Hairy Bikers Bakewell Tart​ Recipe

This Hairy Bikers Bakewell tart is made with almond shortcrust pastry, raspberry jam, and a generous frangipane filling topped with flaked almonds. A proper British classic from the heart of Derbyshire, it serves 6–8 and takes around 1 hour 35 minutes.

I make this every time I want a showstopper dessert that looks impressive but is surprisingly simple. The almond pastry is what sets the Hairy Bikers’ version apart from any other Bakewell tart recipe.

Bakewell Tart Ingredients

For the Pastry:

• 350g plain flour
• ½ tsp salt
• 200g unsalted butter, chilled and cubed
• 100g caster sugar
• 50g ground almonds
• 1 medium free-range egg, beaten
• 2 medium free-range egg yolks

For the Filling:

• 400g ground almonds
• 175g caster sugar
• 6 medium free-range eggs, beaten
• ½ tsp almond essence
• 3 heaped tbsp raspberry jam
• 50g flaked almonds

How to Make Bakewell Tart

1. Make the almond pastry: Put the flour, salt, butter, caster sugar, and ground almonds into a food processor. Pulse until the mixture looks like fine breadcrumbs. Add the beaten egg and egg yolks, then pulse briefly until the dough just comes together.
2. Chill and line the tin: Shape the dough into a disc, wrap in cling film, and chill in the fridge for 30 minutes. Roll out on a lightly floured surface and line a 23cm fluted tart tin. Prick the base with a fork and chill for another 15 minutes.
3. Blind bake the pastry case: Preheat your oven to 200°C (180°C Fan / Gas Mark 6). Line the pastry with baking paper and fill with baking beans. Bake for 15 minutes, then remove the paper and beans and bake for 5 minutes more until the base is lightly golden.
4. Mix the almond filling: In a large bowl, combine the ground almonds and caster sugar. Add the beaten eggs and almond essence, then stir until smooth. This filling is dense and rich, so mix thoroughly.
5. Assemble and bake: Reduce the oven to 180°C (160°C Fan / Gas Mark 4). Spread the raspberry jam evenly over the baked pastry base. Pour the almond filling over the jam and smooth the top, then scatter the flaked almonds over the surface.
6. Bake until golden and set: Bake for about 30 minutes, or until the filling is golden brown and firm to the touch. If the top starts to brown too quickly, cover loosely with foil. Let the tart cool completely in the tin before removing.

What Are the Best Tips for Bakewell Tart?

• Handle the almond pastry gently: The ground almonds make this pastry more fragile than standard shortcrust. Flour the surface well and work quickly to prevent it from cracking.
• Always blind bake first: This step keeps the base crisp and prevents a soggy bottom when the filling goes in. Do not skip the second 5-minute bake without the beans.
• Use quality raspberry jam: A good jam with high fruit content gives a stronger, tangier flavour. Seedless jam gives the cleanest slices.
• Fix a runny filling: If the almond filling seems too loose, add a tablespoon of plain flour. The mixture should be thick and spoonable, not pourable.
• Cool completely before slicing: The filling needs time to set as it cools. Cutting too early will give you messy slices. For the neatest result, let it rest for at least an hour.
• Try other tart recipes: If you enjoy this, you will love the Hairy Bikers Manchester tart or the Hairy Bikers treacle tart too.

What Goes Well with This Tart?

This tart is lovely on its own with a cup of tea or coffee for an afternoon treat. For something more indulgent, serve a slice warm with a generous spoonful of clotted cream or a scoop of vanilla ice cream.

A drizzle of warm custard also works beautifully, especially in colder months. A few fresh raspberries on the side add a bright, fruity contrast to the rich almond filling.

How Should You Store Leftovers?

Keep the tart in an airtight container at room temperature for up to 2 days, or in the fridge for up to 5 days. Bring it back to room temperature before serving for the best flavour and texture.

You can freeze Bakewell tart successfully. Wrap it tightly in cling film, then in foil, and freeze for up to 3 months. Thaw overnight at room temperature before serving.

Nutrition Facts

• Calories: 380 kcal
• Total Fat: 22g
• Saturated Fat: 11g
• Cholesterol: 80mg
• Sodium: 50mg
• Total Carbohydrate: 40g
• Dietary Fibre: 2g
• Sugars: 28g
• Protein: 6g

Frequently Asked Questions

What is the difference between a Bakewell tart and a Bakewell pudding? A Bakewell tart has a frangipane filling made with ground almonds, while a Bakewell pudding has a softer egg custard filling poured over puff pastry. Both come from the town of Bakewell in Derbyshire.

Why did my frangipane crack on top? This usually happens when the oven is too hot or the tart cools too quickly. Bake at the correct temperature and let the tart cool slowly on a wire rack inside the tin.

Can you freeze Bakewell tart? Yes, it freezes well for up to 3 months. Once thawed, it tastes best eaten within a day and should not be refrozen.

What is frangipane? Frangipane is a sweet almond filling used in tarts and pastries. In this recipe, it is made with ground almonds, caster sugar, eggs, and a touch of almond essence.

How does the Hairy Bikers’ Bakewell tart compare to Mary Berry’s? The Hairy Bikers’ version includes ground almonds in the pastry, giving it a richer, nuttier base. Mary Berry’s version uses standard shortcrust and adds a feathered icing on top.

You May Also Like:

• Hairy Bikers Manchester Tart Recipe
• Hairy Bikers Victoria Sponge Recipe
• Hairy Bikers Mince Pies Recipe
• Hairy Bikers Treacle Tart Recipe

Hairy Bikers Bakewell Tart Recipe

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

Difficulty:BeginnerPrep time: 50 minutesCook time: 45 minutesRest time: minutesTotal time:1 hour 35 minutesCooking Temp:200 CServings:6-8 servingsEstimated Cost: $Calories:380 kcal Best Season:Summer

Description

This Hairy Bikers Bakewell tart recipe features a rich almond shortcrust pastry base, a layer of raspberry jam, and a generous ground almond frangipane filling topped with flaked almonds. A classic British dessert from Derbyshire, ready in 1 hour 35 minutes and serving 6 to 8.

Ingredients

For the Pastry:

• 350g plain flour
• ½ tsp salt
• 200g unsalted butter, chilled and cubed
• 100g caster sugar
• 50g ground almonds
• 1 medium free-range egg, beaten
• 2 medium free-range egg yolks

For the Filling:

• 400g ground almonds
• 175g caster sugar
• 6 medium free-range eggs, beaten
• ½ tsp almond essence
• 3 heaped tbsp raspberry jam
• 50g flaked almonds

Instructions

1. Make the almond pastry in a food processor by pulsing flour, salt, butter, sugar, and ground almonds until like breadcrumbs. Add beaten egg and yolks, pulse until the dough just comes together. Wrap in cling film and chill for 30 minutes.
   
2. Roll out and line a 23cm fluted tart tin. Prick the base with a fork and chill for 15 minutes. Blind bake at 200°C (180°C Fan / Gas Mark 6) for 15 minutes with baking beans, then 5 minutes without.
   
3. Mix the ground almonds, caster sugar, beaten eggs, and almond essence in a bowl until smooth.
   
4. Reduce oven to 180°C (160°C Fan / Gas Mark 4). Spread raspberry jam over the baked pastry base, pour over the almond filling, and scatter flaked almonds on top.
   
5. Bake for about 30 minutes until golden brown and firm to the touch. Cover loosely with foil if the top browns too quickly.
   
6. Let the tart cool completely in the tin before removing and slicing.