12 Delicious Traditional Bakewell Tart Recipes

Zesty, sweet, and utterly irresistible, Bakewell tarts are the perfect blend of buttery pastry, fruity jam, and rich almond filling. Whether you’re a seasoned baker or just starting out, our roundup of 12 Delicious Traditional Bakewell Tart Recipes promises to inspire your next baking adventure. From classic versions to creative twists, there’s a recipe here to satisfy every craving. Let’s dive into these mouthwatering treats!

Classic Bakewell Tart with Almond Filling

Kick off your baking adventure with this Classic Bakewell Tart, a delightful dessert that combines a buttery crust with a sweet almond filling. It’s the perfect treat to impress your friends or enjoy with a cup of tea.

Ingredients

• 1 1/2 cups all-purpose flour
• 1/2 cup unsalted butter, chilled and diced
• a splash of cold water
• 3/4 cup raspberry jam
• 1/2 cup almond flour
• 1/4 cup granulated sugar
• a couple of eggs
• 1/2 tsp almond extract
• a handful of sliced almonds for topping

Instructions

1. Preheat your oven to 350°F (175°C).
2. In a large bowl, mix the all-purpose flour and diced butter until it resembles breadcrumbs. Tip: Use your fingertips for a lighter touch.
3. Add a splash of cold water, just enough to bring the dough together. Wrap it in plastic and chill for 30 minutes.
4. Roll out the dough on a floured surface and line a tart pan. Prick the base with a fork and blind bake for 15 minutes.
5. Spread the raspberry jam evenly over the baked crust.
6. In another bowl, whisk together almond flour, sugar, eggs, and almond extract until smooth. Pour over the jam.
7. Sprinkle sliced almonds on top and bake for 25 minutes, or until the filling is set and golden. Tip: Keep an eye on the tart to prevent overbrowning.
8. Let it cool in the pan before slicing. Tip: A warm tart is delicious, but it slices better when cooled.

You’ll love the contrast between the crisp crust and the soft, nutty filling. Serve it with a dollop of whipped cream or a scoop of vanilla ice cream for an extra special treat.

Rustic Cherry Bakewell Tart

Ever find yourself craving something sweet but not overly complicated? This Rustic Cherry Bakewell Tart is your answer, combining the simplicity of a homemade tart with the luxurious taste of cherries and almonds.

Ingredients

• 1 1/2 cups all-purpose flour
• 1/2 cup unsalted butter, cold and cubed
• a splash of cold water
• 1 cup cherry jam
• 1/2 cup ground almonds
• 1/4 cup granulated sugar
• 1 egg, beaten
• a couple of drops of almond extract

Instructions

1. Preheat your oven to 375°F (190°C).
2. In a large bowl, mix the flour and butter until it resembles breadcrumbs. Tip: Use your fingers for a better texture.
3. Add a splash of cold water, just enough to bring the dough together. Wrap it in cling film and chill for 30 minutes.
4. Roll out the dough on a floured surface and line a tart pan. Prick the base with a fork.
5. Spread the cherry jam evenly over the base.
6. In another bowl, mix the ground almonds, sugar, beaten egg, and almond extract. Spread this over the jam.
7. Bake for 25-30 minutes, until golden. Tip: Cover the edges with foil if they brown too quickly.
8. Let it cool before slicing. Tip: It’s even better the next day!

Light and crumbly with a gooey cherry middle, this tart is a dream. Serve it warm with a scoop of vanilla ice cream for an extra treat.

Gluten-Free Bakewell Tart

Hey, you’re going to love this gluten-free twist on a classic Bakewell tart. It’s got all the almondy goodness you crave, without the gluten, and it’s surprisingly easy to whip up.

