Bakewell Tart Cake Recipe

Indulge your sweet tooth with the Bakewell Tart Cake Recipe, a classic British bake. This delightful dessert features a sweet shortcrust pastry shell, raspberry jam, frangipane (a sweet almond filling), and sliced almonds, making it a perfect accompaniment to your tea or coffee.

To achieve the best results, investing in a kitchen scale is highly recommended as baking is a science and precise measurements are crucial.In this article, we’ll explore some of the best Bakewell Tart Cake recipes and tips to help you create this delicious dessert in your own kitchen.

Key Bakewell Tart Cake Ingredients & Why

Shortcrust Pastry

A crumbly, buttery crust made with butter (or fat), wheat flour, salt, and water in a 1:4 fat-to-flour ratio—forming the Bakewell Tart’s base.

Raspberry Jam

A crucial layer of raspberry jam spread over the shortcrust pastry, an essential Bakewell Tart ingredient.

Frangipane

A classic, moist dessert filling crafted from ground almonds, featuring a soft, custard-like texture. Made with ground almonds, sugar, butter, eggs, and almond extract. Poured over the raspberry jam layer and baked to a golden brown.

Almonds

Toasted almond slices, adding a delightful crunch and nutty flavor, generously sprinkled atop the frangipane layer.

How Do You Make The Best Bakewell Tart Cake?

• Sift flour and icing sugar into a bowl. Combine with butter, egg yolk, and 2 tsp water to make a firm dough. Roll out on a floured board and use it to line a 23cm deep loose-based fluted tart tin. Chill for 15 minutes. WATCH: How to line a tart tin.
• Preheat your oven to 180°C (160°C fan). Blind bake the pastry for 15 minutes, then bake for an additional 10 minutes until it’s golden and dry. Let it cool.
• Combine butter, sugar, eggs, ground almonds, and almond extract. Spread jam on the pastry base, layer almond filling evenly, and finish with a sprinkle of flaked almonds.
• Bake for 35-40 mins until the frangipane is golden and firm. Allow it to cool briefly, then serve it warm or let it cool within the tin. Just before serving, dust it with icing sugar, and if desired, accompany it with cream or custard.

Pro Tips For Making Bakewell Tart Cake Recipe

• Trim excess dough from the tart pan with a rolling pin for a clean removal.
• Substitute dried beans if you lack pie weights.
• Achieve the flakiest tart by avoiding overworking the dough.
• Frangipane, a classic filling with ground almonds, maintains moisture when baked. It should be soft, with a damp crumb texture resembling custard.
• The filling firms as it cools, ideal for serving warm (cool for 10-15 minutes) or cold. Keeps for 1-2 days in an airtight container. Use a deep tart tin for the thick filling; a loose-based or springform tin aids removal.
• Save time with ready-rolled shortcrust pastry. Line the tin and bake as instructed. Experiment with different jams or toppings.
• After baking beans are removed, return the tart case to the oven for a couple of minutes until it’s dry and biscuity in the middle. Be cautious of burning the sides. Allow it to cool if not baking immediately.
• Spread compote or jam on the pastry base, add raspberries, and top with frangipane. Bake for 25 minutes until golden and well risen. Sprinkle flaked almonds in the last five minutes. Cool slightly before slicing.
• Serve Bakewell tart with custard, ice cream, cream, or on its own. Its versatile flavor suits any preference.

How to Store Bakewell Tart Cake

1. Store the cake in an airtight container at room temperature for three days.
2. For longer storage, refrigerate the cake.
3. Before serving, let the refrigerated cake come to room temperature for an hour.
4. The crispy crust softens over time but remains delicious, not soggy.
5. Refrigerate leftovers tightly covered for up to 5 days.
6. The tart also freezes well for 3 months.
7. Thaw the frozen tart in the refrigerator overnight before serving.

Can You Freeze Bakewell Tart Cake?

1. Once the tart has fully cooled, double-wrap it in plastic.
2. Place the securely wrapped tart in a freezer-safe container or bag.
3. Label the container or bag with the date and its contents.
4. You can store the tart in the freezer for a maximum of three months.

Frequently Asked Questions About Bakewell Tart Cake