Homemade Raspberry Bakewell Tart with Almond Frangipane
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Raspberry almond Bakewell tart is a sweet shortcrust shell layered with raspberry jam, fresh berries and almond frangipane, baked until the top is deep golden and springs back when pressed. This version uses a 23 cm / 9-inch tin and cuts into 8 slices.
The active work comes together in about 30 minutes. The rest is chilling, blind baking and cooling, so the full timeline is about 2 hours 40 minutes.
The pastry is where most tarts go wrong. If you skip the blind bake, the jam and the wet frangipane soak into the dough and the base turns pale and damp. I bake the shell until it’s dry and pale gold, then brush it with egg white to seal it.
Fresh raspberries pressed into the filling keep the center tart rather than cloying, and the flaked almonds add a toasted edge. It’s also a good make-ahead dessert. Bake it the day before and the slices cut more cleanly.
Why You’ll Love This Recipe
- Crisp shortcrust that stays crisp under jam and frangipane
- About 30 minutes of active work, the rest hands-off
- Fresh raspberries cut through the sweet almond filling
- Bakes a day ahead and slices more cleanly
Ingredient Notes
- ground almonds: Blanched ground almonds give a pale, fine crumb. Almond meal with skins works too, but the filling bakes darker and slightly coarser.
- raspberry jam: Seedless jam spreads thinly and evenly. Cherry or apricot jam swaps in one for one if that’s what you have.
- fresh raspberries: Frozen raspberries go in straight from the freezer with no thawing. Blackberries also work, pressed in the same way.
- almond extract: Pure almond extract gives the classic Bakewell flavor. If you don’t have it, use 1/2 tsp vanilla and expect a milder tart.
- unsalted butter: Unsalted lets you control the seasoning. If you only have salted butter, leave the pinch of salt out of the frangipane.
Homemade Raspberry Bakewell Tart with Almond Frangipane
Ingredients
Method
- Whisk the flour, 30 g powdered sugar and 1/4 tsp salt in a mixing bowl. Rub in the cold butter with your fingertips until the mixture looks like coarse sand with a few pea-sized pieces. Stir in the egg yolk and 1 tbsp cold water, adding a second spoonful only if the dough won't clump when squeezed. Press into a disk, wrap and chill for 30 minutes.
- Roll the dough between two sheets of parchment to about 3 mm thick and 30 cm across. Lift it into the 23 cm / 9-inch tart tin, press it into the corners and up the fluted sides, trim the excess and prick the base with a fork. Freeze the lined tin for 15 minutes while the oven heats to 190 C / 375 F with the 33 x 46 cm baking sheet on the middle rack.
- Line the shell with parchment, fill with pie weights and set the tin on the hot baking sheet. Bake for 15 minutes, lift out the parchment and weights, then bake 5 minutes more until the base looks pale gold and dry. Brush the hot shell with the beaten egg white to seal it, and lower the oven to 180 C / 350 F.
- Beat the softened butter and granulated sugar with an electric hand mixer for 3 minutes until pale and fluffy. Beat in the eggs one at a time, then the almond extract and a pinch of salt. Fold in the ground almonds and 25 g flour until no streaks remain.
- Spread the jam in a thin layer over the sealed base. Spoon the frangipane on top and smooth it to the edges. Press the raspberries into the surface with the points up, about halfway down, then scatter the flaked almonds over the top.
- Bake on the baking sheet for 35 minutes, until the top is deep golden and puffed and the center springs back when pressed lightly. A skewer in the center should come out free of wet batter, though a smear of jam is fine.
- Cool the tart in its tin on a wire rack for 30 minutes, then push it up from the removable base. Dust with 1 tbsp powdered sugar and serve warm or at room temperature.
Notes
- Chill the pastry dough for a full 30 minutes before rolling.
- Brush the hot blind-baked shell with egg white before adding the jam.
- Spread the jam thin so it doesn't bubble up through the frangipane.
- Cool the tart 30 minutes in the tin before unmolding.
Tips for Success
- Keep the pastry butter cold and chill the lined tin for 15 minutes so the sides hold their shape during blind baking.
