
- Lovely texture: Crisp base, soft almond center, and a gentle, golden top with a slight chew.
- Make-ahead friendly: It keeps well, tastes even better the next day, and transports easily.
Ingredients
- For the pastry:
- 1 1/4 cups (160 g) all-purpose flour
- 2 tablespoons granulated sugar
- 1/4 teaspoon fine salt
- 1/2 cup (115 g) cold unsalted butter, cubed
- 1 large egg yolk
- 2–3 tablespoons ice-cold water
- For the filling (frangipane):
- 1/2 cup (115 g) unsalted butter, softened
- 1/2 cup (100 g) granulated sugar
- 2 large eggs
- 1 teaspoon pure vanilla extract
- 1/2 teaspoon almond extract
- 1 1/4 cups (125 g) almond flour (finely ground almonds)
- 2 tablespoons all-purpose flour
- Pinch of salt
- For assembly:
- 1/2 cup (150 g) raspberry jam (or cherry, strawberry, or apricot)
- 2–3 tablespoons sliced almonds
- Powdered sugar, for dusting (optional)
How to Make It
- Prep the tin and oven: Heat the oven to 375°F (190°C). Grease a 9-inch tart pan with a removable base.
Lightly flour the base if your pan isn’t nonstick.
- Make the pastry: In a bowl, whisk flour, sugar, and salt. Cut in the cold butter with a pastry cutter or fingertips until it looks like coarse crumbs with pea-sized bits.
- Bring it together: Stir in the egg yolk. Add ice water, 1 tablespoon at a time, just until the dough holds when pressed.
Don’t overwork it.
- Chill: Shape into a disk, wrap, and chill for 20–30 minutes. This prevents shrinking and makes rolling easier.
- Roll and line: Roll the dough on a lightly floured surface to a circle about 1/8 inch thick. Lift into the tart pan, press gently into edges, and trim excess.
Prick the base with a fork.
- Blind bake (optional but helpful): Line with parchment, fill with baking beans or rice, and bake for 12 minutes. Remove weights and bake 5 minutes more to dry the base slightly. Let cool for a few minutes.
- Make the frangipane: Beat the softened butter and sugar until light and creamy, about 2 minutes.
Beat in the eggs, vanilla, and almond extract. Fold in almond flour, all-purpose flour, and a pinch of salt.
- Layer the jam: Spread an even layer of jam over the pastry base. Keep it thin and even so the filling can set properly.
- Add the filling: Spoon the frangipane over the jam and gently spread to the edges.
Don’t press too hard or you’ll disturb the jam layer.
- Top and bake: Sprinkle sliced almonds on top. Bake 30–35 minutes, until the filling is puffed, golden, and just set in the center.
- Cool and finish: Let the tart cool in the pan for at least 20–30 minutes. Dust with powdered sugar if you like.
Slice and serve slightly warm or at room temperature.
How to Store
- Room temperature: Keep covered for up to 2 days. A cake dome or inverted bowl works well.
- Refrigerator: Store in an airtight container for up to 5 days. Bring to room temperature before serving for best texture.
- Freezer: Wrap slices tightly in plastic, then foil, and freeze for up to 2 months.
Thaw overnight in the fridge and warm briefly in a low oven to refresh.
Health Benefits
- Almonds add nutrition: Almond flour provides vitamin E, magnesium, and heart-friendly fats. It also adds protein, which helps with satiety.
- Portion control is easy: The richness of frangipane means small slices satisfy, helping keep sugar intake in check.
- Swaps can lighten it: You can reduce sugar slightly in the filling or use a no-added-sugar jam to cut sweetness without losing flavor.
- Gluten-conscious options: Using a gluten-free shortcrust and certified gluten-free almond flour makes this dessert accessible for more people.
Common Mistakes to Avoid
- Overworking the pastry: This makes the crust tough. Mix until it just holds together.
- Skipping chill time: Warm dough shrinks and slumps.
A short chill helps keep the shape.
- Too much jam: A thick layer can cause sogginess and prevent the filling from setting. Keep it thin and even.
- Underbaking: If the center jiggles a lot, give it a few more minutes. Look for a gentle puff and an even golden color.
- Cutting while hot: Let it cool so the layers set.
Slicing too soon can cause the filling to smear.
Alternatives
- Different jams: Raspberry is classic, but cherry, blackberry, plum, or apricot are all lovely. Lemon curd gives a brighter, tangier twist.
- Nut variations: Swap almond extract for orange or lemon zest for a softer almond note. You can also mix in a tablespoon of finely ground pistachios for color and flavor.
- Gluten-free: Use a gluten-free shortcrust blend and ensure your almond flour is certified gluten-free.
- Mini tarts: Make individual Bakewell tartlets in muffin tins.
Reduce baking time to 18–22 minutes.
- Icing finish: For a traditional iced Bakewell look, top the cooled tart with a simple glaze (powdered sugar mixed with a little water or lemon juice) and a cherry. Skip the sliced almonds if you choose this route.
