Mary Berry Bakewell Tart

Let me be honest straight away: my first Bakewell Tart attempt was a buttery disaster. The pastry shrank like a wool jumper in a hot wash, the jam ran wild, and my almonds sank into oblivion. I’d planned to serve it for my neighbour’s garden tea—ended up with a soggy-bottomed crumble masquerading as dessert.

But the bones of the recipe? Solid gold. Mary Berry’s version wants to work—it just needed a few tweaks, a little more chilling, and a lot less overconfidence on my part. Now that I’ve properly nailed it, I’ll show you exactly what changed, what surprised me, and how to get that perfectly golden top and almondy middle. Even the fussiest auntie will approve. And if you want something more classic for your next tea, her Victoria Sponge is a timeless crowd-pleaser.

Why This One Works So Well

Most Bakewell Tarts lean too sweet or too dry. Mary’s strikes the right balance because of the almond flour ratio and a surprisingly generous slick of raspberry jam. If you’re into almond-based bakes, Mary Berry’s Cherry Cake is another teatime winner with a fruity twist.The game-changer for me, though, was chilling the pastry twice—not just before baking, but briefly after lining the tin. It firms up the base enough to hold all that sticky, glorious jam without sinking into mush.

Also: a tiny bit of almond extract goes a long way. Don’t overdo it. You want “ooh, almonds” not “did someone spill marzipan in my tea?”

INGREDIENTS + WHY THEY MATTER

• All-purpose flour – Your base. I tried a pastry blend once—too soft and crumbly. Stick with plain.
• Confectioners’ sugar – Adds tenderness to the pastry. Granulated makes it gritty.
• Butter – Cold for pastry, soft for filling. I used my usual unsalted block from Lidl—worked a treat.
• Egg – One for pastry, two for filling. Adds richness and structure.
• Almond flour (ground almonds) – The heart of a Bakewell. I tested with coarse and fine—fine gives that lovely sponge-like texture.
• Almond extract – Essential, but use 1 tsp max. More than that and it goes from elegant to overpowering.
• Raspberry jam – I used a chunky seedless one. Don’t skimp—4 tbsp is just right.
• Slivered almonds – Crunch on top. Toast them lightly beforehand if you want extra golden finish.

Making It Yours (Without Ruining It)

• Gluten-Free? I tried a shortcrust mix (Doves Farm). It needed a longer chill, but worked.
• No eggs? I tested an egg-free filling using 3 tbsp apple purée per egg. It just about held up, but it’s softer.
• Jam swap – Cherry jam works beautifully too. Apricot’s too mellow—it gets lost.
• Nut-free? Not for this recipe, I’m afraid. Ground almonds are the main structure.

MISTAKES I’VE MADE (AND HOW TO AVOID THEM)

What Went Wrong	Why It Happens	How to Fix It
Pastry shrank	Didn’t chill after lining	Chill the lined tin for 20 mins before baking
Jam bubbled over	Used too much or spread unevenly	Stick to 4 tbsp and spread thin and even
Almond topping sank	Batter too wet	Use room temp butter and don’t overbeat eggs
Centre too soft	Underbaked by 5 minutes	Look for golden edges and firm middle

HOW TO MAKE MARY BERRY’S BAKEWELL TART

1. Make the pastry – Blend flour, sugar, and butter into crumbs. Add egg and a splash of water to bring together. Wrap and chill 20 mins.
2. Roll and line tin – Roll on a floured surface, line a deep 8-inch tart tin. Prick with a fork. Chill again, 20 mins.
3. Blind bake – Bake with parchment and baking beans at 200°C for 15 mins. Remove beans, bake another 5 mins.
4. Prepare filling – Cream soft butter and sugar. Beat in eggs one at a time. Fold in almond flour and extract.
5. Assemble – Spread jam on base. Spoon almond mixture over the top, smooth out gently. Sprinkle almonds.
6. Bake – 30–35 mins, until golden and firm in the centre. If the edges brown too quickly, cover loosely with foil.
7. Cool and lift – Let it cool completely in the tin. Only then lift and slice. (Warm tart will sag.)

TIPS FROM MY KITCHEN

• I roll pastry between two sheets of baking paper—less sticking, less swearing.
• Always place the tart tin on a hot baking sheet—that helps crisp the base.
• If the almond filling browns too fast, tent with foil halfway through.
• For neat slices, chill the tart 30 minutes before serving. And if you’re planning a full tea spread, Mary Berry’s Victoria Sponge is a lovely, jam-filled classic to serve alongside

STORAGE + SERVING

• Keeps – 4–5 days in an airtight tin at room temp, or in the fridge if it’s warm.
• Freezes – Yes! Wrap tightly and freeze up to 3 months. Thaw overnight, then warm gently in the oven.
• Serve with – A scoop of vanilla ice cream, a dollop of crème fraîche, or just a proper cup of Yorkshire tea. Or go full tea table and add Mary Berry’s Lemon Drizzle Traybake for a bright, citrusy counterpoint.

FAQs – Real Query Answers

Q: Can I make it ahead of time?
A: Absolutely. I’ve made it the night before and it slices better the next day.

Q: Do I have to blind bake the pastry?
A: Yes. I skipped it once—ended up with a soggy base and regrets.

Q: Can I use store-bought pastry?
A: You can, but fresh shortcrust gives a richer, sturdier base. Ready-made tends to shrink more.

Q: How do I know it’s baked through?
A: Give the centre a gentle prod—it should spring back, not wobble. The top should be golden, not pale.

Q: Can I double it for a bigger tart?
A: Yes, but keep an eye on the bake time. It’ll need at least 10 extra minutes for a 10-inch tin.