Alive and Cooking

Bakewell Tart

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  • 225 g plain flour
  • 115 g unsalted butter, cold and cubed
  • 60 g icing sugar

Tart Filling:

  • 75 g self-raising flour
  • 150 g almond meal
  • 120 g caster sugar
  • ½ tsp baking powder 
  • 120 g unsalted butter, cubed and cold
  • 4 eggs 
  • 3 punnets raspberries

For the pastry, thoroughly  mix together the pastry ingredients until it resembles the texture of breadcrumbs.  Add a splash of water and massage to combine. Knead the pastry, wrap in cling film and refrigerate for an hour. Once rested, roll the pastry out, place into a tart tin and blind bake for 15 mins.

For the filling, whip together the caster sugar and butter until smooth. Add 3 whole eggs, 1 additional egg yolk, baking powder, self-raising flour and almond meal. Stir to combine. 

Cover the bottom of the pastry with 2 punnets of raspberries , pour over the tart filling, cook for 25-30 mins and serve with the remaining raspberries scattered over the top. 

Serves 6 - 8

Bakewell Tart