James Martin’s Bakewell Tart is a celebration of British baking at its best. Unlike the cloyingly sweet, fondant-topped versions often found in supermarkets (known as “Bakewell Puddings”), James sticks to the traditional tart: a crisp, buttery shortcrust pastry case, a layer of sharp raspberry jam, and a generous filling of almond frangipane, topped with flaked almonds and a light dusting of icing sugar. It is comforting, classic, and perfect for afternoon tea.
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Why You Will Love This Bakewell Tart Recipe:
- The Frangipane: James’s ratio of butter, sugar, and ground almonds creates a sponge that is moist, light, and intensely nutty without being heavy.
- Crisp Pastry: The sweet shortcrust pastry (pâte sucrée) is enriched with egg yolks, making it crumbly and rich like a biscuit.
- Balance of Sweet and Sharp: The acidity of the raspberry jam cuts through the richness of the almond sponge perfectly.
- Simple Elegance: No fancy piping or decoration needed—just a scatter of flaked almonds that toast beautifully in the oven.
James Martin Bakewell Tart Ingredients
For the Pastry:
- 200g Plain Flour
- 100g Cold Unsalted Butter
- 2 tbsp Icing Sugar
- 1 Egg Yolk
- (Shortcut: 375g pack of ready-rolled sweet shortcrust pastry).
For the Filling:
- 150g Unsalted Butter
- 150g Caster Sugar
- 150g Ground Almonds
- 3 Large Eggs: Beaten.
- 1 tsp Almond Extract
- 4 tbsp Raspberry Jam
- 50g Flaked Almonds
- Icing Sugar
How To Make James Martin Bakewell Tart
- Make the Pastry: In a food processor (or rubbing in by hand), mix the flour, icing sugar, and cold cubed butter until it resembles breadcrumbs. Add the egg yolk and water mixture. Pulse briefly until the dough just comes together. Wrap in cling film and chill for 30 minutes.
- Blind Bake: Preheat oven to 180°C (350°F). Roll out the pastry on a floured surface to line a 23cm (9-inch) loose-bottomed tart tin. Prick the base with a fork. Line with parchment paper and baking beans. Bake for 15 minutes. Remove paper/beans and bake for another 5 minutes until pale golden and sandy to the touch. Let it cool slightly.
- Spread Jam: Spread the raspberry jam evenly over the base of the cooked pastry case. Be generous but leave a small border at the edge.
- Make Frangipane: In a mixer, cream the softened butter and caster sugar until pale and fluffy (about 3–4 minutes). Add the beaten eggs one at a time, mixing well between each addition. (If it curdles, add a spoonful of the ground almonds). Fold in the ground almonds and almond extract (if using).
- Fill: Spoon the frangipane mixture over the jam layer. Smooth the surface gently with a palette knife, ensuring you seal the edges against the pastry so the jam doesn’t bubble up.
- Top: Scatter the flaked almonds evenly over the wet frangipane.
- Bake: Bake in the oven for 30–35 minutes until the filling is set, risen, and golden brown. If the almonds start to brown too quickly, cover loosely with foil for the last 10 minutes.
- Cool: Allow the tart to cool completely in the tin before removing. This sets the structure. Dust generously with icing sugar before serving.
Recipe Tips
- Pastry Chill: Don’t skip chilling the pastry. It relaxes the gluten and stops the pastry from shrinking in the oven.
- Don’t Overfill: The frangipane will rise slightly like a cake, so don’t fill it right to the brim or it might spill over.
- Jam Choice: Raspberry is traditional, but cherry or apricot jam also works beautifully.
- Room Temp Ingredients: Ensure your butter and eggs for the frangipane are at room temperature to prevent the mixture from splitting.
What To Serve With Bakewell Tart?
James Martin’s Bakewell Tart is a classic British pudding that begs for creamy accompaniments to balance the rich almond sponge. The most traditional pairing is a generous jug of warm vanilla custard (crème anglaise), which complements the tart raspberry layer perfectly. For a lighter option, serve with a dollop of clotted cream or whipped double cream, while a scoop of vanilla bean ice cream offers a delicious temperature contrast if serving the tart warm from the oven.
