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Bakewell Tart
A crisp pastry shell filled with raspberry jam and a rich almond frangipane, a beloved Derbyshire classic.
Ingredients
Instructions
Line a 23cm tart tin with pastry. Blind bake at 180°C for 15 minutes.
Spread jam over the base.
Beat butter and sugar until pale. Add eggs one at a time.
Fold in ground almonds, flour and almond extract.
Spread frangipane over jam. Scatter with flaked almonds. Bake at 180°C for 30 minutes until golden. Dust with icing sugar.
Nutrition (estimated)
Per serving, based on a standard 4-serving portion and standard nutrition references — not a lab or USDA-verified measurement. Some ingredients in this recipe couldn't be matched to a reference value, so treat this as a rough estimate.
