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.
Jump to:
- How to make Raspberry Frangipane - Bakewell Tart?
- Why is it called Bakewell Tart?
- What are the layers in a Raspberry Frangipane - Bakewell Tart?
- What is a frangipane?
- What Jam to use for Bakewell Tart?
- Alternative to Raspberry Frangipane - Bakewell Tart?
- What to serve with Bakewell Tart?
- How to store Bakewell tart?
- Can I freeze Bakewell tart?
- 📖 Step by Step Recipe
- 💬 Reviews
How to make Raspberry Frangipane - Bakewell Tart?
We give you a step by step guide to making this Raspberry Frangipane at home yourself.
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, and frangipane.
What are the layers in a Raspberry Frangipane - Bakewell Tart?
The 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 to 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 150°C fan / 170°C/ 325°F / Gas Mark 3 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 160°C fan / 180°C/ 350°F / Gas Mark 4.
📖 Step by Step Recipe
Raspberry Frangipane - Bakewell Tart
Equipment
Ingredients
- 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 teaspoon Almond extract
- 1 Sweet Shortcrust Pastry Tart Homemade (follow link) or ready-made store-bought
- 4 tablespoon Raspberry Jam
- 1 tablespoon Flaked Almonds
Instructions
- Preheat fan oven to 150°C fan / 170°C/ 325°F / Gas Mark 3Make the 23cm Sweet Shortcrust Pastry Tart case first
- 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 fan / 170°C/ 325°F / Gas Mark 3 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.
Video
Notes
Nutrition
If you liked this tart, you should also check out our Old School Butterscotch Tart for your next creation.
Nic Bescoby
Absolutely delicious 😋 We had family over this weekend and I made it for dessert... everyone was amazed I'd made it and I've been instructed to make another ASAP!
Luke and Kay
Hi Nic,
We're thrilled to hear that our raspberry frangipane Bakewell tart recipe was such a hit with your family! Isn't it wonderful when something you've made brings so much joy? It's the ultimate compliment to be asked to make it again, and we're sure your next tart will be just as delicious. 🙂
Deborah
Morning, just a quick question, can you reheat the frangipane tart as I want to bake it in advance
Thank you
Luke and Kay
Hi Deborah
Thanks for the question
Reheat for 15 minutes on the middle shelf in a fan oven at 160Cfan/180c/350F.
I hope you enjoy the recipe 🙂
Angela Phillips
Can you use strawberry jam
Thank you 😊
Kay
Hi Angela, yes, you can use Strawberry jam, if that's what you prefer 🙂
Hope you enjoy the recipe 😉
Gail
Hi there. I’m confused. In some of the photos the tart crust looks lightly brown, like it has been pure baked (blind baked) but in other photos it’s not. What’s up? Thanks
Luke
Hi Gail
The shortcrust tart was blind-baked; you probably find the exposure is different from the photo of the jam going into the tart case, but I can assure you it's the same tart case in all the pictures.
Hope you enjoy the recipe 🙂
Julie
I don’t normally comment on food sites but this recipe is wonderful. Yes, it took me a while to make with your pastry recipe but it all came out perfect and was enjoyed by everyone. Thank you. It also look great just Ike yours!
Kay
Hi Julie
Thank you so much for that great comment, always nice to see this on a Monday morning 🙂
We love hearing great feedback, and we are really pleased you loved the Bakewell tart recipe 😉
Dean Longley
Brilliant recipe,thank you ever so much been looking for a great sweet pastry recipe for a while,my frangipane was rockstar my fa.ily thoroughly enjoyed it, thanx again
Kay
Thank you so much, Dean; so lovely that your family loved our frangipane - Bakewell tart recipe this is one of our favourite recipes with a nice of cup of tea 🙂
Peter
Kay, I was surprised that such a recipe required no flour or raising agent since it had the appearance of a kind of sponge cake. Yet when I followed the directions precisely it turned out very nicely - the only problem I had was that the mixed batter seemed a lot more liquid than what appeared in your photos, and it took a lot longer to cook. I was worried after an hour that it was still very jiggly in the middle. But a little more time and it was fine, and the dessert was a huge success. What should I do if the mixture doesn't resemble the more dense and semi-solid appearance in your photographs? Should I use one fewer eggs if it looks as if it's going to be too liquid?
Kay
Hi Peter,
Thank you for your message, from the sounds of what you said about it being more liquid than the picture (I assume you mean the picture where I am spooning it on to the jam) it sounds like it was too runny before baking?
I agree it maybe that yours eggs were larger than ours? We use medium eggs in this frangipane recipe, if using larger eggs maybe reduce to using only 2?
Or the other thing I thought of, did you melt the butter instead of waiting for it to soften naturally? As that would make it runnier too?
It is completely normal for the frangipane tart to still be soft when it comes out of the oven. Leaving it to cool for 30 minutes will allow the butter in the tart to return to a solid state.
Hope this helps for your next time baking 🙂
Thanks, Kay & Luke
Rebecca
Delicious! Can it be frozen? If so, any tips?
Rebecca
Oops, sorry, just seen freezing guide!
Kay
Hi Rebecca
Thank you for the comment and rating, it really is appreciated and so glad you liked the raspberry frangipane recipe 🙂
Enjoy!!
SUMA
This recipe is amazing! If like me you love the almond slice at Costa, this is basically it!
Sharon
This was brilliant! As usual, your step by step images really helped the process. We enjoyed it warm with ice cream and the leftovers cold the next day. Will be perfect for Christmas!
Luke
It is a super Christmas afters, and I love serving ice cream with warm desserts!
Cara
This is definitely a more advanced type of baking than what I'm used to! But your helpful tips and step-by-step guide with lots of pics make it so easy, thank you!
Luke
So glad to hear our step by steps are helpful!
Debi
I made this for thanksgiving weekend as a little different dessert and everyone loved it. It was easy to make and delicious!
Luke
So glad to hear that everyone enjoyed. Appreciate you for giving thanks to us for the recipe 😉
Debra
Mmm...love an interesting and fancy dessert. We are so due for something new. Pinning to make this one next weekend for brunch.
Amy
This looks soooo good! I love learning about how foods are named and that must be one good tart if it's legacy has continued! Doing some baking this weekend and looking for some inspiration and this is perfect for us! Reckon this would work if I replaced raspberry jam with lemon curd?
Alexandra
This is a beautiful and elegant dessert. Ideal to serve after a lovely dinner. We enjoyed ours with a coffee after our meal - delicious. We are big raspberry fans!
Deborah Vogts
I'm excited to try this recipe as soon as my new tart pan that I ordered arrives in the mail! Thanks for sharing your recipes. I enjoy browsing them.
Meesha
This turns out to be super delicious!! I tried using apricot jam, and its turns out well.
Gina Abernathy
You had me at raspberry! This recipe looks delicious! The ingredients are simple and the instructions are easy to follow. This is something I know my family will enjoy!
Krysia
I am going to make this tart this weekend! Thanks for the detailed instructions, so easy to follow.
hari
such a yummy and tasty recipe!
sweet and delicious.
the cherry on the top is fantastic.
thanks for sharing!
Desicart
Very nice recipe. We have to try. So easy, flavorful and delicious.