How to Make a Classic British Bakewell Tart

Most of us have eaten it, but not so many of us have made this magnificent British afternoon tea treat, so why not give it a go today? Hope you enjoy it!

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How to Make a Classic British Bakewell Tart Recipe
15 Steps
Ingredients
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1
Add the flour and butter to a mixer and mix until it resembles breadcrumbs

Add the flour and butter to a mixer and mix until it resembles breadcrumbs

2
Add 2-3 tbls water until though mix comes together to form a pastry ball

Add 2-3 tbls water until though mix comes together to form a pastry ball

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3
Put the pastry in the fridge to chill for an hour. This will make it easier to roll out

Put the pastry in the fridge to chill for an hour. This will make it easier to roll out

4
Once chilled, roll out the pastry and line a tart case

Once chilled, roll out the pastry and line a tart case

5
Blind bake the pastry for 15 minutes at 180°C. This means cover the pastry with grease proof paper and tip in baking beads (or uncooked rice).

Blind bake the pastry for 15 minutes at 180°C. This means cover the pastry with grease proof paper and tip in baking beads (or uncooked rice).

6
Remove the beads from the pastry case and bake for a further 5 minutes to dry out the base

Remove the beads from the pastry case and bake for a further 5 minutes to dry out the base

7
Cover the base of the tart with raspberry jam

Cover the base of the tart with raspberry jam

8
Make some jam tarts with any left over pastry!! (cooks treat!)

Make some jam tarts with any left over pastry!! (cooks treat!)

9
Melt the butter in a pan

Melt the butter in a pan

10
Remove the butter from the heat and mix In the sugar

Remove the butter from the heat and mix In the sugar

11
Add the ground almonds and the egg and stir

Add the ground almonds and the egg and stir

12
Pour the almond mix into the pastry and cover the jam. Sprinkle flaked almonds over the top

Pour the almond mix into the pastry and cover the jam. Sprinkle flaked almonds over the top

13
Cook for 35mins at 180°C. If the almonds seem to brown too soon cover the tart with a sheet of foil until cooked

Cook for 35mins at 180°C. If the almonds seem to brown too soon cover the tart with a sheet of foil until cooked

14
Mix icing sugar and a little water to make some water icing. Then pipe over the tart in a zig zag pattern

Mix icing sugar and a little water to make some water icing. Then pipe over the tart in a zig zag pattern

15
Enjoy with a nice cup of tea!!

Enjoy with a nice cup of tea!!

Ingredients

175 Grams Plain flour - for pastry 
75 Grams Cold butter - for pastry 
3 Tablespoons Water for pastry 
2 Tablespoons Raspberry jam 
125 Grams Butter  
125 Grams Caster sugar 
125 Grams Ground almonds 
1 Gram Egg - beaten 
½ Teaspoons Almond extract 
50 Grams Flaked almonds 
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