Bakewell Tart

I have another British classic for you, the famous Bakewell Tart. This recipe is super easy to follow and create as am using premade pastry. Let’s be honest we don’t all have time to make our own pastry all the time, so a cheat once in a while is ok. Well I think so anyway. Enjoy!

Prep Time: 20 Minutes

Cook Time:45 Minutes

Portions: 2 Bakewell tarts/ 1 Large one


  • Premade Short Crust Pasty (Ideally this will be pre roll but see what you can get your hands on)
  • 3 – 4 Large Tablespoons of your favourite Jam
  • 100g Butter
  • 100g Caster Sugar
  • 2 Eggs
  • 100g Ground Almonds
  • Icing sugar and water to glaze at the end

Equipment you will need

  • Tart Tins any you can get your hands on
  • Kitchen mixer or Large bowl and wooden spoon
  • Fork, Tablespoon
  • Grease Proof Paper
  • Baking Beans/Dried Rice


  1. First of all you need to preheat your oven to 200c/ Gas Mark 6 and get your tart tin out ready
  2. Ok, you can now take your pasty and roll it out if you need to and line your tart tins
  3. Now take a fork and prick the bottom of your pastry, this will help to stop it from puffing up in the oven. You will now need to blind bake your pastry, which basically means baking without a filling. So line your pastry with grease proof paper and fill with your baking beans or dried rice then bake for 10 mins
  4. Whiles your pastry is blind baking you can now make your filling. So take your butter and sugar and beat until light and fluffy, then add your eggs one at a time and continue to beat till it is all combined. And finally you can fold in your ground almonds
  5. By now your pastry should be ready. So take this out the over and spoon about two table spoons of your jam on the base then top with your almond cake batter
  6. It’s now bake time! Bake for approximately 30 mins until golden brown and a knife comes out clean
  7. Now they are cooked you need to let them cool before you ice them
  8. To make your icing all you need to do is take your icing sugar and add a bit of water at a time until you have a thick but pourable icing then you can decorate the top of your tarts how ever you like then enjoy!

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