Bakewell Tart Recipe

A buttery, shortcrust frames a delectable, thin layer of tart-sweet raspberry jam and richly almond-scented frangipane in this classic British dessert. The delicate, sugary crust of the frangipane crowns tender, chewy interiors and the jammy layer beneath. Raspberry jam is classic but use whatever jam you have on hand, if you prefer. If you’re an almond lover, this tart is your dream. 

What is a frangipane?

Frangipane is an almond pastry cream made from butter, sugar, flour, eggs, and ground almonds. It is used as a filling for tarts, cakes, and other pastries.

Notes from the Food & Wine Test Kitchen

Distribute your filling in small dollops evenly over your jam filling. This will make it a bit easier to spread later on. Don’t be afraid to scrape up some filling from thicker portions to help fill in the still-uncovered portions. 

To get a clean edge to the tart, press the dough evenly over the bottom and sides, pushing it a bit higher than the top of the pan. Then trim the top flush using a sharp knife. If you have any thin spots in the bottom and sides of the dough, press the trim into these spots to patch them.

Make ahead

Store the tart in an airtight container at room temperature for three days. To freeze, place on a wire rack and freeze until firm. Wrap the frozen tart in a double layer of plastic wrap and a layer of heavy duty foil. Let it thaw in the refrigerator overnight before serving.