Mary Berry Bakewell Tart Recipe

Name: Mary Berry Bakewell Tart Recipe
Prep time: 30 min
Cook time: 45 min
Total time: 1 h 15 min
Ingredients: 175g plain flour; 100g unsalted butter, cold and diced; 25g icing sugar; Pinch of fine salt; 1 large egg yolk; 2–3 tbsp cold water; Butter, for greasing the tin; Baking parchment and baking beans or uncooked rice (for blind baking); 4–5 tbsp raspberry jam (seedless if preferred); 125g unsalted butter, softened; 125g caster sugar; 2 large eggs; 125g ground almonds; 25g self-raising flour; 1/2 tsp almond extract; 2 tbsp flaked almonds; 100g icing sugar (for icing); 1–2 tbsp water or lemon juice + 6–8 glacé cherries (optional)

This classic Bakewell tart is everything I want in a traditional British bake: crisp, buttery shortcrust pastry, a sweet-tart layer of jam, and a soft almond frangipane that bakes up golden and fragrant. It is simple enough for a confident beginner, but it still feels properly special once it is iced and sliced. Expect a tender crumb, a gentle almond flavour, and that lovely contrast between crisp base and plush filling. Set aside about 1 hour 45 minutes in total, including chilling and cooling time.

Ingredients

For the sweet shortcrust pastry

175g plain flour
25g icing sugar
Pinch of fine salt
100g unsalted butter, cold and diced
1 large egg yolk
2–3 tbsp cold water

For the jam and frangipane filling

4–5 tbsp raspberry jam (seedless if preferred)
125g unsalted butter, softened
125g caster sugar
2 large eggs
125g ground almonds
25g self-raising flour
1/2 tsp almond extract
2 tbsp flaked almonds (for the top)

For finishing (optional, but very traditional)

100g icing sugar
1–2 tbsp water or lemon juice
6–8 glacé cherries, halved

You will also need

Butter, for greasing
Baking parchment
Baking beans or uncooked rice (for blind baking)

How to Make Mary Berry Bakewell Tart Recipe

Prepare the oven: Preheat the oven to 200°C or 180°C fan. Place a shelf in the middle of the oven so the tart case bakes evenly.
Grease the tin: Lightly butter a 23cm loose-bottomed fluted tart tin. This makes unmoulding clean and easy once the tart is fully cooled.
Make the pastry: In a bowl, mix the flour, icing sugar, and salt. Rub in the cold butter with your fingertips until it looks like fine breadcrumbs. Stir in the egg yolk, then add cold water a little at a time until the dough just comes together.
Chill the dough: Flatten the pastry into a disc, wrap, and chill for 20 minutes. Chilling helps prevent shrinkage and keeps the crust crisp.
Line the tin: Roll the pastry out on a lightly floured surface to about 3mm thick. Lift into the tin, press into the corners, and trim the top neatly. Chill for 10 minutes while the oven finishes heating.
Blind bake: Prick the base lightly with a fork. Line with baking parchment and fill with baking beans. Bake for 15 minutes, then remove the beans and parchment and bake for 5 minutes more, until the base looks dry and lightly golden.
Add the jam: Let the pastry case cool for 5 minutes, then spread the raspberry jam over the base in an even layer. Keep it just shy of the edges for the neatest finish.
Make the frangipane: Beat the softened butter and caster sugar until creamy. Beat in the eggs one at a time. Fold in the ground almonds, self-raising flour, and almond extract until smooth and thick.
Fill the tart: Spoon the frangipane over the jam and level gently with the back of a spoon. Scatter flaked almonds over the top.
Bake: Reduce the oven to 190°C or 170°C fan. Bake for 30–35 minutes, until risen and golden, and the centre is set (a skewer should come out clean, or with a few moist crumbs).
Cool completely: Leave the tart in the tin for 15 minutes, then remove the ring and cool fully on a wire rack. Do not ice while warm or it will melt and go patchy.
Ice and decorate (optional): Mix icing sugar with just enough water or lemon juice to make a thick, pourable icing. Drizzle or spread over the top and finish with halved glacé cherries. Let it set before slicing.

Tips

Why did my pastry shrink in the oven?

Pastry shrinkage usually comes from skipping the chilling steps or stretching the dough when lining the tin. Chill the lined tin before baking, and press the pastry in gently rather than pulling it to fit.

How do I stop a soggy bottom?

Blind bake until the base looks dry, not just pale. Removing the beans for the final few minutes is key. Spreading the jam onto a slightly cooled case also helps it stay crisp.

Why is my frangipane wet or underbaked in the middle?

Frangipane needs enough time for the centre to set. If the top is browning too quickly, loosely cover with foil for the last 10 minutes and keep baking until a skewer comes out clean.

How do I get neat slices?

Let the tart cool completely, and if you have time, chill it for 30 minutes before slicing. Use a sharp knife and wipe the blade between cuts, especially if you have added icing.

Serving Suggestions

Serve at room temperature with a cup of tea.
Add softly whipped cream or crème fraîche on the side.
For dessert, warm slices slightly and serve with vanilla ice cream.
Finish with fresh raspberries for a brighter, fruitier plate.

Storage

Room temperature

Keep the tart in an airtight container for up to 2 days. If you have iced it, store in a single layer so the icing stays tidy.

Refrigerator

For longer storage, refrigerate for up to 5 days. Bring slices back to room temperature before serving for the best flavour and texture.

Freezing

Freeze un-iced tart (whole or in slices) wrapped well, then place in a freezer bag or container for up to 3 months. Defrost overnight in the fridge, then bring to room temperature. Ice after defrosting for the cleanest finish.

Nutrition

Calories: 445 kcal
Carbohydrates: 43 g
Protein: 7 g
Fat: 28 g
Saturated Fat: 12 g
Sodium: 120 mg

Nutrition values are estimates and will vary depending on ingredients and portion size.

FAQs

Can I use shop-bought shortcrust pastry for this Bakewell tart?

Yes. Ready-rolled shortcrust pastry works well and makes this tart much quicker. Line the tin, chill it for 10 minutes, then blind bake as directed so the base stays crisp.

What jam is best for a traditional Bakewell tart?

Raspberry jam is the most traditional and it balances the sweet almond filling beautifully. Seedless jam gives a smoother slice, but regular raspberry jam tastes just as good.

How do I know when the frangipane is fully baked?

The tart should be evenly golden, gently risen, and set in the centre. A skewer inserted into the middle should come out clean or with a few moist crumbs. If it is still wet, bake a little longer and cover loosely with foil if the top is browning.

Can I make Bakewell tart ahead of time?

Yes. It is actually better once it has had time to settle. Bake the tart a day ahead, cool completely, then ice and decorate on the day you want to serve it.

Can I freeze Bakewell tart?

Yes. Freeze the tart un-iced for the best texture. Wrap well and freeze for up to 3 months, then defrost overnight in the fridge and ice once fully thawed.