Bakewell Tart
This is the kind of British snack you’ll make on repeat — shortcrust pastry (pie crust) and raspberry jam, 75 minutes, big payoff.
✓ USDA-verified nutrition data
460 calories
8g protein
58g carbs
22g fat
3g fiber
Ingredients
- 1 Shortcrust pastry (pie crust)
- 0.75 cup Raspberry jam
- 0.75 cup Butter
- 0.75 cup Granulated sugar
- 1.5 cups Ground almonds
- 3 Eggs
- 0.5 cup Flaked almonds
- 2 tbsp Powdered sugar
Steps
- Line a tart tin with the pastry, prick the base, and chill 20 minutes. Blind bake at 375°F for 12 minutes until just set.
- Spread the jam thickly over the warm base — raspberry is traditional, though cherry has its defenders.
- Cream the butter and sugar, beat in the eggs, then fold in the ground almonds and a drop of almond extract. Spread over the jam.
- Scatter flaked almonds over the top and bake 25 to 30 minutes until golden and just set — a slight wobble in the center is fine.
- Dust with powdered sugar and serve warm with cream or custard. Named for the Derbyshire town of Bakewell, where the pudding came first and the tart followed.