A British Classic with a French Accent

The Bakewell tart is one of Britain’s most beloved teatime bakes, yet its heart is unmistakably French. That layer of almond frangipane – rich, tender, and fragrant – is the same almond cream used in pithiviers, galettes, and countless patisserie classics. So if you love the precision of French baking and the comfort of a home-grown classic, this is the recipe for you. There’s something deeply satisfying about layering crisp shortcrust with sharp raspberry jam and soft frangipane, then finishing with a glossy swoop of icing and a single glacé cherry. It looks impressive, tastes nostalgic, and is entirely achievable in a home kitchen.

Gather Your Ingredients

For one 23cm tart tin, or twelve individual tartlet tins, you will need the following. Use the best jam you can – a good raspberry conserve with visible seeds makes all the difference.

• For the pastry: 200g plain flour, 100g cold unsalted butter, 25g icing sugar, 1 egg yolk, 1–2 tbsp ice-cold water
• For the frangipane: 125g soft unsalted butter, 125g caster sugar, 2 large eggs, 125g ground almonds, 1 tbsp plain flour, ½ tsp almond extract
• For the filling and topping: 100g raspberry jam, 100g icing sugar, 1–2 tbsp water, 6–8 glacé cherries

You will also need baking paper and ceramic baking beans for blind baking, plus a little extra butter for greasing.

Perfecting the Shortcrust Pastry

Shortcrust is simple, but it rewards a light hand. The key is keeping everything cold. Cut the butter into small cubes and chill it again if your kitchen is warm. Rub the butter into the flour and icing sugar using your fingertips until the mixture resembles fine breadcrumbs – stop before it turns greasy. Add the egg yolk and a tablespoon of water, then bring the dough together with a knife or your hands. Add more water only if needed; the dough should be firm, not sticky. Flatten into a disc, wrap, and chill for at least 30 minutes.

Roll the pastry out on a lightly floured surface to about 3mm thick. Line your tin, pressing it gently into the corners without stretching. Prick the base all over with a fork, then chill for another 15 minutes. Blind bake at 180°C fan (200°C conventional, gas 6) for 15 minutes with baking paper and beans, then remove the beans and paper and bake for a further 5 minutes. This seals the pastry and prevents the dreaded soggy bottom.

The Frangipane: A French Technique

Frangipane is where this tart meets French patisserie. It is essentially an almond cream, and the method is straightforward. Beat the soft butter and caster sugar until pale and fluffy – about three minutes with an electric whisk. Add the eggs one at a time, beating well after each addition. If the mixture looks like it might curdle, add a spoonful of the ground almonds. Finally, fold in the remaining ground almonds, the plain flour, and the almond extract. Do not overmix at this stage; you want a smooth, spoonable cream, not a tough batter.

The almond extract is optional but recommended – it deepens the flavour and gives that unmistakable bakewell character. If you prefer a subtler taste, use just a quarter teaspoon.

Assembling and Baking

Spread the raspberry jam evenly over the base of the blind-baked pastry case. If you are making individual tartlets, use about a teaspoon per case. Spoon the frangipane over the jam and smooth the top with a palette knife or the back of a spoon. Take care not to drag the jam up into the frangipane – a gentle, dotting motion works best.

Bake at 180°C fan (200°C conventional, gas 6) for 25–30 minutes for a large tart, or 18–20 minutes for tartlets. The frangipane should be risen, golden, and firm to the touch. A skewer inserted into the centre should come out clean. If the top is browning too quickly, cover loosely with foil. Leave to cool completely in the tin before removing – warm frangipane is fragile.

Finishing with Icing and a Cherry

Once the tart is cold, make the glacé icing. Sift the icing sugar into a bowl and add water a teaspoon at a time, stirring until you have a thick but spreadable consistency – it should coat the back of the spoon and hold a trail for a second or two. Spread it over the top of the tart, letting it settle into an even layer. Place the glacé cherries on top: one in the centre of a large tart, or one per tartlet. Leave the icing to set for at least an hour before slicing.

This tart keeps beautifully in an airtight tin for up to three days, though the pastry is at its crispest on the first day. Serve with a cup of strong tea, and enjoy the marriage of British tradition and French technique in every bite.