Mary Berry’s Bakewell tart recipe is solid and such a British classic, but I’ve made a few changes for those of us in the US. Thanks to a friend’s suggestion, I’ve also discovered that using up leftover mincemeat instead of jam, makes a fabulous treat!
For those of you in the UK, Mary Berry is a household name, but this is not the case in the US. American readers can skip the next paragraph and I’ll explain who Mary Berry is in the following paragraph.
As an Amazon Associate I earn from qualifying purchases.
The Ticket Giveaway has Ended
As you probably know, I will be at the BBC Good Food Show in Glasgow on Oct. 17th, 18th and 19th as well as Mary Berry! If you’d like to win a pair of tickets, enter the giveaway below. There will be three (3) winners who will each win 2 tickets each, and for the first time, ONLY UK RESIDENTS MAY ENTER. Good luck, I’d love to meet you there!
Click HERE to buy Mary’s cookbook.
Now back to my US audience: Mary Berry is an extremely accomplished baker, cookbook author, and celebrity in the UK, as she is a judge in a highly popular TV show called The Great British Bakeoff, and she just happens to have been born exactly one year, to the day, before my Dad! You needed that piece of information, right?
Updated: I met Mary Berry and “hung out” with her and Paul Hollywood in the VIP room! I even rode in the same taxi with them when we went out for dinner!
I love Mary’s English style and classic British recipes, like her Bakewell tart. Most of you in the US have probably never even heard of a Bakewell tart, let alone have tried one, so this is the recipe I decided to share with you.
A Bakewell tart begins with a homemade crust which is partially baked, then the bottom is covered in jam (please see below for a very delicious alternative filling to use up your Christmas mincemeat).
A very simple almond flavored, custard-cake-like filling is then poured on top and it’s topped with sliced almonds and baked. Mary Berry’s Bakewell Tart recipe is fantastic. When the tart has cooled, it’s drizzled with a plain sugar icing. Need I say any more?
Mary Berry’s Bakewell Tart Recipe
adapted for US kitchens (and to my taste) and to make a larger, 9″ tart
printable recipe below
Tart Shell
2 cups (9 oz) all purpose flour
(pinch of salt -my addition)
one stick (4 oz) good quality butter (I use Kerrygold)
(1 1/2 tsp sugar -my addition)
4 to 5 tbsp ice-cold water
Filling
3 to 4 tbsp raspberry jam, or any other flavor (you can also use mincemeat for a delicious twist)
1 1/2 stick (6 oz) butter
3/4 cup (6 oz) sugar
3/4 cup (6 oz) ground almonds
2 eggs (preferably organic), beaten
1/2 tsp. almond extract (I omitted this as it’s not my favorite flavor)
1/2 cup (3 oz) flaked almonds
Icing
2/3 cup (3 oz) confectioner’s sugar
2 to 3 tablespoons water or milk
Special equipment: tart dish (I like this one as it’s made in France, but I have a less expensive option in above)
Preheat the oven to 200C/400F/Gas 6 (180C fan).
Making the pastry
Place the flour and salt into a bowl and rub in the butter with your fingers until the mixture looks like fine breadcrumbs. Add the sugar, then add the water and mix gently to make a soft dough. (Or you can make it in a food processor, like this.)
Roll out the dough on a lightly floured surface, then line a 9″in tart tin. Refrigerate for 30 minutes.
Using a fork, press the tines into the bottom and sides of the pastry in the tin, then bake for about 15 to 20 minutes, until cooked, but not completely (it’s going back in the oven.) Remove and set aside.
Spread the jam or mincemeat on the bottom of the crust then make the frangipane filling.
Making the filling and baking the Bakewell Tart
Melt the butter in a pot, remove from heat and stir in the sugar, ground almonds, egg and almond extract (if using.) Pour the mixture over the jam or mincemeat and sprinkle the flaked almonds on top.
Reduce the oven temperature to 350°F(180°C) and bake for about 30 minutes, until golden-brown and a skewer pushed into the middle comes out clean. Remove from the oven and leave to cool completely in the pan. Drizzle with icing and allow to set.
Finally, cut the Bakewell tart into slices and enjoy! If you enjoy Mary Berry’s Bakewell tart recipe in it’s original form, then give my mincemeat version a try, too!
Mincemeat Bakewell Tart
Here is a photo of the mincemeat Bakewell Tart. The homemade mincemeat combined with the other flavors works really well, and it was perfect in January to use up some leftover mincemeat from the holidays.
In the meantime, I am flying to Scotland today, so I hope you’ll understand I won’t be posting much here on my blog whilst traveling, but I’ll be much more active on Facebook, Twitter, Instagram and Google+.
