Let’s get real right from the start: my first Bakewell Tart was a buttery catastrophe. The pastry shrank like a wool jumper in a hot wash, the jam went rogue, and the almonds sank straight to the bottom. It was meant for my neighbour’s garden tea… and ended up as a soggy-bottomed crumble pretending to be dessert.
But here’s the thing: the recipe itself is gold. Mary Berry’s version has the bones of a brilliant tart—it just needed some fine-tuning, a cooler head (and fridge), and a lot less overconfidence. Once I figured it out, everything clicked. Now I’ll walk you through what I learned, what surprised me, and how to get that golden top, soft almondy centre, and crisp pastry base. Even your fussiest aunt will nod with approval.
Oh—and if you’re after a classic companion for your tea table, her Victoria Sponge is another timeless crowd-pleaser.
Why This Recipe Works
Most Bakewell Tarts either lean too sweet or turn out dry as sandpaper. Mary’s version lands in the sweet spot—literally. It’s all about balance:
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The right almond flour ratio,
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A generous slick of raspberry jam, and
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A key pastry trick: chilling twice.
Yep—chill the dough before rolling, and again after lining the tin. That second chill firms up the base just enough to hold all that sticky, glorious jam without collapsing into mush.
One more tip? Use just a dash of almond extract—we want a gentle “ooh, almonds,” not a full-blown marzipan explosion.
Ingredients That Matter (And Why)
| Ingredient | Why It’s Important |
|---|---|
| All-purpose flour | Plain and sturdy. I tried pastry flour—too delicate. |
| Confectioners’ sugar | Adds tenderness to the crust. Granulated made it gritty. |
| Butter | Cold for pastry, soft for filling. I used unsalted Lidl butter—perfect. |
| Eggs | One for the dough, two for the filling. Adds richness and structure. |
| Almond flour | The star. Fine texture gives a sponge-like middle. |
| Almond extract | Powerful—use just 1 tsp. |
| Raspberry jam | Seedless and chunky worked best. Use about 4 tbsp. |
| Slivered almonds | For that golden crunch. Toast lightly if you want extra flavour. |
Make It Yours (Without Breaking It)
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Gluten-Free? Try Doves Farm GF shortcrust—needs longer chill time but works.
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No eggs? Apple purée (3 tbsp per egg) just about held up—expect a softer texture.
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Jam swap? Cherry’s lovely. Apricot? Too subtle—it disappears.
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Nut-free? Sadly, no. Ground almonds are essential here.
Mistakes I Made (So You Don’t Have To)
| Fail | What Happened | Fix It Like This |
|---|---|---|
| Pastry shrank | Skipped chilling after lining | Chill lined tin for 20 minutes |
| Jam overflowed | Used too much or uneven layer | Stick to 4 tbsp, spread evenly |
| Almond topping sank | Batter too wet | Use room-temp butter, don’t overbeat |
| Centre too soft | Underbaked | Look for golden edges + firm centre |
Step-by-Step: How to Make Mary Berry’s Bakewell Tart
1. Make the Pastry
Mix flour, sugar, and cold butter to crumbs. Add egg + splash of water. Form a dough, wrap, and chill 20 mins.
2. Roll & Line
Roll on floured surface. Line an 8-inch deep tart tin. Prick base. Chill again—20 mins.
3. Blind Bake
Line with parchment + baking beans. Bake at 200°C for 15 mins. Remove beans, bake another 5.
4. Prepare the Filling
Cream soft butter + sugar. Beat in eggs, one at a time. Fold in almond flour + extract.
5. Assemble
Spread jam over pastry base. Spoon almond filling on top, smoothing gently. Sprinkle with slivered almonds.
6. Bake
Bake 30–35 mins until golden and just firm in the centre. Tent with foil if edges brown too quickly.
7. Cool Completely
Let the tart cool in the tin before slicing. Warm tarts sag—patience pays off.
Pro Tips from My Kitchen
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Roll pastry between baking paper—no sticking, less cursing.
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Bake the tart tin on a hot tray—it crisps the base.
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If the top browns too fast, tent with foil halfway.
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Chill 30 mins before slicing for clean, sharp edges.
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Pair with Victoria Sponge or Lemon Drizzle for a full tea spread.
Storage & Serving
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Keeps: 4–5 days in an airtight tin (room temp), or in the fridge if it’s warm.
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Freezes: Yep—wrap tightly, freeze up to 3 months. Thaw overnight, warm gently.
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Serve with: Vanilla ice cream, crème fraîche, or a strong cup of Yorkshire tea.
FAQs: Real Questions, Real Answers
Q: Can I make it ahead?
A: Absolutely. It slices even better the next day.
Q: Do I have to blind bake?
A: Yes. Skip it and you’ll regret the soggy base.
Q: Store-bought pastry okay?
A: It works, but fresh pastry is sturdier and more flavourful.
Q: How do I know it’s done?
A: Press the centre—it should spring back slightly. The top should be golden, not pale.
Q: Can I double the recipe?
A: Yes, for a 10-inch tart—but add at least 10 extra minutes to the bake time.
