Description
Mary Berry’s Bakewell Tart is a classic British dessert made with buttery shortcrust pastry, a layer of sweet raspberry jam, and a soft almond frangipane filling.
Perfect for afternoon tea or special occasions, this elegant tart balances tradition, simplicity, and irresistible flavor.
Ingredients
Scale
For the Pastry
- Shortcrust pastry (homemade or store-bought)
For the Filling
- 4 tbsp raspberry jam
- 125 g unsalted butter, softened
- 125 g caster sugar
- 2 large eggs
- 125 g ground almonds
- 2 tbsp all-purpose flour
- ½ tsp almond extract (optional)
For the Topping
- Flaked almonds
- Apricot jam, warmed (for glazing)
- Icing sugar, for dusting
Instructions
- Preheat oven to 190°C (375°F).
- Roll out the shortcrust pastry and line a tart tin. Chill for 15 minutes.
- Spread raspberry jam evenly over the pastry base.
- Cream butter and sugar until light and fluffy.
- Beat in eggs one at a time, then fold in ground almonds, flour, and almond extract.
- Spoon frangipane over the jam and smooth the surface.
- Scatter flaked almonds on top.
- Bake for 30–45 minutes until golden and set.
- Brush warm tart with apricot glaze and dust with icing sugar once cooled.
Notes
Allow the tart to cool before slicing for clean edges. Use high-quality jam for the best flavor, and avoid overmixing the frangipane.