Bakewell tart



For the pastry


  • 350g flour

  • 175g butter (cold, cut into small cubes)

  • 100g sugar

  • 1 egg

  • 1 egg yolk

For the franjipane


  • 300g butter (softened)
  • 300g caster sugar
  • 400g ground almonds
  • 4 eggs
  • 70g flour
  • ½ tsp almond extract
  • 100 ml good quality raspberry or mixed berry jam


For the pastry:

In a stand mixer or food processor, combine the butter, flour and sugar until the butter is about pea- sized and the mixture holds together but crumbles when squeezed lightly in your fist. With the machine running, add the eggs and mix until it comes together into a ball.

Sprinkle some flour on the counter top and turn out the pastry on top. Sprinkle a bit more flour over the mix and use your hands to work the pastry into a ball. Flatten and shape into a round approx. 2 inches high . Wrap tightly in clingfilm and put in the refrigerator for a minimum of 40 minutes or overnight (the pastry will keep in the fridge for 3 days).

Meanwhile, make the franjipane.

In a stand mixer with a paddle attachment, cream the softened butter on high speed for 2 minutes. Add the sugar and cream again for 2 minutes, scraping the bowl down a few times. Add the ground almonds and mix on slow speed until combined. Turn the mixer back up to high and cream for another minute. Add the eggs, one at a time, on high speed creaming for 1-2 minutes between each egg. Add the almond extract and finally, add the flour on slow speed mixing only until fully combined. Set aside at room temperature until ready to use.

For the tart:

Use an 11” or 28cm shallow tart tin with a removable base. Sprinkle a bit of flour on the base and on a clean, dry countertop. Unwrap your pastry and roll out as evenly as possible to a size just bigger than the tart tin. Make sure to keep the countertop well floured so that the pastry doesn’t stick. If it does, no harm! Just bring it back together in your hands, clean and dry the countertop again and start rolling on fresh flour.

To place the pastry in the tart tin, roll the pastry over the rolling pin so that it wraps around it and can be lifted easily. Start at the edge of the tin closest to you and roll the pastry back out so that it covers the top. Gently lift the edges of the pastry and push it into the corners of the tin, leaving some overhanging. Place the lined tin back in the fridge for 30 minutes.

Preheat the oven to 180° and place a rack on the bottom rung.

Once the pastry is chilled, take it out of the fridge and trim the edges by pushing your hand over the edge of the tart tin. The excess pastry should fall away easily. Spread the jam evenly on the base of the tin, leaving about an inch around the sides. Spoon the franjipane carefully over the jam, starting around the edges and working your way in to the centre. Use a palate knife or spatula to spread the franjipane evenly and smoothly over the pastry making sure that it meets the edge the whole way around and is completely covered. Sprinkle the flaked almonds overtop.

Bake in your preheated oven for 40 minutes or until golden brown and firm to the touch. The tart may need to be rotated half way through cooking to ensure even browning.