I hope you will follow me home to Scotland–first on the agenda is the Scottish Baking Awards at Mar Hall this Sunday! I cannot wait!
Here’s a pear and caramel tart from my good friend Janice from Scotland at Farmersgirl Kitchen!
Don’t miss another post! Sign up for my free subscription for recipes and travel.
Mary Berry's Bakewell Tart
A classic British tart which has a jam base, cake like frangipane filling and almonds and icing on top. Delicious!
Ingredients
Tart Shell
- 2 cups (9 oz) all purpose flour
- (pinch of salt -my addition)
- one stick (4 oz) good quality butter (I use Kerrygold)
- (1 1/2 tsp sugar -my addition)
- 4 to 5 tbsp ice-cold water
Filling
- 3 to 4 tbsp raspberry jam, or any other flavor (you can also use mincemeat for a delicious twist)
- 1 1/2 stick (6 oz) butter
- 3/4 cup (6 oz) sugar
- 3/4 cup (6 oz) ground almonds
- 2 eggs (preferably organic), beaten
- 1/2 tsp. almond extract (I omitted this as it's not my favorite flavor)
- 1/2 cup (3 oz) flaked almonds
Icing
- 2/3 cup (3 oz) confectioner's sugar
- 2 to 3 tablespoons water or milk
Instructions
Preheat the oven to 200C/400F
PASTRY-
- Place the flour and salt into a bowl and rub in the butter with your fingers until the mixture looks like fine breadcrumbs. Add the sugar, then the water and mix gently to make a soft dough. (Or you can make it in a food processor, like this.)
- Roll out the dough on a lightly floured surface, then line a 9"in tart tin. Refrigerate for 30 minutes.
- Using a fork, press the tines into the bottom and sides of the pastry in the tin, then bake for about 15 to 20 minutes, until cooked, but not completely (it's going back in the oven.) Remove and set aside.
FILLING
- Spread the jam or mincemeat on the bottom of the crust then make the frangipane filling.
- Melt the butter in a pot, remove from heat and stir in the sugar, ground almonds, egg and almond extract (if using.) Pour the mixture over the jam or mincemeat and sprinkle the flaked almonds on top.
- Bake for about 35 minutes. If the almonds begin to brown too quickly, cover the tart loosely with aluminum foil.
ICING
- Place the confectioner's sugar into a bowl. Stir in cold water or milk. Using a knife or spoon (any kitchen cutlery would probably work), drizzle the icing all over the cooled tart (make sure it isn't warm or the icing will not look as pretty as it should.) Allow the icing to set before serving.
- Cut into slices and enjoy!
Notes
Leave off the icing if you prefer a less sweet tart (my mum prefers it this way).
Nutrition Information:
Yield: 12 Serving Size: 1 sliceAmount Per Serving:Calories: 339Total Fat: 22gCarbohydrates: 61gProtein: 10g
Can I use almond flour? I have a bag that I got from Costco. I also have whole almonds but they have skin on. Is there a reason you recommend without skin? Is it just color? If you had to choose one or the other, which of my options would be better? I want to make this tomorrow morning if possible.
Yes, almond flour will work fine. Yes, it’s for the color, but since you have the almond flour already, just use that. You’ll love the tart, Cheryl. Let me know what you think! :)
Christina, brandy and rum are traditional add in to mincemeat in NEw England, you could try those as alternative extracts for the Mincemeat version. See how you like them or the real thing if you prefer. About the same measurment I would think. For the jam based tarts vanilla or a fruit extract that matches or enhances the jam used. I would think that leftover fruit curds would work as a filling for the bottom too.
Hi MaryAnn, I’m a bit confused by your comments. It sounds like you’re advising someone who’s asked some questions? If you are just suggesting these options, thanks so much!
[…] I did was turn to my Scottish cookbooks, but none of them had a recipe. I suspected that they were Bakewell Tarts decorated with icing and a chocolate fern design, but I had to be sure I would be sharing the […]
I want to make this for my book club. You said you grid your own almonds but my question is what type of almonds? Are they raw, slivered, blanched whole etc? Guidance please because we can’t buy ground almonds in the states! Thanks!
Hi Nanci, I do occasionally grind my own almonds, but I’m in Los Angeles and have no issue buying ground almonds, too. Do you live near a Trader Joe’s? That’s where I’d suggest looking for the ground ones (they also have every other kind of almond). Definitely use almonds without the skin, and you’ll have to be careful if you over process you’ll end up with a paste. I think using toasted might be better, but doesn’t matter if they’re whole, sliced or chopped since you’re grinding them down. Do check at TJs though as it will be much easier. Let me know how it turns out :) CC
Great suggestion….I will do this!
Yay!