If you’ve ever visited England or sampled British desserts, you’ve likely come across the iconic Bakewell Tart. This sweet, almond-flavored pastry has become a staple in British bakeries and is a favorite of many who enjoy the combination of buttery pastry, rich almond filling, and sweet fruit jam.
When I first tried a Bakewell Tart, I was immediately captivated by its perfectly balanced layers. The crisp pastry base, the sweet jam (usually raspberry or strawberry), and the smooth almond-flavored filling—it all came together in a way that was both comforting and satisfying. It’s a treat that evokes the warmth of traditional British baking, yet it also offers a timeless elegance that makes it perfect for any occasion.
In this article, we’ll delve into the origins of Bakewell Tart, share a simple recipe for making it at home, and explore why this tart continues to be a beloved British dessert. Whether you’re a baking enthusiast or someone who simply loves a delicious slice of cake, the Bakewell Tart is sure to become a new favorite.
What is Bakewell Tart?
A Classic British Dessert
The Bakewell Tart is a traditional English dessert made from a shortcrust pastry base filled with fruit jam and topped with an almond-flavored filling made from ground almonds, butter, sugar, and eggs. The jam is typically raspberry, though some variations use strawberry or other fruit jams.
The tart has a unique flavor profile that combines the rich nuttiness of almonds with the sweetness of jam, all enveloped in a crisp, buttery pastry shell. What makes Bakewell Tart truly special is the frangipane topping—the almond-based filling that bakes to a golden, slightly firm texture, balancing the softness of the pastry and the sweetness of the jam.
While it might seem like a straightforward dessert, the layers of flavor and texture make it a showstopper. It’s also incredibly versatile—whether served as an afternoon treat with tea or as a dessert after dinner, Bakewell Tart is always a crowd-pleaser.
The History of Bakewell Tart
From a Mysterious Origins to a British Classic
The origins of the Bakewell Tart are steeped in some mystery and controversy. The tale begins in the town of Bakewell, located in the Peak District of England. The story goes that the tart was first created in the 19th century at the Bakewell Arms Hotel, where a cook accidentally mixed up a recipe for a strawberry tart with an almond-flavored filling. This culinary mishap led to the creation of the Bakewell Tart, or so the story goes.
However, some argue that the true origins of the tart are linked to the Bakewell Pudding, a different dessert that is also made from almond filling and jam. The Bakewell Pudding is said to have been created earlier in the 19th century, possibly at the Old Original Bakewell Pudding Shop in the food town. Over time, the Bakewell Tart and Bakewell Pudding became closely associated with each other, but they are distinct recipes—Bakewell Pudding features a different type of pastry and is made with a puff pastry base rather than shortcrust.
Regardless of the true origins, Bakewell Tart has been enjoyed for generations and is now considered a quintessential British dessert, beloved for its delightful flavor and satisfying texture.
How to Make Traditional Bakewell Tart
A Step-by-Step Guide to the Classic British Pastry
Making a Bakewell Tart at home is a rewarding experience. With just a few simple ingredients, you can create a dessert that rivals those found in British bakeries. Here’s how to make a classic Bakewell Tart:
Ingredients:
- For the pastry:
- 1 1/2 cups plain flour
- 1/4 cup powdered sugar
- 1/2 cup unsalted butter (cold and cubed)
- 1 egg yolk
- 2 tbsp cold water
- For the filling:
- 1/2 cup raspberry jam (or your choice of fruit jam)
- 1/2 cup unsalted butter (softened)
- 1/2 cup sugar
- 1 cup ground almonds
- 2 large eggs
- 1 tsp almond extract
- A pinch of salt
- For topping (optional):
- A handful of flaked almonds (for garnish)
Method:
- Make the Pastry:
Start by making the shortcrust. mix the flour and powdered sugar in a bowl. Add the cold butter and rub it into the flour using your fingertips until the mixture resembles breadcrumbs. Add the egg yolk and cold water and stir to bring the dough together. Knead briefly to form a dough, then wrap it in plastic wrap and chill in the fridge for about 30 minutes. - Prepare the Tart Tin:
Roll out the chilled pastry on a lightly floured surface and line a tart tin with it. Press the pastry into the edges of the tin and remove all off any excess. Prick the base of the pastry with a fork and chill it again for 10-15 minutes to prevent it from shrinking during baking. - Blind Bake the Pastry:
Preheat your oven to 375°F (190°C). Line the pastry with parchment paper and fill it with baking beads or dried beans. Bake for 10-15 minutes until the edges are golden. Remove the parchment paper and baking beads, then bake for an additional 5-10 minutes until the base is fully cooked. - Prepare the Almond Filling:
While the pastry is cooling, make the almond filling. In a bowl, cream together the softened butter and sugar until light and fluffy. Add the ground almonds, eggs, almond extract, and a pinch of salt. Mix well until smooth. - Assemble the Tart:
Once the pastry has cooled, spread a thin layer of raspberry jam over the base. Spoon the almond filling on top and spread it evenly. Optionally, sprinkle flaked almonds over the top for extra texture and flavor. - Bake the Tart:
Place the assembled tart in the oven and bake for 25-30 minutes, or until the almond filling is golden brown and set. Let it cool in the tin for 10 minutes, then remove and cool completely on a wire rack. - Serve:
Serve the Bakewell Tart as is, or dust with powdered sugar before serving. Enjoy with a cup of tea for the full British experience!
Variations of Bakewell Tart: Getting Creative with Your Tart
How to Customize the Classic
While the traditional Bakewell Tart is made with raspberry jam, there are plenty of variations to try, depending on your personal tastes. Here are a few ideas for customizing your Bakewell Tart:
- Different Jams: While raspberry jam is the classic choice, you can experiment with other fruit jams like strawberry, apricot, or blackcurrant. The slightly tart flavor of raspberry pairs beautifully with the almond filling, but other jams offer their own unique flavor profiles.
- Lemon Bakewell Tart: Add a fresh twist by incorporating lemon zest into the almond filling or using lemon curd instead of jam. The bright, citrusy flavor of lemon complements the richness of the almonds and butter.
- Chocolate Bakewell Tart: For a more indulgent version, try adding a layer of chocolate ganache beneath the almond filling. The rich chocolate flavor pairs wonderfully with the fruity jam and almond.
- Mini Bakewell Tarts: Instead of making one large tart, you can make individual-sized Bakewell Tarts in tartlet pans. This is perfect for parties or special occasions, and they’re easy to serve as a treat for guests.
Bakewell Tart Around the World
A British Classic Gaining Popularity Globally
Though the Bakewell Tart is deeply rooted in British culture, its delicious combination of flavors and textures has made it popular in many parts of the world. You’ll find variations of the tart served in bakeries across Europe, especially in places like France and Belgium, where the combination of almond and fruit flavors is equally cherished.
Conclusion: A Timeless British Delight
The Bakewell Tart is a perfect example of British baking at its best—simple yet sophisticated, with the perfect balance of flavors and textures. With its almond filling, fruit jam, and buttery pastry, it’s a dessert that has stood the test of time and remains beloved by many.
If you haven’t tried making a Bakewell Tart at depobos home, I highly recommend giving it a go. It’s a delicious and satisfying treat that brings a taste of British tradition to your kitchen. Whether you stick to the classic raspberry jam or get creative with different fillings, Bakewell Tart is sure to be a hit in any home.
