Can I make Bakewell tart ahead?

Yes. Bake the tart up to 1 day ahead, cool it completely, and refrigerate it covered until you are ready to serve.

Why did my pastry shrink?

Pastry usually shrinks when it is stretched into the tin or baked before it has chilled. Press it in gently, trim after lining, and chill before baking.

How do I know the frangipane is done?

The top should be golden, slightly puffed, and set in the center. A toothpick inserted near the middle should come out without wet batter.

Can I freeze Bakewell tart?

Yes. Wrap cooled slices tightly and freeze for up to 1 month, then thaw in the refrigerator before serving.

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Pies & Tarts

Classic British Bakewell Tart with Raspberry Jam and Almond Frangipane Recipe

Name: Classic British Bakewell Tart with Raspberry Jam and Almond Frangipane Recipe
Prep time: 20 min
Cook time: 40 min
Total time: 60 min
Yield: 8 servings
Cuisine: British
Ingredients: 225g (1 3/4 cups) all-purpose flour, plus extra for dusting; 100g (7 tbsp) unsalted butter, chilled and cubed; 50g (1/4 cup) caster sugar (superfine sugar); 1 egg yolk; 2-3 tbsp cold water; 6 tbsp raspberry jam (smooth, seedless preferred); 100g (3.5 oz) unsalted butter, softened; 100g (1/2 cup) caster sugar; 2 eggs; 100g (1 cup) ground almonds (almond meal); 1 tsp vanilla extract; Icing sugar, for dusting (optional); Sliced flaked almonds (optional, for decoration); For Nut-Free Pastry Alternative:; Substitute 25g plain flour with 25g ground oats or use a gluten-free plain flour blend.

By Beginnerbakes Test KitchenReviewed by Beginnerbakes Editorial TeamPublished Apr 17, 2026 · Updated Jun 27, 2026

British 60 mins beginner-friendlyeasystep-by-stepclassiccomfort-foodpartyholidayfruitfrostingnut-free optionno-fuss

Make a perfect classic British Bakewell Tart with this easy beginner-friendly recipe. Featuring a crisp pastry shell, a tangy layer of raspberry jam, and a luscious almond frangipane filling, it’s a no-fuss dessert ideal for holidays, parties, and traditional British celebrations.

Classic British Bakewell Tart with Raspberry Jam and Almond Frangipane Recipe

Prep 20 min

Cook 40 min

Total 60 min

Servings 8

Difficulty easy

Cuisine British

Ingredients

Servings 8

225g (1 3/4 cups) all-purpose flour, plus extra for dusting
100g (7 tbsp) unsalted butter, chilled and cubed
50g (1/4 cup) caster sugar (superfine sugar)
1 egg yolk
2-3 tbsp cold water
6 tbsp raspberry jam (smooth, seedless preferred)
100g (3.5 oz) unsalted butter, softened
100g (1/2 cup) caster sugar
2 eggs
100g (1 cup) ground almonds (almond meal)
1 tsp vanilla extract
Icing sugar, for dusting (optional)
Sliced flaked almonds (optional, for decoration)
For Nut-Free Pastry Alternative
Substitute 25g plain flour with 25g ground oats or use a gluten-free plain flour blend.

Ingredients for Classic British Bakewell Tart with Raspberry Jam and Almond Frangipane Recipe

