Summer Berry Bakewell Tart

IMG_1016Bakewell tart, or Bakewell Pudding is a British classic.  I’ve been wanting to cook one for ages, and planned to bake one whilst off on a week’s holiday at home with Alex – quality Dad/Daughter time.

I did intend to base this on a home made Blackcurrant jam.  I’ve a freezer full of blackcurrants and need to get through them.  However the pot I pulled out contained a mixture of ‘summer fruits’ – blackberries, raspberries and blackcurrants. Not enough to do anything significant with, but just enough to make a nice little jam to cover the base of this wonderful pudding.  This recipe uses a lot of jam – you don’t have to make your own, use shop bought if you wish.  You can use as little as a couple of tablespoons, but I like plenty in mine!

This sweet shortcrust pastry, sweetened with icing sugar rather than castor sugar.  This makes it much more stable and easy to roll thinly, but it isn’t as sweet or crumbly as pate sucre

Top with sliced almonds, fruit, icing sugar or whatever you fancy, or just serve as it comes.  Wonderful with fresh custard!


Serves: 10 portions


For the jam…

  • 100g Mixed Summer Berries
  • 1-2 Tbsp Water
  • 100g Sugar

For the pastry…

  • 200g Plain Flour
  • 2 Tbsp Icing Sugar
  • 100g cold Butter
  • 1 Egg, beaten
  • 1 Tbsp Milk (if needed)

For the filling…

  • 150g Butter (room temperature)
  • 150g Caster Sugar
  • 2 Eggs, beaten (room temperature)
  • 150g Ground Almonds
  • zest of 1 Lemon
  • 1/2 tsp Almond Extract


  • Make the jam by adding the fruit, water and sugar to a small pan and bring to the boil
  • Cook on a rolling boil for 10-15 minutes until thickened, then set aside to cool
  • Use a food processor to make the sweet shortcrust pastry. Start by blitzing the flour and icing sugar for a few seconds before adding the butter.  Pulse until a fine crumb forms
  • Add the beaten egg and blitz again for a few seconds until mixed.  See if the dough can be brought together – if not, add a little milk and blitz again
  • Turn the dough out onto a clean surface and form into a ball.  Knead lightly for a few seconds and wrap in cling film.  Refrigerate for 30 minutes or longer
  • Make the filling by creaming together the butter and sugar in a bowl, before beating in the eggs
  • Fold in the ground almonds, lemon zest and almond essence.  Mix until well combined
  • Roll out the pastry thinly (see tip!) until large enough to fill a 23cm fluted flan tin (or similar), with enough to hang over the edge
  • Line the tin with the pastry and work gently into the flutes and corner.  Patch up if the pastry splits.  Allow any excess pastry to hang over the outside edge of the tin (do not trim!)
  • Prick the base of the pasty case all over with a fork, and return to the fridge for another 20-30 minutes to chill
  • Line the tin with baking parchment and baking beans, and bake blind for about 15 minutes at 170oC (Fan).  Remove the parchment & beans and continue to bake for another 10 minutes or until the case is golden brown
  • Remove from the oven and now carefully trim the excess pastry from the top edge with a sharp knife, and set aside (i.e., eat…)
  • Spoon the jam into the base and spread out evenly
  • Cover the jam with spoonfuls of the filling and roughly smooth out
  • Return to the oven and cook for about 30 minutes until risen, set and evenly brown all over
  • Allow to cool before serving

2 Comments Add yours

  1. mydearbakes says:

    This is a great recipe! =)

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