How to Make a Classic Bakewell Tart — Crisp Pastry, Raspberry Jam and Almond Frangipane

There are some bakes that have earned their place at the heart of British and Irish kitchen tradition — and the Bakewell Tart is undoubtedly one of them. Crisp, buttery shortcrust pastry. A generous spread of raspberry jam. A cloud-light almond frangipane filling. Toasted flaked almonds on top and a glossy white icing drizzle to finish. Chris from The Irish Baker Abroad has his own beautifully crafted version of this classic tart, and once you try it, you’ll never reach for a shop-bought one again.

The Bakewell Tart has its roots in the small Derbyshire market town of Bakewell, where the original version — using a puff pastry base — has been made since at least the 19th century. The frangipane-filled version that most of us know and love today has become a beloved staple across Ireland and Britain, appearing in bakery windows, on afternoon tea trays, and at countless family gatherings. It’s the kind of bake that feels simultaneously special and deeply comforting — a little effort rewarded with something genuinely beautiful.

In this step-by-step guide, we’ll walk you through Chris’s method from start to finish, including his tips for a perfectly crisp pastry base, a fluffy frangipane that holds its shape, and an icing glaze applied just so. You’ll find the full recipe below, followed by the original video from Chris’s YouTube channel.

What Makes This Bakewell Tart So Good?

What sets Chris’s Bakewell Tart apart is the attention to technique at every stage. The pastry is a classic sweet shortcrust — icing sugar instead of caster gives it an almost melt-in-the-mouth texture — and Chris emphasises chilling it properly before rolling, a step many bakers skip to their detriment. The frangipane filling includes a small quantity of plain flour alongside the ground almonds, which helps it set with a light, almost cakey crumb rather than turning dense and greasy. And the addition of lemon zest to the frangipane is a quiet masterstroke: it cuts through the richness and brightens the whole tart.

The raspberry jam is the beating heart of a Bakewell Tart, and Chris uses a generous 3–4 tablespoons to ensure you get a proper jewelled layer beneath the frangipane. When you slice into the finished tart, you’ll see that distinct scarlet stripe — that’s the money shot every Bakewell Tart deserves.

If you love this kind of traditional bake, you’ll also enjoy Chris’s recipes for Rhubarb Crumble Tart, Rhubarb and Almond Frangipane Tart, and Traditional Irish Apple Tart.

Classic Bakewell Tart Recipe

Makes: 1 x 9-inch (23cm) tart  |  Prep: 45 minutes + 30 minutes chilling  |  Bake: 60–65 minutes  |  Cooling: 1–2 hours

Ingredients

For the Shortcrust Pastry

• 250g plain flour
• 50g icing sugar
• 125g cold unsalted butter, cubed
• 1 large egg yolk
• 2–3 tablespoons cold water

For the Almond Frangipane Filling

• 125g softened unsalted butter
• 125g caster sugar
• 2 large eggs
• 125g ground almonds
• 25g plain flour
• 1 teaspoon almond extract
• Zest of ½ lemon

For Assembly and Topping

• 3–4 tablespoons raspberry jam
• 25g flaked almonds

For the Icing Glaze

• 100g icing sugar
• 2–3 tablespoons water
• ½ teaspoon almond extract (optional)

Method

Step 1: Make the Shortcrust Pastry

1. Sift the plain flour and icing sugar into a large mixing bowl.
2. Add the cold, cubed butter and rub it into the flour with your fingertips until the mixture resembles fine breadcrumbs. Work quickly to keep the butter cold.
3. Add the egg yolk and mix with a spatula until just combined.
4. Add the cold water one tablespoon at a time, mixing until the dough just comes together. Do not overwork it.
5. Form the dough into a flat disc, wrap tightly in cling film and chill in the fridge for at least 30 minutes.

Step 2: Blind Bake the Pastry Case

1. Preheat your oven to 180°C (160°C fan) / 350°F / Gas Mark 4.
2. On a lightly floured surface, roll out the chilled pastry to about 3mm thickness — large enough to line a 9-inch (23cm) loose-bottomed tart tin with some overhang.
3. Carefully transfer the pastry to the tin and gently press it into the sides and base without stretching it. Trim the excess by rolling your rolling pin across the top.
4. Prick the base all over with a fork.
5. Line with baking parchment and fill with baking beans or uncooked rice. Blind bake for 15 minutes.
6. Remove the beans and parchment. Return to the oven for a further 5–10 minutes until light golden. Set aside to cool slightly.