Instructions

Preheat your oven to 180°C (350°F) and lightly grease a 23cm (9-inch) tart tin with a removable bottom.
To make the pastry, place the flour, chilled cubed butter, and caster sugar in a large bowl. Rub the butter into the flour with your fingertips until the mixture resembles fine breadcrumbs.
Add the egg yolk and 2 tablespoons of cold water, mixing gently with a knife until the dough starts to come together. Add an extra tablespoon of water if needed. Avoid overworking the dough to keep it tender.
Shape the dough into a flat disc, wrap in cling film, and chill in the fridge for 15 minutes.
On a lightly floured surface, roll out the chilled pastry to about 3mm (1/8 inch) thickness. Carefully line the tart tin with the pastry, pressing it into the edges and trimming any excess. Chill again for 10 minutes.
Prick the base of the pastry all over with a fork to prevent puffing during baking.
Spread the raspberry jam evenly over the chilled pastry base with the back of a spoon.
To prepare the almond frangipane filling, cream together the softened butter and sugar in a bowl until light and fluffy, using a hand whisk or electric mixer.
Beat in the eggs one at a time, mixing well after each addition. Stir in the ground almonds and vanilla extract until fully combined.
Pour the frangipane mixture over the raspberry jam layer, smoothing the top with a spatula.
Optionally, scatter sliced flaked almonds evenly over the tart for a lovely crunchy topping.
Bake the tart in your preheated oven for 35-40 minutes or until the frangipane is golden brown and set in the center.
Remove from the oven and allow the tart to cool in the tin for 10 minutes before transferring it gently to a wire rack to cool completely.
Once cool, dust lightly with icing sugar if desired. Slice and serve on its own or with a dollop of cream or custard.
Store any leftovers covered in the refrigerator for up to 3 days. The tart also freezes well – wrap tightly and freeze for up to 1 month.

Bakewell tart pastry filled with raspberry jam and almond frangipane before baking

Tips

Equipment Needed

Use a 9-inch tart tin with a removable bottom, a rolling pin, mixing bowls, parchment paper, and a baking sheet to support the tin. A hand mixer makes the frangipane easier, but a sturdy spoon works if the butter is properly softened.

Ingredient Prep Notes

Keep the pastry butter cold and the frangipane butter soft, because each part needs a different texture to work well. Chill the pastry before rolling and again after lining the tin so the crust keeps its shape in the oven.

Oven Note

Bake on the center rack at 350 degrees F until the frangipane is golden and set in the middle. If the almonds brown too quickly, loosely tent the tart with foil for the last few minutes while the filling finishes baking.

Easy Upgrade Ideas

Add a little lemon zest to the frangipane, brush the cooled tart with warm jam for shine, or drizzle a simple icing glaze over the top. For a tea-time presentation, finish with toasted flaked almonds and a light dusting of icing sugar just before serving.

Frequently Asked Questions

Can I make Bakewell tart ahead?: Yes. Bake the tart up to 1 day ahead, cool it completely, and refrigerate it covered until you are ready to serve.
Why did my pastry shrink?: Pastry usually shrinks when it is stretched into the tin or baked before it has chilled. Press it in gently, trim after lining, and chill before baking.
How do I know the frangipane is done?: The top should be golden, slightly puffed, and set in the center. A toothpick inserted near the middle should come out without wet batter.
Can I freeze Bakewell tart?: Yes. Wrap cooled slices tightly and freeze for up to 1 month, then thaw in the refrigerator before serving.

Ingredient Replacements

For a dairy-free Bakewell tart, use a firm plant-based baking butter in both the pastry and frangipane. For a gluten-free pastry, use a cup-for-cup gluten-free plain flour blend and chill the dough well before rolling so it is easier to handle.

If raspberry jam is not available, strawberry, cherry, or apricot jam will still give the tart a classic fruit layer. For a nut-free variation, replace ground almonds with finely ground oats or a nut-free baking flour blend, knowing the filling will taste less like traditional frangipane.

Storage and Reheating

Store cooled Bakewell tart covered in the refrigerator for up to 3 days. Keep it unsliced when possible so the pastry stays neater and the filling stays moist.

Freeze tightly wrapped slices for up to 1 month and thaw in the refrigerator. Serve chilled or at room temperature, or warm slices gently in a low oven for a few minutes if you prefer a softer pastry.

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Classic British Bakewell Tart with Raspberry Jam and Almond Frangipane Recipe

Recipe Details

Ingredients

Instructions