Bakewell Tart with blueberry jam
Recipe type: Dessert
Cuisine: British
Prep time: 
Cook time: 
Total time: 
Serves: 6
Bakewell tart recipe with blueberry jam. The frangipane filling is full of almond flavour and the underlying blueberyy jam makes it perfectly sweet.
  • For Pastry :
  • 1 cup All Purpose flour
  • 3 oz / 6 tbsp unsalted butter
  • 2 tsp Caster sugar
  • ¼ cup iced water
For Filling :
  • 3 oz / 6 tbsp unsalted butter
  • ½ cup caster sugar
  • 2 large eggs (beaten)
  • 3-4 drops Almond extract
  • ⅔ cup Almond meal
  • ⅓ cup self raising flour
  • ½ cup Blueberry jam
  • Icing sugar to dust
  • Flaked almond slices to garnish
  1. Preheat the oven to 350 F.
  2. Grease lightly a 8 inch tart tin.
  3. In a bowl sift the flour, rub in the cubed and chilled butter until it resembles fine breadcrumbs.
  4. Stir in the sugar and make a well in the center.
  5. Add almost all the iced water and mix with the spatula using a cutting action and collect the dough.
  6. Add more water if the dough is too dry. Dough will be slightly sticky.
  7. Gather the dough and rolled it between two sheets of baking paper / parchment paper so as to line the tart tin.
  8. Line the tart tin with the pastry , trim the edges and refrigerate for atleast 20 minutes or until ready to use.
  9. Line the pastry with baking paper and spread the baking beads / or uncooked rice or lentils over it, spread it evenly and bake for 10 minutes.
  10. Remove the paper and baking beads, and bake the pastry blind for another 10 minutes or until golden. It should not look raw.
  11. Prepare the filling by cream the sugar and butter until light and fluffy, using a electric beater.
  12. Gradually add the beaten eggs one by one and combined it.
  13. Add the almond flour, almond extract and self raising flour gradually and combined it well after each addition.
  14. Cool the pastry.
  15. Spread the jam over the cooled pastry and level it up.
  16. Pour the frangipane filling or almond batter over it and level it up.
  17. Decorate the top with the almond flakes.
  18. Bake the tart for 35 minute until well risen , golden and done.
  19. Dust with icing sugar and serve the bakewell tart warm or at room temperature.
Recipe by saffronstreaks at