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Home » All Recipes » Desserts, Puddings & Cakes » Raspberry Bakewell Tart

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Raspberry Bakewell Tart

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Raspberry Bakewell Tart - pinnable image for Pinterest

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!

Raspberry Bakewell Tart

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!

 

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.

Raspberry Bakewell Tart on a board with two slices cut out

 

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.

Collage showing 6 process shots for Raspberry Bakewell Tart

 

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!

Empty sweet pastry case

 

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!

Raspberry Bakewell Tart on a board with two slices cut out. The two slices are on plates with cream and fresh raspberries.

 

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.

Overhead shot of Raspberry Bakewell Tart on a cooling rack

 

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.

Overhead shot of Raspberry Bakewell Tart on a board with two slices cut out. The two slices are on plates with cream and fresh raspberries.

 

If you like this recipe…

…you might also like:

  • Freeform Pear Tart
  • Chocolate Tart with Cardamom, Apricots and Rose Petals 
  • Chocolate Tart with Cranberries, Orange and Pistachios
  • Easy Peasy Apple Crumble
  • Easy Apple and Cinnamon Cake

 

Raspberry Bakewell Tart
Print Pin
5 from 3 votes

Raspberry Bakewell Tart

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!
Prevent your screen from going dark
Course Dessert, Pudding
Cuisine British
Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings 8 slices
Calories 264kcal
Author Eb Gargano

Ingredients

Metric - US Customary
  • 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

  1. Not suitable for freezing.
  2. Nutrition information is approximate and meant as a guideline only.

Nutrition Facts
Raspberry Bakewell Tart
Amount Per Serving
Calories 264 Calories from Fat 135
% Daily Value*
Fat 15g23%
Saturated Fat 5g31%
Trans Fat 1g
Polyunsaturated Fat 2g
Monounsaturated Fat 5g
Cholesterol 34mg11%
Sodium 142mg6%
Potassium 110mg3%
Carbohydrates 30g10%
Fiber 3g13%
Sugar 10g11%
Protein 5g10%
Vitamin A 197IU4%
Vitamin C 9mg11%
Calcium 33mg3%
Iron 1mg6%
* % Daily Values are based on a 2000 calorie diet
Tried this recipe?I'd love to hear about it! Leave a review in the comments below.

 

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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!

161 shares


26 Comments

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Comments

  1. Only Crumbs Remain / Angela says

    19th January 2016 at 1:49 pm

    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.

    Reply
    • Eb Gargano says

      19th January 2016 at 3:53 pm

      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

      Reply
  2. Dave says

    19th January 2016 at 2:59 pm

    The raspberry version really is nice, sometimes people feel confused by the lemon curd version. But definitely tastes good, looks good and is easy!

    Reply
    • Eb Gargano says

      19th January 2016 at 3:59 pm

      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

      Reply
  3. Marta says

    19th January 2016 at 7:12 pm

    Kudos to you (and your dad) on this tart! Looks so delicious…and I’m sure it was!

    .:Marta:.

    #cookblogshare & #tastytuesdays

    Reply
    • Eb Gargano says

      19th January 2016 at 7:16 pm

      Thank you Marta. It does taste pretty fab. 🙂

      Reply
  4. jenny paulin says

    20th January 2016 at 1:01 pm

    i love bakewell tart – it is such a comfort food dessert served with some custard! yours looks so pretty too x

    Reply
    • Eb Gargano says

      20th January 2016 at 1:21 pm

      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

      Reply
  5. Helen @ family-friends-food.com says

    20th January 2016 at 1:38 pm

    That looks beautiful! I love the idea of adding raspberries on the top – I bet it tastes delicious as well as looking pretty. Yum.

    Reply
    • Eb Gargano says

      20th January 2016 at 10:15 pm

      Thank you, Helen – it does takes pretty fab! Eb x

      Reply
  6. Sarah James @ Tales From The Kitchen Shed says

    20th January 2016 at 3:57 pm

    Your Bakewell looks delicious Eb. I love the idea of adding fresh raspberries, perfect with the flaked almonds, thanks for sharing x

    Reply
    • Eb Gargano says

      20th January 2016 at 10:18 pm

      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

      Reply
  7. Hayley @ Snap Happy Bakes says

    21st January 2016 at 10:10 am

    My OH would devour this all in one go! It looks yummy! Thanks for linking up to #CookBlogShare

    Reply
    • Eb Gargano says

      21st January 2016 at 2:37 pm

      Aw, thanks Hayley. My OH would if I let him 🙂 Thanks for hosting! Eb x

      Reply
  8. Alison says

    21st January 2016 at 12:52 pm

    this is one of my favourite things. Yours looks delicious, I wish I could take it off the screen!

    Reply
    • Eb Gargano says

      21st January 2016 at 2:39 pm

      Aw, thanks Alison! Just need to figure out a way to make a 3D printer print this out 🙂 Eb x

      Reply
  9. Mandy says

    21st January 2016 at 11:21 pm

    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

    Reply
    • Eb Gargano says

      22nd January 2016 at 11:50 am

      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

      Reply
  10. Kate - gluten free alchemist says

    22nd January 2016 at 11:36 pm

    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

    Reply
    • Eb Gargano says

      23rd January 2016 at 6:36 pm

      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

      Reply
  11. Jacqui says

    4th August 2016 at 4:16 pm

    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.

    Reply
    • Eb Gargano says

      7th August 2016 at 2:36 pm

      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

      Reply
  12. Zoe says

    3rd November 2019 at 3:58 pm

    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

    Reply
    • Eb Gargano says

      4th November 2019 at 10:45 am

      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 🙂

      Reply
  13. Jane says

    16th June 2022 at 1:28 pm

    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

    Reply
    • Eb Gargano says

      16th June 2022 at 4:32 pm

      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 🙂

      Reply

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Hi and welcome to Easy Peasy Foodie! I’m Eb – a professional blogger, busy mum and passionate foodie and it is my mission in life to make cooking EASIER and MORE DELICIOUS! READ MORE

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