Explore more irresistible recipes you won’t want to miss:
Almond Raspberry Sandwich Cookies
FAQ
Can I use store-bought pastry?
Yes. A ready-rolled shortcrust pastry works well and saves time.
Blind bake it briefly so the base stays crisp under the jam.
What jam is best for Bakewell Tart?
Raspberry is classic because its tartness balances the sweet almond filling. That said, cherry and apricot are excellent options and give a slightly different character.
How do I know when the tart is done?
The filling should be golden, puffed, and set with only a very slight wobble in the center. A toothpick inserted near the middle should come out mostly clean.
Can I make it ahead?
Absolutely.
The tart tastes even better the next day as the flavors settle. Bake, cool, and store covered at room temperature for up to 2 days or refrigerate for longer.
What if I don’t have almond extract?
You can leave it out and add an extra 1/2 teaspoon of vanilla. The almond flavor will be milder but still delicious thanks to the almond flour.
Do I need to blind bake the crust?
It’s optional but helpful.
Blind baking reduces sogginess and ensures a crisp base, especially if your jam is quite loose.
Can I make this dairy-free?
Yes. Use a dairy-free butter alternative in both the pastry and filling. Choose one with a similar fat content to butter for best texture.
Why did my filling sink?
Filling can sink if there’s too much jam or if the tart is underbaked.
Keep the jam layer thin and bake until fully set in the center.
How should I serve it?
Serve it slightly warm or at room temperature. It pairs nicely with whipped cream, vanilla ice cream, or a spoon of crème fraîche to balance the sweetness.
Can I reduce the sugar?
You can reduce the sugar in the filling by about 15–20% without affecting structure much. Also consider a lower-sugar jam to keep the overall sweetness in check.
In Conclusion
This Easy Bakewell Tart delivers big flavor with simple steps and everyday ingredients.
The contrast of crisp pastry, bright jam, and tender almond filling makes it a standout dessert that feels both homely and special. Whether you bake it for afternoon tea or a weekend gathering, it’s reliable, adaptable, and crowd-pleasing. Keep a jar of your favorite jam on hand, and you’ll have a beautiful tart ready whenever the mood strikes.
Easy Bakewell Tart Sweet Jam and Almond Treat – A Simple, Classic Dessert
Ingredients
- For the pastry: 1 1/4 cups (160 g) all-purpose flour
- 2 tablespoons granulated sugar
- 1/4 teaspoon fine salt
- 1/2 cup (115 g) cold unsalted butter, cubed
- 1 large egg yolk
- 2–3 tablespoons ice-cold water
- For the filling (frangipane): 1/2 cup (115 g) unsalted butter, softened
- 1/2 cup (100 g) granulated sugar
- 2 large eggs
- 1 teaspoon pure vanilla extract
- 1/2 teaspoon almond extract
- 1 1/4 cups (125 g) almond flour (finely ground almonds)
- 2 tablespoons all-purpose flour
- Pinch of salt
- For assembly: 1/2 cup (150 g) raspberry jam (or cherry, strawberry, or apricot)
- 2–3 tablespoons sliced almonds
- Powdered sugar, for dusting (optional)
Instructions
- Prep the tin and oven: Heat the oven to 375°F (190°C). Grease a 9-inch tart pan with a removable base.Lightly flour the base if your pan isn’t nonstick.
- Make the pastry: In a bowl, whisk flour, sugar, and salt. Cut in the cold butter with a pastry cutter or fingertips until it looks like coarse crumbs with pea-sized bits.
- Bring it together: Stir in the egg yolk. Add ice water, 1 tablespoon at a time, just until the dough holds when pressed.Don’t overwork it.
- Chill: Shape into a disk, wrap, and chill for 20–30 minutes. This prevents shrinking and makes rolling easier.
- Roll and line: Roll the dough on a lightly floured surface to a circle about 1/8 inch thick. Lift into the tart pan, press gently into edges, and trim excess.Prick the base with a fork.
- Blind bake (optional but helpful): Line with parchment, fill with baking beans or rice, and bake for 12 minutes. Remove weights and bake 5 minutes more to dry the base slightly. Let cool for a few minutes.
- Make the frangipane: Beat the softened butter and sugar until light and creamy, about 2 minutes.Beat in the eggs, vanilla, and almond extract. Fold in almond flour, all-purpose flour, and a pinch of salt.
- Layer the jam: Spread an even layer of jam over the pastry base. Keep it thin and even so the filling can set properly.
- Add the filling: Spoon the frangipane over the jam and gently spread to the edges.Don’t press too hard or you’ll disturb the jam layer.
- Top and bake: Sprinkle sliced almonds on top. Bake 30–35 minutes, until the filling is puffed, golden, and just set in the center.
- Cool and finish: Let the tart cool in the pan for at least 20–30 minutes. Dust with powdered sugar if you like.Slice and serve slightly warm or at room temperature.