Bakewell Tart ©


  • 10.5oz-300g plain flour (sifted)
  • 5.2oz-150g unsalted butter/lard (cold & cubed)
  • 1 egg yolk (free-range)
  • 4.2oz-120g golden caster sugar
  • 1 tablespoon milk
  • 2 tablespoons lemon juice
  • 4 tablespoons water
  • 3 medium eggs (free-range, beaten)
  • 8 tablespoons raspberry jam
  • Zest of 1 lemon
  • 5.6oz-160g ground almonds
  • 5.6oz-160g unsalted butter (room temp)
  • 1 teaspoon almond extract
  • 1.4oz-40g plain flour (sifted)
  • 5.6oz-160g golden caster sugar
  • Flaked Almonds


  1. Start by making the pastry. Place the butter and flour in a large mixing bowl and rub together with cold fingers until it resembles fine breadcrumbs. Really take your time to do this thoroughly
  2. Next, add the golden caster sugar. Mix well. Follow with the water, milk, lemon juice and the egg yolk. Combine again until smooth and roll into a smooth ball. Wrap in cling-film and chill in the fridge for at least one hour
  3. Grease a 23cm/9” flan/tart tin and set to one side. Next, flour a surface and roll out the pastry (don’t worry if it keeps breaking apart, just roll it out so it is about £1 coin thick) and place it into the tart tin. Fill out the whole tin and prick the base with a fork several times to stop the pastry from rising, squish the pastry neatly into the sides of the tart tin, leaving some overhang. Pop back into the fridge covered in cling-film for another hour
  4. When you are ready to proceed, pre-heat oven with an oven tray inside to 356˚f/180˚c regular oven or 320˚f /160˚c fan assisted oven. Remove the pastry case from the fridge and line with baking paper. Add baking beads/rice and place on top of the pre-heated oven tray and blind bake for 10 minutes
  5. Remove the pastry from the oven (keep oven on and return the oven tray inside) and remove the baking beads and baking paper. Cut off the pastry overhang from around the sides to give neat edges. Set to one side
  6. Meanwhile, make the filling by adding the butter and sugar into a large mixing bowl and combine thoroughly until light in colour. Add the beaten eggs and combine again. Finally, add the ground almonds, lemon zest, flour and almond extract and mix together. Set to one side
  7. Spoon the jam into the base of the pastry case and smooth it out evenly but gently as to not break the case. Spoon the almond mix on top and again, carefully smooth it out up to the edges so you are left with an even flat surface. Top with the flaked almonds
  8. Pop back into the oven on top of the tray for 45/50 minutes. Remove from the oven and allow to cool in the tin for 10 minutes before removing and allowing to cool completely
  9. Serve on its own or with ice-cream or cream

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