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Classic British Bakewell Tart with Raspberry Jam and Almond Frangipane Recipe
By Beginnerbakes Test KitchenReviewed by Beginnerbakes Editorial TeamPublished Apr 17, 2026 · Updated May 12, 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.
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.
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.
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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.
Frequently Asked Questions
Reader questions and answers for this recipe will appear here.
Customize your Bakewell Tart easily to suit dietary needs or ingredient preferences with these substitutions:
- Nut-Free: Replace almond meal with oat flour or gluten-free flour blends to maintain texture without nuts.
- Dairy-Free: Use plant-based butter substitutes in pastry and filling to make a dairy-free tart.
- Gluten-Free: Use gluten-free plain flour mixes for the pastry. Chilling the dough well helps with handling.
- Lower Sugar: Substitute caster sugar with natural sweeteners such as erythritol or coconut sugar in both pastry and frangipane.
- Vegan: Replace egg yolk and eggs with flax eggs (1 tbsp ground flaxseed plus 3 tbsp water per egg) and use dairy-free butter alternatives.
- Fruit Alternatives: Swap raspberry jam with strawberry or apricot jams for a different classic fruity flavor.
These adaptable options ensure your Bakewell Tart remains beginner-friendly without sacrificing the beloved traditional taste and texture.
Equipment Needed
To bake a perfect Classic British Bakewell Tart, gather these essential tools:
- 23cm (9-inch) Tart Tin with Removable Bottom: Enables easy removal of the delicate tart.
- Mixing Bowls: Use at least two — one for pastry and one for almond frangipane.
- Measuring Cups and Kitchen Scales: For accurate ingredient measurement to ensure consistent results.
- Rolling Pin: To roll pastry evenly to the required thickness.
- Fork: To prick the pastry base and prevent puffing during baking.
- Spoons and Spatula: To spread raspberry jam evenly and smooth the frangipane topping.
- Hand Whisk or Electric Mixer: For creaming butter and sugar to a light fluffiness.
- Cling Film (Plastic Wrap): To wrap dough during chilling for easier handling.
- Oven: Preheated to 180°C (350°F) for even baking.
- Wire Cooling Rack: For cooling the tart evenly without sogginess.
Having these basic baking tools ready will ensure your Bakewell Tart turns out flawlessly, especially if you’re new to baking.
Ingredient Prep Notes
Pastry Tips: Use chilled unsalted butter, minimal handling, and rest the dough chilled to achieve a tender, flaky tart crust. For nut-free pastry, swap 25g of flour for ground oats or use gluten-free flour blends.
Jam Selection: Opt for smooth, seedless raspberry jam for an even fruity layer. Smooth strawberry or mixed berry jams are suitable substitutes.
Almond Frangipane: Ground almonds deliver classic flavor and texture. Nut-free alternatives include finely ground sunflower seed meal or oat flour for a similar consistency but milder flavor.
Butter and Eggs: Use softened unsalted butter and room temperature eggs for smooth, well-blended frangipane.
Optional Toppings: Flaked almonds add crunch and a classic look; substitute with toasted coconut flakes for nut-free decoration.
General Preparations: Organize ingredients (mise en place) before starting for a seamless, beginner-friendly baking process. For dairy-free options, plant-based butter and egg replacers can be used with some differences in texture and flavor.
Oven Note
Mastering your oven is key to baking a flawless Bakewell Tart. Follow these practical tips:
- Preheat Fully: Allow your oven to reach 180°C (350°F) before baking—15 minutes preheat time is recommended.
- Middle Rack Placement: Position the tart on the center rack for even heat distribution preventing overbrowning or undercooking.
- Limit Door Opening: Avoid opening the oven early to prevent heat loss and uneven baking, which can cause the frangipane to collapse.
- Use An Oven Thermometer: Oven temperatures vary, so verify the temperature for best baking results.
- Check Doneness: Bake until the frangipane is golden and set. A slight wobble is normal; a toothpick should come out clean.
- Cool Gradually: Allow the tart to cool in the tin briefly before transferring to a wire rack to set and prevent damage.
- Adjust For Your Oven: If overbrowning, tent loosely with foil mid-bake to protect the surface.
These steps help ensure your Bakewell Tart is perfectly baked—golden, moist, and delicious.
Easy Upgrade Ideas
Elevate your Classic British Bakewell Tart with these easy, beginner-friendly upgrades:
- Fruit Jam Variations: Swap raspberry jam for strawberry or apricot preserves for a fresh twist.
- Added Texture: Mix in chopped dried cherries or crystallized ginger into the frangipane for extra chew and flavor.
- Decorative Toppings: Arrange whole fresh raspberries or toasted almond slices in patterns atop the tart before baking.
- Flavor Enhancements: Add 1 teaspoon almond or orange extract to the frangipane for aromatic depth.
- Nut-Free Options: Use oat flour or gluten-free flour in place of almonds to cater to dietary needs.
- Glaze Finish: Brush warm tart with warmed apricot jam for a shiny, sweet glaze after baking.
- Serving Suggestions: Serve warm with whipped cream, custard, or vanilla ice cream to make an inviting dessert.
These simple customizations keep the recipe approachable while adding exciting new flavors and presentation.
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