Bakewell Tart


Recipe by: Andy Bates


  • 150g butter
  • 150g ground almonds
  • 150g caster sugar
  • 75g self raising flour
  • 1 tsp baking powder
  • 3 whole eggs, plus 1 egg yolk
  • 1 tsp almond extract
  • 1 Technique: Grate Shredding a large ingredient to produce small, evenly-sized morsels. You can grate ingredients using a grating disc fitted inside your food processor. I know this Teach me, please grated rind of lemon
  • 3 tbsp raspberry jam
  • For the shortcrust pastry:

  • 225g plain flour
  • 115g butter

Use imperial measurements


How to make Bakewell Tart

1. Make the shortcrust pastry and rest in fridge.

2. Roll the tart and blind bake in the oven for 25 minutes. Remove from the oven and allow to cool. Once cooled, spread with the raspberry jam.

3. In a bowl, cream the sugar and butter until white and fluffy. Add ground almonds, eggs, self raising flour, almond essence, baking powder and lemon rind.

4. Pour into pastry case and bake 180°C for 15 minutes.

5. After 15 minutes scatter over the flaked almonds and return to the oven for a further 12-15 minutes.