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Raspberry Frangipane Bakewell Tart with a slice cut out on a brown wooden chopping board served with tea in a green cup and saucer
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4.97 from 32 votes

Raspberry Frangipane - Almond Bakewell Tart

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.
Perfect served up as part of an afternoon tea or serve warm with ice cream or custard for dessert.
Prep Time10 minutes
Active Time50 minutes
Total Time1 hour
Course: Afternoon Tea, Dessert, Sweet
Cuisine: British
Keyword: afternoon tea, almond, almond and raspberry frangipane tart, almond bakewell tart, almond frangipane cake, bakewall tart, easy frangipane recipe uk, Glouceseter tart, how to make frangipane, raspberry bakewell slice, shortcrust tart
Yield: 12 People
Calories: 264kcal
Author: Luke and Kay - Flawless Food

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 3
    Make the 23cm Sweet Shortcrust Pastry Tart case first
    Poking holes into the pastry case with a silver fork before cooking
  • Cream the caster sugar with the softened butter until pale and fluffy
    Sugar being poured over butter in a bowl
  • Beat in 1 egg at a time to the creamed butter and sugar.
    An egg being poured into the frangipane mixture in a bowl
  • Stir in almond extract
    Stirring the frangipane mixture together in a bowl
  • Fold in the ground almond
    Frangipane mixture being stirred together in a large mixing bowl
  • Spread Raspberry Jam into the base of Pastry tart
    Spreading raspberry conserve into the base of the shortcrust pastry tart with a silver spoon
  • Layer the frangipane mix on top and gently spread to be just below top of pastry case edge.
    Placing the frangipane mixture into the pastry tart case
  • Add flaked Almonds to the top
    Placing almonds onto the frangipane mixture
  • 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.
    Raspberry Frangipane Bakewell Tart
  • Leave to cool for at least 30 minutes before cutting. This allows it to finish setting before serving.
    Slice of Raspberry Frangipane Bakewell Tart

Video

Notes

Nutrition information does not include the sweet shortcrust pastry tart.

Nutrition

Calories: 264kcal | Carbohydrates: 21g | Protein: 5g | Fat: 19g | Saturated Fat: 8g | Cholesterol: 70mg | Sodium: 20mg | Potassium: 33mg | Fiber: 2g | Sugar: 17g | Vitamin A: 393IU | Vitamin C: 1mg | Calcium: 42mg | Iron: 1mg