For the pastry:

  • 200 g British plain flour, plus extra for dusting
  • 1 tbsp icing sugar
  • 125 g unsalted butter, chilled, diced, plus unsalted butter, softened
  • 1 medium British free-range egg, yolk only, beaten with chilled water

For the sponge:

  • 175 g unsalted butter, softened
  • 175 g Fairtrade caster sugar
  • 3 medium British free-range eggs
  • 175 g ground almonds
  • 1 tsp almond extract
  • 200 g seedless raspberry jam
  • 25 g flaked almonds

To serve:

  • 300 ml fresh single cream


  1. 1

    Preheat the oven to 180°C, fan 160°C, gas 4. Whizz the flour, icing sugar and diced butter in a food processor until the mixture resembles breadcrumbs. Transfer to a large bowl, add the egg yolk mixture and stir with a palette knife. Bring the mixture together with your hands to form a dough, adding an extra teaspoon of chilled water if dry. Roll into a ball, wrap in clingfilm and leave to rest in the fridge for 30 minutes.

  2. 2

    On a lightly floured surface, roll out the pastry to the thickness of a £1 coin. Carefully line a 24cm fluted, loose-bottomed tart tin with the pastry, leaving about 1-2cm hanging over the edge. Prick the base with a fork and place in the freezer for 10 minutes to firm up.

  3. 3

    Line the pastry with greaseproof paper and baking beans or uncooked rice and bake 'blind' in the oven on a baking tray for 15 minutes. Remove the baking beans or rice and return the pastry to the oven for 10-15 minutes, until golden. When the pastry has cooled, use a small sharp knife to trim the edges.

  4. 4

    Meanwhile, make the sponge. Whisk the softened butter and caster sugar together in a bowl until light and fluffy. Beat in 1 egg at a time, with 1 tablespoon ground almonds each time. Stir through the remaining ground almonds and the almond extract.

  5. 5

    Spread the jam across the bottom of the pastry case. Pour over the sponge mixture and sprinkle with the flaked almonds. Bake for 45 minutes, until golden. When a skewer is inserted into the centre, it should come out clean. Remove from the tin and leave to cool. Great served with cream.


    Cook’s tip: Bakewell tarts traditionally use raspberry jam but you could use any flavour you have in the cupboard – or even lemon curd.

Nutritional Details

Each serving provides
  • Energy 2512kj 600kcal 30%
  • Fat 41.7g 60%
  • Saturates 18.2g 91%
  • Sugars 27.8g 31%
  • Salt 0.1g 2%

% of the Reference Intakes

Typical values per 100g: Energy 1767kj/422kcal

Each serving provides

44.8g carbohydrate 2.4g fibre 10.0g protein

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