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I wanted to make this English tart for a long time. I was looking for a proper recipe and of course found it on my favourite blog.  According to Wikipedia, Bakewell tart was developed from the Bakewell pudding (this one was made by accident in 1860s). It consists of a shortcust pastry base, spread with jam and covered with a sponge-like filling enriched with ground almonds (known as frangipane). I liked the combination of raspberries and almonds. Try it yourself!

Citing behind the author:


Makes 16 slices.

Ingredients for the base:

225 g flour

60 g icing sugar

pinch of salt

225 g butter
Ingredients for the filling:

150 g butter

4 eggs

150 g caster sugar

150 g ground almonds

250 g seedless raspberry jam (I used a normal one)

250 g fresh raspberries

50 g flaked almonds
Preheat oven to 180°C. Line the baking tray with baking paper.

Mix the flour, icing sugar, salt and butter in a food processor (or in a bowl using your hands) until you have a cohesive dough. Press it into the bottom of your tin. Bake the base for 20 minutes, then leave to cool in the tin for about 5 minutes.

While the base is in the oven, melt 150 g butter for the filling in a small pan, then take off the heat to cool a little.

Mix the eggs, caster sugar and almonds to consistency of a paste. Pour the slightly cooled melted butter and stop when all is combined.

Whisk the jam in a bowl to make it a little more spreadable and duly spread it over the base, then tumble the raspberries over the raspberry layer. Sprinkle with flaked almonds and bake for about 45 minutes, testing after 35: it’s ready when it’s risen with gentle puffiness and has become tinted gold from the heat.

Cool before slicing.