Super Easy, Delicious, and Foolproof Bakewell Tart Recipe

butter

🥗Healthier: coconut oil

💰Cheaper: margarine

Coconut oil provides a dairy-free option while margarine is often less expensive.

ground almonds

🥗Healthier: almond flour

💰Cheaper: sunflower seed flour

Sunflower seed flour is a nut-free alternative that can be cheaper.

powdered sugar

🥗Healthier: coconut sugar

💰Cheaper: granulated sugar

Coconut sugar is less processed, while granulated sugar is typically cheaper.

raspberry jam

🥗Healthier: fruit preserves

💰Cheaper: store-brand jam

Store-brand jam can be a cost-effective alternative.

Combine 250g white bread flour, 75g icing sugar, 100g ground almonds, and a pinch of salt in a large bowl and mix well.

Add 125g butter to the dry mix and crumble it together until it develops a sandy texture.

Add 1 egg yolk and mix until cohesive, then knead slightly to form a smooth ball.

Wrap the pastry in cling film and chill in the fridge for 45 minutes.

Preheat the oven to 160°C (320°F) fan or 180°C (355°F) conventional.

Brush the tart case with softened butter and sprinkle with flour, ensuring it is evenly coated.

Roll out the chilled pastry on nonstick baking paper, dusting with flour as needed, and fix any cracks with fingers.

Transfer the rolled pastry to the tart case by placing the base on the pastry and flipping it over, then press it into the case and trim the edges.

Line the pastry with wrinkled baking paper and fill with baking beans or rice for blind baking.

Bake the pastry for 20 minutes, then carefully remove the paper and beans, trim the edges, and bake for another 10 minutes.

In a large bowl, combine 100g icing sugar, 1 tsp vanilla, and 125g butter, whisking until smooth.

Add 2 eggs and whisk again, then fold in 150g ground almonds until well combined.

Transfer the filling to a piping bag, if using.

Spread a layer of raspberry jam evenly over the baked pastry.

Pipe the filling over the jam and smooth it out, using any leftover filling in a cupcake case.

Sprinkle sliced almonds evenly on top and gently press them down.

Bake the tart for around 45 minutes until golden brown, then cool before serving.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens