Mary Berry Bakewell Tart Recipe [Tips & Tricks]

If you’re looking to impress your friends and family with a delightful British classic, Mary Berry’s Bakewell tart recipe is an absolute must-try!

With her expert touch, you get a perfectly balanced tart with a buttery, flaky pastry, a rich layer of jam, and a sweet almond filling that’s simply irresistible. What makes Mary Berry’s recipe stand out is how easy it is to follow, while still delivering that authentic, homemade taste. Whether you’re a baking newbie or a seasoned pro, this recipe offers a foolproof way to create a showstopping dessert that will have everyone asking for seconds!

Mary Berry Bakewell Tart Recipe

Ingredients Needed

To create Mary Berry’s classic Bakewell Tart, you’ll need a carefully selected collection of ingredients that are key to achieving that perfect balance of sweet, nutty, and fruity flavors. Here’s the breakdown:

For The Pastry

• 250g plain flour – This forms the base of the tart, giving it a light, crisp texture when baked.
• 125g unsalted butter – Chilled and cut into small cubes, the butter is the cornerstone of the shortcrust pastry. It helps create a tender and crumbly texture.
• 50g caster sugar – This adds a touch of sweetness to the pastry, perfectly complementing the tart’s overall flavor.
• 1 egg yolk – Used to bind the pastry together, the yolk also adds richness and depth to the flavor.
• Cold water – Just a few tablespoons are needed to bring the dough together, ensuring the right consistency for rolling out.

For The Filling

• 100g raspberry jam – The tart’s distinctive fruity element, raspberry jam is typically used as a base layer. It gives a tangy sweetness that cuts through the richness of the almond filling.
• 125g ground almonds – Ground almonds, or almond meal, are the secret to the tart’s signature nutty flavor and delicate texture.
• 125g unsalted butter – Again, butter is essential for richness and a smooth, creamy texture in the filling.
• 125g caster sugar – A key ingredient to sweeten the almond filling and balance the tartness of the jam.
• 2 large eggs – Eggs help bind the ingredients of the filling together, ensuring it sets well and holds its shape when cut.
• 1 tsp almond extract – For an extra almond boost, the extract amplifies the nutty flavor of the tart, giving it that unmistakable Bakewell taste.
• 1 tbsp plain flour – This helps stabilize the filling and ensures it doesn’t become too runny during baking.

For The Icing (optional But Recommended For That Final Touch)

• 100g icing sugar – To make the icing glaze that adds a touch of sweetness and visual appeal.
• A few drops of water – Just enough to thin out the icing sugar to a drizzle consistency, perfect for finishing the tart.

These ingredients come together to form the harmonious layers of the Bakewell tart, from the buttery, crisp pastry to the sweet raspberry jam and nutty almond filling, all crowned with a delicate glaze.

Equipment Needed

Creating a Bakewell tart doesn’t require an overwhelming amount of specialized equipment, but you will need a few key items to make sure everything comes together smoothly.

Essential Equipment

• 9-inch tart tin – A round, fluted tart tin with a removable base is ideal for this recipe. It allows for an even bake and makes it easier to remove the tart once it’s cooked.
• Mixing bowls – You’ll need a couple of medium-sized bowls for mixing the pastry dough and the almond filling.
• Wooden spoon or spatula – A sturdy wooden spoon or silicone spatula is perfect for creaming the butter and sugar and combining the filling ingredients.
• Rolling pin – Essential for rolling out your pastry dough to the right thickness, ensuring an even crust.
• Pastry brush – If you’re making the icing glaze, a pastry brush is ideal for spreading it evenly over the tart once it’s baked.
• Baking paper and baking beans (or rice) – These are used for blind baking the pastry shell. The baking paper prevents direct contact with the pastry while the beans or rice weigh it down, keeping the base from puffing up during the initial bake.
• Sieve – A fine sieve is useful for sifting the flour and icing sugar, ensuring there are no lumps in your ingredients.
• Electric whisk or hand mixer – While you can mix by hand, an electric whisk or hand mixer is invaluable for beating the butter and sugar together and creating a light, airy filling.
• Sharp knife – For cutting the tart into slices once it’s cool and ready to serve.

With these basic tools, you’ll be able to craft a Bakewell tart that is both delicious and visually stunning.

How To Make Mary Berry’s Bakewell Tart

Making Mary Berry’s Bakewell Tart is an enjoyable process, and though it may seem like a lot of steps, it’s actually quite straightforward. Here’s a step-by-step guide to crafting this delightful dessert.

Step 1: Prepare The Pastry

• Start by sifting the plain flour into a mixing bowl. Add the chilled butter (cut into cubes) and rub it into the flour using your fingertips until the mixture resembles fine breadcrumbs.
• Stir in the caster sugar, then add the egg yolk and a splash of cold water. Mix it together to form a dough. If it feels too dry, add a little more water, but only a teaspoon at a time.
• Wrap the dough in cling film and chill it in the fridge for at least 30 minutes. This will make it easier to roll out.

Step 2: Line The Tart Tin

• Preheat your oven to 180°C (160°C fan) or 350°F.
• Once the dough is chilled, roll it out on a lightly floured surface to about the thickness of a pound coin. Carefully transfer the rolled dough into your tart tin, pressing it into the sides and trimming off any excess.
• Line the pastry with baking paper and fill it with baking beans (or uncooked rice) to prevent the base from rising while blind baking.
• Bake the pastry for 15 minutes, then remove the baking paper and beans and bake for a further 5 minutes until golden. Set aside to cool.

Step 3: Make The Filling

• While the pastry is cooling, prepare the almond filling. In a mixing bowl, beat together the butter and sugar until light and fluffy.
• Add the ground almonds, eggs, and almond extract, and sift in the plain flour. Mix everything together until smooth.
• Spread a thin layer of raspberry jam over the base of the cooled pastry shell.
• Spoon the almond mixture over the jam, spreading it evenly with a spatula.

Step 4: Bake The Tart

• Place the tart in the oven and bake for 25-30 minutes or until the filling is golden and firm to the touch.
• Remove from the oven and allow it to cool in the tin for a few minutes before transferring to a wire rack to cool completely.

Step 5: Add The Icing

• Once the tart is completely cooled, sift the icing sugar into a bowl and add a few drops of water to form a smooth glaze.
• Drizzle the icing over the top of the tart in a thin, even layer. Allow the icing to set before serving.

Expert Tips

• Chill Your Pastry Well: Make sure to chill the pastry dough after making it and again after rolling it out. This prevents it from shrinking during baking, giving you a nice, even crust.
• Even Layering of Jam: When spreading the jam, make sure it’s a thin, even layer. Too much jam can overpower the tart and make the base soggy.
• Blind Baking Is Key: Blind baking the pastry helps ensure a crisp base, as the filling doesn’t add moisture until after the initial bake.
• Use Room Temperature Ingredients: For a smooth almond filling, make sure the butter and eggs are at room temperature before mixing.
• Don’t Overfill: The almond filling rises slightly as it bakes, so be sure to leave a small gap at the top of the tart shell to avoid any overflow.
• Perfect the Icing: If you prefer a shinier finish, add a little extra water to your icing. You can also add a few drops of lemon juice to give it a bit of zest and a subtle tartness that complements the raspberry jam.

Mary Berry’s Bakewell Tart is a true British classic, offering a delightful blend of flavors and textures. The buttery shortcrust pastry, fruity raspberry jam, nutty almond filling, and optional glaze combine to create a tart that’s rich yet balanced, satisfying yet not overwhelming.

While there are a few steps to follow, each is simple and rewarding. Whether you’re baking for a special occasion or simply indulging in a treat, this tart is sure to impress.

With expert tips and a bit of care in the preparation, you can easily recreate Mary Berry’s beloved Bakewell Tart in your own kitchen. Enjoy the process and savor every bite!.

Easy Recipe Variations For Mary Berry’s Bakewell Tart

Mary Berry’s classic Bakewell Tart is a delicious, indulgent dessert that combines a buttery shortcrust pastry base with a rich almond filling, and a jammy center. While the original recipe is already a winner, there are many fun and creative variations you can try to make this iconic British treat even more exciting.

1. Fruit Filling Variations:
   The traditional Bakewell Tart uses raspberry jam, but you can switch this up based on your flavor preferences or what’s in season. Try using strawberry, blackcurrant, or apricot jam for a different taste. For a more tropical twist, mango or passionfruit jam could be an exotic option. Experiment with pairing different fruits with complementary flavors in the almond filling.

2. Nutty Variations:
   While almond is the signature nut in Bakewell Tart, you can introduce other nuts for a unique twist. Hazelnuts, for example, have a slightly earthy flavor that would pair beautifully with the jam and pastry. Walnuts or pistachios could also create an interesting flavor profile, adding richness and texture to the filling. You can also top your tart with crushed nuts for an extra crunch.

3. Chocolate Bakewell Tart:
   If you love the combination of almond and chocolate, why not make a chocolate variation of Bakewell Tart?

   Spread a layer of melted dark or milk chocolate over the base before adding the almond filling. The chocolate will create a rich, indulgent contrast to the tart’s sweet and nutty flavors. You can also add cocoa powder to the almond filling to give it a deeper chocolate taste.

