This Raspberry Frangipane – Bakewell Tart is a classic Great British dessert favourite.
Sweet shortcrust pastry tart with a layer of tangy raspberry jam followed by an easy to make frangipane mixture of ground almond, eggs, almond extract filling.
Topped with flaked almonds and perfectly baked in the oven.
How to make Raspberry Frangipane – Bakewell Tart?
We give you a step by step guide to making this Raspberry Frangipane at home yourself.
The full ingredients and printable recipe card are at the bottom of this page.
You will find more tips and tricks on this blog post.
Why is it called Bakewell Tart?
It is so-called after a town named Bakewell in Derbyshire. There are a few variations which have been produced from a traditional Bakewell Pudding, which is traditionally served warm and made with puff pastry.
This Bakewell Tart is one also known as a Gloucester tart and there is also a Cherry Bakewell which often is topped with icing and a cherry on top.
All can also be served in mini versions too. The one thing they all have in common is the layers of pastry, jam, frangipane.
What are the layers in a Raspberry Frangipane – Bakewell Tart?
First layer is Shortcrust Pastry, followed by Raspberry Jam on the base.
Next up is the frangipane mixture and finally flaked Almonds.
What is a frangipane?
To sum up, Frangipane is a sweet cream dessert filling. A simple mix of butter, sugar, eggs, almonds and almond flavouring.
Before cooking it has a smooth spreadable texture.
When cooked frangipane has a soft, moist texture.
How to make Shortcrust Pastry Tart?
Check out our step by step guide for how to make a Sweet Shortcrust Pastry Tart, or buy a ready-made sweet tart case?
What Jam to use for Bakewell Tart?
In order to stick with tradition, we used Bonne Maman Raspberry Conserve. Raspberry is the traditional fruit in Bakewell Tart.
Obviously it should be noted, use any jam flavour you like.
As illustrated above, we use a conserve ( a ‘posh’ jam) as it has a higher fruit content, it also has a thicker consistency to prevent a soggy pastry bottom!
Alternative to Raspberry Frangipane – Bakewell Tart?
Obviously Raspberry is delicious, but should you want something different, switch the Raspberry Conserve to something you fancy?
For example, Cherry, Apricot or Strawberry jam work well, or why not try something different like a Fruit compete, lemon curd, apple sauce or fresh fruit?
What to serve with Bakewell Tart?
Serve Bakewell tart cold as part of an afternoon tea.
On the other hand, it is also great warm with ice cream or custard for dessert.
How to heat bakewell tart?
If you are reheating the whole tart? Place on the middle shelf in a fan oven at 150C/350F for 15 minutes.
However, if just one slice at a time? 1 minute in the microwave will be sufficient.
How to store Bakewell tart?
When your tart has cooled keep in a cake box / tin or any air tight container and consume within 2-3 days.
Whereas, it will keep for longer in the fridge for a week.
Can I freeze Bakewell tart?
If you wanted to freeze, wait for the tart to cool completely after cooking. Put in a large freezer bag or container.
Once frozen, this tart will keep for 1-2 months.
Defrost before reheating for 15 minutes on the middle shelf in a fan oven at 150C/350F for 15 minutes.
Raspberry Frangipane – Bakewell Tart
- 160 grams Unsalted Butter (⅔ cup) At room temperture – should be very soft
- 160 grams Caster Sugar (¾ cup)
- 3 medium Eggs weight with shell should be close to 160 grams
- 160 grams Ground almond (1 ⅓ cup)
- ½ tsp Almond extract
- 1 Sweet Shortcrust Pastry Tart Homemade (follow link) or ready-made store-bought
- 4 tbsp Raspberry Jam
- 1 tbsp Flaked Almonds
- Make the 23cm Sweet Shortcrust Pastry Tart case first
- Preheat fan oven to 145°C / 300°F
- Cream the caster sugar with the softened butter until pale and fluffy
- Beat in 1 egg at a time to the creamed butter and sugar.
- Stir in almond extract
- Fold in the ground almond
- Spread Raspberry Jam into the base of Pastry tart
- Layer the frangipane mix on top and gently spread to be just below top of pastry case edge.
- Add flaked Almonds to the top
- Bake in the preheated 150°C / 300°F oven for 50 minutes, it should be slightly golden on top, it will still be soft to touch whilst warm.
- Leave to cool for at least 30 minutes before cutting. This allows it to finish setting before serving.
If you liked this tart, you should also check out our Old School Butterscotch Tart for your next creation.