Name: Mary Berry Bakewell Tart Recipe
Prep time: 30 min
Cook time: 50 min
Total time: 1 h 30 min
Ingredients: 175g plain flour, plus extra for dusting; 85g unsalted butter, cold and cubed; 2 tbsp icing sugar, sifted; 1 large egg yolk; 2 tbsp cold water; 100g unsalted butter, softened; 100g caster sugar; 100g ground almonds; 2 large eggs, beaten; 1 tsp almond extract; 25g plain flour; 4 tbsp raspberry jam, smooth or sieved; 100g icing sugar, sifted; 1.5 tbsp cold water; 25g flaked almonds

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This Bakewell tart has a crisp, buttery shortcrust base filled with a layer of sharp raspberry jam and a golden almond frangipane that bakes to a firm, moist crumb with a lightly set top. The contrast between the tart jam, the nutty filling, and the thin white icing makes every slice clean and satisfying.

This version keeps the method straightforward, using simple techniques that produce consistent results every time. It suits an afternoon tea spread just as well as a casual weekend pudding. From start to finish, it is ready in around 1 hour and 30 minutes, including chilling and cooling time.

Ingredients

For the pastry

175g plain flour, plus extra for dusting
85g unsalted butter, cold and cubed
2 tbsp icing sugar, sifted
1 large egg yolk
2 tbsp cold water

For the frangipane filling

100g unsalted butter, softened
100g caster sugar
100g ground almonds
2 large eggs, beaten
1 tsp almond extract
25g plain flour

For the jam layer

4 tbsp raspberry jam, smooth or sieved

For the icing

100g icing sugar, sifted
1.5 tbsp cold water

To finish

25g flaked almonds

How to Make Mary Berry Bakewell Tart Recipe

Make the pastry: Rub the cold butter into the flour and icing sugar using your fingertips until the mixture resembles fine breadcrumbs. Add the egg yolk and cold water, then bring the dough together with a palette knife before using your hands to form a smooth ball. Wrap in cling film and chill in the fridge for 20 minutes, which allows the gluten to relax and prevents the pastry from shrinking during baking.
Line the tin: Preheat the oven to 190C (170C fan, Gas 5). Roll the chilled pastry out on a lightly floured surface to a circle roughly 3mm thick and use it to line a 20cm loose-bottomed fluted tart tin. Press gently into the edges, trim the excess, and prick the base all over with a fork.
Blind bake the case: Line the pastry case with baking paper and fill with baking beans or uncooked rice. Bake for 15 minutes, then remove the beans and paper and return the case to the oven for a further 5 minutes until the base is pale biscuit-coloured and dry to the touch. This step ensures the base stays crisp under the moist frangipane filling.
Make the frangipane: Beat the softened butter and caster sugar together in a bowl until the mixture turns pale and slightly fluffy. Add the beaten eggs a little at a time, mixing between each addition, then fold in the ground almonds, plain flour, and almond extract until just combined.
Assemble the tart: Spread the raspberry jam in an even layer across the cooled pastry base, taking it right to the edges. Spoon the frangipane over the top and spread it out gently with the back of a spoon so it covers the jam completely. Scatter the flaked almonds evenly over the surface.
Bake the tart: Place the tin on the middle shelf and bake for 25 to 30 minutes until the frangipane is set, golden brown on top, and a skewer inserted into the centre comes out clean. Leave to cool in the tin for 10 minutes before transferring to a wire rack.
Add the icing: Once the tart has cooled completely, mix the sifted icing sugar with cold water a little at a time until the icing is thick enough to coat the back of a spoon. Drizzle it over the top of the tart in a thin, even layer and leave to set for 15 to 20 minutes before slicing.

Tips for the Best Bakewell Tart

Why does my frangipane filling sink in the middle after baking?

This usually happens when the oven door is opened too early or the oven temperature is too low. Make sure the oven is fully preheated before the tart goes in, and avoid opening the door during the first 20 minutes of baking. The filling needs steady heat to set properly from edge to centre.

Why is my pastry crumbling when I try to roll it?

