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

Bakewell Tart

Prep Time1 hour 30 minutes
Cook Time1 hour 30 minutes
Total Time3 hours



  • 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



  • Whisk together egg and heavy cream.
  • Place flour, sugar and salt in mixer and mix on low.
  • Add butter and pulse or mix on low until you arrive at a cornmeal consistency.
  • While mixer is on low add egg mixture and mix until at least 2/3 of the ingredients form a dough.
  • Tip out dough onto a floured surface and mold dough into a circle shape.
  • Cover dough with plastic wrap and place in fridge for 30 mins.
  • Remove from fridge and roll out to at least an inch larger than the tart pan on all sides.
  • 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
  • Carefully push dough into the corners and edges and trim excess dough by rolling pin on top of the tart pan.
  • Prick base with a fork a few times then place in the fridge for 30 mins.
  • After 30 minutes remove tart pan from the fridge.
  • 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.
  • Place tart pan in a preheated oven at 350 and cook until golden.
  • Once pastry is golden remove from oven and set aside.

    Almond Filling

    • Whisk together butter and sugar until fluffy.
    • Add eggs one at a time whisking as you add each one.
    • Fold in ground almond, flour and lemon zest.
    • Once all ingredients are combined remove pie weights and parchment paper from on top of pastry.
    • Brush raspberry preserve on the base of the pastry, then pour almond filling on top.
    • Evenly sprinkle almond slices on top of almond cream and place in the oven with temperature still at 350.
    • Cook until almond filling is set (approx. 30-40 mins)