Bakewell tart

Bakewell tart


11 people made this

About this recipe: My recipe for the classic bakewell tart with apricot jam and a delicious and buttery almond-egg filling.

Mrs. Mary Hunt

Serves: 8 

  • Pastry
  • 170g (6 oz) plain flour
  • 85g (3 oz) butter
  • 2 tablespoons water
  • 110g (4 oz) apricot conserve
  • Filling
  • 110g (4 oz) caster sugar
  • 4 eggs
  • 110g (4 oz) ground almonds
  • 110g (4 oz) melted butter (slightly browned)

Prep:15min  ›  Cook:45min  ›  Extra time:30min chilling  ›  Ready in:1hr30min 

  1. In a mixing bowl, combine the flour, butter and water to form a pastry. Wrap in cling film and chill in the fridge for 30 minutes.
  2. Preheat oven to 200 C / Gas 6.
  3. Line a deep loose bottomed flan tin with the pastry. Cover with apricot conserve.
  4. Combine the caster sugar, eggs, almonds and melted butter. Pour the filling over the pastry.
  5. Bake in the preheated oven for about 45 minutes. Check with cake tester. If it does not come out clean, cook a further 5 minutes.

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Reviews (2)


I used raspberry jam and added a teaspoon of almond essence. Turned out lovely - 16 Jan 2015


This was a really easy recipe but the cooking time was far too long. I checked the tart at 35 minutes and it was already a bit too well done. It tasted nice but I think the filling would have been nicer a little more moist. I think also it would be better with one less egg as it had a bit of an eggy taste. - 17 Oct 2015

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