Bakewell Tart

by Barry Lewis

Prep time
20 mins
Cook time
25 mins


100g shortcrust pastry (4oz)
3 tbsp strawberry jam
70g butter (2oz)
70g sugar (2oz)
1 large egg
zest of a lemon
3 tbsp plain flour
110g ground almonds (4oz)
1 tsp baking powder
flaked almonds (optional)
Icing sugar (for dusting)

Ah bakewell tart my second video recipe for British recipe Month after the lovely homemade shepherds pie recipe which you guys are loving! Such a simple dish this one lovely strawberry jam and lemon zing with the almond mix, you will love it!

We’ll use ready roll shortcrust pastry so roll it out and line a greased flan dish cutting away any excess, make some jam tarts with the leftover pastry if you have any as seen in the video!

Spread a good layer of jam on the pastry in the dish and spread around evenly using a spoon, make sure to get it in all the corners.

Now beat together the butter and sugar until creamy and follow up with the egg and the zest of a lemon for some zing, this is optional but gives it a nice zing. Keep beating this all through until smooth.

Add in the ground almonds, flour and baking powder and fold through with a spoon, it will thicken up as you mix.

Spread this on top of the jam layer until fully covered and evened out. Place flaked almonds on top then bake in the oven at Gas 5 or alternative see oven temperature conversion chart for 25 mins until browned on top.

Allow to cool and dust with icing sugar, serve cooled but still warm fresh from the oven. Gorgeous!