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British Bakewell Tart
A buttery pastry case with raspberry jam and almond frangipane, topped with flaked almonds — a Derbyshire classic.
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30 minPrep🔥
40 minCook🍽️
8Serves📊
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Ingredients
- 1 shortcrust pastry case (blind-baked)
- 4 tbsp raspberry jam
- For frangipane: 150g butter, 150g sugar, 3 eggs, 150g ground almonds, 50g flour, 1 tsp almond extract
- 50g flaked almonds
Instructions
- Spread jam over the cooled pastry base.
- Cream butter and sugar; beat in eggs.
- Fold in almonds, flour and almond extract.
- Spread over the jam.
- Scatter flaked almonds on top.
- Bake at 180C for 35-40 minutes until golden and just set.
- Cool to warm before slicing.
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Tara’s tips
- Don't overcook — the frangipane should still wobble slightly.
- Use good raspberry jam — it really matters.
Serving suggestions
- Lovely warm with cream or custard.
Storage & reheating
Keeps 4 days.
Nutrition
Nutrition information is not yet available for this recipe. Values vary with portion size and exact ingredients — we will add verified figures here soon.
Frequently asked questions
Vs Bakewell pudding?
Pudding has a flaky pastry, custard-and-jam filling; tart has frangipane.
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