Bakewell Tart

Method

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1. Rub the butter into the flour, sugar and salt to coarse crumbs. Add the yolk and just enough iced water to bring it together. Chill 1 hour.

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2. Roll out and line a 23 cm tart tin, leaving an overhang. Chill 30 minutes.

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3. Heat the oven to 190°C / 375°F. Blind bake with paper and beans for 20 minutes, then 10 minutes uncovered until dry and pale gold. Trim the overhang.

   Mark done Start 20 min timer

4. Reduce the oven to 175°C / 345°F.

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5. Spread the jam over the base in an even layer, right to the edges.

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6. Beat the butter and sugar for 4 minutes until pale, then add the eggs one at a time with a spoonful of the flour to stop it splitting.

   Mark done Start 4 min timer

7. Fold in the ground almonds, remaining flour and almond extract.

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8. Spoon the frangipane over the jam and level it carefully without dragging the jam up into it.

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9. Scatter with flaked almonds and bake 35 to 40 minutes until risen, golden and firm with a slight spring. Cool in the tin, then dust with icing sugar.

   Mark done Start 35 min timer

Chef’s Tips

• A fully blind-baked case is the only defence against a soggy bottom under this much wet filling.
• Spread the frangipane gently in dollops rather than pushing it around, so the jam stays where it belongs.
• For a Bakewell pudding, the older Derbyshire original, use puff pastry and a looser egg-and-almond custard instead.

Pairing Suggestions

• Custard, warm, for a pudding
• Clotted cream
• A pot of tea

Storage & Reheating

Keeps 4 days in an airtight tin at room temperature and freezes 2 months.

Common questions

Nutritional Highlights

Per serving, calculated from the ingredient list. Treat these as an estimate — brands and cuts vary.