Classic Bakewell Tart
A British bakery classic with buttery pastry, jam, and an almond-flavored sponge filling. Baked until golden and served warm or room temperature.
- Total time
- 50 min
- Servings
- 8
- Calories
- 385
- Protein
- 7g
Ingredients
- 1 sheet (320g) puff pastry sheet, thawed
- 4 tbsp raspberry or strawberry jam
- 4 oz unsalted butter, softened
- 4 oz caster sugar
- 2 large eggs
- 4 oz ground almonds
- 1 tbsp icing sugar, for dusting
Instructions
- 1
Preheat oven to 400°F. Line a 9-inch tart tin with parchment paper.
- 2
Unroll pastry sheet and press into tin, trimming excess. Prick base with a fork.
- 3
Spread jam evenly over the pastry base, leaving a 1/2-inch border.
- 4
Beat butter and caster sugar until pale and fluffy, ~2 minutes.
- 5
Add eggs one at a time, beating after each addition until combined.
- 6
Fold in ground almonds with a spatula until no streaks remain.
- 7
Spread almond mixture evenly over jam. Smooth the top with a spatula.
- 8
Bake 25–30 minutes until golden brown and a skewer comes out clean.
- 9
Cool in tin 10 minutes, then transfer to a wire rack.
- 10
Dust lightly with icing sugar just before serving.
Tools you’ll need
- 9-inch fluted tart tin with removable base
- parchment paper
- fork
- electric mixer or whisk
- spatula
- skewer or toothpick
- wire cooling rack
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