Hairy Bikers Bakewell Tart Recipe

This buttery, golden Hairy Bikers Bakewell Tart Recipe is made with a unique almond-enriched pastry and a rich frangipane filling, ready in just over 90 minutes. The real magic happens when you pour the velvet-smooth almond sponge over the layer of raspberry jam, sealing in the sweetness. I love how the ground almonds in the crust give it an extra nutty snap that standard shortcrust lacks.

Jump to Recipe

Why This Classic Works

I used to think all Bakewell tarts were the same until I tried this version. The Hairy Bikers (Si and Dave) add a clever twist by incorporating ground almonds directly into the pastry dough, not just the filling. This creates a crumblier, nuttier base that melts in your mouth and pairs perfectly with the soft frangipane.

Another surprise is the generous number of eggs in the filling—six of them! It sounds like a lot, but it results in a sponge that is incredibly moist and light rather than dense or dry. It’s a proper traditional pudding that feels far more luxurious than the supermarket versions.

Hairy Bikers Bakewell Tart Recipe Ingredients

For the Almond Pastry:

• 280g plain flour (plus extra for dusting)
• 165g chilled unsalted butter, cubed
• 65g caster sugar
• 30g ground almonds
• 1 pinch of salt
• 1 large egg, beaten
• 1 egg yolk

For the Filling:

• 300g ground almonds
• 130g caster sugar
• 6 free-range eggs, beaten
• 1 tsp almond extract
• 3-4 tbsp raspberry jam
• 25g flaked almonds (for topping)

How To Make Hairy Bikers Bakewell Tart Recipe

1. Make the pastry: Place the flour, salt, sugar, cubed butter, and 30g ground almonds into a food processor. Pulse until the mixture resembles fine breadcrumbs. Add the beaten egg and egg yolk, then pulse again briefly until the dough starts to clump together.
2. Chill the dough: Tip the dough onto a work surface and gently bring it together into a ball (do not over-knead). Wrap it in cling film and refrigerate for at least 30 minutes to rest.
3. Preheat and roll: Preheat your oven to 180°C (160°C Fan/Gas 4). Grease a 23cm (9in) loose-bottomed tart tin. Roll out the chilled pastry on a floured surface until it is large enough to line the tin. Press it gently into the flutes, trim the excess, and prick the base with a fork.
4. Blind bake: Line the pastry case with baking parchment and fill with baking beans or uncooked rice. Bake for 15 minutes. Remove the paper and beans, then return to the oven for 5 minutes to dry out the base. Set aside to cool slightly and reduce oven temperature to 165°C (145°C Fan/Gas 3).
5. Prepare the filling: While the pastry cools, mix the 300g ground almonds and caster sugar in a large bowl. Stir in the 6 beaten eggs and almond extract until you have a smooth, runny paste.
6. Assemble the tart: Spread the raspberry jam generously over the base of the cooled pastry case. Pour the almond filling over the jam, ensuring it spreads evenly. Scatter the flaked almonds over the top.
7. Final bake: Bake in the oven for 25–30 minutes. The filling should be risen, golden brown, and set in the centre. Allow it to cool in the tin before serving.

Recipe Tips

• Keep it cold: The pastry contains a high ratio of butter and ground almonds, making it quite soft. If it becomes difficult to handle while rolling, pop it back in the fridge for 10 minutes.
• Don’t skip the blind bake: With a wet filling like frangipane, a soggy bottom is a real risk. Blind baking ensures the crust stays crisp and holds the weight of the eggs and almonds.
• Watch the browning: Because of the high egg content, the top can brown quickly. If the flaked almonds look like they are burning before the centre is set, cover the tart loosely with foil for the last 10 minutes.

What To Serve With Bakewell Tart

This tart is rich and sweet, so it needs something creamy to cut through the almond intensity. A jug of hot vanilla custard is the traditional British choice, making it the ultimate comfort pudding. Alternatively, serve a slice cold with a dollop of clotted cream or a scoop of vanilla ice cream.

How To Store

Store the tart in an airtight container at room temperature for up to 3 days; the almond filling actually keeps it very moist. You can also freeze the baked tart (whole or in slices) for up to 3 months—just defrost thoroughly at room temperature before eating.

FAQs

• Can I use shop-bought pastry? Yes, you can use a block of sweet shortcrust pastry to save time. However, you will miss out on the nutty texture that the Hairy Bikers’ almond-enriched pastry provides.
• Why do I need 6 eggs? The Hairy Bikers’ recipe uses more eggs than standard versions to create a filling that is more like a light sponge cake than a dense paste. It ensures the tart is moist and fluffy.
• Can I use a different jam? Raspberry is traditional, but cherry jam or apricot conserve also works beautifully. Just ensure it is a seedless variety if you prefer a smoother texture.

Nutrition

• Calories: 560 kcal
• Total Fat: 38g
• Saturated Fat: 14g
• Cholesterol: 185mg
• Sodium: 120mg
• Total Carbohydrate: 42g
• Protein: 14g

Try More Recipes:

• Hairy Bikers Chestnut and Mushroom Pie Recipe
• Hairy Bikers Steak and Guinness Pie Recipe
• Hairy Bikers Monkfish Kebabs Recipe