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Bakewell Tart

Posted by Nigel Brown
Nigel Brown
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on Wednesday, 24 April 2013
This traditional English dessert makes a wonderful afternoon tea treat...

Nigel Brown's bakewell tart


  • 100g shortcrust pastry
  • strawberry or raspberry jam
  • 60g butter
  • 60g caster sugar
  • 1 large egg few drops of almond extract (optional)
  • 1/2 tsp lemon zest
  • 200g ground almonds
  • 1/4 tsp baking powder
  • 1 tablespoon of flaked almonds Icing sugar for dusting


1. Pre-heat the oven to 190 C

2. Grease or line a 20cm (8 in) fluted tart tin.

3. Roll the pastry into a round shape a little larger than the tin.

4. Spread jam evenly over the bottom of pastry base.

5. Beat butter and sugar until white and creamy. Beat the egg and lemon zest and add gradually to the creamed butter and sugar mixture. Add the optional almond extract.

6. Add the ground almonds and baking powder into the wet mixture

7. Spread this mixture over the jam layer. Sprinkle flaked almonds on top.

8. Bake in the oven for about 30 minutes until browned and thoroughly cooked. Sprinkle with icing sugar and serve.
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