Mary Berry’s Classic Bakewell Tart Recipe: A Timeless British Dessert

Mary Berry’s Bakewell Tart recipe is a classic British dessert favorite. Originating from the town of Bakewell, this dessert boasts a delightful combination of pastry, jam, and frangipane. Mary Berry, renowned as a top British baker, presents a version that has won hearts all over. Her recipe is straightforward, ensuring a perfect balance of flavors and textures. Whether you’re a novice baker or a seasoned pro, following this guide will help you achieve the perfect Bakewell Tart. Indulge in this piece of British culinary tradition and enjoy a slice of timeless sweetness.

How to Make Mary Berry Bakewell Tart Recipe Overview:

The Bakewell Tart is more than just a dessert; it’s a slice of British culinary history. When prepared using Mary Berry’s iconic recipe, each bite transports you to the idyllic town of Bakewell, where this treat has its origins.

Cooking Time: Approximately 1 hour and 40 minutes

Servings: 8 slices

Tools and Equipment:

  1. Food Processor: To make the pastry and the almond filling.
  2. 9-inch Tart Tin: For baking the tart.
  3. Rolling Pin: For rolling out the pastry.
  4. Mixing Bowls: For combining ingredients.
  5. Baking Beans: To blind bake the pastry.
  6. Whisk: To beat the egg and mix the almond filling.
  7. Spatula: For smoothing the almond filling.
  8. Cooling Rack: To cool the baked tart.
  9. Piping Bag (optional): For creating the feathered icing.


Ingredients for making jam:

  • 375g/13oz jam sugar
  • 300g/10.5oz raspberries

Ingredients for making filling:

  • 200g/7oz butter, softened
  • 1.5 tsp almond extract
  • 200g/7oz ground almonds
  • 1 large free-range egg, beaten
  • 200g/7oz caster sugar

Ingredients for making sweet shortcrust pastry:

  • 300g/10.5oz plain flour, plus extra for dusting
  • 1 large free-range egg, beaten
  • 35g/1.25oz icing sugar
  • 200g/7oz butter, chilled

Ingredients for making icing:

  • 1.5 tsp almond extract
  • 400g/14oz icing sugar
  • Pink food colouring gel


Make the Jam:

  1. In a saucepan, combine the raspberries and jam sugar.
  2. Cook over low heat until the sugar dissolves, then bring to a boil.
  3. Simmer for about 5-7 minutes until the jam thickens.
  4. Remove from heat and let it cool.

Prepare the Pastry:

  1. In a food processor, pulse the flour, chilled butter and icing sugar until the mixture resembles breadcrumbs.
  2. Add the beaten egg and pulse until the dough comes together.
  3. Wrap the pastry in plastic wrap and chill in the fridge for 30 minutes.

Blind Bake the Pastry:

  1. Preheat your oven to 200°C/180°C fan/375°F/gas mark 6.
  2. Roll out the pastry on a floured surface and line your tart tin.
  3. Prick the base with a fork, line with parchment paper, and fill with baking beans.
  4. Bake for 15 minutes, then remove the beans and parchment and bake for an additional 10 minutes until golden.

Prepare the Filling:

  1. Cream together the softened butter and caster sugar until light and fluffy.
  2. Gradually add the ground almonds, beaten egg, and almond extract. Mix until smooth.

Assemble and Bake:

  1. Spread the cooled jam over the pastry base.
  2. Spoon the almond filling on top and smooth it out.
  3. Bake for 30-35 minutes until the filling is set and golden.

Make the Icing:

  1. Mix the icing sugar and almond extract with a little water to create a thick, smooth icing.
  2. Add a few drops of pink food coloring gel to achieve your desired shade.

Feather the Icing:

  • Once the tart has cooled, pipe the icing in a feathered pattern using a piping bag or a small ziplock bag with a corner snipped off.

Also Read: Mary Berry Key Lime Pie Recipe: A Refreshing Dessert Recipe to Delight Your Taste Buds

Nutritional Value (per serving):

Calories: 600

Fat: 35g

Carbohydrates: 67g

Protein: 8g

Fiber: 5g


Can I use store-bought jam to save some time?

Absolutely! Using store-bought jam is a convenient option.

What should I do if my pastry cracks while rolling it out?

Patch any cracks with extra pastry and press it together gently.

Can I substitute almond extract with vanilla extract?

Yes, you can, but it will alter the traditional Bakewell tart flavor.

Do I have to use food coloring for the icing?

No, the food coloring is optional. You can leave the icing white or choose any color you prefer.

How should I store leftover Bakewell tart?

Store it in an airtight container. Don’t forget to put it in the refrigerator. It will be consumable for up to 3 days.


There you have it, a delectable Mary Berry Bakewell Tart that’s perfect for any occasion. The combination of sweet raspberry jam, almond filling, and feathered icing creates a dessert that’s both visually stunning and incredibly delicious. Enjoy your baking adventure!

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