A delicious twist on a British classic, this Raspberry Bakewell Tart is incredibly easy to make (thanks to a nifty shortcut), but looks attractive and tastes amazing… Perfect for dinner parties… or any time when you want to impress!
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An unusual arrangement…
Growing up as a child, there was a slightly unusual arrangement with regards to baking in our house: my mum made all the bread and anything involving pastry, but my dad made all the cakes. And as far as I can remember, there was never any crossover!
Slightly surprisingly then, this Raspberry Bakewell Tart actually started life as my dad’s invention. He wanted to create a Bakewell tart at home. Now, not being the pastry chef in our house, he bought the pastry base and then invented a slightly cakey version of a frangipane to go over the raspberry jam.
He has since gone on to make lemon curd, mincemeat and strawberry jam versions. I think there was even a (rather unsuccessful) marmalade version! My favourite, though, is definitely the raspberry jam version.
My take on Bakewell tart
It was such a great tart that I have shamelessly stolen it for this website! However I wanted to make the tart look a bit prettier (my Dad’s version, while being delicious, was a bit beige), so I took his recipe and added some flaked almonds and raspberries on top. I’m also a big fan of vanilla extract, so I added some to the cake mixture. The result is definitely pretty and, I think, even more delicious.
The perfect tart base
You can, of course, make the sweet pastry pastry base yourself, if you want to. But if you buy a ready made pastry case, it’s a really easy and quick dessert to put together. (And, in my experience, looks better too!)
I bought mine from Waitrose, but have previously used ones from Tesco and Marks and Spencer’s, which I have also been very pleased with. You can even buy them on Amazon!
Ideal for dinner parties
I make this tart a lot for dinner parties, as it looks impressive, but is actually very easy to make. I also love that I can make it ahead of time.
What to serve with Bakewell tart?
I like to serve this Bakewell tart with extra thick cream and a few fresh raspberries on the side. But my Dad prefers to serve it with custard!
What to drink with Bakewell tart?
If you are a fan of dessert wines, Monbazillac goes really well with this. (If not, a cup of coffee or tea also works a treat!)
How to store Bakewell tart?
To keep it fresh, store Bakewell tart in an airtight cake tin or plastic box.
How long will Bakewell tart keep?
This Bakewell tart will keep for 2-3 days, but is at its best on the day you make it.
Can you freeze Bakewell tart?
No, this Bakewell tart is not suitable for freezing.
If you like this recipe…
…you might also like:
Raspberry Bakewell Tart
Ingredients
- 50 g butter
- 50 g caster sugar (AKA superfine sugar)
- 1 egg
- 50 g self-raising flour
- 25 g ground almonds
- 1 teaspoon vanilla extract (optional)
- 1 sweet pastry case - 18cm / 7inch diameter (I used Waitrose)
- 2 tablespoons raspberry jam
- 25 g flaked almonds
- 250 g fresh raspberries
Instructions
- Pre-heat your oven to 180C / 160C fan / gas mark 4 / 350F.
- Beat the butter and sugar together until pale and fluffy. Add the egg and mix together. Add the flour and stir in gently. Add the ground almonds and the vanilla extract, and stir together gently.
- Spread the jam evenly over the base of the pastry case. Carefully spread the frangipane mixture over the top so it completely covers the jam. Sprinkle over 16 of the raspberries, pushing them down gently so they are partially submerged.
- Sprinkle over the flaked almonds and put the tart in the preheated oven for 30-35 minutes.
- After 30 minutes, check the frangipane is cooked by inserting a skewer (or the handle of a teaspoon works just as well). If the skewer comes out clean, it’s done. If not give it a couple more minutes and check again.
- Serve the tart with whipped or extra thick cream and the rest of the raspberries. (Or custard, if you prefer!)
Notes
- Not suitable for freezing.
- Nutrition information is approximate and meant as a guideline only.
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Disclosure
This blog post contains affiliate links, this means if you click on a link and go on to buy the product I recommend, I will get a small commission, but you will not be charged a penny more – thanks in advance!
Only Crumbs Remain / Angela says
Wow, how beautiful does that tart look with the raspberries poking their noses through the sponge and the scattering of flaked almonds – I bet it’s eagerly accepted at your dinner parties! I too like all butter pastry. I’ve never heard of Edler’s Pastry cases before – I wonder if they just supply your neck of the woods.
Eb Gargano says
Thank you, Angela. Well it usually gets polished off, so either it’s very popular or I just have very polite friends 🙂 I have bought the Edler’s cases down here in Sussex and my Dad’s bought them in Leicestershire, where he lives, so I’m assuming it’s not a regional thing…but I’d rather have an all butter case any day…especially since I keep reading in the news that butter is not that bad for you after all and it’s margarine we ought be avoiding…next they’ll be telling us that butter is a health food… (a girl can dream, ok!) Eb x
Dave says
The raspberry version really is nice, sometimes people feel confused by the lemon curd version. But definitely tastes good, looks good and is easy!
