Mary Berry Bakewell Tart Fingers

This one’s all about balance. The crisp pastry base holds up beautifully without being too thick. The frangipane layer is soft and just set—not spongey, not soggy. And the flaked almonds on top? They toast up just enough to give you crunch with every bite.

Most recipes either drown the tart in too much jam or end up with dry frangipane. Mary’s version gets it spot on—and you can slice it into neat little bars that hold their shape and look gorgeous dusted with icing sugar.

INGREDIENTS + WHY THEY MATTER

Plain flour (175g) – For the pastry. I tried self-raising once by accident… don’t.
Butter (100g + 100g) – In both the base and filling. Needs to be cold for the pastry, soft for the frangipane.
Icing sugar (2 tbsp + extra) – For a smooth, short pastry and that final dusting flourish.
Egg (1, beaten) – Binds the pastry. You’ll use more eggs in the filling.
Caster sugar (100g) – For the frangipane. Finer than granulated so it creams better.
Eggs (2 large) – Give structure and richness to the filling.
Ground almonds (100g) – The heart of any proper frangipane. Adds flavour and moisture.
Plain flour (1 tbsp) – Just enough to help bind the filling.
Almond extract (1 tsp) – Don’t overdo it. This is the thing that makes it taste ‘Bakewell’.
Raspberry jam (½ jar) – Good jam matters here. I use seedless, but up to you.
Flaked almonds (25g) – Toast up beautifully on top for a golden crunch.

MAKING IT YOURS (WITHOUT RUINING IT)

Jam swap? Cherry or blackcurrant works beautifully. I tried apricot—it was fine, but not quite right.
Nut-free version? Tricky. You’d need to completely change the filling. I haven’t tested that one.
Gluten-free? I’ve done this with a GF flour blend. It worked, but the base was slightly crumblier—chill it well.
Icing on top? Some prefer a fondant top instead of almonds. I like the classic nutty crunch, but you could skip the almonds and ice it after baking.

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

What Went Wrong	Why It Happens	How to Fix It
Pastry shrank	Didn’t chill before baking	Chill for 30 mins minimum after lining tin
Frangipane too dense	Overmixed the filling	Mix until just combined—don’t overbeat
Filling overflowed	Overfilled the tin	Use a measuring spoon to level the top

HOW TO MAKE MARY BERRY’S BAKEWELL TART FINGERS

1. Make the Pastry
   Preheat oven to 200°C (180°C fan). Blitz flour, butter, and icing sugar in a food processor until crumbly. Add egg and pulse until a dough forms. Roll out thinly and line a 33x23cm Swiss roll tin. Prick base, then chill for 30 minutes.
2. Blind Bake the Base
   Line with baking paper and fill with baking beans. Bake for 15 minutes, then remove beans and paper and bake 5 more minutes until golden.
3. Make the Frangipane
   Cream softened butter and caster sugar until light. Add eggs one at a time, mixing well. Stir in ground almonds, plain flour, and almond extract until just combined.
4. Assemble the Tart
   Spread jam over the baked base. Spoon frangipane gently on top and spread evenly. Sprinkle with flaked almonds.
5. Bake the Tart
   Bake for 18–20 minutes or until golden and just set. Cool completely before slicing into fingers. Dust with icing sugar just before serving.

TIPS FROM MY KITCHEN

• I always use seedless raspberry jam—smoother finish and easier to spread.
• I roll pastry directly on baking paper, then lift it into the tin—less faff, no tearing.
• I cool it fully before slicing—if it’s even slightly warm, it crumbles.

STORAGE + SERVING

Fridge: Keeps 3 days in a sealed container.
Freezer: Wrap tightly and freeze for up to 3 months.
Reheat: Warm gently in the oven at 180°C for 5–10 minutes. Avoid the microwave.
Serve with: A cup of Earl Grey, or warm with a scoop of vanilla ice cream.

FREQUENTLY ASKED QUESTIONS

Q: Can I use a different jam?
A: Absolutely. Cherry, apricot, or blackcurrant all work. Just make sure it’s good quality and not too runny.

Q: Do I need to blind bake the pastry?
A: Yes. Otherwise, you risk a soggy bottom. It’s just 20 minutes—and makes a huge difference.

Q: Can I use shop-bought shortcrust pastry?
A: You can. I’ve done it in a rush. It works fine, though homemade is crumblier and more buttery.

Q: Can I skip the almonds on top?
A: You can, but they give a lovely crunch. If you’re icing the top instead, leave them off.

Q: What’s the best way to slice them neatly?
A: Let the tart cool completely, then use a serrated knife wiped clean between cuts.

Try More Recipes:

• Mary Berry French Apple Tart
• Mary Berry Glazed Fruit Tartlets
• Mary Berry Lemon Tart With Lemon Passion Fruit Curd