A thing of sheer beauty

Bakewell tart

A classic bakewell tart is a thing of sheer beauty. The crisp light pastry and the soft almond sponge hide a raspberry jam that’s full of flavour.

This recipe is easy to make and is a crowd pleaser.

Download a printable version of this recipe.

Serves 6-8


  • 1 shortcrust pastry sheet
  • 100gm butter
  • 100gm caster sugar
  • 3 medium eggs, beaten
  • 150gm ground almonds
  • A few drops of almond essence
  • 3 tbsp raspberry jam
  • 25gm flaked almonds



1. Preheat your oven to 190C, gas mark 5.

2. Line the pastry case with the pastry and trim as required, crimping edges.

3. Place in fridge for pastry to rest while you complete the next few steps

4. Cream butter and sugar together until soft. Add egg a little at a time. If mixture curdles add a table of flour and continue to beat until mixture comes together.

5. Stir in ground almonds and almond essence.

Bakewell tart

6. Remove pastry case from fridge and spread jam on base of the pastry.

7. Spoon the sponge mixture on top of the pastry and top with flaked almonds.

8. Bake for 30 minutes or until sponge is set and springy to touch.

Serve warm with cream or ice cream.


Our recipe was kindly donated by Mellissa Williams, writer of http://www.thediaryofajewellerylover.co.uk

 Mellissa Williams