Traditional Bakewell Tart

Traditional Bakewell Tart

7 Reviews 5 Pics
  • Prep

    25 m
  • Cook

    30 m
  • Ready In

    1 h 10 m
Recipe by  Trishie

“A Bakewell tart is a traditional English baked dessert tart. It consists of a shortcrust pastry shell, spread with jam under a layer of frangipane, which is a sponge cake-like filling enriched with ground almonds. ”

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Adjust Servings

Original recipe yields 1 - 8 inch pie



  1. Preheat oven to 375 degrees F (190 degrees C). Grease an 8 inch pie plate. Whisk together the flour, ground almonds, and baking powder; set aside.
  2. Roll the pie crust pastry into a round shape a little larger than the pie plate. Cut off a 1/2-inch wide strip from the edge of the pastry circle, and line the lower sides of the pie plate with the strip, placing the cut side upwards (the pastry will not reach the rim of the pie plate). Dampen the strip with water, then place the remaining pie pastry circle into the pie plate, pressing to seal the edges of the circle onto the strip where the pastry overlaps. This will create a crust that is slightly thicker around the lower edges. Spread the strawberry jam evenly over the center of the pastry shell.
  3. Beat the butter and sugar with an electric mixer in a bowl until light and fluffy. Whisk the egg together with the lemon zest, and add gradually to the butter mixture, beating well after each addition. Gently fold the flour mixture, a spoonful at a time, into the egg mixture, folding until just incorporated. Spread the batter over the jam in the pie shell.
  4. Bake the tart in the preheated oven until the filling is firmly set and browned, about 30 minutes. Sprinkle with confectioner's sugar.

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Reviews (7)

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The Bakewell Tart is a bit of a tradition for my family and I. Having lived in the pretty market town of Bakewell in Derbyshire, England. Home to the original Bakewell tart, before we moved here to America 2 years ago. The dessert dates back to the 1860s. Bakewell tarts are often called Bakewell puddings, but the two desserts are essentially the same. While this recipe is pretty good, I have had to make a few changes to make the recipe more traditional. The pastry should be an almond short crust pastry, I make my pastry as usual but add 1/3 cup of ground almonds. For the frangipane centre I use Clementine zest not lemon. Once the tart has been baked, I always top with Royal icing. A Bakewell tart can essentially be iced or not, but for me the icing just finishes off the cake entirely.



You can omit all the pastry trimming stuff and just fill a regular pastry pie shell!



My British husband wasn't very impressed. I think if it had enough jam to make a substantial layer on the crust it would've been much better.

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Amount Per Serving (8 total)

  • Calories
  • 212 cal
  • 11%
  • Fat
  • 12.8 g
  • 20%
  • Carbs
  • 21.9 g
  • 7%
  • Protein
  • 3.2 g
  • 6%
  • Cholesterol
  • 42 mg
  • 14%
  • Sodium
  • 133 mg
  • 5%

Based on a 2,000 calorie diet



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French Apple Tart (Tarte de Pommes a la Normande)


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