Name: Classic British Bakewell Tart with Raspberry Jam and Almond Frangipane Recipe
Prep time: 30 min
Cook time: 1 h 5 min
Total time: 2 h 35 min
Cuisine: British
Ingredients: 140g (1 cup) all-purpose flour; 70g (¼ cup + 2 tbsp) unsalted butter, cold and cubed; 35g (3 tbsp) icing sugar; 1 large egg yolk; 1–2 tbsp ice water; 175g (½ cup) good quality raspberry jam; 115g (½ cup) unsalted butter, softened; 115g (½ cup) caster sugar; 2 large eggs; 140g (1¼ cups) ground almonds; 1 tsp almond extract; 2 tbsp all-purpose flour; Flaked almonds for topping; Icing sugar for dusting

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If you have a soft spot for nostalgic British desserts, you are going to absolutely adore this Classic British Bakewell Tart with Raspberry Jam and Almond Frangipane Recipe. This iconic tart combines the crisp, buttery shortcrust pastry with a vibrant layer of raspberry jam and a luscious almond frangipane filling, sprinkled with toasted flaked almonds for that irresistible crunch. Each bite offers a perfect harmony of tart, sweet, and nutty flavors that make it the star of any teatime or special occasion. Trust me, once you try making this beautiful tart, it will quickly earn a permanent place in your recipe collection.

Ingredients You’ll Need

The image shows a collection of baking ingredients arranged on a white marbled surface. There is a large clear glass bowl filled with white flour at the center left. Behind it, a white bowl contains a thick red mixture. Near it is a glass jar filled with white granulated sugar. Four brown eggs sit in a small white rectangular dish. On the right side, small white bowls hold white sugar, a golden powder, and a light pink powder. In the front center, there is a white bowl filled with almonds, and next to it is another white bowl containing a red jelly-like substance in clear syrup. A small white bowl contains light beige granulated sugar. To the front right, a white plate holds three pale yellow sticks of butter. photo taken with an iphone --ar 4:5 --v 7

The magic of this Classic British Bakewell Tart with Raspberry Jam and Almond Frangipane Recipe starts with a handful of simple yet essential ingredients. Each item plays a crucial role in crafting that perfect balance of textures and flavors—from the buttery shortcrust pastry to the fragrant almond filling and tangy raspberry jam layer.

All-purpose flour: The foundation for a tender, flaky pastry base that holds everything together perfectly.
Unsalted butter: Cold and cubed for the pastry, softened for the frangipane; it gives that rich, melt-in-your-mouth texture.
Icing sugar: Adds a subtle sweetness and helps create a delicate crumb in the pastry.
Egg yolk: Binds the dough beautifully and contributes to the golden crust.
Ice water: Just enough to bring the dough together without making it tough.
Raspberry jam: Use a good quality, seedless jam for a smooth, fruity layer that balances the almond flavor.
Caster sugar: Sweetens the frangipane while keeping it tender and light.
Ground almonds: The star ingredient in the frangipane, giving it that irresistible nutty aroma and moist texture.
Almond extract: Enhances the almond flavor to make every bite more fragrant and authentic.
Flaked almonds: Sprinkled on top for a crunchy finish and an eye-catching appearance.
Icing sugar (for dusting): Adds a delicate, elegant touch just before serving.

How to Make Classic British Bakewell Tart with Raspberry Jam and Almond Frangipane Recipe

Step 1: Make the Pastry

Begin by pulsing the flour, cold cubed butter, and icing sugar together in a food processor until the mixture resembles coarse breadcrumbs. This technique ensures your pastry will be wonderfully flaky. Next, add the egg yolk and pulse again until the dough just starts to clump. If needed, add ice water one tablespoon at a time—you want a cohesive dough, but never too wet. Once formed, turn the dough out onto a floured surface, pat it into a disk, wrap tightly with plastic wrap, and pop it in the fridge for at least 2 hours to rest and firm up.

Step 2: Prepare and Blind Bake the Pastry

Preheat your oven to 180°C (350°F). Roll the chilled dough out on a floured surface to carefully line a 23cm (9-inch) tart tin, trimming any excess pastry. Prick the base with a fork so steam can escape while baking. Line the pastry with parchment paper and fill with baking beans or rice to prevent it from puffing up. Blind bake for 15 minutes, remove the paper and weights, then bake for another 5 minutes until the crust is lightly golden. Allow it to cool slightly to avoid melting the jam in the next step.

Step 3: Add the Jam Layer

Spread about 175g (½ cup) of good quality raspberry jam evenly over the cooled tart base. This layer adds a bright, fruity tang that perfectly contrasts the sweet almond frangipane. Using a good quality jam here is key—choose one that’s not too runny to avoid sogginess.

