Mary Berry Bakewell Tart

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This classic Mary Berry Bakewell Tart is a much-loved British dessert with a crisp shortcrust pastry base, a layer of smooth raspberry jam, and a soft almond frangipane topping. The texture is beautifully balanced. Crisp pastry, moist almond sponge, and a light crunch from flaked almonds. It is a straightforward bake that suits confident beginners and experienced home bakers alike, with a total time of around 1 hour and 20 minutes from start to finish.

Ingredients

For the shortcrust pastry

175g plain flour
100g cold unsalted butter, diced
2 tbsp icing sugar
1 large egg yolk
2 tbsp cold water

For the filling

4 tbsp raspberry jam
125g unsalted butter, softened
125g caster sugar
2 large eggs
125g ground almonds
1 tsp almond extract

For the topping

2 tbsp flaked almonds
Icing sugar, for dusting

How to Make Mary Berry Bakewell Tart

Prepare the oven: Preheat the oven to 200°C or 180°C fan. Place a shelf in the middle of the oven so the tart bakes evenly and the frangipane sets properly.
Make the pastry: Put the flour and butter into a bowl and rub together with your fingertips until the mixture resembles fine breadcrumbs. Stir in the icing sugar, then add the egg yolk and water. Mix to a soft dough, wrap, and chill for 20 minutes.
Line the tin: Roll out the chilled pastry on a lightly floured surface. Use it to line a 23cm loose-based tart tin, pressing gently into the edges. Prick the base with a fork.
Add the jam: Spread the raspberry jam evenly over the pastry base, keeping it just short of the edges.
Make the frangipane: Beat the butter and caster sugar until pale and creamy. Add the eggs one at a time, mixing well. Fold in the ground almonds and almond extract until smooth.
Assemble the tart: Spoon the frangipane mixture over the jam and spread gently to level. Sprinkle the flaked almonds evenly over the top.
Bake: Bake for 35 to 40 minutes until golden, well risen, and set in the centre.
Cool: Leave the tart to cool in the tin for 10 minutes, then remove and cool completely on a wire rack.

Tips

Why is my Bakewell Tart soggy on the bottom?

Make sure the pastry is well chilled before baking and avoid spreading the jam too close to the edges, as this can seep underneath the frangipane.

How do I stop the frangipane from over-browning?

If the top colours too quickly, loosely cover the tart with foil for the final 10 minutes of baking.

Can I use strawberry jam instead of raspberry?

Yes, strawberry jam works well and gives a slightly sweeter flavour, though raspberry is more traditional.

Serving Suggestions

Serve warm with pouring cream
Enjoy cold with a cup of tea
Pair with vanilla custard for dessert

Storage

Room Temperature

Keep the Bakewell Tart in an airtight container for up to 2 days.

Refrigerator

Store in the fridge for up to 5 days. Bring to room temperature before serving for best flavour.

Freezing

The baked tart can be frozen for up to 2 months. Defrost overnight in the fridge and dust with icing sugar before serving.

Nutrition

Calories: 420 kcal
Carbohydrates: 38g
Protein: 7g
Fat: 26g
Saturated Fat: 13g
Sodium: 120mg

Nutrition values are estimates and may vary depending on ingredients used.

FAQs

Can I make this Bakewell Tart ahead of time?

Yes, it can be baked a day in advance and stored at room temperature in an airtight container.

What tin size is best for Bakewell Tart?

A 23cm loose-based tart tin gives the best depth and even baking.

Can I use shop-bought pastry?

Yes, ready-made shortcrust pastry works well if you are short on time.

Should Bakewell Tart be served warm or cold?

It can be served either way, though many prefer it at room temperature for the best texture.