You can’t go wrong in making an English dessert and this classic Bakewell Tart is has a delicious marriage of flavors. Strawberry jam and almond frangipane sit in a flaky tart crust all topped with almonds and a dusting of powdered sugar. Put on the kettle and get the tea ready for a slice.
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Tarts are always a favorite dessert, they are easy to make and the results are always beautiful. This traditional 18th century English dessert from a town called Bakewell in Derbyshire.
This is my reasoning on why tarts are so good, it’s the ratio of crust to filling, it’s just a perfect match. Tarts are usually about two inches tall so the fillings do not overwhelm each other.
Use a shortcrust pastry for a Bakewell Tart?
I know you are asking what is a shortcrust (also called Pate Brisee), and is there also a long crust. There are two variations of shortcrust pastry. What all shortcrust pastries have in common is they do not contain a leavening agent so they do not get puffy when baked, they also contain more flour than fat. Basically, short crusts are considered pie crusts. Here are the variations you can make for your pastry:
- PATE SUCREE ~ This pastry is made with eggs and more sugar which makes it a sweet crust pastry
- PATE SABLE ~ is a very crumbly crust containing eggs and more sugar than the pate sucree. This is a very delicate crust with a sandy texture.
Just so you know, there is no long crust. Possibly if there were it would have a lot of fat in it and it would be tough; not good.
What is frangipane
This is simply an almond filling that is used in many types of desserts from this traditional Bakewell Tart, Pithihivers, Bostock, Galettes, Kings Cakes, and more. It’s simple to make and has a delicate slightly sweet nutty taste.
- Shortcrust pastry dough
- Brown sugar
- Almond flour
- Strawberry Jam
- Sliced Almonds
Let’s bake a tart
Follow the directions for making the shortcrust tart dough. Allow time for 10 minutes for prepping and 15 minutes for chilling the tart dough before baking. While the dough is baking make the frangipane.
Let’s start building the layers. First spread a nice thick layer of the jam on the bottom of the tart. Next, put small dollops of the frangipane on top of the jam and slowly and gently spread over the jam.
When done, let cool for 10 minutes and then remove from the tart pan. I hope you have some powdered sugar to sprinkle on top, because it makes the tart look extra, extra pretty. The tart tastes best served warm. Cut into slices and enjoy the layers of pastry, jam, frangipane, and almonds in one luscious bite.
So now it’s time for a cup of tea and a slice of Bakewell tart. A great end to a perfect day of baking.
More delicious tart and pie recipes
This Peach-Almond Tart has a delicious almond filling flavored with vanilla beans that bakes up around fresh peaches. It’s wonderful and easy too!
Bake this easy-to-make this Apple Tart studded with pecans, and the great thing with this recipe is no pan is required, it’s a rustic-free form tart.
If you love a classic pecan pie then you will love these Pecan Tassies which are just mini pecan pies. These mini tarts are perfect for the holiday table and a definite crowd-pleaser.
Here is a family favorite because we like chocolate. Make this Vanilla Bean Raspberry Tart that has a chocolate crust that just adds so much flavor to the rich pastry cream. It’s just AMAZING.
Use a good sturdy tart pan with a removable bottom.
Blind bake the tart shell until it just starts to brown.
Drop the frangipane in small dollops over the jam and it is easier to spread with a pastry knife, but a spoon will work. You don’t want to mix the jam and the frangipane together.
Bakewell Tart with Strawberry Jam
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Shortcrust Pastry Dough
- Shortcrust pastry
- Prepare the shortcrust pastry dough and blind bake as shown in the directions then let cool.
- While the tart crust is cooling make the frangipane. In a large bowl cream the butter and sugar together until fluffy. You can do this with a mixer, or you can do this by hand.
- Beat in the eggs, almond extract, almond flour.
Building the tart
- Spread the strawberry jam over the cooled tart crust.
- Spoon small dollops of the frangipane over the jam then spread to cover the jam and sprinkle with the slivered almonds.
- Bake at 375 degrees for 30 - 35 minutes, until golden brown.
- Let the tart cool for 20 minutes, then remove the sides of the tart pan. Dust with powdered sugar. Serve warm.
- This tart can be stored covered for up to three days.
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From learning to cook on a farm in Indiana to culinary school in California, my passion for food is never-ending. Turning on my oven to bake something for friends and family is my happy place, and I am glad to be here at One Hot Oven sharing both sweet and savory recipes with all my baking friends.