There’s a special warmth that fills the kitchen when you’re baking something truly indulgent, and Mary Berry’s Bakewell tart is no exception. Imagine cracking open that golden pastry to reveal a luscious layer of sweet raspberry jam, enveloped by a rich, almond-flavored filling—the first bite is pure bliss! I discovered this charming dessert on a quiet Sunday afternoon, perfect for elevating any simple tea party into something extraordinary. Not only is it a showstopper that captures the eyes and taste buds, but it’s also surprisingly straightforward to prepare, waiting just over an hour from start to finish. Whether you’re a seasoned baker or new to the kitchen, this vegetarian-friendly, pregnancy-safe tart offers a delightful escape from takeout routine while delivering that homemade touch we all crave. So, roll up your sleeves, and let’s dive into the delightful world of Mary Berry’s Bakewell tart!
Why will you love Mary Berry’s Bakewell tart?
Rich, Irresistible Flavor: The blend of sweet raspberry jam and fragrant almond filling creates a mouthwatering harmony that’s utterly satisfying.
Timeless Dessert: A classic recipe that has been treasured for generations, ensuring your guests will be enchanted with each slice.
Quick and Easy: With just over an hour from start to finish, this tart is a perfect dessert for busy bakers who still want to indulge.
Vegetarian-Friendly: Enjoyable for everyone, this delightful treat caters to diverse dietary preferences, making it a crowd-pleaser at any gathering.
Personalization Options: Feel free to swap out the jam or add fresh fruit on top, letting you tailor each tart to your unique taste!
Mary Berry’s Bakewell Tart Ingredients
For the Pastry
• Plain Flour – Provides structure for the pastry; ensure it’s finely milled for the best texture.
• Chilled Butter – Adds richness and creates a flaky crust; substitute with vegan butter for a dairy-free version.
• Cold Water – Binds the dough without activating gluten; use ice-cold water for best results.
For the Filling
• Raspberry Jam – Adds sweetness and moisture; substitute with strawberry, cherry, or blackberry for variation.
• Butter – Contributes to the moistness of the filling; can be swapped with a non-dairy butter for a vegan option.
• Caster Sugar – Sweetens the filling, providing a fine texture; regular sugar can be used in a pinch.
• Ground Almonds – Gives the filling its signature flavor and texture; substitute with ground hazelnuts for a different nutty alternative.
• Free-Range Egg – Binds the filling together; for vegan, use a flaxseed egg (1 tbsp ground flaxseed + 3 tbsp water).
• Almond Extract – Enhances the almond flavor, giving depth; omit if you prefer a milder taste.
• Flaked Almonds – Adds texture and visual appeal on top; can be omitted if a smoother finish is desired.
For the Icing (optional)
• Icing Sugar – Used for the optional icing; for a richer icing, mix with more water or use flavored extracts.
How to Make Mary Berry’s Bakewell Tart
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Prepare the Pastry: In a large bowl, combine the plain flour and chilled butter, mixing until the mixture resembles breadcrumbs. Gradually add cold water, stirring until it forms a soft dough. Chill in the fridge for 30 minutes for a perfect texture.
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Blind Bake: Preheat your oven to 200°C (180°C fan). Roll out the chilled dough and carefully fit it into a flan tin. Chill again briefly, then line it with baking paper filled with baking beans. Bake for 15 minutes, remove the beans, and bake for another 5 minutes until just golden.
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Prepare Filling: Spread a generous layer of raspberry jam over the baked pastry base. In a saucepan, melt the butter, then mix in caster sugar, ground almonds, beaten egg, and almond extract until combined. Pour this mixture over the jam and sprinkle with flaked almonds.
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Bake: Place the tart in the oven and bake for approximately 35 minutes. It’s ready when the filling is set and the top is golden brown. If necessary, cover lightly with foil to prevent over-browning.
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Make Icing: In a small bowl, mix icing sugar with a splash of water until smooth. Drizzle or pipe this icing over the cooled tart for a lovely finishing touch.
Optional: Garnish with fresh berries or a dusting of icing sugar for an elegant touch.
Exact quantities are listed in the recipe card below.
Mary Berry’s Bakewell Tart Variations
Customize your Bakewell tart and make it uniquely yours with these delightful twists and swaps!
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Jam Swap: Replace raspberry jam with your favorite fruit jam like strawberry or cherry for a different flavor profile. Each jam brings a unique sweetness that complements the almond filling beautifully.
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Vegan Twist: Use plant-based butter and replace the egg with a flaxseed mix to make a vegan-friendly tart. This ensures everyone can enjoy the rich, almond-sweetened goodness without compromising on flavor.
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Nut-Free Option: Substitute ground almonds with ground sunflower seeds for a nut-free version. This swap retains the delightful texture while being allergy-friendly!
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Fruit Topping: Add fresh fruit like sliced strawberries or blueberries on top of the tart after baking. This not only enhances the visual appeal but also adds a burst of freshness.
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Gluten-Free: Use a gluten-free flour blend in place of plain flour for a gluten-free adaptation that still delivers on taste and texture, allowing everyone to enjoy this classic.
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Extra Spices: For an aromatic kick, add a pinch of cardamom or cinnamon to the almond filling. These spices bring warmth and a subtle intrigue that pairs perfectly with the tart.
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Icing Variations: Experiment with flavored extracts like vanilla or lemon in the icing for a zesty pop of flavor that brings an unexpected twist to each slice.
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Almond Intensity: If you’re a true almond lover, increase the almond extract in the filling. This intensifies the flavor and highlights the signature taste that makes this tart so irresistible.
