Why This Buttery, Jam-Filled Almond Tart is the Coziest Bake You'll Make All Year

There is something truly magical about the smell of almonds toasting in the oven. It’s warm, nutty, and promises something incredibly delicious. When that small is mixed with the scent of buttery pastry and sweet raspberry, you get this: the Bakewell Tart.

This is a classic British dessert, and if you’ve never had one, I am so excited for you. It’s a true bakery-window bake that looks (and tastes) a million times more complicated than it actually is.

Imagine this:

A crisp, buttery, cookie-like crust (called a pâte sucrée).
A thin, sharp, glistening layer of raspberry jam at the bottom.
A thick, generous, pillowy-soft layer of almond frangipane.
A crunchy, golden-brown carpet of toasted sliced almonds on top.

It’s sweet but not too sweet, rich but not heavy, and the combination of textures is just incredible. It’s the kind of dessert that feels just right with a hot cup of tea or coffee, served slightly warm or at room temperature. It’s my go-to for a brunch, an after-dinner treat, or just a “wow, you made that?” weekend project.

Trust me, you can absolutely make this.

What to Expect from This Bake

The Flavor: A beautiful harmony of buttery pastry, bright tart raspberry, and warm, nutty almond. The almond extract in the filling makes it fragrant and special.
The Texture: A study in contrasts! The crust is crisp and short, the jam is gooey, the frangipane is moist and soft like a cake, and the almonds on top give it a lovely crunch.
Difficulty: I’d call this an easy-medium. The only part that requires a little attention is the pastry, but if you follow the steps (and my tips!), you’ll have zero problems. The filling is as easy as making simple cookie dough.
That “Wow” Factor: This tart just looks professional. That fluted edge, the golden top… it’s a showstopper.

What You’ll Need

Let’s get our ingredients in order. You’ll likely have most of this already, except maybe the almond flour, which is now in the baking aisle of almost every grocery store.

For the Sweet Shortcrust Pastry:

1 ¼ cups (160g) all-purpose flour
⅓ cup (40g) powdered sugar (this makes the crust so tender!)
¼ tsp salt
½ cup (1 stick or 113g) very cold unsalted butter, cut into small cubes
1 large egg yolk
1-2 tbsp ice cold water

For the Almond Frangipane & Assembly:

¾ cup (1 ½ sticks or 170g) unsalted butter, softened to room temperature
¾ cup (150g) granulated sugar
2 large eggs, at room temperature
1 large egg yolk, at room temperature
1 ½ tsp almond extract
½ tsp vanilla extract
1 ¾ cups (170g) finely ground almond flour (sometimes called almond meal)
¼ tsp salt
½ cup (about 160g) seedless raspberry jam
¾ cup (about 70g) sliced almonds

Special Equipment:

A 9-inch round tart pan with a removable bottom. This is highly recommended for getting that classic look and serving it easily.
Pie weights (or dried beans/uncooked rice) for blind baking.

Let’s Bake a Bakewell Tart, Step-by-Step

I’m breaking this down into three main parts: the crust, the filling, and the assembly. You’ve got this.

Part 1: The Crisp, Buttery Crust

Mix Dry Ingredients: In a food processor, add the all-purpose flour, powdered sugar, and salt. Give it a few quick pulses to combine.
Add Cold Butter: Scatter the cold butter cubes over the flour mixture. Pulse about 10-15 times, just until the butter is broken down into small, pea-sized crumbles.
Add Wet Ingredients: In a small bowl, lightly whisk the egg yolk and 1 tablespoon of ice water. Pour this over the flour-butter mixture. Pulse again, just until the dough starts to come together into larger clumps. It should still look a bit shaggy. If it’s too dry, add that second tablespoon of ice water and pulse once or twice more.
Form & Chill (First Chill): Dump the crumbly dough onto a piece of plastic wrap. Use the plastic wrap to press the dough together into a flat 1-inch thick disc. This “pressing” method avoids overworking it. Wrap the disc tightly and chill in the refrigerator for at least 1 hour or up to 2 days. This is non-negotiable! It lets the gluten relax and makes the dough easy to roll.

