Mary Berry Bakewell Traybake Recipe

This Bakewell traybake is everything you love about a classic Bakewell tart, but baked in a simple tray and cut into generous squares. You get a crisp, buttery pastry base, a sweet layer of jam, and a soft almond frangipane with a golden top and toasted flaked almonds. It’s an easy, reliable bake that looks impressive once drizzled with icing, and it’s very beginner-friendly if you take the pastry step by step. Total time is about 1 hour 10 minutes, including cooling before icing.

What Is a Bakewell Traybake?

A Bakewell traybake is a sliceable version of Bakewell tart, made in a rectangular tin so it’s easy to portion for sharing. It has three distinct layers: shortcrust pastry, a thin spread of jam, and a soft almond frangipane that bakes up lightly golden with a tender crumb. The flavour is sweet and nutty with a gentle almond perfume, and the jam brings a bright fruity note that keeps it from feeling heavy.

Ingredients

For the pastry base

250g plain flour
125g unsalted butter, cold and cubed
30g icing sugar
1 large egg yolk
2 to 3 tbsp cold water, as needed
Butter, for greasing
Baking parchment

For the jam layer

6 tbsp raspberry jam (seedless if you prefer)

For the frangipane topping

200g unsalted butter, softened
200g caster sugar
4 large eggs
200g ground almonds
60g self-raising flour
1 tsp almond extract
50g flaked almonds

For the icing drizzle

120g icing sugar
2 to 3 tbsp lemon juice or water

How to Make Mary Berry Bakewell Traybake

Prepare the oven: Preheat the oven to 200°C (180°C fan). Grease and line a 23 x 30cm traybake tin, leaving a little overhang of parchment so you can lift the bake out later. Put a shelf in the middle of the oven.
Make the pastry: In a mixing bowl, rub the cold butter into the flour until it looks like fine breadcrumbs. Stir in the icing sugar. Add the egg yolk and 2 tbsp cold water, then mix until the dough starts to come together. If it still looks dry, add a little more water, a teaspoon at a time.
Press in and chill: Tip the pastry into the lined tin and press it out into an even layer (a flat-bottomed glass helps). Prick all over with a fork, then chill in the fridge for 10 to 15 minutes to help prevent shrinking.
Blind bake the base: Line the pastry with parchment and fill with baking beans (or dried rice). Bake for 12 minutes, then lift out the paper and beans and bake for 5 to 8 minutes more, until the base looks dry and just lightly golden.
Add the jam layer: While the pastry is still warm, spread the jam in a thin, even layer. If the jam is very thick, warm it briefly so it spreads without tearing the pastry.
Mix the frangipane: Reduce the oven to 180°C (160°C fan). Beat the softened butter and caster sugar until pale and creamy. Beat in the eggs one at a time, adding a spoonful of the flour if the mixture looks like it might curdle. Fold in the ground almonds, the remaining flour, and the almond extract.
Top and bake: Spoon the frangipane over the jam and gently spread to the edges. Scatter over the flaked almonds. Bake for 25 to 30 minutes, until golden, risen, and set in the centre (a skewer should come out clean).
Cool, drizzle, and slice: Leave to cool completely in the tin. Mix the icing sugar with enough lemon juice or water to make a thick but pourable icing, then drizzle over the top. Lift out, trim the edges if you like, and cut into squares.

Tips

How do I stop the pastry shrinking?

Chilling the pressed-in pastry is the biggest help. Also, avoid stretching the dough as you press it into the corners, and make sure you prick the base well before baking.

How do I avoid a soggy bottom?

Blind bake until the base looks dry and lightly coloured, not just “set”. Spreading the jam over a warm base also helps create a barrier before the frangipane goes on.

Why did my frangipane sink in the middle?

This usually means it needed a few more minutes in the oven. Bake until the centre is properly set, and cool the traybake in the tin so the structure stays supported while it settles.

How do I get neat, clean slices?

Let it cool completely before icing and slicing. Use a long, sharp knife and wipe the blade between cuts, especially if the jam is very soft.

Serving Suggestions

Serve as-is with a cup of tea or coffee.
Add a spoon of lightly whipped cream for a dessert-style plate.
Pair with fresh raspberries or strawberries for a brighter finish.
Warm a square gently and serve with vanilla ice cream.

Storage

Room temperature

Store in an airtight container for up to 3 days. If your kitchen runs warm, keep it in the coolest spot you have so the icing stays neat.

Refrigerator

Refrigerate for up to 5 days in a sealed container. Let squares sit at room temperature for 20 to 30 minutes before serving so the frangipane softens.

Freezing

Freeze (ideally un-iced) for up to 3 months. Wrap well, then thaw overnight in the fridge or for a few hours at room temperature. Add the icing drizzle after defrosting for the best finish.

Nutrition

Calories: 360 kcal
Carbohydrates: 34g
Protein: 6g
Fat: 23g
Saturated fat: 11g
Sodium: 120mg

Nutrition values are estimates and will vary depending on brands, portion size, and any substitutions.

FAQs

What size tin is best for a Bakewell traybake?

A 23 x 30cm (about 9 x 12 inch) traybake tin gives a good depth, so you get a clear pastry layer and a generous frangipane topping that bakes evenly.

Can I use shop-bought shortcrust pastry?

Yes. Ready-rolled shortcrust is a great shortcut. Press it into the lined tin, prick well, chill for 10 minutes, then blind bake as directed so the base stays crisp.

Which jam is best for Bakewell slices?

Raspberry jam is the classic choice and balances the almond flavour beautifully. Strawberry works well too, and cherry jam is lovely if you want a deeper, more traditional Bakewell feel.

How do I know when the frangipane is baked through?

The top should be golden, the centre should feel set (not wobbly), and a skewer inserted into the middle should come out clean. If it browns too quickly, loosely cover with foil for the last 5 to 10 minutes.

Can I make Bakewell traybake ahead of time?

Yes. It actually slices more neatly once fully cooled. Bake it the day before, store airtight, and drizzle with icing shortly before serving.