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.
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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!
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Mary Berry's Bakewell Tart and a BBC Good Food Show (Scotland) Ticket Giveaway
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
[…] 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!
We Europeans should be very thankful for alternative metric weights and measurements!
YES!
Christina,
Do you grind your own almonds or can you buy ground almonds in US? I can only find almond flour here in Boston and I don’t think that’s the same thing. Thanks for the recipes on this site…………………..I’m from Edinburgh and have been in US for 30 years now—————————-I love looking at your recipes and remembering cakes and bakes from my childhood.
Regards,
Carol.
Hi Carol! I’m so happy that you found my site as I’m sure you’ll love loads of the recipes here. :) Yes, I do grind my own almonds. I use a Vitamix, but if you have a food processor, just a quick few seconds should give you the result you’re looking for (not chopped and not a flour). Let me know if you make the Bakewell Tart and how it turns out! Enjoy, Christina
thanks for the quick reply. I have been following your site for a while and love reminiscing,and drooling, about some of the long-forgotten goodies. I have made your sausage rolls and digestive and cream pineapple desserts. I still have my Mum’s Lofty Peak recipe book and an old Cookeen recipe book and use them often. Thanks again,
Regards,
Carol.
No problem, Carol! I always try to reply quickly. The only problem is when I’m traveling.
I’m so happy to hear you’ve made my sausage rolls and my aunt’s Digestive and pineapple dessert! If you haven’t already, I’d love it if you could leave a comment/rating below those recipes (only if it’s not a bother). Yes, I LOVE my mum’s Lofty Peak book! Thanks, Carol and happy baking! Christina
Just stumbled upon this recipe on Pinterest and I was thinking of making it for thanksgiving. Does it freeze well? Or does it hold up if I make it 2 days beforehand? Or will the crust get soggy because of the jam? Thanks in advance!
Hi Becky, it’s actually a great dessert to freeze! I’ve done it several times and it’s one of those dishes that freezing does it no harm. The crust does not get soggy from the jam, and so at room temperature, it would be fine for probably 5-6 days. It’s a great choice for the holidays! Enjoy!
Hi Christina,
I’ve been following you for quite some time.. love you’re story and you’re appreciation of all things Scottish.,
I live in the states now but I’m a proud Scot and a baking enthusiast..
i have made this tart a few times now and I get rave reviews
Made it again today but decided to make it in a tray
So I could cut into bars.. the filling is more skimpy
But of course delicious!!
Love you’re recipes and you’re travel stories!!!
Hi Eleanor! Thanks for writing to let me know–that’s wonderful news! I’m so glad you’ve been enjoying the Bakewell Tart recipe. Bars sound like a perfect way to serve these, I think I’ll try that next time, too! Thank you for your kind comments and keep in touch! Christina
Oh my! This recipe caught my eye & I knew I had to try it. Absolutely love it. We have a high school graduate breakfast this weekend. Made it with raspberry preserves & making a second one with strawberry jam.
Thank you for another wonderful recipe.
That’s fantastic, Lisa! Thank you so much for letting me (and others) know how much you liked it! Enjoy!
Ok, I know I have already commented on this, but I love this recipe with the mincemeat. Soooo good.
Oh wonderful, Cathy! Love that you got to try it!
[…] I was at the BBC Good Food Show in Scotland in October, I was very fortunate to meet not only Mary Berry, but also Paul Hollywood (yes, that’s really his name), the co-host of the Great British […]
[…] This tart looks so delicious! Mary Berry’s Bakewell Tart and a BBC Good Food Show (Scotland) Ticket Giveaway christinascucina…. […]
Well those are surprisingly simple answers for something that didn’t feel so simple. I am so glad you got back to me so quickly! I might still be able to pull it off today :)
Thanks again!!
No problem, Christy! You could even make the crust today and do the rest tomorrow. I love doing it that way as it seems so easy the next day! Haha! ;) Let me know how it turns out. CC
Hi there!