Ingredients

• 1 1/2 cups gluten-free flour blend
• 1/2 cup cold butter, cubed
• a splash of cold water
• 3/4 cup raspberry jam
• 1 cup ground almonds
• 1/2 cup sugar
• a couple of eggs
• 1 tsp almond extract
• a handful of flaked almonds for topping

Instructions

1. Preheat your oven to 350°F (175°C).
2. Mix the gluten-free flour and cold butter in a bowl until it looks like breadcrumbs. Tip: Keep the butter cold for a flakier crust.
3. Add a splash of cold water, just enough to bring the dough together.
4. Press the dough into a tart pan, prick the base with a fork, and chill for 15 minutes.
5. Blind bake the crust for 10 minutes, then remove the weights and bake for another 5 minutes until golden.
6. Spread the raspberry jam evenly over the base.
7. Whisk together the ground almonds, sugar, eggs, and almond extract until smooth. Tip: This is your frangipane—don’t overmix it.
8. Pour the frangipane over the jam, sprinkle with flaked almonds, and bake for 25-30 minutes until golden and set.
9. Let the tart cool in the pan before slicing. Tip: It’s worth the wait—the filling sets as it cools.

Perfect for afternoon tea, this tart is wonderfully crisp with a gooey middle. Try serving it warm with a dollop of coconut cream for an extra treat.

Vegan Bakewell Tart with Coconut Cream

Just when you thought vegan desserts couldn’t get any better, here comes a twist on the classic Bakewell tart that’s sure to impress. With a creamy coconut filling and a crisp, buttery crust, it’s a dreamy treat that happens to be dairy-free.

Ingredients

• 1 1/2 cups of all-purpose flour
• A pinch of salt
• 1/2 cup of coconut oil, chilled
• 3-4 tbsp of ice water
• 1 cup of raspberry jam
• 1 can of full-fat coconut milk, chilled overnight
• 1/4 cup of powdered sugar
• 1 tsp of vanilla extract
• A handful of sliced almonds

Instructions

1. Preheat your oven to 350°F (175°C).
2. In a large bowl, mix the flour and salt. Add the chilled coconut oil, cutting it in until the mixture resembles coarse crumbs.
3. Gradually add ice water, one tablespoon at a time, until the dough comes together. Tip: Don’t overwork the dough to keep the crust flaky.
4. Press the dough into a 9-inch tart pan, prick the bottom with a fork, and bake for 15 minutes until lightly golden.
5. Let the crust cool slightly, then spread the raspberry jam evenly over the bottom.
6. Open the can of coconut milk and scoop out the solid cream into a bowl. Whip it with powdered sugar and vanilla until fluffy. Tip: Make sure the coconut milk is well-chilled for the best whip.
7. Spread the coconut cream over the jam layer and sprinkle with sliced almonds.
8. Bake for another 20 minutes until the top is set and the almonds are toasted.
9. Let the tart cool completely before slicing. Tip: For cleaner slices, chill the tart in the fridge for an hour before serving.

Mmm, the tart comes out with a perfect contrast of textures—crispy crust, gooey jam, and fluffy coconut cream. Serve it with a drizzle of melted dark chocolate for an extra decadent touch.

Mini Bakewell Tarts for Afternoon Tea

Afternoon tea just got a whole lot sweeter with these Mini Bakewell Tarts. You’ll love the buttery crust, jammy middle, and fluffy almond topping—perfect for sharing or keeping all to yourself.

Ingredients

• 1 cup of all-purpose flour
• A pinch of salt
• A stick of cold butter, cubed
• A couple of tablespoons of ice water
• 1/2 cup of raspberry jam
• 1/2 cup of ground almonds
• 1/4 cup of sugar
• A splash of almond extract
• 1 egg
• A handful of flaked almonds for topping

Instructions

1. Preheat your oven to 350°F and grab a mini tart pan.
2. Mix the flour and salt in a bowl. Rub in the butter until it looks like breadcrumbs.
3. Add ice water, a tablespoon at a time, until the dough comes together. Tip: Don’t overwork it, or the crust will be tough.
4. Roll out the dough and press into the tart pan. Chill for 15 minutes.
5. Blind bake the crust for 10 minutes. Tip: Use baking beans to keep the shape.
6. Spread a thin layer of raspberry jam over the base.
7. Whisk together ground almonds, sugar, almond extract, and egg. Pour over the jam.
8. Sprinkle flaked almonds on top. Bake for 20 minutes until golden. Tip: Check at 15 minutes to avoid over-browning.
9. Let cool before serving. They’re crumbly, sweet, and nutty—great with a dollop of clotted cream.

