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Birchwell Bakewell Tart

Servings: 8
Author: Sophie Thompson


  • 320 g ready rolled shortcrust pastry
  • 200 g soft butter
  • 200 g caster sugar
  • 3 large eggs beaten
  • ½ tsp almond extract
  • 200 g ground almonds
  • 6 tbsp raspberry jam
  • 1-2 tbsp flaked almonds lightly toasted
  • icing sugar to decorate


  • Take the pastry out of the fridge about fifteen minutes before using.
  • Preheat the oven to 180C 160C fan, Gas Mark 4
  • Roll the pastry out into a circle big enough to line a 22cm tart tin. Grease the tin and press the pastry into it. Let any excess pastry hang over the edge.
  • Line the pastry with baking paper and add baking beans.
  • Bake blind for 15 minutes.
  • Remove the baking beans and paper and cook for five minutes to crisp the base
  • In a bowl mix the butter, sugar, beaten eggs, almond extract and ground almonds until well combined.
  • Spread the jam over the pastry base and add the almond mixture.
  • Trim the overhanging pastry so there is 3cm all the way round then fold the excess pastry over the top of the filling.
  • Place on a baking tray and bake for around forty minutes.
  • Allow to cool completely then remove from tin and sprinkle with flaked almonds and dust with icing sugar