Bakewell Tart

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recipe by Kenwood https://kenwoodworld.com/

  • Time icon
    Total Time
    2hrs 0mins
  • Serves icon
    Serves
    10
  • Calories icon
    Calories
    600
based on 26 ratings

A crisp tart filled with raspberry jam and frangipan, topped with flaked almonds and icing. Perfect for afternoon tea. You can make this Bakewell tart using a round or rectangular tart tin, alternatively you could make individual Bakewell tarts using a muffin tin.

recipe updated 18 Mar 2025

Ingredients

  • Butter icon
    Butter
    75 g
  • Egg icon
    Egg
    4
  • Lemon icon
    Lemon
    ½
  • Plain flour icon
    Plain flour
    290 g
  • Salt icon
    Salt
    1 pinch
  • Caster sugar icon
    Caster sugar
    100 g
  • Egg icon
    Egg
    1
  • Milk icon
    Milk
    2 tablespoons
  • Raspberry jam icon
    Raspberry jam
    3 tablespoons
  • Butter icon
    Butter
    200 g
  • Sugar icon
    Sugar
    200 g
  • Ground almonds icon
    Ground almonds
    200 g
  • Flaked almonds icon
    Flaked almonds
    as needed
  • Icing sugar icon
    Icing sugar
    4 tablespoons
  • Water icon
    Water
    1 tablespoon

Tools

  • kCook icon Oven
  • kCook icon Parchment paper
  • kCook icon Plastic wrap
  • kCook icon Rolling pin
  • kCook icon Kenwood Chef
  • kCook icon Lightly floured surface
  • kCook icon Serving plate
  • kCook icon Piping bag
  • kCook icon Small bowl
  • kCook icon Kenwood bowl - kenwood chef
  • kCook icon Rectangular tart pan - 11 x 8"

Step preview

  1. Grease and flour a clean rectangular tart pan
  2. Attach K Beater
  3. Add butter, plain flour, salt and caster sugar to the Kenwood Bowl
  4. Mix with splashguard fitted - 2 min, Speed 2
  5. Then add egg and milk to the Kenwood Bowl
  6. Mix with splashguard fitted - 1 min, Speed 2
  7. Place pastry on lightly floured surface
  8. Knead gently
  9. Wrap with plastic wrap
  10. Chill in fridge - 30 min
  11. Transfer the chilled pastry to a lightly floured work surface
  12. Knead gently until elastic
  13. Lift the dough and lightly flour the work surface
  14. Roll out until 2mm thick
  15. Transfer pastry to rectangular tart pan
  16. Lift the edge and press the pastry into the corners of the tart tin
  17. Lightly prick the base of the tart with a fork
  18. Chill in fridge - 30 min
  19. Pre-heat oven - 180°C
  20. Remove the tart tin from the fridge
  21. Line with parchment paper
  22. Fill with baking beans
  23. Bake - 15 min, 180°C
  24. Remove the baking beans and parchment paper
  25. Bake - 3 min, 180°C
  26. Remove from oven
  27. Increase the oven temperature to 200ºC
  28. Spread with raspberry jam then set aside
  29. Clean Kenwood Bowl
  30. Attach K Beater
  31. Add butter and sugar to the Kenwood Bowl
  32. Mix with splashguard fitted - 2 min, Speed 4
  33. Add egg to the Kenwood Bowl gradually while machine is running
  34. Mix with splashguard fitted - 30 sec, Speed 4
  35. Then add ground almonds, plain flour and lemon to the Kenwood Bowl
  36. Mix with splashguard fitted - 1 min, Speed 2
  37. Spread the mixture evenly over the tart so that it comes three-quarters of the way up the sides
  38. Sprinkle with flaked almonds
  39. Bake - 20 min, 200°C
  40. Remove from oven and let cool
  41. Add icing sugar and water to a clean small bowl
  42. Mix until combined
  43. Transfer icing to piping bag
  44. Transfer pastry to serving plate
  45. Pipe icing onto cake
  46. Serve
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