Shortcrust pastry crumbles when it is too dry or has not been chilled long enough. Add an extra teaspoon of cold water and give the dough a short rest in the fridge before rolling. If it tears, simply patch it in the tin with damp fingertips.

How do I stop the pastry base from going soggy under the jam?

Blind baking thoroughly is the key step here. The base should look dry and faintly biscuit-coloured before the filling goes in. Spreading a very thin layer of jam also helps, as a thick layer releases extra moisture during baking.

Why is the top of my Bakewell tart browning too quickly?

If the surface looks deep brown before the centre is set, lay a sheet of foil loosely over the tin and continue baking. This slows the browning without affecting the cooking of the frangipane inside.

Why does my icing run off the sides instead of sitting on top?

The icing is too thin if it runs straight off. Add icing sugar a tablespoon at a time until it holds its shape for a few seconds when lifted on a spoon. The tart must also be fully cold before icing is applied, as any residual warmth will melt it immediately.

Serving Suggestions

Serve at room temperature with a generous pour of pouring cream for a classic afternoon tea pairing.
Warm individual slices in a low oven for 8 minutes and add a scoop of vanilla ice cream for a simple dessert.
Pair with a pot of Assam or Earl Grey tea, as the tannins balance the sweetness of the almond filling.
Dust with a light snowfall of icing sugar in place of the white icing for a less formal, more rustic finish.
Arrange slices on a cake stand alongside other tray bakes for a well-rounded afternoon tea spread.

Storage

Room temperature

Keep the tart in an airtight container at room temperature for up to 2 days, ideally in a cool spot away from direct sunlight.

Refrigerator

Stored in an airtight container in the fridge, the tart will keep well for up to 4 days. Remove it from the fridge at least 30 minutes before serving to allow the pastry to return to a short, crisp texture.

Freezing

Wrap the fully cooled tart, without the icing, tightly in cling film and then in foil, and freeze for up to 2 months. Defrost overnight at room temperature and add the icing once the tart has returned to room temperature completely.

Nutrition

Calories: 420 kcal
Carbohydrates: 48g
Protein: 7g
Fat: 22g
Saturated Fat: 10g
Sodium: 55mg

Nutrition values are estimates and may vary depending on the specific ingredients and brands used, as well as the size of each portion.

FAQs

Can I use a different jam instead of raspberry in a Bakewell tart?

Yes, strawberry, blackcurrant, or apricot jam all work well. Raspberry is the traditional choice because its slight sharpness cuts through the richness of the almond filling, but any smooth, not-too-sweet jam will give a good result.

Can I make the pastry case for this Bakewell tart ahead of time?

The blind-baked pastry case can be made a day in advance and stored in the tin, covered loosely with foil, at room temperature. Fill and bake it the following day as normal.

What size tin works best for this Bakewell tart recipe?

A 20cm loose-bottomed fluted tart tin gives the best balance of depth and surface area for this quantity of frangipane. A 23cm tin can be used, but the filling will be slightly shallower and may need 3 to 5 minutes less baking time.

Can I make this Bakewell tart gluten free?

Replace the plain flour in both the pastry and the frangipane with a good-quality gluten-free plain flour blend. The texture will be slightly more crumbly in the pastry, so handle it gently and patch any cracks before blind baking.

Can I use shop-bought shortcrust pastry instead of making my own?

Ready-made shortcrust pastry works perfectly well here and saves time. Use approximately 250g of chilled, ready-rolled or block shortcrust pastry and follow the same lining, trimming, and blind baking steps as above.

Conclusion

This Mary Berry Bakewell tart recipe delivers a clean, well-balanced result every time: crisp pastry, a layer of sharp jam, and a golden almond frangipane that sets with a tender, moist crumb. The thin white icing on top adds a simple, finished look without any complicated decoration. This recipe makes one 20cm tart, which cuts neatly into 8 generous slices.

Whether it is made for a weekend tea or sliced up to take to a gathering, this is a tart worth keeping in regular rotation. If you give this recipe a go, leave a comment below to let us know how it turned out, and feel free to share it with anyone who loves a proper homemade bake. If you enjoyed this, you might also like the Mary Berry easy fruit cake recipe, another reliable classic that is well worth a try.