Bakewell Tart is one of my favorite UK treats. It’s a sweet, melt in your mouth treat that can be made a few ways, here’s my version.

Bakewell Tart by Diverse Dinners

A Bakewell Tart is essentially a fangipane tart. Flaky pastry filled with an almond filling made of butter, sugar, ground almonds, all-purpose flour and lemon zest. A necessary layer of raspberry preserve goes between the pastry and the filling and it can be topped in a number of ways. For this recipe, I went with the simplest topping, a sprinkling of almonds, but there are other options such as a layer of confectioner’s sugar glaze or another layer of pastry. I love Bakewell Tarts for this reason, no matter how you make it, it’s always delicious.

Bakewell Tart by Diverse Dinners

I have been eating Bakewell Tarts practically all of my life. My first introduction was a huge slice as part of my school lunch. The cooks at my high school, we called them dinner ladies, made really tasty desserts and treats. As I grew older I bought my own, usually Mr. Kipling’s Cherry Bakewells. They were delicious too, although a little too sweet for me now.

Today I’m very partial to Pret a Manger’s Bakewell Slice. Always fresh and spot on. Pret a Manager is usually my first and last stops when I visit London. On arrival I buy two, sometimes three Bakewell Slices, and when leaving I can usually find a Pret in the airport where I buy up to six, much to the shock of the sales person. If I take my time I can enjoy Pret’s Bakewell Slice with two cups of tea. If I take my time.

Whenever I bake I usually share my sweet treats with all and everyone around me, but I must admit that I kept this wonderful treat to myself. Stealing away a slice once or twice a day, I was wicked!

Bakewell Tart by Diverse Dinners



492 cal


24 g


64 g


9 g
Click Here For Full Nutrition, Exchanges, and My Plate Info

Serves 6

Bakewell Tart

1 hr, 30 Prep Time

1 hr, 30 Cook Time

3 hrTotal Time

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  • 1 large egg
  • 2 tbsp heavy cream
  • 1 1/2 cup all-purpose flour
  • 1/3 cup powdered sugar
  • 1/2 tsp fine salt
  • 8 tbsp cold unsalted butter (cut into tablespoons)
  • Almond Cream
  • 8 tbsp softened unsalted butter
  • 3/4 cup sugar
  • 3 large eggs
  • 1 1/2 cup ground almonds
  • 1 tbsp all-purpose flour
  • 2 tsp lemon zest
  • 4 tbsp raspberry preserve
  • 2 tbsp almond slices
  • Equipment & Utensils
  • Mixer
  • Plastic wrap
  • Rolling pin
  • Rectangle tart pan (14 x 4.5 inches) or round tart pan (9 inches)
  • Parchment paper
  • Pie weights


  1. Whisk together egg and heavy cream.
  2. Place flour, sugar and salt in mixer and mix on low.
  3. Add butter and pulse or mix on low until you arrive at a cornmeal consistency.
  4. While mixer is on low add egg mixture and mix until at least 2/3 of the ingredients form a dough.
  5. Tip out dough onto a floured surface and mold dough into a circle shape.
  6. Cover dough with plastic wrap and place in fridge for 30 mins.
  7. Remove from fridge and roll out to at least an inch larger than the tart pan on all sides.
  8. Fold dough in half, then in half again, then carefully place it in the middle of the tart pan and unfold dough to cover tart pan
  9. Carefully push dough into the corners and edges and trim excess dough by rolling pin on top of the tart pan.
  10. Prick base with a fork a few times then place in the fridge for 30 mins.
  11. After 30 minutes remove tart pan from the fridge.
  12. Cut a piece of parchment paper the size of the tart pan and place on top of the dough, then carefully tip pie weights on top.
  13. Place tart pan in a preheated oven at 350 and cook until golden.
  14. Once pastry is golden remove from oven and set aside.
  15. Almond Filling
  16. Whisk together butter and sugar until fluffy.
  17. Add eggs one at a time whisking as you add each one.
  18. Fold in ground almond, flour and lemon zest.
  19. Once all ingredients are combined remove pie weights and parchment paper from on top of pastry.
  20. Brush raspberry preserve on the base of the pastry, then pour almond filling on top.
  21. Evenly sprinkle almond slices on top of almond cream and place in the oven with temperature still at 350.
  22. Cook until almond filling is set (approx. 30-40 mins)