Bakewell Tart — almond and raspberry-jam tart

i. Origin & history

The tart was reportedly created in the town of Bakewell in Derbyshire in the early 19th century. The Old Original Bakewell Pudding Shop still claims the historical recipe; the modern tart is a later refinement.

ii. Ingredients

Makes 10 servings · scroll the side panel to adjust

• 1 sweet shortcrust pastry, blind-baked
• 200 g raspberry jam
• 150 g unsalted butter, soft
• 150 g caster sugar
• 150 g ground almonds
• 3 eggs
• 2 tbsp flour
• 1 tsp almond extract
• 30 g flaked almonds
• 100 g icing sugar + 1 tbsp water (for glaze)
• 6 glacé cherries

iii. Method

1. Spread raspberry jam in the blind-baked tart shell.
2. Cream butter and sugar; beat in eggs; fold in ground almonds, flour and almond extract.
3. Spread frangipane over the jam. Scatter flaked almonds.
4. Bake at 170 °C for 35-40 min until golden and just-set.
5. Cool. Mix icing sugar with water; drizzle over. Top with cherries.

iv. Tips & common mistakes

• Use the freshest ingredients you can. The recipe relies on them.
• Read the method through first. Several steps must be ready in advance.
• Season patiently. Sweetness and salt are tuned at the end, not the start.

v. Variations

Bakewell pudding is the older, denser version with a puff pastry base and a more eggy filling. Cherry Bakewell is the iconic glazed version. Mini Bakewells are individual.

vii. More from British & Irish

• Almond Tart — tarte aux amandes
• Eccles Cake — currant-filled flaky cakes
• Queen of Puddings — bread-jam-meringue
• Treacle Tart — golden-syrup tart
• Linzer Torte — Austrian lattice jam tart
• Apple Pie — British apple pie