Crunchy on the outside, gooey in the middle, these tarts are a textural dream. Try them warm with a scoop of vanilla ice cream for an extra indulgent treat.

Bakewell Tart with Homemade Raspberry Jam

Perfect for those who love a sweet treat with a bit of tartness, this Bakewell Tart with Homemade Raspberry Jam combines buttery pastry, fruity jam, and almond frangipane in one delicious package. You’ll love how the flavors meld together, creating a dessert that’s both rich and refreshing.

Ingredients

• 1 1/4 cups all-purpose flour, plus a bit extra for dusting
• A pinch of salt
• 1/2 cup unsalted butter, cold and cubed
• 2-3 tbsp ice water
• 1 cup raspberry jam (homemade or store-bought)
• 1/2 cup unsalted butter, softened
• 1/2 cup granulated sugar
• 2 large eggs
• 1 cup ground almonds
• A splash of almond extract
• A handful of flaked almonds for topping

Instructions

1. Preheat your oven to 350°F (175°C). Lightly grease a 9-inch tart pan.
2. For the pastry, mix the flour and salt in a bowl. Rub in the cold butter until it resembles breadcrumbs. Tip: Keep everything cold for a flaky crust.
3. Gradually add ice water, a tablespoon at a time, until the dough comes together. Wrap and chill for 30 minutes.
4. Roll out the dough on a floured surface, then line the tart pan. Trim the edges and prick the base with a fork. Chill for another 15 minutes.
5. Blind bake the crust for 15 minutes, then remove the weights and bake for 5 more minutes until golden. Tip: Use baking beans or rice for blind baking.
6. Spread the raspberry jam evenly over the base.
7. For the frangipane, beat the softened butter and sugar until light. Add eggs one at a time, then fold in the ground almonds and almond extract.
8. Spread the frangipane over the jam, then sprinkle with flaked almonds. Bake for 30-35 minutes until golden and set. Tip: Check with a skewer; it should come out clean.

Here you have it—a Bakewell Tart that’s crisp on the outside, with a gooey jam layer and soft almond filling. Serve it warm with a dollop of clotted cream for an extra indulgent treat.

Chocolate Drizzled Bakewell Tart

Mmm, imagine biting into a buttery, flaky tart filled with sweet almond frangipane and topped with a rich chocolate drizzle. It’s the kind of dessert that feels fancy but is totally doable at home.

Ingredients

• 1 1/4 cups all-purpose flour
• A pinch of salt
• 1/2 cup unsalted butter, cold and cubed
• 2-3 tbsp ice water
• 1/2 cup raspberry jam
• 1 cup ground almonds
• 1/2 cup granulated sugar
• A splash of almond extract
• 1 large egg
• 1/2 cup dark chocolate chips
• A drizzle of vegetable oil

Instructions

1. Preheat your oven to 375°F (190°C).
2. Mix the flour and salt in a large bowl. Add the cold butter and rub it in with your fingers until it looks like breadcrumbs.
3. Gradually add ice water, a tablespoon at a time, until the dough comes together. Tip: Don’t overwork the dough, or it’ll get tough.
4. Roll out the dough on a floured surface and press it into a tart pan. Trim the edges and prick the base with a fork.
5. Blind bake the crust for 15 minutes. Tip: Use baking beans or rice to weigh down the crust and prevent puffing.
6. Spread raspberry jam evenly over the baked crust.
7. In another bowl, mix ground almonds, sugar, almond extract, and egg to make the frangipane. Spread this over the jam.
8. Bake for 25-30 minutes until golden and set. Tip: A toothpick should come out clean when it’s done.
9. Melt chocolate chips with a drizzle of oil in the microwave, stirring every 30 seconds. Drizzle over the cooled tart.

You’ll love the contrast between the crisp crust, gooey jam, and nutty frangipane. Serve it slightly warm with a scoop of vanilla ice cream for an extra treat.

Bakewell Tart with a Twist of Lemon

Wow, have you ever craved something sweet but with a little zing? This Bakewell Tart with a twist of lemon is your answer—classic meets citrus in the best way.