- Use room-temperature eggs and softened butter for the frangipane so the batter stays smooth and doesn’t split when you add the eggs.
- Spread the jam thinly across the base, because a thick layer bubbles up through the frangipane and sticks to the tin.
- Press the raspberries in only halfway with the points up, so the frangipane rises around them instead of covering them.
- Start testing the center with a skewer at 30 minutes and pull the tart when it comes out free of wet batter.
Variations
- Use cherry jam and 125 g pitted fresh cherries in place of the raspberries for a cherry Bakewell with the same bake time.
- Skip the dusting sugar and spread glacé icing over the cooled tart, made from 100 g powdered sugar and 1 to 2 tbsp lemon juice.
- Swap both flours for a 1:1 gluten-free baking blend, and roll the pastry between parchment sheets since it cracks more easily.
Storage and Reheating
Raspberry almond Bakewell tart keeps for 3 to 4 days in the fridge once it has cooled completely. Cover it loosely or keep it in an airtight container, and let slices sit at room temperature for 30 minutes before serving.
To reheat, warm slices on a baking sheet in a 150 C / 300 F oven for 10 minutes. That brings back the crisp crust edge, which the microwave would soften.
For make-ahead, wrap the pastry disk and refrigerate it for up to 2 days, or bake the whole tart the day before you need it. Slices wrapped in parchment and foil freeze for up to 2 months and thaw overnight in the fridge.
Serving Suggestions
Raspberry almond Bakewell tart is best served warm or at room temperature, after the 30-minute cool in the tin. Cut it into 8 slices with a sharp knife, wiping the blade between cuts so the jam layer stays neat.
A spoonful of crème fraîche is my pick, since the filling is already sweet and the tang balances it. Warm custard or vanilla ice cream also works, and a pot of black tea suits an afternoon slice.
It eats like a full dessert after a light dinner. Keep it vegetarian and follow it with a roasted squash galette or a big grain salad.
FAQ
Why is my raspberry Bakewell tart soggy on the bottom?
A soggy base almost always means the shell wasn’t baked dry before filling. Blind bake with weights for 15 minutes, then 5 minutes without until pale gold, and brush the hot shell with egg white to seal it. Baking the tin on a preheated baking sheet gives the base extra heat from below.
Can I use frozen raspberries in Bakewell tart?
Yes, use them straight from the freezer without thawing, and press them into the frangipane just before baking. Thawed berries bleed juice into the batter and leave a damp center. Frozen fruit can add a few minutes to the bake, so test the center with a skewer after 35 minutes.
Can I freeze raspberry almond Bakewell tart?
Yes, the baked and fully cooled tart freezes well for up to 2 months. Slice it first, wrap each slice in parchment and then foil, and thaw overnight in the fridge. The berries soften a little, and 10 minutes in a 150 C / 300 F oven brings back the crisp edge.
What goes well with raspberry Bakewell tart?
Crème fraîche, warm custard or vanilla ice cream all work because they soften the almond sweetness. I reach for crème fraîche first since its tang offsets the sweet filling. A pot of black tea or a small espresso suits a slice without competing with the raspberries.
What is the difference between Bakewell tart and frangipane tart?
A Bakewell tart is an English tart with jam under the almond filling, often finished with icing or flaked almonds. A frangipane tart is the broader French-style category, usually topped with fruit like pears or plums and made without a jam layer. This one has the jam, so it’s a Bakewell.
Can I make raspberry almond Bakewell tart gluten free?
Yes, swap the plain flour in both the pastry and the frangipane for a 1:1 gluten-free baking blend. Roll the dough between two sheets of parchment, since gluten-free pastry cracks more easily. The tart still contains almonds, so it isn’t suitable for anyone avoiding nuts.
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About The Author
John
John Watson is the passionate food enthusiast behind MePlusFood.com. With a deep love for exploring culinary delights, he shares honest restaurant reviews, mouthwatering recipes, and culinary adventures. Join John on his flavorful journey to savor the world one bite at a time.