Bakewell tart

To make the pastry, measure the flour into a bowl and rub in the butter with your fingertips until the mixture resembles fine breadcrumbs

Prep: 16 min
Cook: 1 hr
Total: 1 hr 16 min
Servings: 4
Hard
Desserts American Dairy-Free Paleo Keto
By Fresh Kitchen Recipes | Published Dec 21, 2025

Ingredients

4 servings
  • 175 g/6oz plain flour
  • 75 g/2½oz chilled butter
  • 2 -3 tbsp cold water
  • 1 tbsp raspberry jam
  • 125 g/4½oz butter

    Suggested swaps

    Coconut oil · 1:1 ratio — Works well in baking; adds slight coconut flavor
    Olive oil · 3:4 ratio — Use ¾ cup oil per 1 cup butter; best for savory dishes
  • 125 g/4½oz caster sugar
  • 125 g/4½oz ground almonds
  • 1 whole free-range egg, beaten
  • 1 ½ tsp almond extract
  • 50 g/1¾oz flaked almonds

Instructions

1

To make the pastry, measure the flour into a bowl and rub in the butter with your fingertips until the mixture resembles fine breadcrumbs. Add the water, mixing to form a soft dough.

2

Roll out the dough on a lightly floured work surface and use to line a 20cm/8in flan tin. Leave in the fridge to chill for 30 minutes.

3

Preheat the oven to 200C/400F/Gas 6 (180C fan).

4

Line the pastry case with foil and fill with baking beans. Bake blind for about 15 minutes, then remove the beans and foil and cook for a further five minutes to dry out the base.

5

For the filing, spread the base of the flan generously with raspberry jam.

6

Melt the butter in a pan, take off the heat and then stir in the sugar. Add ground almonds, egg and almond extract. Pour into the flan tin and sprinkle over the flaked almonds.

7

Bake for about 35 minutes. If the almonds seem to be browning too quickly, cover the tart loosely with foil to prevent them burning.

Tips & Notes

Original recipe from British cuisine.

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Nutrition Information
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Per serving

Calculating nutrition from ingredients...

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AI-Generated Recipe — This recipe was created with the help of artificial intelligence by Fresh Kitchen Recipes. We recommend reviewing ingredients and steps before cooking.