Traditional Bakewell Tart

This traditional Bakewell Tart combines a crisp and buttery shortbread crust with a layer of cherry jam and an almond frangipane sponge. It’s perfect for breakfast or dessert when you want something sweet but not overwhelming. The balance between tart fruit and rich almond flavor keeps folks coming back for more at every gathering.

I first made this for a family brunch and now it’s requested for every holiday. The slice with toasted almonds on top always disappears quickly.

Ingredients

• All-purpose flour: for the shortbread crust choose good quality for a tender base
• Granulated sugar and confectioners sugar: help balance sweetness and texture
• Unsalted butter: frozen for the crust to create flakiness and room temperature for the frangipane to blend smoothly
• Egg yolks and whole eggs: yolks enrich the crust and eggs bind the almond filling
• Almond extract: gives the tart its signature nutty aroma quality extract makes a difference
• Almond meal: use fine almond meal for dense, moist frangipane
• Cherry jam: provides a sweet and tart layer that contrasts beautifully with the almond sponge
• Sliced almonds: add crunch and an extra toasted almond flavor on top

Step-by-Step Instructions

Sauté the Aromatics:

Not applicable for this recipe

Prepare the Shortbread Crust:

Whisk together the flour, granulated sugar, and salt in a large bowl to ensure even seasoning. Grate the frozen butter directly into the flour mixture, then use your fingers or pastry cutter to rub the butter into the flour until it resembles coarse breadcrumbs. In a small bowl, lightly beat the egg yolks with almond extract, then mix this into the flour and butter. Add just enough cold water, a tablespoon at a time, to form a sticky dough that holds together well. Roll the dough on a floured surface to about one quarter inch thickness. Place it gently into your tart pan, pressing along the sides and trimming any excess dough. Refrigerate the crust for at least 30 minutes to chill and firm up.

Blind Bake the Crust:

Preheat your oven to 400 degrees Fahrenheit. Line the chilled crust with parchment paper and fill with pie weights or dried beans to keep its shape during baking. Bake for 10 minutes, then carefully remove the weights and parchment paper, and bake for another 5 minutes or until the crust just begins to turn golden. Lower the oven temperature to 375 degrees Fahrenheit and set the crust aside to cool slightly.

Mix the Frangipane:

In a mixer set to medium speed, cream together the room temperature butter and confectioners sugar until pale and fluffy, about one minute. Add the eggs one at a time, beating well after each addition to keep the batter smooth and well incorporated. Stir in the almond extract, then gradually add the almond meal and flour while mixing to combine everything evenly into a thick batter.

Assemble and Bake the Tart:

Spread a full cup of cherry jam evenly across the baked shortbread crust, creating a glossy fruit layer. Spoon the almond frangipane over the jam and smooth the top with a spatula. Bake at 375 degrees Fahrenheit for 20 minutes. Remove the tart from the oven and scatter the sliced almonds across the surface. Return to the oven and bake an additional 5 to 10 minutes until the almonds are golden brown and a toothpick inserted into the center emerges clean. Allow the tart to cool slightly, dust with a light sprinkle of confectioners sugar, and serve warm or at room temperature.

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I love the almond meal in this recipe because it gives the tart a moist, dense crumb that feels indulgent without being too heavy. One memorable family moment was when a friend declared this tart better than any bakery’s version, making me proud of this homemade effort.

Storage Tips

Store your Bakewell Tart at room temperature in an airtight container to maintain the crispness of the crust while the frangipane retains its creaminess. Avoid refrigeration if serving within three days because cold can toughen the texture. If you want to keep it longer, wrap it well and freeze for up to one month, thawing fully before serving.

Ingredient Substitutions

If you don’t have cherry jam, raspberry or strawberry preserves work beautifully without overpowering the almond flavor. Almond extract brings the signature taste here but vanilla extract can substitute in a pinch for a subtler nuttiness. For the almond meal, finely ground blanched almonds can replace it if almond meal is not available.

Serving Suggestions

This tart shines with a simple dusting of confectioners sugar but is especially lovely served alongside lightly whipped cream or a scoop of vanilla ice cream. A cup of black tea or coffee complements each bite perfectly. Try warming individual slices slightly to bring out the aromas of almonds and cherry.

Cultural and Historical Context

The Bakewell Tart hails from the English town of Bakewell in Derbyshire and is a traditional British dessert with variations that have evolved over time. It is often confused with the Bakewell Pudding but is distinct in its use of shortcrust pastry and frangipane filling. This tart captures classic British teatime flavors and reflects a historic preference for almond and fruit combinations in European baking.

Frequently Asked Questions

→ What gives the tart its buttery crust?

The shortbread crust gets its buttery texture from frozen unsalted butter rubbed into the flour and sugar mixture, creating a crumbly base.

→ How is the almond frangipane made tender?

Butter and sugar are creamed until light and fluffy, then eggs and almond meal are carefully folded in, resulting in a moist, tender almond sponge.

→ Why is blind baking important for the crust?

Blind baking the crust helps it remain crisp and prevents it from becoming soggy when topped with jam and frangipane.

→ Can almond meal be substituted in the frangipane?

Almond meal is preferred for its texture and moisture, but finely ground almonds can be used if almond meal isn't available.

→ What is the role of cherry jam in this tart?

The cherry jam adds a sweet, fruity layer that balances the nutty almond topping and buttery crust beautifully.