Eb Gargano says
Thanks for letting me nick (and decorate) your recipe, Dad 🙂 It is a fab one! Maybe I ought to start working on the lemon curd version… Eb x
Marta says
Kudos to you (and your dad) on this tart! Looks so delicious…and I’m sure it was!
.:Marta:.
#cookblogshare & #tastytuesdays
Eb Gargano says
Thank you Marta. It does taste pretty fab. 🙂
jenny paulin says
i love bakewell tart – it is such a comfort food dessert served with some custard! yours looks so pretty too x
Eb Gargano says
Aw, thanks Jenny! I love the undecorated version with custard, but this version I prefer with a blob of cream on the side – somehow it seems to pretty to smother with custard 🙂 I’m sure it would probably taste nice, though! Thanks for commenting. Eb x
Helen @ family-friends-food.com says
That looks beautiful! I love the idea of adding raspberries on the top – I bet it tastes delicious as well as looking pretty. Yum.
Eb Gargano says
Thank you, Helen – it does takes pretty fab! Eb x
Sarah James @ Tales From The Kitchen Shed says
Your Bakewell looks delicious Eb. I love the idea of adding fresh raspberries, perfect with the flaked almonds, thanks for sharing x
Eb Gargano says
Thanks, Sarah. It really does work well – I love the way the flaked almonds get gently toasted in the oven and the raspberries add just a touch of tart scrummyness. Thanks for commenting! Eb x
Hayley @ Snap Happy Bakes says
My OH would devour this all in one go! It looks yummy! Thanks for linking up to #CookBlogShare
Eb Gargano says
Aw, thanks Hayley. My OH would if I let him 🙂 Thanks for hosting! Eb x
Alison says
this is one of my favourite things. Yours looks delicious, I wish I could take it off the screen!
Eb Gargano says
Aw, thanks Alison! Just need to figure out a way to make a 3D printer print this out 🙂 Eb x
Mandy says
What a fabulous looking dessert! I’m glad to have the tip on the sweet pastry case which is made with vegetable oil. I’m hoping it’s vegan! #CookBlogShare
Eb Gargano says
I’m afraid it’s not, Mandy, I’ve just checked for you and it contains whey powder. 🙁 Hopefully someone out there has a nice vegan pastry recipe. Thanks for commenting! Eb x
Kate - gluten free alchemist says
Oooohhh I do love a Bakewell Tart…….. I’m off to Bakewell in a few weeks and am hoping to find some local GF ones!
But I’m absolutely with you (sorry Eb’s Dad) on the butter pastry….. It makes all the difference…… although being GF, we have little option but to make our own.
Either way, you’re tart looks beautiful and definitely enhanced by the non-‘beige’ fruity-nutty decoration. Yum…. I’ll have several slices please! x
Eb Gargano says
Thanks, Kate. I do hope you can find some GF tarts in Bakewell! Glad you agree with me about the butter. I am a big butter fan and avoid marg and much as possible in baking. It just doesn’t taste as nice, in my opinion. Though I am quite partial to olive oil in savoury food and occasionally in baking 🙂 Thanks for your kind comments about my decoration. It’s so easy to do, but makes it so pretty! I’ll pop a couple of slices in your juiffy bag, shall I? 😉 Eb x
Jacqui says
Im begining to harvest some raspberries from my allotment now (until last week it was just a few at a time) so I think I’m going to make this it looks absolutely delicious. Ive often made cherry bakewell but i like the sound of this even more.
Eb Gargano says
Thanks Jacqui. Ooh I can imagine this would be amazing with home grown raspberries. I like cherry bakewell but I prefer it with raspberries. There is just something so good about the combination of raspberries and almonds! Eb x
Zoe says
Hello! This looks delicious! Just a quick question – it says to mix 25g of almonds into the filling along with the vanilla. Is this whole almonds? Almond flour? Flaked almonds?Thanks, and sorry if it’s a silly question! x
Eb Gargano says
Oh no – that’s totally my fault. The recipe was really unclear! It should say GROUND almonds – both in the ingredients list and the method. I’ve amended it now so it should be much clearer. My apologies… I proof read my recipes several times but sadly I am only human and do occasionally miss this kind of thing! Hope you enjoy making (and eating it) And give me a shout if anything else is not clear! Eb 🙂
Jane says
I thought frangipani had a hint of almond in it but you use vanilla essence. Love your recipes. Thanks for your blogs and giving such good ideas
Eb Gargano says
You are absolutely right, it does! The almond flavour comes from the ground almonds in the mixture, but I like to add vanilla extract as I think it compliments the flavour of the almonds. You can leave out the vanilla extract, if you prefer though. Thanks for your kind words about my recipes! Eb 🙂