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–+ servings
a slice of bakewell tart in a plate with a fork and raspberries
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4.91 from 10 reviews

Bakewell Tart Recipe

Eileen Gray
Bakewell Tart is a classic British treat. The satisfying combination of almond and raspberry is baked inside a crispy, buttery crust.
Prep Time30 minutes
Bake Time35 minutes
Total Time1 hour 5 minutes
Servings:12 servings

Ingredients

  • 1 recipe Tart Dough
  • 4 oz unsalted butter (room temperature)
  • 6 oz granulated sugar (¾ cup)
  • 2 large eggs (room temperature)
  • 6 oz almond flour (1 ½ cups)
  • ½ teaspoon almond extract
  • ½ teaspoon vanilla
  • ¼ teaspoon salt
  • 4 oz raspberry preserves (⅓ cup)
  • 1 oz sliced almonds (¼ cup)

Instructions

  • Preheat the oven to 350 °F.
  • Roll the short dough to fit a 9" or 10" fluted tart pan with a removable bottom. Prick the dough all over with a fork and refrigerate until firm.
  • Bake the tart shell until it's lightly golden brown, about 10-15 minutes. Set the crust aside to cool while you make the filling. Keep the oven on.
  • In a mixing bowl, cream 4 oz unsalted butter with 6 oz granulated sugar until light and aerated. Scrape the bowl and the beater. Add 2 large eggs and mix to combine. Add 6 oz almond flour, ½ teaspoon almond extract, ½ teaspoon vanilla and ¼ teaspoon salt.
  • Spread 4 oz raspberry preserves into the bottom of the tart crust. Gently spread the almond filling over the preserves, trying not to mix the jam into the filling. Sprinkle 1 oz sliced almonds evenly over the filling. Bake until the filling is set, about 35 minutes.

Nutrition

Calories: 292kcal | Carbohydrates: 28g | Protein: 5g | Fat: 19g | Saturated Fat: 6g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Trans Fat: 0.3g | Cholesterol: 48mg | Sodium: 97mg | Potassium: 46mg | Fiber: 2g | Sugar: 19g | Vitamin A: 276IU | Vitamin C: 1mg | Calcium: 46mg | Iron: 1mg