How To Store Leftovers Bakewell Tart?
- Room Temp: Store in an airtight container or cake tin for 3–4 days. It keeps very well.
- Freezer: You can freeze the baked tart (wrapped well) for up to 2 months. Thaw at room temperature.
How To Reheat Bakewell Tart?
Oven: Warm slices in a 150°C (300°F) oven for 10 minutes to refresh the pastry and soften the frangipane.
FAQs
It likely merged with the frangipane. To prevent this, chill the jam layer in the fridge for 20 minutes before adding the almond filling on top.
Absolutely, look for “all-butter sweet shortcrust” for the best flavor.
Similar flavor profile, but Cherry Bakewells usually have a layer of white fondant icing and a glacé cherry on top. This is the more rustic, traditional tart version.
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Bakewell Tart Nutrition Facts
- Calories: ~480 kcal
- Total Fat: 32g
- Saturated Fat: 12g
- Cholesterol: 110mg
- Sodium: 180mg
- Total Carbohydrate: 42g
- Protein: 9g
James Martin Bakewell Tart
Course: DessertCuisine: BritishDifficulty: Easy8
servings30
minutes50
minutes480
kcalJames Martin’s Bakewell Tart is a British classic featuring a crisp sweet pastry shell, a layer of tangy raspberry jam, and a soft, almond-rich frangipane filling, finished with flaked almonds.
Ingredients
- For the Pastry:
200g Plain Flour
100g Cold Unsalted Butter
2 tbsp Icing Sugar
1 Egg Yolk
(Shortcut: 375g pack of ready-rolled sweet shortcrust pastry).
- For the Filling:
150g Unsalted Butter
150g Caster Sugar
150g Ground Almonds
3 Large Eggs: Beaten.
1 tsp Almond Extract
4 tbsp Raspberry Jam
50g Flaked Almonds
Icing Sugar
Directions
- Make the Pastry: In a food processor (or rubbing in by hand), mix the flour, icing sugar, and cold cubed butter until it resembles breadcrumbs. Add the egg yolk and water mixture. Pulse briefly until the dough just comes together. Wrap in cling film and chill for 30 minutes.
- Blind Bake: Preheat oven to 180°C (350°F). Roll out the pastry on a floured surface to line a 23cm (9-inch) loose-bottomed tart tin. Prick the base with a fork. Line with parchment paper and baking beans. Bake for 15 minutes. Remove paper/beans and bake for another 5 minutes until pale golden and sandy to the touch. Let it cool slightly.
- Spread Jam: Spread the raspberry jam evenly over the base of the cooked pastry case. Be generous but leave a small border at the edge.
- Make Frangipane: In a mixer, cream the softened butter and caster sugar until pale and fluffy (about 3–4 minutes). Add the beaten eggs one at a time, mixing well between each addition. (If it curdles, add a spoonful of the ground almonds). Fold in the ground almonds and almond extract (if using).
- Fill: Spoon the frangipane mixture over the jam layer. Smooth the surface gently with a palette knife, ensuring you seal the edges against the pastry so the jam doesn’t bubble up.
- Top: Scatter the flaked almonds evenly over the wet frangipane.
- Bake: Bake in the oven for 30–35 minutes until the filling is set, risen, and golden brown. If the almonds start to brown too quickly, cover loosely with foil for the last 10 minutes.
- Cool: Allow the tart to cool completely in the tin before removing. This sets the structure. Dust generously with icing sugar before serving.
Notes
- Pastry Chill: Don’t skip chilling the pastry. It relaxes the gluten and stops the pastry from shrinking in the oven.
Don’t Overfill: The frangipane will rise slightly like a cake, so don’t fill it right to the brim or it might spill over.
Jam Choice: Raspberry is traditional, but cherry or apricot jam also works beautifully.
Room Temp Ingredients: Ensure your butter and eggs for the frangipane are at room temperature to prevent the mixture from splitting.