4. Vegan Bakewell Tart:
   For a plant-based version, you can easily make this dessert vegan by swapping out a few ingredients. Use dairy-free butter and a plant-based milk like almond or oat milk. Instead of eggs, you can use a combination of ground flaxseeds and water as an egg substitute to provide the binding and structure the tart needs. Replace the traditional jam with fruit preserves that are free from gelatin for a fully vegan treat.

5. Mini Bakewell Tarts:
   Instead of making one large tart, you can create mini Bakewell Tarts by using a muffin tray or tartlet pans. This is a great way to serve individual portions, and it can be fun to customize each one. You could even try different jam flavors or top them with different nuts for variety, allowing each guest to pick their favorite.

6. Lemon Bakewell Tart:
   Adding a citrusy twist to the classic Bakewell Tart is another delicious variation. You can incorporate lemon zest into the almond filling for a fresh, zesty flavor. Alternatively, you could drizzle a light lemon glaze over the top once the tart has cooled to enhance the citrus flavor. This adds a bit of brightness that contrasts beautifully with the richness of the almonds.

By experimenting with different fruits, nuts, and flavorings, you can create a Bakewell Tart that suits any occasion or personal taste preference. These variations give the classic tart a modern, fun spin while staying true to its heritage.

Best Practices To Store Leftovers

Bakewell Tart, with its delicious layers of pastry, jam, and almond filling, is a treat best enjoyed fresh. However, if you find yourself with leftovers, storing them properly will ensure you can savor the tart for days to come.

1. Room Temperature Storage:
   If you plan to eat the leftovers within a day or two, storing your Bakewell Tart at room temperature is fine. Simply place it in an airtight container or cover it with plastic wrap to keep it from drying out. It’s important to keep it in a cool, dry place away from direct sunlight, as excessive heat can cause the pastry to soften and the jam to become overly runny.

2. Refrigeration:
   For longer-term storage, the best option is to refrigerate the tart. Wrap it in plastic wrap or store it in an airtight container to prevent the tart from absorbing any fridge odors or becoming too soggy. The cold will help keep the pastry crisp and prevent the almond filling from losing its texture. Refrigerated Bakewell Tart can last up to 3 to 4 days without compromising too much on flavor or quality.

3. Freezing:
   If you want to store Bakewell Tart for an extended period, freezing it is an excellent option. To freeze the tart, allow it to cool completely before wrapping it tightly in plastic wrap and then in a layer of aluminum foil to prevent freezer burn. Alternatively, you can cut the tart into individual slices for easier portioning. When frozen properly, Bakewell Tart can last up to 3 months. To enjoy it again, simply let it thaw in the refrigerator overnight, and if you prefer, you can warm it up in the oven for a few minutes to crisp the pastry.

4. Avoid Storing the Tart with a Fresh Glaze:
   If you plan to top your Bakewell Tart with a glaze or icing, it’s best to store it without this topping, especially if you’re freezing it. The moisture from the glaze can cause the pastry to become soggy when stored. You can always add a fresh glaze or icing just before serving.

By following these best practices, your leftover Bakewell Tart will stay fresh, delicious, and ready to enjoy whenever you have a craving!

What Goes Well With Bakewell Tart

Mary Berry’s Bakewell Tart is rich and indulgent on its own, but it can be paired with a variety of accompaniments to enhance its flavor or balance out its sweetness. Here are some ideas to elevate the experience of this iconic British dessert:

1. Fresh Cream or Whipped Cream:
   One of the most classic pairings for a Bakewell Tart is a dollop of fresh cream or lightly whipped cream. The cool, rich texture of the cream complements the tart’s almond filling and jam, balancing the sweetness and richness. For an extra touch of indulgence, you could even add a spoonful of vanilla bean paste or a sprinkle of powdered sugar to the whipped cream.

2. Ice Cream:
   For a more decadent dessert experience, a scoop of ice cream is an ideal pairing. Vanilla, clotted cream, or even almond-flavored ice cream can be fantastic choices to complement the tart’s nutty, fruity notes. The cold and creamy texture of the ice cream pairs perfectly with the slightly warm or room-temperature tart.

3. Fresh Berries:
   Fresh berries like raspberries, strawberries, or blackberries can enhance the flavor profile of Bakewell Tart with their tangy-sweet taste. A handful of berries on the side or delicately placed on top adds freshness and a slight tartness that contrasts with the sweetness of the almond and jam filling.

