Mary Berry Bakewell Traybake Recipe

This Mary Berry Bakewell Traybake is a buttery and nutty recipe, which is made with a shortcrust pastry base, raspberry jam, and a rich almond frangipane. It’s a classic British teatime treat, ready in about an hour, plus cooling time.

Mary Berry Bakewell Traybake Ingredients

For the Pastry Base:

• 225g (1 ¾ cups) plain (all-purpose) flour
• 175g (¾ cup) cold butter, cubed
• 50g (¼ cup) caster sugar
• 1 large egg, beaten

For the Filling & Topping:

• 150g (½ cup) raspberry jam
• 175g (¾ cup) butter, softened
• 175g (¾ cup) caster sugar
• 175g (1 ¾ cups) ground almonds
• 3 large eggs
• 1 teaspoon almond extract
• 50g (½ cup) flaked almonds

How To Make Mary Berry Bakewell Traybake

1. Prep Oven and Make Pastry: Preheat your oven to 200°C (180°C Fan, Gas Mark 6). To make the pastry, place the flour and cold, cubed butter in a large bowl. Use your fingertips to rub the butter into the flour until the mixture resembles fine breadcrumbs. Stir in the sugar, then add the beaten egg and mix with a knife until it starts to come together. Use your hands to form a smooth ball of dough.
2. Line the Tin: On a lightly floured surface, roll out the pastry to a rectangle that will line the base and sides of a 30cm x 23cm (12in x 9in) traybake tin. Gently press the pastry into the tin. Prick the base all over with a fork.
3. Blind Bake the Crust: Line the pastry case with baking parchment and fill with baking beans or uncooked rice. Bake for 15 minutes. Carefully remove the parchment and beans, then return the pastry to the oven for another 5 minutes until it is lightly golden.
4. Assemble the Filling: While the crust bakes, reduce the oven temperature to 180°C (160°C Fan, Gas Mark 4). Spread the raspberry jam evenly over the base of the hot, par-baked pastry case.
5. Make the Frangipane: In a large bowl, cream the softened butter and caster sugar together until light and fluffy. Beat in the eggs one at a time, then stir in the ground almonds and almond extract until well combined.
6. Bake the Traybake: Carefully spoon the almond frangipane mixture over the jam and spread it out to the edges. Sprinkle the flaked almonds evenly over the top. Bake for 30-35 minutes, or until the frangipane is golden, firm to the touch, and a skewer inserted into the center comes out clean.
7. Cool Completely: Let the traybake cool completely in the tin before cutting it into squares or slices.

Recipe Tips

• How to get a non-soggy crust? The most important step is to “blind bake” the pastry case before adding the fillings. This creates a crisp, sealed base that won’t become soggy from the moist jam and frangipane.
• How do you get a perfect frangipane? For the lightest, most tender almond filling, ensure your butter, sugar, and eggs are at room temperature. Cream the butter and sugar thoroughly until light and fluffy before you add the other ingredients.
• Can I make this ahead of time? Yes, this is a perfect make-ahead treat. It stores beautifully and the flavors often improve on the second day.
• Why use cold butter for the pastry? Using very cold, cubed butter and working it into the flour quickly is the secret to a tender, “short” pastry crust. Warm butter will result in a greasy, tough crust.

What To Serve With Bakewell Traybake

This is a classic British teatime bake that is perfectly delicious on its own with a hot cup of tea or coffee. For a more traditional dessert, serve a square with:

• A generous pouring of hot, creamy custard
• A dollop of thick clotted cream
• A simple scoop of good quality vanilla ice cream

How To Store Bakewell Traybake

• Room Temperature: Store the cooled traybake in an airtight container. It will keep well at room temperature for 3 to 4 days.
• Freeze: Bakewell traybake freezes exceptionally well. You can freeze the entire slab or individual squares. Wrap them well in cling film and then a layer of foil for up to 3 months.

Bakewell Traybake Nutrition Facts

• Serving: 1 square
• Calories: 420 kcal
• Carbohydrates: 45g
• Protein: 8g
• Fat: 25g
• Saturated Fat: 12g
• Sugar: 30g

Nutrition information is estimated and may vary based on ingredients and cooking methods used.

FAQs

Try More Recipes:

• Mary Berry Butterscotch Traybake Recipe
• Mary Berry Coconut Traybake Recipe
• Mary Berry Banana Traybake Recipe

Mary Berry Bakewell Traybake Recipe

Author: Chloe Saidani Cooking Method:Baking Cuisine:British Courses:Dessert

Difficulty:BeginnerPrep time: 25 minutesCook time: 55 minutesRest time:1 hour Total time:2 hours 20 minutesCooking Temp:100 CServings:20 servingsEstimated Cost:25 $Calories:420 kcal Best Season:Available

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A classic British bake in a crowd-pleasing traybake form, featuring a crisp shortcrust pastry base, a layer of raspberry jam, and a moist, rich almond frangipane topping.

Ingredients

• Pastry: 225g plain flour, 175g cold butter, 50g caster sugar, 1 egg.
• Filling: 150g raspberry jam, 175g softened butter, 175g caster sugar, 175g ground almonds, 3 eggs, 1 tsp almond extract, 50g flaked almonds.

Instructions

1. Preheat oven to 200°C (180°C Fan). Make the pastry by rubbing cold butter into the flour and sugar, then binding with the egg.
2. Press the pastry into a 30x23cm (12x9in) traybake tin. Prick the base.
3. Blind bake for 15 minutes with baking beans, then another 5 minutes without, until golden.
4. Reduce oven to 180°C (160°C Fan). Spread the jam over the hot pastry base.
5. Make the frangipane by creaming the butter and sugar, then beating in the eggs, ground almonds, and almond extract.
6. Spoon the frangipane over the jam and sprinkle with flaked almonds.
7. Bake for 30-35 minutes, until the frangipane is golden and set. Cool completely before slicing.

Notes

• The most important tip for this recipe is to blind bake the pastry crust first; this is the secret to avoiding a soggy bottom.
• You must let the traybake cool completely before cutting it to ensure you get clean, neat squares that don’t fall apart.
• For the best results, use room temperature ingredients (butter, eggs) for the frangipane filling for a smooth, well-emulsified texture.
• Don’t overwork the pastry dough; handle it as little as possible for the most tender, short crust.

Keywords:Mary Berry Bakewell Traybake Recipe