Bakewell Tart
Author: NzYLoWvJP7Q
If you like almonds then this classic British tart will certainly satisfy your taste buds.
  • 250 g (9 oz) shortcrust pastry
  • 100 g (3½ oz) butter
  • 100 g (3½ oz) ground almonds
  • 100 g (3½ oz) caster sugar
  • 100 g (3½ oz) jam, raspberry/strawberry/cherry
  • 2 eggs
  • 2 tbsp flour
  • 1 tsp almond extract (optional)
  • Some flaked almonds
  • Icing sugar to decorate
  1. Blind bake the pastry in a flan dish for a total of 15 minutes.
  2. Prepare the frangipan. Cream together the butter and sugar in a bowl.
  3. Mix in the eggs one at a time, then sieve in the flour and the ground almonds. Add the almond extract and mix well.
  4. Spread the pastry base with the jam and spread on the frangipan.
  5. Bake in the oven at 180°C for 20 minutes.
  6. Sprinkle on the flaked almonds and bake for a further 15 minutes at 180°C.
  7. Remove from the oven and allow to cool before removing from the flan dish.
  8. Sprinkle with icing sugar and serve.
Calories: 271 Fat: 16.9 Sugar: 12.7 Fiber: 1.5 Protein: 3.5 Cholesterol: 45.2
Titli's Tips
You can avoid the blind baking step by preheating a baking tray in your oven and baking the tart on the baking tray. This ensures even cooking of the base.

Serve with custard, or just on its own!
Recipe by Titli's Busy Kitchen at