4. Custard:
   For a more traditional British pairing, custard goes beautifully with Bakewell Tart. The velvety texture of the custard against the crunch of the pastry and the richness of the almond filling creates a comforting and indulgent combination. You can opt for homemade custard, or if you’re in a hurry, a store-bought custard can also work wonderfully.

5. Tea or Coffee:
   A slice of Bakewell Tart, paired with a hot cup of tea or coffee, is the perfect British afternoon indulgence. The richness of the tart works wonderfully with a strong cup of English breakfast tea or Earl Grey. If you prefer coffee, a light espresso or a cappuccino can offer a complementary balance to the dessert’s sweetness and nuttiness.

6. Lemon Curd or Yogurt:
   For something a bit lighter, serving Bakewell Tart with a spoonful of tangy lemon curd or a dollop of thick Greek yogurt can add a refreshing contrast. The citrusy tang of the curd or the slight tartness of the yogurt cuts through the sweetness of the tart, making each bite feel a bit lighter.

With these options, you can elevate your Bakewell Tart experience and provide a balanced, harmonious contrast to the dessert’s rich flavors.

Conclusion

Mary Berry’s Bakewell Tart is a timeless and beloved dessert that has earned its place in the hearts of many. The combination of buttery pastry, sweet jam, and rich almond filling offers a satisfying treat that can be easily customized to suit a variety of tastes. Whether you try fruit, nut, or even chocolate variations, the tart’s core elements always shine through.

When it comes to leftovers, with proper storage, you can enjoy your Bakewell Tart for days without sacrificing flavor or texture. And if you’re looking to elevate your enjoyment, pairing the tart with fresh cream, berries, or a cup of tea can make it even more delightful.

Ultimately, Bakewell Tart is a versatile, comforting dessert that can be adapted to your preferences while remaining deliciously true to its traditional roots. Whether served at a special occasion or as a simple indulgence, this tart is bound to impress with every bite.

FAQs

What Ingredients Do I Need For Mary Berry’s Bakewell Tart?

Mary Berry’s Bakewell Tart requires ingredients such as shortcrust pastry, butter, caster sugar, eggs, ground almonds, raspberry jam, and flaked almonds. The key elements for the frangipane filling are butter, sugar, eggs, ground almonds, and a bit of flour to bind it all together.

Can I Make The Shortcrust Pastry From Scratch For Mary Berry’s Bakewell Tart?

Yes, Mary Berry’s recipe suggests using homemade shortcrust pastry, which you can easily make with flour, butter, and water. Alternatively, you can use store-bought pastry if you’re short on time.

What Is The Best Jam To Use In Mary Berry’s Bakewell Tart?

Traditionally, Bakewell Tart is made with raspberry jam, as its tartness balances the sweetness of the frangipane filling. However, you can experiment with other fruit jams like strawberry or apricot, depending on your personal taste.

How Do I Prevent The Pastry From Shrinking When Making Mary Berry’s Bakewell Tart?

To prevent the pastry from shrinking, make sure to chill the pastry after lining the tart tin, and also chill the pastry before baking. Blind-baking the pastry for a few minutes with baking beans or rice will help to set the shape before adding the filling.

Can I Freeze Mary Berry’s Bakewell Tart?

Yes, Bakewell tart can be frozen both before and after baking. To freeze, wrap the tart tightly in plastic wrap or foil and store it in the freezer for up to 3 months. When you’re ready to enjoy it, thaw it at room temperature.

Why Does My Bakewell Tart Filling Sink In The Middle?

A sinking frangipane filling could be caused by overmixing the batter or using too much liquid. Be careful not to overwork the mixture when incorporating the eggs, as this can cause it to lose air and sink during baking.

How Can I Tell When My Bakewell Tart Is Done Baking?

The tart is done when the top of the frangipane filling is golden brown and firm to the touch. You can also insert a skewer or toothpick into the center; if it comes out clean or with only a few moist crumbs, the tart is ready.

Can I Add Other Nuts To The Frangipane Filling In Mary Berry’s Bakewell Tart?

While the traditional recipe uses ground almonds, you can experiment with other nuts like hazelnuts or pistachios for a different flavor. Keep in mind that this will change the flavor profile of the tart.

How Long Does Mary Berry’s Bakewell Tart Take To Bake?

Mary Berry’s Bakewell Tart typically takes around 40-45 minutes to bake at 180°C (350°F), or until the frangipane filling is golden and firm. Baking times can vary slightly depending on your oven.

Can I Make Mary Berry’s Bakewell Tart In Advance?

Yes, you can make the tart in advance. It can be stored in an airtight container for up to 3 days at room temperature or refrigerated if you’re planning to keep it for a bit longer. Just make sure it cools completely before storing.