Part 2: Blind Bake the Tart Shell

Roll It Out: Once chilled, let the dough sit on the counter for 5-10 minutes just to take the chill off. On a lightly floured surface, roll it out into a circle about 12 inches wide (so it’s big enough to go up the sides of your 9-inch pan).
Fit the Pan: Gently transfer the dough to your tart pan. I like to roll it over my rolling pin and unroll it over the pan. Ease the dough into the bottom and up the fluted sides. Don’t stretch it! Press it gently into the corners.
Trim the Edge: Roll your rolling pin over the sharp top edge of the tart pan to cleanly trim off the excess dough. (You can save the scraps and bake them as little cookies!).
Prick & Chill (Second Chill): Prick the bottom of the tart shell all over with a fork. Place the whole pan in the freezer for 20-30 minutes. This second chill is the secret to preventing your crust from shrinking.
Blind Bake: Preheat your oven to 375°F (190°C). Take the tart shell from the freezer, line it with a crumpled piece of parchment paper (crumpling helps it fit), and fill it all the way to the top with pie weights, dried beans, or uncooked rice.
Bake #1: Bake for 20 minutes. The edges should be just set.
Bake #2: Carefully remove the pan from the oven. Lift out the parchment paper and the weights. Place the empty tart shell back into the oven and bake for another 10-15 minutes, until the bottom is dry and a very pale golden brown.
Cool: Set the baked tart shell on a wire rack to cool slightly while you make the filling. Lower the oven temperature to 350°F (175°C).

Part 3: The Frangipane & Final Bake

Make the Frangipane: In a large bowl, use an electric mixer to cream the softened butter and granulated sugar on medium speed until light and fluffy (about 3-4 minutes).
Add Eggs: Add the 2 whole eggs and 1 egg yolk, one at a time, beating well after each addition. The mixture might look a little curdled—that’s okay.
Add Flavor: Beat in the almond extract and vanilla extract.
Fold in Dry: Add the almond flour and salt. Switch to a spatula and gently fold everything together until it’s just combined. You’ll have a thick, fragrant, pale-yellow batter.
Assemble: Grab your slightly cooled, blind-baked tart shell. Spread the raspberry jam in a thin, even layer over the bottom.
Top with Frangipane: Spoon the almond frangipane filling over the jam. Gently spread it out with an offset spatula, all the way to the edges. It will seem thick, which is correct.
Add Almonds: Sprinkle the sliced almonds evenly all over the top of the frangipane.
Bake: Bake at 350°F (175°C) for 35-45 minutes. The tart is done when the frangipane is puffed, a deep golden brown, and a skewer inserted into the center comes out clean. The top should feel firm to the touch.
Cool: Let the tart cool in the pan on a wire rack for at least 30 minutes before you carefully remove the outer ring of the tart pan. This is the big reveal!

My Favorite Tips for Bakewell Success

Pastry: Cold, Cold, Cold! Your butter must be cold, your water must be ice cold. And the two chilling periods (for the disc and the shaped shell) are your best friends. This is what creates a flaky, tender crust that doesn’t shrink.
Frangipane: Room Temp! Conversely, your butter and eggs for the filling should be at room temperature. This allows them to whip together into a light, emulsified batter that bakes up soft and cake-like.
Don’t Overfill: The frangipane will puff up as it bakes. Spread it right to the edge, but don’t mound it over the top of your crust.
Get the Right Jam: Seedless raspberry jam is easiest and gives a clean texture. If you only have jam with seeds, that’s fine too! You can also warm it for 15 seconds in the microwave to make it easier to spread.
The Aluminum Foil Trick: If you notice your sliced almonds or the crust edge are browning too quickly, lightly tent a piece of aluminum foil over the top of the tart for the last 10-15 minutes of baking.

Easy Swaps & Dietary Notes

Gluten-Free: This recipe is very easy to make gluten-free! The frangipane filling is naturally gluten-free. Just swap the all-purpose flour in the crust for your favorite 1-to-1 gluten-free baking blend (the kind with xanthan gum).
Dairy-Free: Use a high-quality, stick-style plant-based butter (for both the crust and the frangipane).
Change the Jam: This is the easiest swap! While raspberry is classic, this tart is unbelievable with cherry preserve, apricot jam (a personal favorite), or even blackberry.
Nut-Free? I’ll be honest, this is fundamentally an almond tart. If you have an almond allergy, this isn’t the recipe for you.