I’m new to baking tarts, so please forgive me if these questions are absolutely absurd – but I was reading the recipe and bought all ingredients so I could make this fine looking pastry, and low and behold looked at the actual recipe and figured out I had questions. (Yeesh).
First question – can I just use a pie dish or a spring Form pan, or is a tart dish something completely different?
Second question – what the heck is she talking about a pasty case and baking beans? I feel like I might be in a completely different universe when looking at this recipe…
Last question – since you increased the ingredients, do you recall how long your tart took to bake?
I’m sorry for all the questions, I love baking and didn’t think this recipe was going to be any different than making a cake or pie – but I think I’m a bit out of my element.
Hi Christy, yes, you can use a pie dish if you don’t have a tart dish (the tart dish has straight sides, versus sloped as in a pie dish). You can avoid using the baking beans (when baking a crust on its own, it can bubble up so the beans keep it from doing so), however, I just prick the base of the pastry and bake it and that does the job, too. No need to change the baking time, or if you like, you can add 5 minutes or so, but each oven is quite different anyway. Hope this answers all of your questions and I think you’ll find it’s not as complicated of a recipe as you might think, but let me know how it goes. :) Good luck! CC
Dear Christina, what a beautiful tart! It sounds magnificent. I look forward to highlights of the Glasgow food festival. What a wonderful time you will have! xo, Catherine
Oh, this is an older post, Catherine. I’ve gone and come back! It was fab!!! CC
My goodness – I have always wanted to go to Scotland (as I am Irish and Scottish) so I’m going to check out all your posts! Love Ireland – and have posted a ton of photos from our trip. Love your blog – so happy to have found it!
Thank you, thank you! I’m also so happy you found my blog, Tricia! Lots of Scottish and some Irish recipes here! Enjoy! CC
[…] I was at the BBC Good Food Show in Scotland, I was very fortunate to meet not only Mary Berry, but also Paul Hollywood (yes, that’s really his name), the co-host of the Great British […]
Great to meet you on Friday and love your mix of cooking from traditional to modern :) xxx
Thank you, Emma! Great to meet you too! CC
Thats look really great. Thanks for this wonderful post.
You are very welcome, I hope you like it! :)
Apple pie, ultimate comfort food.
This was meant to be, Christina! I need a tart to take to a friend’s home this week AND I just took a survey of the cupboard and I have 31 jars of unopened jam. This will bring me to 30! Thanks!
You need to make a few of these to cut into that jam supply, David! :)
Hi Christina,
I of course do not know of Mary Berry, but I would love to see that cookbook. Have to check in the library or Amazon. This tart looks amazing and so different. I am always looking for new and exciting new recipes to try. I love a lot of your Scotland foods and would be thrilled to make something from there or the UK. The almonds and icing on top must give it such a sweet flavor. I can just taste it now.
Thanks for sharing this one, as usual your talent is brilliant! I hope that you had a good flight to Scotland. Please keep us informed on your travels and I am sure you will post photos. Enjoy your time….
Dottie :)
Ooooh I like the looks of this dessert. Beautiful shots.
Have the best time in Scotland.
Thanks, Cathy!
Chocolate Tablet I Like
Never had chocolate tablet! Sounds good!
Lovely lovely tart. I have heard of Mary Berry. Have a wonderful time in Scotland what a great honor.
Thank you, Suzanne!
Okay, I can’t even tell you how badly I want this tart, but I’ll try. *ahem*…”I WANT THIS!!!” Looove a good Bakewell Tart and this one looks so scrumptious. Gorgeous photos, too! Have a blast in Scotland!
You of all people could whip this up in no time, Kimberly! :) Thank you and I had a fab time in Scotland, but heading back on Thursday again for the BBC Good Food Show! :)
Wow, looks so yummy.. but reading about all that butter.. hm…. could put that in paleo as well I think and give it a try. I love the photos! Good luck or like we say in Italy: in bocca al lupo!
Grazie, Heidi! :)
my favourite British baked good is a simple Scottish Shortbread! Good luck at the Good Food Show, Glasgow is always fun!
LOVE good shortbread! I’ll see you at the show since you’ve now won tickets! :) CC