Nigella Bakewell Tart Recipe [Tips & Tricks]

I remember the first time I tasted a Bakewell Tart. It was at a tiny bakery tucked away in the rolling hills of the UK. The tart was delicate, with layers of rich almond flavor and a hidden surprise of raspberry jam. That bite was pure bliss-like a warm hug on a chilly day.

Since then, I’ve tried making it at home, and there’s one recipe I always turn to: Nigella Lawson’s Bakewell Tart. Nigella has this way of making baking feel effortless and inviting. It’s no wonder that her version of the tart has become one of my favorites. Let me take you through the whole process, from ingredients to baking tips.

Nigella Lawson’s Bakewell Tart Recipe

When I first stumbled across Nigella’s version of the Bakewell Tart, I was immediately drawn in by how simple and elegant it looked. No complicated techniques, just the kind of recipe that feels like a Sunday afternoon in a cozy kitchen.

Here’s the beauty of it:

• Tart shell: A buttery, crisp base.
• Raspberry jam: A tangy, sweet surprise at the bottom.
• Frangipane filling: A nutty almond layer that’s rich yet light.
• Topping: A light almond glaze that sets it all together.

If you’ve never made it before, I promise you it’s a must-try. It feels special, but it’s easy enough to make on a weekday!

Ingredients Needed

Before diving into the process, let’s make sure we have everything you’ll need. I remember my first time gathering these ingredients; the list seemed longer than I anticipated, but it’s worth it.

• For The Tart Shell

  • 250g plain flour (about 2 cups)
  • 125g unsalted butter, cold and diced (around 1/2 cup)
  • 50g icing sugar (about 1/4 cup)
  • 1 egg yolk
  • A pinch of salt
  • A little cold water if needed

• For The Frangipane Filling

  • 125g unsalted butter, softened (about 1/2 cup)
  • 125g caster sugar (about 1/2 cup)
  • 125g ground almonds (about 1 cup)
  • 2 large eggs
  • 1 tsp almond extract
  • 1 tbsp plain flour (a small spoonful)

• For The Topping

  • 4 tbsp raspberry jam (this is the magic part!)
  • A handful of sliced almonds to sprinkle

When you get everything together, it’s like a cozy collection of ingredients, ready to create something delicious.

How To Make Nigella Lawson’s Bakewell Tart

The first time I made this tart, I was so nervous about getting the pastry just right. But Nigella’s method is forgiving. Here’s how you can replicate it:

1. Make The Tart Shell

   • Start by rubbing the butter into the flour. It’s a bit like playing with sand at the beach, turning it into a crumbly texture.
   • Add the icing sugar and pinch of salt. Mix.
   • Whisk the egg yolk with a tablespoon of cold water and combine with the dry ingredients. Work it into a dough.
   • If it’s a bit dry, add more water, but don’t overdo it. Roll it out between two sheets of parchment paper.
   • Press the dough into a tart pan, covering the base and sides. Chill it in the fridge for at least 30 minutes.

2. Bake The Tart Shell

   • Preheat the oven to 180°C (350°F). Once the tart shell is chilled, line it with baking paper and fill with baking beans (or rice if you’re out of beans).
   • Bake for about 15 minutes. Remove the paper and beans, then bake for another 5 minutes until lightly golden.

3. Make The Frangipane Filling

   • Beat the softened butter and caster sugar until light and fluffy.
   • Stir in the ground almonds, eggs, almond extract, and a bit of flour. It should be smooth and creamy.
   • Spread a thin layer of raspberry jam over the base of the tart shell.
   • Pour the frangipane filling over the jam and spread it out evenly.

4. Bake The Tart

   • Bake the tart for 30-35 minutes at 180°C (350°F), or until the frangipane is golden and firm.

5. Finishing Touches

   • Let the tart cool before topping it with some sliced almonds. You can glaze it with a light sugar syrup, but it’s optional.

Ingredient Science Spotlight

There’s something magical about the combination of butter, sugar, and almonds in this tart. Each ingredient plays a role in creating that perfect bite.

• Butter: It’s the key to a tender, flaky tart shell. When chilled and then rubbed into flour, it creates a barrier that prevents the flour from absorbing too much liquid. This keeps the pastry crisp rather than doughy.
• Ground Almonds: The ground almonds in the frangipane provide that rich, nutty flavor while also giving it a soft, almost sponge-like texture. It’s not overly sweet-just rich and satisfying.
• Raspberry Jam: The tangy sweetness of the raspberry jam is what makes this tart stand out. The acidity balances the richness of the almond filling. It’s like a surprise burst of flavor with every bite.

Expert Tips

Here are a few expert tips I’ve learned over the years to take your Bakewell tart to the next level:

• Chill the Dough: Don’t skip the chilling step for the pastry. It helps the butter firm up again, which leads to a crispier crust.
• Blind Bake Properly: Ensure the tart shell is properly blind-baked (with the beans) to avoid a soggy base.
• Use Good Almonds: I use a good-quality ground almond, not the super cheap stuff. It makes a noticeable difference in flavor.
• Layer the Jam Thinly: A thick layer of jam can overwhelm the frangipane. Just a thin spread is enough.
• Watch the Oven: Every oven is different. If you notice the tart is browning too quickly, reduce the heat slightly.

Recipe Variations

Sometimes, it’s fun to get creative and change things up. Here are a few variations I’ve tried and loved:

• Cherry Bakewell Tart: Swap the raspberry jam for cherry. It’s sweet and slightly tart, and the cherries add a lovely pop of color.
• Lemon Frangipane: Add lemon zest and a splash of juice to the frangipane for a zesty twist.
• Chocolate Bakewell: Incorporate melted dark chocolate into the frangipane mixture for a chocolatey version. It’s rich and indulgent.

Final Words

Making a Bakewell Tart isn’t just about following a recipe; it’s about the joy of creating something from scratch. There’s a certain satisfaction in watching the tart come together, from the delicate pastry to the fragrant almond filling. The tart is elegant but comforting, perfect for both special occasions and cozy evenings.

FAQs

What Makes Nigella’s Bakewell Tart Different?

Nigella adds her signature touch with rich almond flavor and sometimes a splash of jam that’s a little extra fruity.

Can I Use Store-bought Pastry For Nigella’s Tart?

Yep totally. If you’re short on time just grab ready-made shortcrust pastry and you’re good to go.

What Jam Does Nigella Use In Her Bakewell Tart?

She usually goes for raspberry jam but honestly you can use any jam you love. Cherry or apricot work great too.

Does Nigella Use Ground Almonds In The Filling?

Yes she does. Ground almonds are key for that soft moist frangipane layer we all love.

Do I Need To Blind Bake The Pastry First?

Yes it helps keep the crust crisp and stops it from getting soggy under the filling.

Can I Make Nigella’s Bakewell Tart Gluten-free?

Sure thing. Just use a gluten-free pastry and swap in almond flour if needed. It still tastes amazing.

How Long Does Nigella’s Bakewell Tart Take To Bake?

Around 40 to 45 minutes in the oven. You’ll know it’s done when the top is golden and slightly firm.

Can I Freeze The Tart Once It’s Baked?

Absolutely. Just wrap it well and freeze. When you’re ready defrost and warm it up a bit before serving.

Should The Tart Be Served Warm Or Cold?

Honestly either works. Warm with a scoop of cream or cold with tea. Totally your call.

Does Nigella Top Her Bakewell Tart With Icing?

Not always. Sometimes she keeps it simple with just flaked almonds on top. It’s all about the rustic charm.