Bakewell Tart | Adapted From James Martin

Bakewell tart gets it sweetness from the jam and the crunch from the almonds on top. 

Bakewell Tart

This year marked an extremely special occasion in my life. I went to spend time with my aunt and cousin whom I have not seen since Christmas 1988. My mom’s sister moved from South Africa to America when I was a baby. She had met and married an Englishman and they settled in New Jersey with my cousins, Anne and Steve.  Anne moved to the UK as a young adult and Evie moved there with her husband Tommy who has since passed away. I must say I was quite nervous to meet them as an adult. We have exchanged emails for years but that is not quite the same as getting a hug! We arrived at Anne’s house mid morning after travelling from Heathrow on the scenic route so that Dave could revisit his past. When Anne opened the door it was as if we had spent our entire lives growing up together. There is just a special bond with families. Evie arrived after we had showered and we sat down to coffee and Bakewell tarts. This was the first time I had ever tried these and they tasted fantastic. They were so good I could have helped myself to seconds, but I knew we were going out for lunch and I also wanted to save space for the family dinner we would be having that night. We had not been back from the UK for too long before I decided to make my own Bakewell tart. Just one bite took me back to being at Anne’s, sitting around and catching up on over 25 years of life.

Bakewell Tart All Ready For Slicing
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4 from 1 vote

Bakewell Tart

Recipe Category: Baking
All Rights Reserved: Adapted from James Martin The Collection page 252


for the pastry

  • 115 g fructose
  • 90 g ground almonds
  • 190 g flour, plus extra for dusting
  • 100 g butter, cut into small cubes
  • 1 egg
  • 1 egg yolk
  • 1 pinch fine salt

for the filling

  • 85 g butter
  • 85 g fructose
  • 2 eggs
  • 3 drops almond extract
  • 55 g breadcrumbs
  • 85 g ground almonds

for the tart

  • 190 g raspberry jam
  • 30 g flaked almonds


for the pastry

  • Place the fructose, almonds and flour into a food processor
  • Blitz to mix
  • Add the butter and pulse until the mixture resembles fine breadcrumbs
  • Add the egg, egg yolk, and salt
  • Process until a dough forms, don't worry if it looks too wet
  • Turn out onto a piece of cling film that has been dusted with flour
  • Form into a disc and dust the top with flour
  • Cover and refrigerate for 30 minutes
  • Preheat the oven to 190° Celsius
  • Turn the dough out onto a lightly floured surface
  • Roll into a circle and line a loose bottomed tart tin, leaving the edges to fall over the sides
  • Place into the fridge to chill for 10 minutes
  • Remove from the fridge, place onto a baking tray and prick the bottom of the pastry with a fork
  • Line with baking paper, fill with baking beans, and bake blind for 10 minutes
  • Remove from the oven, remove the baking paper and beans and set aside to cool slightly

for the filling

  • Place the butter and the fructose into a stand mixer bowl
  • Cream until light and fluffy
  • Add the eggs and the essence and mix until smooth, scraping down the bowl if necessary
  • Fold in the breadcrumbs and almonds

for the tart

  • Spread the jam onto the base of the pastry shell
  • Top with the filling mixture
  • Level the top with a palette knife
  • Sprinkle the flaked almonds on top
  • Bake for 25 minutes
  • Trim the pastry and leave to cool completely before removing from the tin and serving


The pastry was a little too wet after I took it out of the fridge so I just added a touch more flour, put it back in the fridge for 10 minutes and then it was perfect

Click on the links for conversions and notes.

A Slice Of Bakewell Tart

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