Traditional Bakewell Tart

european french greek middle eastern region dessert main sweet sour savory umami hard fast

Prep

22 min

Cook

46 min

Total

68 min

Ingredients (11)

prepared shortcrust pastry dough for 9-inch pie (see note) g

7 tablespoons all-purpose flour g

3 tablespoons ground almonds g

¼ teaspoon baking powder g

4 tablespoons seedless raspberry jam, or more as needed g

1 large egg g

¼ teaspoon lemon zest g

¼ cup butter, room tempeature g

¼ cup superfine sugar g

½ cup sliced almonds (Optional) g

1 teaspoon confectioners' sugar (Optional) g

Nutrition

kcal

fat

carbs

protein

Instructions

Gather all ingredients. Preheat the oven to 375 degrees F (190 degrees C). Grease an 8-inch pie plate.

Line the bottom and sides of prepared pie plate with pastry; trim any excess pastry if needed.

To make the frangipane: Whisk flour, ground almonds, and baking powder together in a medium bowl. Whisk egg and lemon zest together in a small bowl.

Beat butter and sugar with an electric mixer in a bowl until light and fluffy. Gradually add egg mixture, beating well after each addition. Gently fold in flour mixture, a spoonful at a time, until just incorporated.

Spread raspberry jam evenly over bottom of pastry shell to form a layer.

Spread frangipane evenly on top. Scatter sliced almonds on top if using.

Bake in the preheated oven until filling is firmly set and browned, about 30 minutes.

Sprinkle with confectioners' sugar just before serving.