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Bakewell Tart

A buttery mixture, flavoured with ground almonds and baked in a light, flaky pastry case, is also known as Bakewell Pudding.


Pastry Case

7.5 oz (212 gm) packet of frozen puff pastry (thawed).

4 tbsp (60 ml) strawberry or raspberry jam.

For the Filling

4 oz (100 gms) ground almonds.

4 oz (100 gms) caster sugar.

2 oz (50 gms) butter.

3 eggs, beaten.

1/4 tsp (1.25 ml) almond flavouring.


1. Roll out the pastry on a floured surface and line a 1.5 pint (900 ml) shallow pie dish.

2. Clean up and 'pattern' the pastry edge. Spread the jam over the base. Chill whilst making the filling.

3. To make the filling, beat the almonds, sugar, butter, eggs and almond flavouring together in a bowl. Pour the filling over the jam and spread evenly.

4. Bake in the oven at 200 degrees C (400 degrees F) gas mark 6 for 30 minutes or until the filling is set. Serve warm or cold with cream or custard.

To freeze: wrap and freeze the cooled tart. Thaw at room temperature. Serve cold.