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Bakewell Tart


a sweet and crispy tart with a sweet almond filling

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Rate this recipe 3.5/5 (135 Votes)


  • For the short crust pastry:
  • 200g plain flour
  • 50g lard
  • 50g margarine
  • 1 pinch of salt
  • 8 teaspoon of cold water to mix
  • For the filling:
  • 2 free range eggs
  • 100g margarine (soften)
  • 100g caster sugar
  • 70g SR flour
  • 25g ground almonds
  • ½ teaspoon almond essence
  • 2 tablespoon apricot jam
  • 3 tablespoon flaked almonds


servings 4
Level of difficulty Average
Preparation time 20mins
Cooking time 25mins
Cost Average budget


Step 1

Sieve salt and flour together. Rub fat to flour till the mixture resemble fine bread crumbs. Add cold water to bind the mixture to form a soft dough. (This process can be done by using a food processor). Leave the pastry to rest in a fridge for 30 minutes.

Step 2

Roll out the pastry and line 4 x 10cm. loose-based tartlet tins.
Beat sugar and butter together until white and fluffy. Add in eggs one at a time and then the almond essence. Mix in flour, ground almonds. This process can be done in a food mixer)

Step 3

Spread the bottom of the pastry case with jam. Spoon in the cake mixture. Sprinkle the top with flaked almonds.
5. Baked in the oven at 200C (400F) Gas mark 6 for 20-25 minutes until the filing firm to touch and the almonds are golden brown.

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