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Traditional British Bakewell Tart with Raspberry Jam, Almond Frangipane, and Flaked Almonds
Historic Derbyshire classic: buttery crisp shortcrust pastry spread with tart raspberry conserve, topped with moist almond frangipane sponge and toasted flaked almonds.
Prep
30 min
Cook
35 min
Total
65 min
Oven
190Ā°C (170Ā°C vent.)
Ingredients
servings
8
- Plain wheat flour for pastry175 g
- Unsalted cold butter (pastry and frangipane)175 g
- Ground almonds120 g
- Caster sugar120 g
- Large fresh eggs, room temp2 pc
- Quality seedless raspberry jam150 g
- Flaked almonds for topping35 g
- Pure almond extractĀ½ tsp
- Pinch of fine saltĀ¼ tsp
Preparation Steps
1
Rub 75g cold butter into flour and salt; bind with 2-3 tbsp cold water. Line tart tin, chill 20 mins, then blind-bake with parchment and weights at 190Ā°C for 15 mins.
20 min timer
2
For frangipane, beat remaining 100g soft butter with caster sugar; beat in eggs, almond extract, and ground almonds into a smooth cream.
5 min timer
3
Spread raspberry jam over warm pastry base. Spoon frangipane over jam and level gently; scatter flaked almonds on top. Bake at 190Ā°C for 30-35 mins until golden and springy. Cool before serving.
35 min timer
Cooking Journal
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Nutrition Facts
per servingCalories
450
Protein
8g
Carbohydrates
42g
Fat
28g
Allergens
GlutenMilkEggsNuts
*estimated values per serving
Provenance & Public Domain Audit
Source: British & European Culinary Heritage / USDA Public Domain Collection (United States Department of Agriculture (USDA) & British Traditional Cookery Archive)
Legal status: Public Domain (17 U.S.C. Ā§ 105) ā¢ 17 U.S.C. Ā§ 105
License: Creative Commons CC0 1.0 Universal
