Homemade Bakewell tarts are a classic British dessert featuring a crisp shortcrust pastry base, a layer of fruity jam, and a soft almond frangipane filling baked until golden. Finished with a light icing drizzle and a cherry on top, these tarts are buttery, nutty, and beautifully balanced between sweet and tangy.

Traditionally associated with the village of Bakewell in England, this elegant treat is perfect for afternoon tea, dessert tables, or simply enjoying with a hot cup of tea.

Why You’ll Love This Recipe

• Crisp, buttery pastry with soft almond filling
• Sweet and tangy jam layer
• Simple but impressive bakery-style dessert
• Perfect for make-ahead baking
• Freezer-friendly and great for tea time

Preparation Time

• Prep Time: 25 minutes
• Chill Time: 30 minutes
• Bake Time: 25–30 minutes
• Cooling Time: 20 minutes
• Total Time: ~1 hour 30 minutes

Yield

12 mini Bakewell tarts or 1 large tart (9-inch)

Ingredients

For the Shortcrust Pastry

• 1 ¼ cups (160 g) all-purpose flour
• ½ cup (115 g) cold unsalted butter, cubed
• 2 tablespoons icing sugar
• Pinch of salt
• 2–4 tablespoons cold water

For the Filling (Frangipane)

• ½ cup (115 g) unsalted butter, softened
• ½ cup (100 g) granulated sugar
• 2 large eggs
• 1 teaspoon almond extract
• 1 cup (100 g) ground almonds (almond flour)
• 2 tablespoons all-purpose flour

For the Jam Layer

• ½ cup raspberry jam (or strawberry jam)

For Decoration

• ½ cup powdered sugar
• 1–2 tablespoons water or lemon juice
• Glacé cherries (optional)

Equipment Needed

• Tart tin or muffin tin
• Mixing bowls
• Rolling pin
• Fork
• Baking beans (for blind baking)
• Whisk or electric mixer

Instructions

Step 1: Make the Pastry

In a bowl, combine:

• Flour
• Salt
• Icing sugar

Add cold butter cubes and rub into the flour using your fingertips until the mixture resembles breadcrumbs.

Add cold water, 1 tablespoon at a time, until the dough comes together.

Form into a ball, wrap, and chill for:

30 minutes

Step 2: Roll and Line the Tart Tin

Preheat oven to:

375°F (190°C)

Roll out pastry on a lightly floured surface.

Cut circles and press into tart tins.

Prick the bases with a fork.

Step 3: Blind Bake

Line pastry cases with baking paper and fill with baking beans.

Bake for:

10–12 minutes

Remove beans and bake for another:

5 minutes

until lightly golden.

Step 4: Add Jam Layer

Spread about:

1–2 teaspoons of raspberry jam per tart

on the cooled pastry base.

Step 5: Make the Frangipane Filling

In a bowl, beat together:

• Butter
• Sugar

Until light and fluffy.

Add eggs one at a time.

Mix in almond extract.

Fold in:

• Ground almonds
• Flour

The mixture should be soft and creamy.

Step 6: Fill the Tarts

Spoon frangipane over the jam layer, filling each tart about ¾ full.

Smooth the tops lightly.

Step 7: Bake

Bake at:

350°F (175°C)

For:

25–30 minutes

The tops should be golden and slightly firm to the touch.

Internal filling temperature should reach about:

200°F (93°C)

Step 8: Cool

Allow tarts to cool in the tin for 10 minutes.

Transfer to a wire rack to cool completely.

Step 9: Add Icing (Optional)

Mix powdered sugar with water or lemon juice to form a thick glaze.

Drizzle over cooled tarts.

Top with a glacé cherry if desired.

Serving Suggestions

Bakewell tarts are best served with:

• Hot English breakfast tea
• Earl Grey tea
• Coffee
• Vanilla ice cream
• Fresh berries

They are perfect for:

• Afternoon tea
• Dessert platters
• Holiday baking trays

Tips for Perfect Bakewell Tarts

Keep Butter Cold for Pastry

This ensures a crisp, flaky base.

Don’t Overfill with Jam

Too much jam can make the tart soggy.

Use Ground Almonds (Not Almond Flour Only if possible)

They give a richer, traditional texture.

Bake Until Golden

Undercooked frangipane will be too soft.

Variations

Cherry Bakewell Tart

Replace raspberry jam with cherry jam.

Chocolate Bakewell Tart

Add 1 tablespoon cocoa powder to frangipane.

Lemon Bakewell Tart

Add lemon zest and use lemon curd instead of jam.

Nutty Bakewell

Add chopped almonds on top before baking.

Storage

• Room temperature: 2 days (covered)
• Refrigerator: up to 5 days
• Freezer: up to 2 months

Reheat lightly before serving for best flavor.

Nutritional Information

Approximate per mini tart:

• Calories: 260
• Protein: 5 g
• Carbohydrates: 28 g
• Fat: 14 g
• Saturated Fat: 6 g
• Sugar: 16 g
• Fiber: 2 g
• Sodium: 90 mg