Bakewell Tart

Bakewell Tart is one of those classic British desserts I love making when I want something elegant but comforting. I start with a buttery, orange-infused pastry crust, add a generous layer of sweet raspberry conserve, and cover it with a soft, rich almond frangipane. Once baked, I finish the tart with toasted flaked almonds, fresh raspberries glazed with orange syrup, and a light dusting of icing sugar.

I especially like the contrast between the crisp pastry, fruity raspberry layer, and moist almond filling. The hint of orange running through the pastry and raspberry topping adds freshness without overpowering the traditional Bakewell flavors. I find it perfect for afternoon tea, celebrations, family gatherings, or simply serving with a cup of tea or coffee.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

For the orange pastry:

250 g plain flour, plus extra for dusting

125 g cold unsalted butter, cubed

50 g icing sugar

Zest of 1 orange

1 medium egg, beaten

Pinch of salt

1 tablespoon cold water, if needed

For the frangipane and raspberry layer:

250 g unsalted butter, softened

250 g caster sugar

4 medium eggs

275 g ground almonds

250 g raspberry conserve

Pinch of salt

For the topping:

20 g flaked almonds

Juice of ½ orange

25 g caster sugar

150 g fresh raspberries

Icing sugar, for dusting

Directions

I begin by preparing the pastry. In a large bowl, I combine the plain flour, cold cubed butter, icing sugar, orange zest, and a pinch of salt. I rub the butter into the dry ingredients with my fingertips until the mixture resembles fine breadcrumbs.

I add the beaten egg and mix until the pastry begins to come together. If the mixture seems too dry, I add up to 1 tablespoon of cold water. I bring the dough together without overworking it, shape it into a disc, wrap it, and refrigerate it for at least 1 hour.

Once chilled, I roll the pastry out on a lightly floured surface until it is a few millimeters thick. I carefully use it to line a 23 cm fluted tart tin, gently pressing the pastry into the base and edges. Then I trim away most of the excess while leaving a small overhang, then return the pastry case to the refrigerator for another 30 minutes.

I preheat my oven to 200°C, or 180°C fan/Gas 6.

While the pastry chills, I prepare the frangipane. I beat the softened butter and 250 g caster sugar together until pale and fluffy. I add the eggs one at a time, beating well after each addition. When adding the third and fourth eggs, I mix in a little of the ground almonds to help keep the mixture smooth.

I fold in the remaining ground almonds along with a pinch of salt until everything is evenly combined.

Next, I spread the raspberry conserve evenly across the chilled pastry base. I carefully spoon the frangipane over the conserve and smooth the surface so the filling reaches the edges.

I bake the tart for 40–45 minutes, until the top is golden and the center has only a slight wobble. If I notice the surface becoming too dark before the center is ready, I loosely cover the tart with foil for the remainder of the baking time.

Once baked, I place the tart on a wire rack and allow it to cool completely. After cooling, I trim any remaining pastry overhang for a neat finish.

For the decoration, I spread the flaked almonds over a baking tray and toast them in the oven for about 3–4 minutes, watching them carefully until they are lightly golden.

Meanwhile, I combine the orange juice and 25 g caster sugar in a small saucepan. I bring the mixture to a boil, lower the heat, and simmer it for approximately 3 minutes to create a light orange syrup. I arrange the fresh raspberries on a lined tray and gently brush them with the warm syrup.

To finish, I transfer the completely cooled tart to a serving plate and dust the surface generously with icing sugar. I scatter over the toasted flaked almonds and arrange the glazed fresh raspberries on top before slicing and serving.

Servings and Timing

This recipe makes approximately 12 servings.

Preparation time: 55 minutes

Cooking time: 45 minutes

Total time: 1 hour 40 minutes, plus the chilling and cooling time needed before serving.

Calories: approximately 520 kcal per serving.

I keep in mind that the practical elapsed time can be longer than the stated total because the pastry needs to chill and the baked tart should cool completely before I decorate it.

Variations

For a more traditional approach, I can leave out the orange zest and orange syrup and let the almond and raspberry flavors take center stage.

When I want to change the fruit, I replace the raspberry conserve with strawberry, cherry, blackberry, or apricot conserve. I can also match the fresh fruit decoration to whichever preserve I use.

For an even stronger almond flavor, I sometimes add a small amount of almond extract to the frangipane. I use it sparingly because almond extract can quickly become dominant.

I can also keep the decoration simple by leaving off the fresh raspberries and orange glaze. A scattering of toasted flaked almonds and icing sugar is enough to give the tart an attractive classic finish.

For individual desserts, I can divide the pastry, conserve, and frangipane between smaller tart tins. I reduce the baking time accordingly and start checking the centers early so the frangipane does not overbake.

Storage/Reheating

I store leftover Bakewell Tart in an airtight container in a cool place for around 1–2 days if it has not been decorated with fresh raspberries. For longer storage, or once I have added the fresh fruit, I prefer keeping it covered in the refrigerator.

When refrigerated, I generally enjoy the tart within 3–4 days for the best texture and flavor. I allow individual slices to come closer to room temperature before serving because I find the frangipane tastes softer and more aromatic that way.

If I want the tart slightly warm, I place a slice in a low oven for a few minutes. I avoid overheating it because this can dry out the almond filling and soften the pastry too much. If the tart is already decorated with fresh raspberries and icing sugar, I remove the fruit where practical before reheating.

I can also freeze the cooled, undecorated tart. I wrap it thoroughly and place it in a freezer-safe container. When I am ready to serve it, I thaw it in the refrigerator before bringing it to room temperature or gently warming it. I add the fresh raspberries, toasted almonds, and icing sugar after thawing.

FAQs

How do I know when my Bakewell Tart is fully baked?

I look for a golden-brown surface and set edges with only a slight wobble remaining in the center. I avoid waiting until the middle feels completely firm because the frangipane continues to set as the tart cools.

Why did my frangipane mixture look curdled?

I sometimes see the butter, sugar, and eggs begin to separate when the eggs are added too quickly or when the ingredients are at noticeably different temperatures. Adding the eggs gradually and mixing in some ground almonds with the later eggs helps stabilize the mixture.

Can I make Bakewell Tart ahead of time?

Yes. I actually find this tart convenient for advance preparation because it needs to cool before decorating and slicing. I can bake the tart ahead, keep it covered, and add the toasted almonds, icing sugar, and glazed raspberries closer to serving time.

Can I use a different jam instead of raspberry conserve?

Yes. Although I love the sharp sweetness of raspberry conserve against the almond frangipane, I can substitute another fruit preserve. Cherry, strawberry, blackberry, and apricot all pair nicely with almonds, although each produces a slightly different flavor from the classic raspberry version.

Why should I chill the pastry before baking?

I chill the pastry because it allows the butter to firm up again and gives the dough time to rest. I find this makes the pastry easier to handle and helps it retain its shape better while baking. Also I avoid overworking the dough so the finished crust stays tender and crisp.

Conclusion

This Bakewell Tart brings together everything I enjoy about traditional baking: crisp homemade pastry, sweet fruit conserve, rich almond frangipane, and a simple but elegant finish. The raspberry and almond combination provides the familiar character of a Bakewell Tart, while the orange zest and syrup add a fresh citrus note.

I particularly like serving it once it has cooled completely and the different layers have had time to settle. Finished with golden toasted almonds, glossy raspberries, and a dusting of icing sugar, it makes a beautiful centerpiece for afternoon tea, celebrations, or a relaxed family dessert. I can serve each slice on its own or add a spoonful of softly whipped cream for an extra indulgent finish.

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