Mary Berry Bakewell Tart​ Recipe

This elegant Mary Berry Bakewell Tart recipe is made with a sweet shortcrust pastry, a layer of tangy raspberry jam, and a rich frangipane filling. The result is a classic British dessert with a delicious balance of buttery, sweet, and nutty flavors. This recipe is a perfect bake for afternoon tea or a special family gathering and serves 8-10 people.

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Mary Berry Bakewell Tart Ingredients

For the Sweet Shortcrust Pastry:

• 225g (8oz) plain flour
• 150g (5½oz) chilled butter, cubed
• 25g (1oz) icing sugar
• 1 large egg, beaten
• 2 tbsp cold water

For the Filling:

• 4 tbsp raspberry jam
• 150g (5½oz) softened butter
• 150g (5½oz) caster sugar
• 150g (5½oz) ground almonds
• 1 large egg, beaten
• 1 tsp almond extract
• Flaked almonds, for topping (optional)

How To Make Mary Berry Bakewell Tart

1. Make the pastry: In a large bowl, rub the chilled, cubed butter into the flour using your fingertips until the mixture resembles fine breadcrumbs. Stir in the icing sugar. Add the beaten egg and cold water, then mix everything together to form a soft dough. Wrap the dough in plastic wrap and chill in the refrigerator for at least 30 minutes.
2. Blind bake the pastry: Preheat your oven to 200°C/180°C Fan/Gas 6. On a lightly floured surface, roll out the chilled dough and use it to line a 23cm (9-inch) fluted flan tin. Prick the base with a fork. Line the pastry case with baking paper and fill with baking beans or uncooked rice. Bake for 15 minutes, then remove the paper and beans and bake for another 5 minutes to dry out the base.
3. Prepare the frangipane filling: Reduce the oven temperature to 180°C/160°C Fan/Gas 4. While the pastry case cools slightly, spread a generous layer of raspberry jam over the bottom. In a separate bowl, cream together the softened butter and caster sugar until pale and fluffy. Add the ground almonds, egg, and almond extract, then mix well until combined.
4. Assemble and bake: Carefully spoon the frangipane mixture over the jam, using a palette knife to spread it evenly. Sprinkle flaked almonds over the top if you like. Bake for 25-35 minutes, or until the filling is a beautiful golden-brown color and a skewer inserted into the center comes out clean.
5. Cool and finish: Let the tart cool completely on a wire rack before carefully removing it from the tin.

Recipe Tips

• Don’t overwork the pastry: Overworking the dough can make the shortcrust pastry tough. Handle it as little as possible to keep it light and crumbly. The chilling step is also important for a flaky crust.
• Blind baking is essential: This technique ensures the pastry base is cooked through and prevents a “soggy bottom” once the filling is added. Don’t skip it!
• Know your frangipane: Frangipane is a French term for a sweet almond-flavored custard-like filling. It is made from ground almonds, butter, sugar, and eggs. It should be light and spongy when baked.
• Customize the filling: While raspberry jam is traditional, feel free to use your favorite jam. Strawberry, apricot, or cherry jams are all wonderful substitutes.

What To Serve Bakewell Tart

A slice of this classic Bakewell Tart is a perfect treat on its own, but it’s also delicious when served warm with a dollop of clotted cream or a simple scoop of vanilla ice cream. For a truly elegant finish, serve it with a fresh pot of English Breakfast tea.

How To Store Bakewell Tart Leftovers

• Refrigerate: Store the Bakewell tart in an airtight container in the refrigerator for up to 4 days. It can be served chilled or brought to room temperature before eating.
• Freeze: You can freeze a baked Bakewell tart. Once completely cooled, wrap it tightly in plastic wrap and then in foil. It will keep for up to 2 months. Thaw in the refrigerator overnight before serving.

Mary Berry Bakewell Tart Nutrition Facts

• Serving Size: 1 slice (1/8 of tart)
• Calories: 450 kcal
• Total Fat: 28g
• Saturated Fat: 14g
• Cholesterol: 80mg
• Sodium: 100mg
• Total Carbohydrate: 45g
• Dietary Fiber: 2g
• Sugars: 30g
• Protein: 7g

Frequently Asked Questions

• What is the difference between a Bakewell tart and a Bakewell pudding? A Bakewell tart has a solid pastry base with a layer of jam and an almond frangipane topping. A Bakewell pudding is an older version that has a puff pastry base and a filling of egg and almond paste.
• Can I make the frangipane ahead of time? Yes, you can make the frangipane filling up to a day in advance. Store it in an airtight container in the refrigerator. Before using, let it come to room temperature so it is easy to spread.
• Why did my pastry shrink in the tin? Pastry shrinkage is usually caused by not chilling the dough long enough before baking. Chilling allows the gluten to relax, preventing it from pulling back from the edges of the tin in the oven.

Try More Recipes:

• Mary Berry​ Tea Loaf Recipe
• Mary Berry​ Ginger Cupcakes Recipe
• Mary Berry Coconut Cupcakes​ Recipe