Mary Berry Bakewell Tart Recipe

This crisp, buttery Mary Berry Bakewell Tart is made with sweet shortcrust pastry, raspberry jam, and soft almond frangipane, ready in 1 hour 30 minutes. The golden sponge rises perfectly to hide the fruity layer beneath, creating a beautiful slice. I love serving this simple classic for afternoon tea.

Why This Classic Works

I used to find Bakewell tarts overly sweet, but Mary’s version balances the sugar with the nutty depth of ground almonds. The secret lies in the blind baking; it ensures the pastry stays crisp even after the wet frangipane is added.

Another lesson I learned is to use chilled butter for the pastry but softened butter for the filling. This small detail changes everything, giving the base a flaky snap while keeping the sponge light and fluffy.

Mary Berry Bakewell Tart Ingredients

• For the Shortcrust Pastry:
• 175g plain flour, plus extra for dusting
• 75g chilled butter, cubed
• 25g icing sugar
• 1 large egg, beaten
• 1 tbsp cold water (if needed)
• For the Filling and Topping:
• 4 tbsp raspberry jam
• 150g butter, softened
• 150g caster sugar
• 150g ground almonds
• 1 large egg, beaten
• 1 tsp almond extract
• 25g flaked almonds
• Icing sugar, for dusting

How To Make Mary Berry Bakewell Tart

1. Make Pastry: Measure the flour into a bowl and rub in the chilled butter with your fingertips until it resembles fine breadcrumbs, then stir in the icing sugar.
2. Bind Dough: Mix in the beaten egg and water until a soft dough forms, then wrap it in cling film and chill in the fridge for 30 minutes.
3. Blind Bake: Roll out the pastry, line a 23cm fluted tart tin, prick the base, and bake blind with baking beans at 200°C (180°C fan) for 15 minutes.
4. Dry Base: Remove the beans and paper, then bake for another 5 minutes to dry the base out before lowering the oven to 180°C (160°C fan).
5. Assemble Layers: Spread the raspberry jam evenly over the base, then cream the butter and sugar for the filling before folding in the ground almonds, egg, and extract.
6. Bake Tart: Spoon the frangipane over the jam, scatter with flaked almonds, and bake for 25–30 minutes until golden and set.

Recipe Tips

• Watch the browning: The almonds on top can catch quickly; if they brown too fast, cover the tart loosely with foil for the last 10 minutes.
• Cooling is key: Let the tart cool completely in the tin, as the hot pastry is very fragile and might crumble if you try to remove it too soon.
• Jam distribution: Spread the jam carefully to the edges but try not to mix it into the frangipane when spooning the topping over.

What To Serve With Bakewell Tart

Serve this tart warm or at room temperature with a generous pouring of crème anglaise or hot custard. It also pairs wonderfully with simple whipped cream if you want to keep it light.

How To Store

Store the tart in an airtight container at room temperature for up to 3 days. It freezes well for up to a month; just wrap it tightly in foil and defrost thoroughly before serving.

FAQs

• Can I use store-bought pastry? Yes, a block of all-butter shortcrust pastry is a great time-saver. Avoid the pre-rolled sheets if possible, as they can sometimes be too thin for this tart.
• Why is my frangipane greasy? This happens if the butter was melted rather than softened, or if the mixture was over-beaten. Mix just until combined to keep the oil held within the structure.
• Do I have to use raspberry jam? While raspberry is traditional, you can use strawberry, apricot, or even cherry jam. Just ensure it is a good quality jam with plenty of fruit content.

Nutrition

• Calories: 480kcal
• Total Fat: 32g
• Saturated Fat: 14g
• Cholesterol: 95mg
• Sodium: 150mg
• Total Carbohydrate: 42g
• Protein: 9g