Bakewell Tart

Have you been searching for a Thanksgiving-worthy dessert that strays away from the classics? Look no further than this recipe for the British staple, the Bakewell tart. This tart is filled with frangipane, which is a delightful almond confection, plus a layer of sweet-tart raspberry jam. Topped with sliced almonds and wrapped in a sweet pastry crust, it’s sure to keep your guests saving room for dessert this holiday season. 


Ingredients for the crust:

1 ½ cups all -purpose flour

¼ cup granulated sugar

8 T butter, cold

1 egg yolk (save the white for the filling)

2 T cold water (as needed)


Ingredients for the filling:

8 T butter, softened

½ cups granulated sugar

¼ tsp salt

1 cup almond flour

¼ cup all-purpose flour

1 egg white

1 egg (whole)

1 cup raspberry jam

1 T vanilla extract

1 cup sliced almonds



Line a 10-inch tart pan with a removable bottom using butter. Set aside. 

To make the tart crust, add your flour and sugar to a large mixing bowl. Whisk together to combine. 

Cut your cold butter into small cubes and add them to the bowl. Mix them together using your hands, or a fork if your hands are too warm. Work it into the flour until there are no lumps and the dough becomes a sandy mixture. 

Add your egg yolk and work it into the dough until incorporated. 

If your dough is not coming together after working in the egg yolk, add a tablespoon of cold water. Once most pieces of the dough are lumping together, it’s ready. 

Press the dough into your prepared tart pan in an even layer. Put it in the freezer and set a timer for 30 minutes. 

Preheat your oven to 400 F. 

Once your crust is done freezing, bake it for 15 minutes. 

When your crust has baked, remove it from the oven and spoon an even layer of your raspberry jam on top of it. 

Reduce your oven temperature to 350 F. 

Begin making the frangipane filling by adding your almond flour, sugar, salt and flour to a large mixing bowl. Whisk the ingredients together to combine. 

Cut your softened butter into chunks and add it to your mixing bowl. Mix the butter until well combined on low speed with a hand mixer. 

Add your egg white, whole egg, and vanilla extract. Mix on low speed until everything is incorporated and smooth. 

Spoon your frangipane onto your tart in an even layer. Be careful not to mess up your raspberry jam layer as you do so. 

Cover the top of the frangipane layer with your sliced almonds. 

Bake your tart for 35-40 minutes. You’ll know it’s ready when the edges are brown, the frangipane is golden, and a fork inserted in the center comes out clean. 

Allow it to cool and remove it from the tart pan. Serve and enjoy!