Bakewell Tart

Added by McDougalls Team

Bakewell Tart

The Derbyshire town of Bakewell claims to be the home of Bakewell pudding, only becoming known as a Bakewell Tart in the last century. A beautiful contrast of flavours and textures with crisp pastry, jam and soft almond filling. Serve with lashings of Bird’s custard.

At a glance

Preparation time: 30 minutes
Cooking time: 30 minutes

Serves: 6-8


  1. Preheat oven to fan 170°C, conventional 190°C, gas 5.
  2. Mix flour and salt into a bowl then rub in the butter.
  3. Add the icing sugar and sufficient egg to bind the pastry together.
  4. Roll out the pastry large enough to line a 26cm flan ring.
  5. Cover and place in the refrigerator to relax the pastry and help prevent shrinkage, while preparing the filling.
  6. To make the filling, cream together the butter and the sugar before gradually adding the eggs.
  7. Stir in the ground almonds and almond essence.
  8. Spread the pastry base with jam.
  9. Spoon the creamed mixture into the pastry case. Sprinkle with flaked almonds and bake for 20-30 minutes until the pastry is golden.

Add a comment


Looks delicious, really looking forward to making it
Added by Carole Attwater of Southsea 13 Oct 2016 Report Abusive Comment
Can't wait to make this!
Added by Kaiynath Rabnawaz of Oldham 23 Jul 2014 Report Abusive Comment


  • 200g McDougalls 00 Plain Four
  • Pinch salt
  • 100g butter
  • 25g icing sugar
  • 1 medium egg, beaten
  • 100g butter
  • 100g caster sugar
  • 3 medium eggs, beaten
  • 150g ground almonds
  • Few drops almond essence
  • 3 tbsp raspberry jam
  • 25g flaked almonds

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