Step 4: Make the Almond Frangipane Filling

Beat together 115g softened unsalted butter with 115g caster sugar until light and fluffy, then add eggs one at a time, making sure each is fully incorporated. Stir in 140g ground almonds, 1 teaspoon almond extract, and 2 tablespoons of all-purpose flour until the mixture is smooth and well combined. This rich almond filling is what makes the tart so special—moist, flavorful, and perfectly balanced.

Step 5: Assemble and Bake

Spoon the frangipane mixture evenly over the raspberry jam layer and smooth it out gently. Sprinkle with flaked almonds to add texture and a beautiful golden finish. Bake the tart for 30 to 35 minutes until the frangipane is golden brown and springs back when touched. Let it cool completely in the tin before removing to maintain its shape.

How to Serve Classic British Bakewell Tart with Raspberry Jam and Almond Frangipane Recipe

A tart crust filled with a thick, dark purple jam spread unevenly inside the crust, which has a light golden color and a crimped edge. A woman's hand is holding a silver spoon spreading the jam. The tart pan is black, placed on a white marbled surface. Photo taken with an iphone --ar 4:5 --v 7

Garnishes

A light dusting of icing sugar just before serving adds a lovely delicate sweetness and a classic, elegant look. For an extra touch, fresh raspberries or edible flowers can be arranged around the slice to brighten up the presentation and amplify the tart’s natural flavors.

Side Dishes

The tart pairs beautifully with a dollop of freshly whipped cream or a scoop of vanilla ice cream to complement its nuttiness and give a smooth, creamy contrast. A pot of strong black tea or a mild coffee also makes a perfect companion to this delightful treat during afternoon tea.

Creative Ways to Present

For a special occasion, try serving the tart on a vintage cake stand or a rustic wooden board. You can also cut it into mini tartlets or bite-sized squares for a party platter. Drizzling a little warm berry coulis or a thin layer of melted chocolate on top adds an exciting twist and an extra pop of color.

Make Ahead and Storage

Storing Leftovers

This Classic British Bakewell Tart with Raspberry Jam and Almond Frangipane Recipe keeps wonderfully at room temperature for up to 3 days when covered tightly with foil or in an airtight container. For longer freshness, store it in the refrigerator for up to one week, but bring it back to room temperature before serving to soften the almond filling.

Freezing

If you want to enjoy this tart later, you can freeze it. Wrap the cooled tart tightly in plastic wrap and then aluminum foil, or place it in a freezer-safe container. It freezes well for up to 1 month. Thaw overnight in the refrigerator before serving.

Reheating

To reheat, warm slices gently in an oven at 160°C (320°F) for about 10 minutes, or until just heated through. Avoid the microwave as it may make the pastry soggy. Warm serving brings out the almond aroma and refreshes that perfect crispness in the pastry crust.

FAQs

Can I use frozen raspberries instead of jam?

While fresh or frozen raspberries can add a lovely fresh flavor, they release moisture that might make the pastry soggy. Using raspberry jam ensures a thicker, more stable layer that holds up well. If you prefer fresh fruit, cook them down first to reduce moisture.

Is this tart suitable for vegetarians?

Yes! This classic recipe contains no meat or gelatin, making it perfectly suitable for vegetarians. Just be sure to check your jam and icing sugar for any additives or bone char to be certain.

Can I substitute almond extract?

If you’re out of almond extract, vanilla extract can work as a mild substitute, though it will change the fragrance profile. For a nut-free version, you might experiment with other extracts, but the iconic taste of this Classic British Bakewell Tart with Raspberry Jam and Almond Frangipane Recipe relies heavily on that almond flavor.

How important is blind baking the pastry?

Blind baking is essential here to prevent the pastry base from becoming soggy once the jam and frangipane are added. It ensures a crisp, firm base that supports the moist filling beautifully, giving a perfect bite every time.

Can I make the tart gluten-free?

Absolutely! Substitute the regular flour in the pastry and frangipane with a gluten-free flour blend designed for baking. The texture may be slightly different but the flavor remains just as wonderful.

Final Thoughts

This Classic British Bakewell Tart with Raspberry Jam and Almond Frangipane Recipe is truly one of those timeless desserts that warm the heart and excite the palate. Whether you’re baking for a special occasion or simply craving a delicious teatime treat, it’s a beautifully balanced combination of buttery pastry, tangy jam, and rich almond filling that’s impossible to resist. I can’t wait for you to try it—baking this tart will feel like a warm hug from the British countryside right on your table.