Classic Bakewell Tart

Ingredients: serves 8


• 220g plain flour 

• 120g unsalted butter, cold and cubed 

• 30g icing sugar 

• 1 large egg, beaten 


• 100g unsalted butter, at room temperature

• 100g caster sugar

• 100g ground almonds

• 1 large egg, beaten 

• 1 Tbsp plain flour 

• 1 tsp almond extract 

• A pinch of Maldon salt 

• ½ lemon, zested 

• 100g raspberry jam


• 250g icing sugar 

• 1 tsp almond extract

• Pink food colouring 

• 1 glace cherry (optional)



Begin by making the pastry. In a food processor add the plain flour and icing sugar and pulse together until well mixed. Then add the cold cubed butter and pulse together again until it resembles fine breadcrumbs. Next add the beaten egg along with 1 tbsp of cold water and pulse again until it comes together. 

Tip the dough out of the food processor and gently knead to make sure it is smooth. Lightly flour the work surface and then roll the pastry out until it is 1cm thick, then carefully lift the pastry to line a 23cm fluted tart tin. Trim off the top and gently prick the base with a fork. Place the lined tin into the fridge to chill for 30 minutes. 

Preheat the oven to 180°c. 

Once the pastry has chilled, remove it from the fridge and fill with baking paper and baking beans. Place the tart onto a baking tray and into the preheated oven to blind bake. Bake it for 15 minutes, then remove the paper and beans and return to the oven for a further 5 minutes. Once the pastry case is baked remove from the oven and set aside to cool slightly while you make the filling. 

To make the frangipane add the softened butter and sugar to a large bowl and beat together with an electric whisk until pale, light, and fluffy. Add the ground almonds, egg, almond extract, lemon zest and Maldon salt. Mix again together.  

To the cooled pastry case start with a layer of raspberry jam, spread this across the pastry evenly. Then on top of this spoon over the frangipane and carefully smooth with a palate knife, trying to ensure the raspberry jam and frangipane remain in layers. 

Place the tart back in the oven for 20-30 minutes until golden brown and a skewer comes out clean. Remove the tart from the oven and set aside on a wire rack to cool completely. 

While the tart is cooling you can prepare the fondant icing for the top. 

In a bowl add the icing sugar. Add the almond extract and roughly 2 tbsp of cold water to make a thick but smooth icing (add a splash more water if needed). 

Place 2 tbsp of the icing into a separate small bowl and mix in the pink food colouring. Spoon this into a small piping bag with a small round nozzle attached. 

Once the tart has cooled, spoon over the white fondant icing and smooth across evenly. Then pipe parallel lines of the pink icing across the surface. Then use a cocktail stick to create a feathered effect by dragging across in alternating directions. Pop a single glace cherry in the centre, if desired. Allow the icing to set before slicing and serving. 

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