Ingredients

• 1 1/2 cups all-purpose flour
• A pinch of salt
• 1/2 cup unsalted butter, cold and cubed
• 2-3 tbsp ice water
• 1/2 cup raspberry jam
• 1/2 cup ground almonds
• 1/2 cup granulated sugar
• 1/4 cup melted butter
• 1 large egg
• Zest of 1 lemon
• A splash of almond extract
• A handful of flaked almonds for topping

Instructions

1. Preheat your oven to 350°F (175°C).
2. Mix the flour and salt in a bowl. Rub in the cold butter until it looks like breadcrumbs.
3. Add ice water, a tbsp at a time, until the dough comes together. Tip: Don’t overwork it.
4. Roll out the dough on a floured surface, then line a tart tin. Trim the edges.
5. Spread the raspberry jam evenly over the base.
6. In another bowl, mix ground almonds, sugar, melted butter, egg, lemon zest, and almond extract. Pour over the jam.
7. Sprinkle flaked almonds on top. Tip: Toast them lightly for extra crunch.
8. Bake for 25-30 minutes until golden. Tip: Let it cool before slicing to set properly.

Kind of magical how the tart’s buttery crust hugs the zesty, jammy middle, right? Serve it warm with a dollop of cream or enjoy it as is for a sunny afternoon treat.

Spiced Bakewell Tart with Cinnamon

Let me tell you about this Spiced Bakewell Tart with Cinnamon that’s been my latest obsession. It’s the perfect blend of sweet, spiced, and downright delicious, with a twist that’ll have you coming back for seconds.

Ingredients

• 1 1/2 cups all-purpose flour
• 1/2 cup unsalted butter, chilled and diced
• a splash of cold water
• 3/4 cup raspberry jam
• 1/2 cup ground almonds
• 1/2 cup granulated sugar
• 1 large egg
• a couple of drops of almond extract
• 1 tsp cinnamon
• a handful of flaked almonds for topping

Instructions

1. Preheat your oven to 350°F (175°C) and grab a tart pan.
2. Mix the flour and butter in a bowl until it looks like breadcrumbs. Tip: Use your fingers for this to get the perfect texture.
3. Add a splash of cold water, just enough to bring the dough together. Wrap it in cling film and chill for 30 minutes.
4. Roll out the dough on a floured surface and line your tart pan. Prick the base with a fork and blind bake for 15 minutes.
5. Spread the raspberry jam over the base once it’s cooled a bit.
6. Whisk together the ground almonds, sugar, egg, almond extract, and cinnamon. Pour this over the jam.
7. Sprinkle the flaked almonds on top and bake for 25 minutes until golden. Tip: Keep an eye on it to avoid over-browning.
8. Let it cool in the pan before slicing. Tip: A warm tart is delicious, but it slices better when cooled.

So there you have it. The tart comes out with a crumbly base, a gooey middle, and that cinnamon kick that’s just irresistible. Try serving it with a dollop of clotted cream for an extra treat.

Bakewell Tart with Frangipane and Fresh Berries

Kick off your baking adventure with this delightful Bakewell Tart, a perfect blend of sweet frangipane and tart fresh berries. It’s easier than you think to whip up this British classic with a fruity twist.

Ingredients

• 1 1/2 cups all-purpose flour
• 1/2 cup unsalted butter, cold and cubed
• a splash of cold water
• 3/4 cup raspberry jam
• 1 cup fresh berries (your choice)
• 1 cup ground almonds
• 1/2 cup granulated sugar
• a couple of eggs
• 1 tsp almond extract
• a handful of sliced almonds for topping

Instructions

1. Preheat your oven to 350°F (175°C).
2. Mix the flour and butter in a bowl until it looks like breadcrumbs. Tip: Keep the butter cold for a flaky crust.
3. Add a splash of cold water, just enough to bring the dough together.
4. Roll out the dough and line a tart pan. Chill for 15 minutes.
5. Blind bake the crust for 10 minutes, then remove the weights and bake for another 5 minutes.
6. Spread the raspberry jam over the warm crust.
7. Whisk together the ground almonds, sugar, eggs, and almond extract for the frangipane.
8. Pour the frangipane over the jam, then scatter the fresh berries on top.
9. Sprinkle with sliced almonds and bake for 25-30 minutes until golden. Tip: Cover the edges with foil if they brown too quickly.
10. Let the tart cool before slicing. Tip: It’s even better the next day!

