Bakewell tart
Bakewell tart from United Kingdom. Times were inferred from the source steps.
Imported from TheMealDB. Times and card copy were filled in for this listing, not kitchen-tested.
0 people cooked this in the public kitchen yet. Kitchen-tested by I Want Some Food. Not a purchased rating.
- Prep
- 20 min
- Cook
- 50 min
- Total
- 1 hr 40 min
- Difficulty
- Medium
- Spice
- No chilli
- Cost
- Weeknight budget$8–16 USD · indicative, not a store price
About
Bakewell tart is listed as dessert from United Kingdom. The steps below are the imported TheMealDB method, not an editorial rewrite. Times shown were read from those steps.
Ingredients
- Wheat flour175 g
- Butter75 g
- Water2
- Raspberry Jam15 ml
- Butter125 g
- Sugar125 g
- Almonds125 g
- Free-range Egg, Beaten1
- almond extract2½ ml
- Almonds50 g
Scaling multiplies the written quantities. Baking still prefers a scale.
Steps
Step 1
To make the pastry, measure the flour into a bowl and rub in the butter with your fingertips until the mixture resembles fine breadcrumbs. Add the water, mixing to form a soft dough.
Step 2
Roll out the dough on a lightly floured work surface and use to line a 20cm/8in flan tin. Leave in the fridge to chill for 30 minutes.
30 minStep 3
Preheat the oven to 200C/400F/Gas 6 (180C fan). Line the pastry case with foil and fill with baking beans.
Step 4
Bake blind for about 15 minutes, then remove the beans and foil and cook for a further five minutes to dry out the base. For the filing, spread the base of the flan generously with raspberry jam.
15 minStep 5
Melt the butter in a pan, take off the heat and then stir in the sugar. Add ground almonds, egg and almond extract.
Step 6
Pour into the flan tin and sprinkle over the flaked almonds. Bake for about 35 minutes.
35 minStep 7
If the almonds seem to be browning too quickly, cover the tart loosely with foil to prevent them burning.
Adapt this recipe
The canonical recipe stays intact. Personal versions are labelled. Serving changes are maths, not AI.
Adaptations · 0 / 15 used. Resets 24 August.
Substitutions
flour (a gluten-free blend (not plain rice flour alone for bread)) → a gluten-free blend (not plain rice flour alone for bread)
Coatings and roux can swap. Yeast breads need a blend designed for gluten-free baking.
butter → olive-oil
Use a little less oil than butter. Pastry and laminated doughs are a different problem.
egg (silken tofu or skip (depends on the dish)) → silken tofu or skip (depends on the dish)
Carbonara without egg is not carbonara. Fried rice can skip the egg. We will not pretend otherwise.
Tips
- Times on this listing were inferred from the imported method, not kitchen-tested.
History & culture
Editorial cultural notes have not been written for this imported dish.
Editorial history has not been written for this imported dish.
Inspired by
Provenance: Imported. Initial recipe data sourced from TheMealDB and adapted/reviewed by I Want Some Food. Times on this listing were inferred from the imported method, not kitchen-tested.
Questions about this recipe
Answers taken from this dish's times, amounts, swaps and tips — not a chatbot.
How long does Bakewell tart take?
1 hr 40 min all in — 20 min prep, 50 min cook, 30 min rest. That is the time on this recipe, not a guess.
How many does it serve?
The recipe is written for 4 servings. Scale the ingredient list on the page if you are cooking for a different number.
How hard is it?
Medium.
How spicy is it?
No chilli.
What allergens should I watch?
This recipe is labelled for Wheat, Milk, Tree nuts, Eggs. Labels are informational — check the packets in your kitchen. This is not medical advice.
Does it fit a diet?
The published recipe is labelled Vegetarian.
What does it cost to cook?
Weeknight budget — about $8–16 USD, as a grocery budget for this recipe, not a restaurant price.
What equipment do I need?
Oven, Mixing bowl.
How much salt do I put in?
This recipe does not list a salt amount. We will not invent one.
How much sugar?
125 g of Sugar.
What can I use instead?
flour (a gluten-free blend (not plain rice flour alone for bread)) → a gluten-free blend (not plain rice flour alone for bread). Coatings and roux can swap. Yeast breads need a blend designed for gluten-free baking. butter → olive-oil. Use a little less oil than butter. Pastry and laminated doughs are a different problem. egg (silken tofu or skip (depends on the dish)) → silken tofu or skip (depends on the dish). Carbonara without egg is not carbonara. Fried rice can skip the egg. We will not pretend otherwise.
Any tips from this recipe?
Times on this listing were inferred from the imported method, not kitchen-tested.
Can I use an air fryer?
This method is not written for an air fryer. The core technique on the page still applies.