Mary Berry Bakewell Tart​ Recipe

Mary Berry Bakewell Tart is a British teatime classic featuring crisp shortcrust pastry, sweet raspberry jam, and almond frangipane. It’s topped with crunchy flaked almonds for the perfect finish.

If you do nothing else, chill your pastry dough properly before it goes in the oven. That’s the difference between a shell that holds its shape and one that shrinks down the sides of the tin. The first time I made this, I rushed the chilling stage and ended up with a thick, messy base that didn’t have any snap.

The ground almonds are doing more work than you’d think in this recipe. Without them, you lose that signature damp, nutty texture that makes a Bakewell different from a standard sponge cake. I’ve tried a few versions of this tart and this one from Mary Berry is the one I keep going back to because the ratios create a filling that stays moist for days. This was always on the table at my grandmother’s house during the summer.

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Mary Berry Bakewell Tart Ingredients

For the Sweet Shortcrust Pastry

• 225g (8oz) plain flour
• 115g (4oz) chilled butter, cubed
• 25g (1oz) icing sugar
• 1 large egg, beaten
• 2 tbsp cold water

For the Filling

• 4 tbsp raspberry jam
• 175g (6oz) softened butter
• 175g (6oz) caster sugar
• 175g (6oz) ground almonds
• 2 large eggs, beaten
• 1 tsp almond extract
• 25g (1oz) flaked almonds

How To Make Mary Berry Bakewell Tart

1. Make the pastry dough: Mix the plain flour and chilled, cubed butter in a wide bowl. Rub the butter into the flour using your fingertips until the mixture looks like fine breadcrumbs with no large yellow lumps. Stir in the icing sugar. Pour in the beaten egg and cold water. Use a rounded knife to bring the mixture together until it forms a ball of dough. Wrap the pastry in clingfilm and place it in the fridge for 30 minutes so the gluten relaxes.
2. Blind bake the case: Heat the oven to 200°C (400°F/Gas Mark 6). Roll the dough out on a floured surface until it is about 5cm (2-inch) wider than your 23cm (9-inch) fluted tin. Lift the pastry into the tin and press it into the ridges with a small ball of leftover dough. Trim the excess from the top and prick the bottom all over with a fork. Cover the base with greaseproof paper and fill it with ceramic baking beans or dried pulses. Bake for 15 minutes. Remove the paper and beans then bake for a further 5 minutes until the pastry looks pale gold and feels dry to the touch.
3. Whisk the frangipane: Lower the oven temperature to 180°C (350°F/Gas Mark 4). Put the softened butter and caster sugar into a bowl and beat them with an electric hand whisk until the mixture is pale and airy. Add the ground almonds, two beaten eggs, and the almond extract. Whisk again for about one minute until the ingredients are fully combined into a thick paste. Check that there are no streaks of butter left in the bottom of the bowl.
4. Assemble the layers: Spoon the raspberry jam onto the middle of the baked pastry case and spread it out into an even layer using the back of a spoon. Dollop the frangipane mixture over the top of the jam. Use a palette knife to push the filling to the edges of the tart until the jam is completely covered. Scatter the flaked almonds over the surface. Bake for 25-35 minutes until the top has risen slightly and turned a deep golden brown.
5. Cool the tart: Remove the tin from the oven and set it on a wire rack. Leave the tart to sit in the tin for at least 15 minutes so the filling can firm up. Run a knife gently around the edge of the pastry to make sure it isn’t sticking to the metal. Carefully lift the tart out of the tin and peel away the base. Let it cool completely before you try to slice it.

Recipe Tips

• Keep the fat cold. Use butter straight from the fridge for the pastry to get a short, crumbly texture. If the butter melts while you’re rubbing it in, the pastry will be tough and chewy once it’s baked.
• Don’t overwork the dough. Stop mixing as soon as the flour and water come together. Too much handling develops the gluten, which causes the pastry to shrink and become hard.
• Seal the base. Make sure the jam layer is thin and even. If you use too much jam, it can boil up during baking and make the frangipane layer separate from the pastry.
• Watch the almonds. Keep an eye on the tart during the last 10 minutes of baking. If the flaked almonds on top are browning too fast, cover the tart loosely with a piece of aluminium foil.
• Use a loose-bottomed tin. This makes it much easier to remove the tart without cracking the delicate pastry walls. Push the bottom up from the ring carefully once the tart is cool.
• Store at room temperature. This tart keeps well in an airtight container for up to three days. Do not put it in the fridge as the cold air will make the pastry lose its crispness.

What To Serve With Bakewell Tart

This tart is best served with a generous pour of warm vanilla custard or a dollop of thick clotted cream. The richness of the cream helps balance the sweet almond flavour of the filling.

For a lighter afternoon treat, serve a slice alongside a pot of Earl Grey tea. You could also add a few fresh raspberries on the side to bring a bit of sharp acidity to the plate.

How To Store Bakewell Tart

Fridge

Keep the tart in an airtight container at room temperature for up to three days. You can store it in the fridge if your kitchen is very warm, but the pastry will go soft. Make sure it is fully cool before putting it in a box to avoid condensation.

Reheat

Warm individual slices in the oven at 150°C (300°F/Gas Mark 2) for about 8 minutes. This helps the pastry crisp up again. You can use a microwave for 20 seconds, but the pastry will be quite soggy.

Freeze

Wrap the whole tart or individual slices tightly in a double layer of clingfilm and then a layer of foil. It will stay fresh in the freezer for up to two months. Thaw it completely at room temperature before serving or reheating.

Mary Berry Bakewell Tart Nutrition Facts

Per serving (1 of 8):

• Calories: 485kcal
• Protein: 9g
• Fat: 32g
• Carbohydrates: 41g
• Sugar: 24g
• Sodium: 0.3g

Estimated. May vary based on ingredients and cooking methods.

FAQs

Why did my pastry shrink in the oven?

Shrinking usually happens because the dough wasn’t chilled for long enough or it was stretched when you lined the tin. Make sure the pastry rests in the fridge for at least 30 minutes before baking to relax the gluten.

Can I use cherry jam instead of raspberry?

Yes, cherry jam is a traditional alternative and works very well with the almond flavour. You can use any seedless red fruit jam as long as it isn’t too runny.

How do I avoid a soggy bottom on my Mary Berry Bakewell Tart?

Baking the pastry blind with beans is the best way to prevent a soggy base. This ensures the pastry is cooked and sealed before the wet jam and frangipane are added.

Can I make this tart gluten-free?

Yes, you can swap the plain flour for a gluten-free flour blend and use gluten-free baking powder. The ground almonds in the filling are naturally gluten-free and help provide a good structure.

Try More Recipes:

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