Buttery and rich, this tart balances the sweetness of frangipane with the sharpness of berries. Serve it warm with a dollop of clotted cream for an extra indulgent treat.

Bakewell Tart with a Shortcrust Pastry Base

Alright, let’s dive into making a Bakewell Tart with a Shortcrust Pastry Base. It’s a classic British dessert that’s all about the perfect balance between sweet, tangy, and nutty flavors, wrapped in a buttery crust. You’re going to love how simple yet impressive this is!

Ingredients

• 1 1/4 cups all-purpose flour, plus a little extra for dusting
• 1/2 cup unsalted butter, cold and cubed
• 2-3 tbsp ice water
• 1/2 cup raspberry jam
• 1/2 cup ground almonds
• 1/2 cup granulated sugar
• 1/4 cup unsalted butter, softened
• 1 large egg
• A splash of almond extract
• A handful of flaked almonds for topping

Instructions

1. Preheat your oven to 375°F (190°C).
2. In a large bowl, mix the flour and cold butter with your fingers until it looks like breadcrumbs. Tip: Keep everything cold for a flaky crust.
3. Add ice water, a tablespoon at a time, until the dough comes together. Wrap it in plastic and chill for 30 minutes.
4. Roll out the dough on a floured surface to fit a 9-inch tart pan. Press it in and trim the edges. Poke the base with a fork and chill for another 15 minutes.
5. Blind bake the crust with baking beans for 15 minutes, then remove the beans and bake for 5 more minutes until golden.
6. Spread the raspberry jam evenly over the base.
7. In another bowl, beat together the ground almonds, sugar, softened butter, egg, and almond extract until smooth. Pour over the jam.
8. Sprinkle flaked almonds on top and bake for 25-30 minutes until golden and set.
9. Let it cool in the pan before slicing. Tip: A warm tart is delicious, but it slices better when cooled.

Out of the oven, this tart is a dream—crispy crust, gooey jam, and a frangipane that’s just the right amount of sweet. Serve it with a dollop of clotted cream or a scoop of vanilla ice cream for an extra treat.

Bakewell Tart with a Layer of Dark Chocolate

Wow, have you ever had a dessert that just hits all the right notes? This Bakewell Tart with a Layer of Dark Chocolate is exactly that—a perfect blend of sweet, nutty, and rich flavors that’ll have you coming back for seconds.

Ingredients

• 1 cup of all-purpose flour
• A pinch of salt
• 1/2 cup of unsalted butter, cold and cubed
• A couple of tablespoons of ice water
• 1/2 cup of raspberry jam
• 1/2 cup of ground almonds
• 1/2 cup of granulated sugar
• 1 large egg
• A splash of almond extract
• 3.5 oz of dark chocolate, melted

Instructions

1. Preheat your oven to 350°F (175°C).
2. In a bowl, mix the flour and salt. Add the butter, rubbing it in until the mixture looks like breadcrumbs.
3. Gradually add ice water, a tablespoon at a time, until the dough comes together. Tip: Don’t overwork the dough to keep it flaky.
4. Roll out the dough on a floured surface and line a tart pan with it. Trim the edges.
5. Spread the raspberry jam evenly over the base.
6. In another bowl, mix the ground almonds, sugar, egg, and almond extract. Spread this over the jam.
7. Bake for 25 minutes or until golden. Tip: Keep an eye on it to prevent burning.
8. Let the tart cool slightly, then drizzle with melted dark chocolate. Tip: Use a spoon for a more controlled drizzle.

Kind of magical how the tart turns out, right? The crust is buttery, the filling is moist and nutty, and that dark chocolate adds a luxurious finish. Serve it warm with a scoop of vanilla ice cream for an extra treat.

Conclusion

Kitchens across North America can now brim with the delightful aromas of Bakewell tarts, thanks to our roundup of 12 traditional recipes. Whether you’re a novice or a seasoned baker, there’s a version here to inspire your next baking adventure. We’d love to hear which recipe stole your heart—drop us a comment below! And if you enjoyed this collection, don’t forget to share the love on Pinterest. Happy baking!