Step 3: Make the Almond Frangipane

1. In a large bowl, cream together the softened butter and caster sugar until light and fluffy.
2. Beat in the eggs one at a time, ensuring each is fully incorporated before adding the next.
3. Gently fold in the ground almonds, plain flour, almond extract and lemon zest until just combined. Do not overmix.

Step 4: Assemble and Bake

1. Spread the raspberry jam evenly over the base of the cooled pastry case.
2. Spoon the frangipane mixture over the jam and gently spread it into an even layer.
3. Scatter the flaked almonds evenly across the top.
4. Bake at 180°C (160°C fan) for 35–45 minutes, until the frangipane is golden brown and a skewer inserted in the centre comes out clean.
5. Allow the tart to cool completely in the tin on a wire rack before removing. This step is non-negotiable — a warm Bakewell Tart will not hold its shape.

Step 5: Glaze and Finish

1. Sieve the icing sugar into a small bowl.
2. Add the water one tablespoon at a time, stirring until you have a thick but pourable consistency.
3. Stir in the almond extract if using, for extra fragrance.
4. Drizzle or pipe the glaze in a decorative criss-cross pattern over the completely cooled tart. Chris uses a piping bag for neat results, but a spoon works perfectly well.
5. Leave the glaze to set for a few minutes before slicing and serving.

Chris’s Top Tips for the Perfect Bakewell Tart

Cold butter makes all the difference. For the pastry, the butter must be cold — straight from the fridge. If it starts warming up as you rub it in, pop the bowl in the fridge for five minutes before continuing.

Don’t stretch the pastry. When lining the tin, ease the pastry in gently rather than pulling it. Stretched pastry shrinks dramatically during baking. If it tears, simply patch it with a little spare dough.

Prick the base generously. Those fork holes prevent a soggy bottom — arguably the greatest enemy of any tart baker. Blind baking with beans adds extra insurance.

Soften the butter for the frangipane. Unlike the pastry, the frangipane needs softened butter so it creams properly with the sugar. Room-temperature butter is essential here.

The lemon zest is not optional. That zest from half a lemon lifts the entire frangipane, cutting through the richness and adding a lovely brightness to every bite.

Cool completely before glazing. A warm tart will melt the icing instantly. Wait until the tart is fully cooled — at least an hour, ideally two — before applying the glaze.

Test with a skewer. The frangipane should be fully set before you remove the tart from the oven. A clean skewer is the only reliable test — don’t go purely on colour, as the almonds on top can brown quickly.

For more baking inspiration from Chris, check out his Classic Millionaire Shortbread, Homemade Apple Pie, and Classic Lemon Drizzle Cake.

Watch the Video

Watch Chris make his Bakewell Tart from start to finish. It’s the perfect way to see the pastry texture, frangipane consistency and glazing technique before you start your own:

Frequently Asked Questions

Can I use shop-bought pastry instead of making it from scratch?

Yes, a good quality shop-bought sweet shortcrust pastry will work perfectly well as a base. That said, making the pastry from scratch with cold butter and icing sugar gives you a noticeably more tender, crumbly result that’s worth the extra effort.

Can I use a different jam instead of raspberry?

Absolutely. Strawberry jam is a popular alternative, and apricot jam gives a slightly more delicate flavour. Some bakers use cherry jam for a more traditional cherry Bakewell style. The key is a good-quality jam with a high fruit content so it doesn’t become watery during baking.

How long will a Bakewell Tart keep?

Stored in an airtight container at room temperature, a Bakewell Tart will keep well for up to three days. You can refrigerate it, but bring it back to room temperature before serving for the best texture. It also freezes well — wrap individual slices tightly and freeze for up to a month.

Why did my pastry shrink during blind baking?

Pastry shrinks when it hasn’t been properly chilled before baking, or when it was stretched during lining. Always rest the pastry in the fridge for at least 30 minutes after rolling, and ease it gently into the tin rather than pulling it. If you have persistent shrinkage issues, try chilling the lined tart tin for another 15 minutes before blind baking.

A Timeless Bake Worth Mastering

The Bakewell Tart is one of those bakes that repays every bit of effort you put into it. There’s real satisfaction in making your own pastry, watching it turn a perfect golden colour in the oven, and then slicing into the finished tart to reveal those distinct layers of jam and frangipane beneath the icing glaze. Chris’s recipe is clear, well-tested and deeply satisfying to follow.

Whether you’re bringing it to a family gathering, serving it as a Sunday afternoon treat with a pot of tea, or simply baking it because you fancy something genuinely delicious, this Bakewell Tart will not disappoint. If you love Chris’s baking style, do check out his full Irish Baker Abroad recipe collection, and don’t miss his Chocolate Guinness Cake — another absolute stunner.

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