Bakewell Tart

I love bakewell tart! It just reminds me of childhood. The buttery pastry compliments the sweet jam and that almond flavour that I just can’t quite describe but is so amazing!

My grandma is out of hospital, and she seems to feel much better, but it can’t hurt to bring her a sweet treat to make her feel even better. When I was half way through making this, I realised that my grandpa doesn’t like almonds that much, but when I gave it to them, he seemed to thoroughly enjoy it! It seems we have a convert!

I went to work today, expecting to be able to say goodbye to Jasper, my favourite puppy, a dachshund, who’s owners were supposed to be picking him up tomorrow, only to find out they came home early from their holiday, so he was already gone! *sigh* no matter, hopefully he’ll come back to the kennels soon!


For the shortcrust pastry

  • 175g plain flour
  • 75gchilled butter
  • 2-3 tbsp cold water

For the filling

  • 3-4 tbsp raspberry jam
  • 125g butter
  • 125g caster sugar
  • 125g ground almonds
  • 1 free-range egg, beaten
  • ½ tsp almond extract
  • 50g flaked almonds

For the icing

  • 80g icing sugar
  • 2½ tsp cold water


  1. To make the pastry, put flour into bowl and rub in butter with fingertips until mixture resembles fine breadcrumbs. Add water, mixing to form a soft dough. (you could also do this in a food processor)

  2. Roll out dough on lightly floured surface and put into a tart tin. Leave in fridge to chill for 30 minutes.

  3. Preheat the oven to 200C/180C fan.

  4. Prick and line pastry case with baking paper and fill with baking beans. Bake blind for 15 minutes, then remove beans and paper and cook for a further five minutes to dry out the base.

  5. For the filling, spread the base of the flan generously with raspberry jam.

  6. Melt butter in a pan, take off heat and then stir in sugar. Add ground almonds, egg and almond extract. Pour into tart tin and sprinkle over flaked almonds.

  7. Bake for 30 minutes, covering if the top browns too fast.Remove from oven and allow to cool.

  8. Meanwhile, sift icing sugar into bowl. Stir in cold water and transfer to a piping bag.

  9. When tart is cool, pipe icing over in a zig zag pattern.



Leave a Reply

Fill in your details below or click an icon to log in: Logo

You are commenting using your account. Log Out /  Change )

Google+ photo

You are commenting using your Google+ account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )


Connecting to %s

Blog at

Up ↑

%d bloggers like this: