This Mary Berry Bakewell Tart is a classic and almondy recipe, which is made with a crisp shortcrust pastry, a layer of raspberry jam, and a soft frangipane filling. It’s a classic, foolproof recipe, an iconic British bake perfect for afternoon tea.
Mary Berry Bakewell Tart Ingredients
A classic combination for a truly authentic British tart.
For the Shortcrust Pastry:
- 225g (8oz) plain flour, plus extra for dusting
- 175g (6oz) cold butter, cubed
- 1 large egg yolk
For the Filling & Topping:
- 4-5 tablespoons raspberry jam
- 175g (6oz) butter, softened
- 175g (6oz) caster sugar
- 175g (6oz) ground almonds
- 3 large eggs, beaten
- 1 teaspoon almond extract
- 50g (2oz) flaked almonds
For the Feathered Icing:
- 225g (8oz) icing sugar, sifted
- 2-3 tablespoons water
- A few drops of red or pink food colouring
How To Make Mary Berry Bakewell Tart
A step-by-step guide to this iconic and delicious British tart.
- Make the Pastry: In a large bowl, rub the cold, cubed butter into the flour with your fingertips until it resembles fine breadcrumbs. Mix in the egg yolk and 1-2 tablespoons of cold water to bring the dough together into a ball. Wrap in cling film and chill for 20 minutes.
- Line and Blind Bake the Tin: Preheat the oven to 200°C (180°C Fan/Gas Mark 6). On a floured surface, roll out the chilled pastry and use it to line a 23cm (9in) loose-bottomed, fluted tart tin. Prick the base with a fork, line with baking parchment, fill with baking beans, and bake blind for 15 minutes. Remove the paper and beans and bake for another 5 minutes until the pastry is pale golden.
- Assemble the Tart: Reduce the oven temperature to 180°C (160°C Fan/Gas Mark 4). Spread the raspberry jam evenly over the base of the baked pastry case.
- Make the Frangipane: In a bowl, cream the softened butter and caster sugar together until light and fluffy. Beat in the eggs a little at a time, then fold in the ground almonds and almond extract. Spoon this frangipane mixture over the jam and spread it out evenly.
- Bake the Tart: Sprinkle the flaked almonds over the top of the frangipane. Bake for 30-35 minutes, until golden brown and firm to the touch. Let the tart cool completely in the tin.
- Make the Icing: Once the tart is completely cool, make the icing. Mix the sifted icing sugar with enough water to make a thick, but pourable, glacé icing. Take out a tablespoon of the icing into a separate small bowl and mix in a few drops of food colouring to make it pink.
- Decorate: Spread the white icing over the top of the cooled tart. Drizzle or pipe the pink icing in parallel lines across the top. To create the classic “feathered” look, immediately drag a skewer or the tip of a knife through the lines in alternating directions. Let the icing set completely before serving.
Recipe Tips
For a perfect, classic Bakewell Tart every time.
- How do I prevent a soggy bottom? “Blind baking” the pastry case before adding the wet filling is Mary Berry’s essential secret for a perfectly crisp crust. This initial bake cooks and seals the pastry, preventing the jam and frangipane from making it soggy.
- How to get the perfect frangipane? Use room temperature butter and eggs for the smoothest filling. Be careful not to over-mix once you add the ground almonds, as you want the frangipane to be light and soft, not tough.
- Can I use a different kind of jam? While raspberry is the traditional and classic choice for a Bakewell tart, a good quality strawberry or cherry jam would also be delicious.
- Can I make this ahead of time? Yes, this tart is a great make-ahead dessert. You can bake it completely and store it, un-iced, in an airtight container at room temperature for up to 2 days. It’s best to add the icing on the day you plan to serve it for the best appearance.
What To Serve With Bakewell Tart
The perfect accompaniment for this classic British bake.
A slice of this sweet, almond-packed tart is a quintessential British teatime treat. It is perfectly served:
- On its own, at room temperature
- With a dollop of clotted cream or a drizzle of single cream
- Alongside a hot pot of strong English breakfast tea
How To Store Bakewell Tart
Keeping your delicious tart fresh.
- Room Temperature: Once the icing has set, store the tart in an airtight container at room temperature. It will stay fresh and delicious for up to 4 days.
Mary Berry Bakewell Tart Nutrition Facts
An estimated guide per slice.
- Calories: 550 kcal
- Carbohydrates: 60 g
- Protein: 9 g
- Fat: 32 g
Nutrition information is estimated and may vary based on ingredients and cooking methods used.
FAQs
A Bakewell tart has a shortcrust pastry base with a frangipane filling. A Bakewell pudding, which also originates from the town of Bakewell, has a puff pastry base and a filling that is more like a set almond custard.
While homemade pastry is highly recommended for the best flavor and texture, you can absolutely use a store-bought, ready-made sweet shortcrust pastry case or a sheet of ready-to-roll pastry as a convenient shortcut.
This can happen if the butter was too soft (almost melted) when you started, or if the mixture was over-beaten, causing the butter to separate. Use butter that is softened but still cool to the touch.
Try More Recipes:
- Mary Berry Tea Loaf Recipe
- Mary Berry Sticky Toffee Cupcakes Recipe
- Mary Berry Chocolate Orange Cupcakes Recipe
Mary Berry Bakewell Tart Recipe
Description
The quintessential British teatime treat, this classic Bakewell Tart features a crisp shortcrust pastry shell, a layer of raspberry jam, a soft almond frangipane, and a signature feathered icing topping.
Ingredients
Instructions
- Pastry: Rub the cold butter into the flour. Bind with the egg yolk and 1-2 tbsp cold water. Chill for 20 minutes.
- Blind Bake: Preheat oven to 200°C/400°F. Roll out the pastry and line a 23cm (9in) flan tin. Blind bake for 15 minutes with baking beans, then 5 minutes without, until pale golden.
- Assemble: Reduce oven to 180°C/350°F. Spread the jam over the pastry base.
- Frangipane: Cream the softened butter and sugar. Beat in the eggs, then fold in the ground almonds and almond extract. Spoon over the jam.
- Top with flaked almonds and bake for 30-35 minutes until golden and firm. Cool completely.
- Decorate: Mix the icing sugar and water to a thick, pourable icing. Color a small amount pink. Spread the white icing over the tart. Drizzle lines of pink icing on top and feather them with a skewer. Let set.
Notes
- Blind baking the pastry case first is the essential secret to preventing a “soggy bottom.”
- Using room temperature ingredients for the frangipane will result in a smoother, lighter filling.
- The tart must be completely cool before you add the glacé icing, otherwise it will melt and run off.
- This tart keeps beautifully for several days in an airtight container at room temperature.
