Raspberry Bakewell Tart: A Slice of Nostalgia with a Fruity Twist

There’s something about a Bakewell tart that feels like a warm hug from your nan. It’s a proper British classic—buttery pastry, sweet almondy filling, and a jammy layer that sticks your teeth together in the best possible way. Today, though, we’re giving it a bit of a zhuzh with raspberries, because life’s too short to stick to just strawberry or apricot jam. Raspberry Bakewell Tart? Oh yes. Let’s dive into it.

The Magic of Raspberry Bakewell Tart

Let’s take a moment to properly bask in the glory of the Bakewell tart, shall we? This dessert is like your favourite cardigan—the one that’s perfectly snug and never goes out of style. At its heart, it’s a lesson in balance: buttery pastry that crumbles just right, a sharp, tangy layer of jam that perks up your taste buds, and a rich, velvety frangipane that feels like a sweet embrace. Every element sings, creating a harmonious symphony of textures and flavours.

And then there’s the raspberry twist. Adding raspberries, whether as a jam or scattered fresh on top, elevates the whole experience. It’s like slipping on a pair of polished brogues instead of your usual trainers—still classic, but with that extra dash of flair that makes all the difference. The tang of raspberries cuts through the sweetness beautifully, and their jewel-like vibrancy turns this already beloved dessert into something utterly irresistible. Honestly, who could say no to that?

Why Raspberry?

Let’s not beat around the bush: raspberry is the rebel of the berry family, and that’s precisely why it’s perfect here. While strawberry is sweet and comforting, raspberry marches in with a tangy confidence that refuses to be ignored. This little fruit is bursting with personality—its bright, tart flavour wakes up your taste buds and keeps them on their toes, balancing the rich almondy frangipane like a pro.

But the magic doesn’t stop at flavour. Let’s talk aesthetics: that gorgeous deep red hue turns your Bakewell into an edible work of art. When you slice through the tart to reveal a jewel-toned layer of raspberry jam beneath the golden frangipane, it’s the kind of moment that makes your guests gasp, even if those guests are just your cat and a cup of tea. And if you’re scattering fresh raspberries on top, you’ve officially graduated to Bake Off-level brilliance. It’s bold, it’s beautiful, and it’s an effortless way to make your tart feel fancy without actually breaking a sweat. Who could resist that?

The Secret to a Cracking Tart

Alright, so what makes a Raspberry Bakewell Tart rise head and shoulders above the rest? It all starts with the pastry—arguably the backbone of this masterpiece. You’re aiming for shortcrust that’s crisp yet tender, buttery enough to melt in the mouth, but sturdy enough to hold its shape and cradle the filling. When you’re rubbing that butter into the flour, channel every ounce of patience and precision you can muster. The texture should resemble breadcrumbs—uniform, light, and primed for a touch of cold water to bring it all together. It’s this attention to detail that wards off the dreaded soggy bottom. Trust me, even Paul Hollywood would be impressed.

And then there’s the frangipane filling—the beating heart of any Bakewell tart. Imagine a mixture so luscious, it’s almost indecent: butter and sugar whipped into a pale, fluffy cloud, eggs folded in one at a time, then the nutty, aromatic ground almonds and a splash of almond extract to tie it all together. The texture should be light and airy, with just enough structure to complement the pastry without weighing it down. When baked, it turns into a golden, slightly domed centrepiece that’s a joy to slice into.

Now, let’s talk about that raspberry jam. Don’t even think about using anything subpar. We’re after a thick, glossy layer that’s equal parts sweet and tangy. Spread it generously across the base of the pastry before adding the frangipane. This isn’t just about flavour; it’s about creating a vibrant, jewel-like surprise when you cut into the tart. If you’re feeling particularly extra, use a homemade raspberry preserve for an unbeatable freshness.

And the finishing touches? Fresh raspberries are the pièce de résistance. Scatter them over the frangipane with an air of effortless elegance (even if you’ve spent an age arranging them just so). As they bake, they’ll soften and sink slightly, their juices mingling with the almond filling in the most delightful way. Fancy adding a drizzle of icing once it’s cooled? Go for it! A simple mix of icing sugar and water works wonders, creating delicate stripes or bold swirls, depending on your mood. Either way, the result is a tart that’s as beautiful as it is delicious.

The Recipe: Your Guide to Raspberry Bakewell Tart Bliss

Here’s what you’ll need:

For the pastry:

• 200g plain flour
• 100g unsalted butter, cold and diced
• 2 tbsp icing sugar
• 1 egg yolk
• 2-3 tbsp cold water

For the filling:

• 150g unsalted butter, softened
• 150g caster sugar
• 3 eggs
• 150g ground almonds
• 1 tsp almond extract
• 2 tbsp plain flour

For the fruity bit:

• 150g raspberry jam (the good stuff, please)
• A handful of fresh raspberries (optional but delightful)

For the optional drizzle:

• 100g icing sugar
• 2-3 tsp water

Start with the pastry. Rub the butter into the flour and icing sugar until it looks like breadcrumbs. Stir in the egg yolk and just enough cold water to bring it together into a dough. Chill it in the fridge for 30 minutes, then roll it out and line a tart tin (23cm should do nicely). Pop it back in the fridge while you preheat your oven to 180°C (160°C fan).

Blind bake the pastry case. Line it with baking paper, fill it with baking beans (or dried beans, or rice—we’re not fussy), and bake for 15 minutes. Remove the paper and beans, then bake for another 5 minutes until it’s lightly golden. Let it cool while you whip up the filling.

For the frangipane, cream together the butter and sugar until pale and fluffy. Beat in the eggs, one at a time, then stir in the ground almonds, almond extract, and flour. It’ll smell amazing already—resist the urge to eat it straight from the bowl.

Spread the raspberry jam over the base of the pastry case, then dollop the frangipane on top and smooth it out. If you’re feeling fancy, dot some fresh raspberries into the filling. Bake for 30-35 minutes until golden and just set.

Once cooled, you can drizzle over some icing if you fancy a classic Bakewell finish. Mix icing sugar with a splash of water until it’s pourable but not runny, then let your inner artist take over. Or skip it entirely and go rustic. Either way, it’ll be glorious.

Serve with a strong cup of tea and the smug satisfaction of knowing you’ve just nailed a dessert that’s both timeless and trendy. Cheers to that!