Bakewell Tart Recipe

A Bakewell Tart is a traditional British sweet tart made with shortcrust pastry, a raspberry jam and frangipane filling, topped with flaked almonds and a drizzle of icing. It's full of almond and jammy goodness, and the pastry is lovely and crisp!
Full recipe and instructions can be found here: thebakingexplorer.com/bakewel...
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Thanks for watching!

[@pim5161]

DELICIOUS!!!!!! I WOULD EAT IN A HEART BEAT! SERIOUSLY!

[@KatBakingExplorer]

I hope you'll give it a go!

[@laineysilva3146]

Your Tart looks gorgeous, I will definitely try your recipe. I love the fact that you piped the Frangipane onto the raspberry jam. Brilliant!!!

[@KatBakingExplorer]

Hope you enjoy! Yes it stops the jam from going everywhere, so handy

[@mahammaqsood7061]

absolutely loved it ❤️ fantastic recipe

[@KatBakingExplorer]

Thank you so much!

[@truthseeker3811]

Made this absolutely delicious thank you for the recipe and instructions

[@KatBakingExplorer]

Thank you so much for the lovely feedback!

[@nez9751]

I love b tart, definitely in my top 3 desserts. I need to make this

[@KatBakingExplorer]

Let me know if you do!

[@SuzanneM7]

You must have read my mind. My mum last week said she loved Bakewell tart and having never made one I said I would give it a go… thanks for the easy to follow video 😁

[@SuzanneM7]

Also what size pie dish did you use? Thanks 😁

[@KatBakingExplorer]

Ah perfect timing! It's a 9" tin, you can find further details and instructions on my website: thebakingexplorer.com/bakewell-tart-gbbo-week-5/ I hope you enjoy the recipe!

[@carlitosway9422]

Love this X

[@KatBakingExplorer]

Thank you!

[@carlitosway9422]

@KatBakingExplorer My pleasure.. Thank you for uploading this too 🙏🏽❤️X

[@aysenaksoy542]

I cooked it🙀🙀🙀🙀🙀very very delicious.better than best bakery in my city❤❤❤thank you👏🏻👏🏻👏🏻👏🏻now 2.time because we loved it🎉🎉🎉

[@KatBakingExplorer]

I'm so happy to hear this, thank you!

[@judithforrester571]

That looks so nice and looks easy to make will have to try this what size tin have you used please😊

[@KatBakingExplorer]

It's a 9" tin, you can find further details and instructions on my website: thebakingexplorer.com/bakewell-tart-gbbo-week-5/ I hope you enjoy the recipe!

[@xxyolanditaxx65]

😋😋😋😋

[@juwairiyahummabdullah]

Looks great, can i take the cooked pastry out of the pan so i can bake another pastry, and then bake it with filling?

[@KatBakingExplorer]

You can take the pastry out of the pan, but I would recommend putting it back in the pan when you are ready to bake it with the filling

[@juwairiyahummabdullah]

@@KatBakingExplorer i wanted to make 3 at the same time but i took out the first one and it broke, so i just did the process 3 times instead

[@sehrisharshidd]

What you put on the top, the white thing 7:21

[@KatBakingExplorer]

It's icing, full details and instructions are over on my website: thebakingexplorer.com/bakewell-tart-gbbo-week-5/

[@abdulahmed-hg9cx]

Could we use something else than ground almonds?

[@KatBakingExplorer]

Hi, are you wanting to make it nut free? You can use another ground nut if not. I've heard that semolina can be used to make Bakewell Tart nut free, but I have never tried it myself.

[@ukcryptolondonbased2953]

The first cheery bakewell I tried was one from a supermarket. I hated it. 20 odd years later a friend ordered it in a restaurant and encouraged me to try it. It was delicious. I think Mr. Kipling has killed many a cake.

[@KatBakingExplorer]

I hope you'll give this recipe a try!

[@shabanafzal9440]

Do not follow this recipe as it is. There is absolutely no need to reheat the pastry for another 10 minutes at 180 degrees. You'll just burn and over cook the pastry. No logic to heating it twice. You've already heated the pastry with baking balls for 15 minutes which is too long. 10 minutes is enough. The temperature 180 is also too much, 160 degrees is enough. The pastry will be given another 40 minutes baking after anyway. With all said and a few of my own adjustments the tart was delicious and at work it finished so quickly. 👍😊👍😊👍😊👍😊👍😊👍😊

[@KatBakingExplorer]

Hi, I am glad you enjoyed the tart! The reason you bake it twice is called 'blind baking' (a very common technique when making pastry) this is to fully bake it through, so it is not raw and you avoid the dreaded 'soggy bottom'. If you are having trouble with overcooking the pastry, then I would suggest adjusting your oven temperature. All ovens are different and many are not the temperature the dial says. You can use an oven thermometer to check the true internal temperature of your oven. I have made this recipe, and others with the same pastry method, countless times. I would highly encourage anyone reading this to follow my recipe exactly for the best results. Thanks

[@nevereverforever0010-uf9su]

mmmmmmmmmmmmmmmmmmmmm

[@hopeloomis7888]

This recipe is from the backyard chef he's on KZbin

[@KatBakingExplorer]

Hi, firstly this is my recipe, secondly I went and had a look at the person you mention and he doesn't have a bakewell tart recipe, he has a mini cherry bakewell tarts recipe, but it is completely different from this with different ingredients and amounts. Also his video is Dec 2023 and mine is July 2023 (and the recipe has been on my website since 2016). So yeah, not sure why you've made this comment?

[@ukcryptolondonbased2953]

That was a strong come back 😂