Bakewell Tart

Bakewell Tart

Serves 8


  • 1 pack ready rolled shortcrust pastry
  • 3 tablespoons seedless raspberry jam
  • 170g ground almonds
  • 170g caster sugar
  • 170g soft butter or dairy free alternative
  • 1 tsp Almond essence
  • 3 eggs
  • Flaked almonds – small handful

23cm fluted tart tin

  1. Leave the pastry to come up to room temperature – around 30 min
  2. Line the tin with pastry and trim off the edges
  3. Add the jam and spread in a single layer on the bottom of the pastry
  4. Mix together the ground almonds, caster sugar, butter, almond essence and eggs
  5. Pour the batter onto the jam and spread evenly
  6. Scatter over the flaked almonds
  7. Pop in the fridge for 30 min or up to 4 hours
  8. Set the right hand oven to the Duo function at 170°, bake for 50 minutes

This recipe has been developed especially for Rangemaster by Product Demonstrator, Lindsey Payne.