Common Mistakes to Avoid (We’ve All Been There)

The Soggy Bottom:
- The Problem: The bottom crust is pale, wet, or flimsy.
- The Cause: You skipped or under-baked the blind-baking step.
- The Fix: You must blind bake. And don’t be afraid to let that empty shell get a little golden brown (Bake #2) before you add the jam. That baked surface creates a barrier.
The Shrunken Crust:
- The Problem: Your crust slumped down the sides of the pan.
- The Cause: The dough was over-worked, or you didn’t chill it before baking.
- The Fix: Handle the dough as little as possible. And that 30-minute freezer chill right before it hits the oven is the real secret.
A “Curdled” Filling:
- The Problem: Your frangipane batter looks split or lumpy.
- The Cause: Your eggs were too cold when you added them to the creamed butter and sugar.
- The Fix: It’s mostly a cosmetic issue! It will still bake up fine. But to prevent it, make sure all your filling ingredients are at room temperature.

How to Serve This Tart

This tart is wonderful served either slightly warm or at room temperature. It really doesn’t need much.

A simple dusting of powdered sugar makes it look even more professional.
For dessert, a small scoop of vanilla bean ice cream is a dream.
For a traditional British “pudding,” serve a slice with a drizzle of pouring cream (heavy cream that isn’t whipped) or a dollop of clotted cream.
My favorite way: a simple slice on a plate with a hot cup of Earl Grey tea.

Storage & Make-Ahead Tips

Storage: The tart is best on the day it’s made, but it keeps well. Store it in an airtight container at room temperature for up to 2 days. After that, move it to the fridge for up to 4-5 days. The crust will soften a bit in the fridge, but it’s still delicious.
Reheating: You can eat it cold or at room temp. To refresh it, place a slice in a 300°F (150°C) oven for 5-7 minutes, just to crisp the almonds and warm it through.
Make-Ahead: You can make the tart dough (Part 1) and keep it wrapped in the fridge for 2 days or in the freezer for a month. You can also fully blind-bake the tart shell (Part 2) a day in advance. Store the empty, baked shell in an airtight container at room temp. Then, just fill and bake!

Your Bakewell Tart Questions, Answered

What’s the difference between a Bakewell Tart and a Bakewell Pudding? This is a common one! They’re both from the same town in England (Bakewell), but they are totally different. The Tart (what we made) has a shortcrust pastry and a frangipane filling. A Pudding has a puff pastry base and a rich, almond-y custard filling that puffs up like a soufflé.
Can I use almond meal instead of almond flour? Yes! Almond flour is just blanched, skinless almonds ground very finely. Almond meal is usually ground with the skins on and is a bit coarser. Using almond meal will give your frangipane a slightly more rustic, hearty texture, which is also lovely.
Do I have to use almond extract? It’s what gives the Bakewell its signature flavor. If you really don’t like it, you can omit it and use 2 teaspoons of vanilla extract instead, but it won’t have that classic “bakery” taste.
Can I make this in a regular pie pan? You can, but a 9-inch pie pan is a different shape (sloped sides) and you won’t be able to remove it to show off the fluted edges. It will be harder to slice and serve cleanly, but it will still taste great.

A Little Project with a Big Reward

This tart is one of those bakes that feels like a special occasion. It takes a little more effort than a batch of cookies, but every single step is simple and worth it. When you pull this golden, fragrant tart from the oven and present it to your family or friends, you’ll feel like a total baking rockstar.

I hope you’ll give this one a try. It’s a classic for a reason.

Recipe Summary

This classic Bakewell Tart recipe features a tender, crisp, sweet pastry crust, layered with a thin coating of sharp raspberry jam and a thick, moist, and fragrant almond frangipane filling. Topped with crunchy toasted almonds, it’s a perfectly balanced tart that’s impressive enough for guests but cozy enough for a weekday treat.

Did You Bake This?

I would be so happy to see your creation! If you make this Bakewell Tart, please leave a comment below or tag me on social media [Your Social Handle Here]. And if you loved it, please Pin this recipe to share it with everyone!

Happy baking!