Expert Tips for Mary Berry’s Bakewell Tart
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Keep Ingredients Cold: Always ensure your butter and water are chilled to achieve that delightful flaky texture in the pastry. Warm ingredients can lead to a tough crust.
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Blind Baking Importance: Do not skip blind baking the pastry; it helps prevent a soggy base by ensuring the crust sets before adding the filling.
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Jam Layering: Spread the raspberry jam evenly across the baked pastry. If too thick, it may ooze out during baking. A thin layer is just right!
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Filling Consistency: Mix the filling ingredients just until combined; overbeating can result in a denser texture rather than the light, airy filling that perfectly complements the tart.
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Over-Browning Prevention: If the almonds on top are browning too quickly, cover the tart loosely with foil during baking to preserve its beautiful golden color.
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Storage Tips: Store leftovers in an airtight container at room temperature for up to 3 days. This keeps the pastry crisp while maintaining the delicious flavors of Mary Berry’s Bakewell tart.
Make Ahead Options
Mary Berry’s Bakewell tart is a wonderful choice for meal prep enthusiasts! You can prepare the pastry dough up to 24 hours in advance, wrapping it tightly in plastic wrap and refrigerating it to keep it fresh and pliable. Additionally, consider baking the tart one day before serving; this not only saves you time but also allows the flavors to meld beautifully. Just ensure to cover the cooled tart to maintain its moisture. When you’re ready to enjoy this delightful dessert, all you’ll need to do is drizzle on the icing and let it set before slicing for a gorgeous presentation. It’s a simple way to elevate your dessert experience with less last-minute effort!
Storage Tips for Mary Berry’s Bakewell Tart
Room Temperature: Store the tart in an airtight container at room temperature for up to 3 days, ensuring that it remains fresh and the pastry stays crisp.
Fridge: If you need a bit more time, refrigerate the tart for up to a week. Just be sure to cover it well to prevent it from drying out.
Freezer: For longer storage, slice the tart and wrap individual pieces in plastic wrap, then place them in a freezer bag. It can be frozen for up to 3 months. Thaw at room temperature when ready to enjoy!
Reheating: Serve cold, at room temperature, or warm it slightly in a preheated oven at 180°C (350°F) for about 5-10 minutes for that just-baked vibe with Mary Berry’s Bakewell tart.
What to Serve with Mary Berry’s Bakewell Tart?
Imagine setting the scene for a delightful afternoon tea, where every bite is accompanied by the perfect partner to enhance that signature sweet-nutty flavor of the tart.
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Clotted Cream: A luxurious addition that adds richness and creaminess, balancing the tart’s sweetness beautifully. Scoop a generous dollop onto each slice for that classic touch.
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Fresh Berries: A mix of strawberries, raspberries, and blueberries introduces a burst of freshness and acidity, perfectly cutting through the almond richness of the tart.
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Vanilla Ice Cream: This cool, creamy treat creates a delightful contrast to the warm tart. Each spoonful is a symphony of flavors that brings an extra layer of indulgence.
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Mint Tea: The refreshing herbal notes of mint tea cleanse the palate, making it an elegant beverage option to sip alongside the Bakewell tart.
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Custard Sauce: Pouring warm custard over a slice feels like a heartfelt hug. The silky texture pairs wonderfully with the tart’s crisp pastry and fruity filling.
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Almond Biscotti: Crisp, nutty, and slightly sweet, biscotti brings an enjoyable crunch when enjoyed alongside the soft filling of the tart, creating a delightful texture contrast.
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Sparkling Water with Lemon: For a refreshing non-alcoholic option, the zesty citrus in sparkling water enhances the flavors of the tart without overwhelming it.
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Earl Grey Tea: The fragrant notes of bergamot in this classic tea meld beautifully with the tart’s almond flavor; sip slowly to savor the experience.
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Chocolate Drizzle: For those who crave a touch of decadence, a drizzle of rich melted chocolate over the tart can elevate the dessert to a whole new level of indulgence.
Mary Berry’s Bakewell Tart Recipe FAQs
What kind of flour is best for the pastry?
I always recommend using finely milled plain flour for Mary Berry’s Bakewell tart to achieve the best texture. It’s key for creating that delicate, flaky pastry that complements the filling beautifully.
How should I store Mary Berry’s Bakewell tart?
Store the tart in an airtight container at room temperature for up to 3 days to keep it fresh and maintain the pastry’s crispiness. If you need a longer shelf life, refrigerate it for up to a week. Just remember to cover it well to prevent drying out!
Can I freeze Mary Berry’s Bakewell tart?
Absolutely! For freezing, I suggest slicing the tart first. Wrap individual pieces in plastic wrap and place them in a freezer bag. This way, you can enjoy a slice whenever a craving hits! It can be frozen for up to 3 months—just thaw at room temperature when you’re ready to indulge.
What if my pastry tears while I’m preparing it?
No worries! If you notice any tears in your pastry, just patch it up with a small piece of extra dough instead of starting over. It’s a common issue, and the most important thing is to ensure it’s even and sits tight in the tin for that perfect bake!
Are there any allergen considerations for this recipe?
This tart is vegetarian and can be made pregnancy-friendly as well. For allergies, if you’re accommodating nut allergies, you can substitute ground almonds with ground sunflower seeds. Always check the labels of your ingredients, especially for allergens, and adjust accordingly!
Mary Berry's Bakewell Tart: A Timeless Dessert Delight
Ingredients
Equipment
Method
- Prepare the Pastry: In a large bowl, combine the plain flour and chilled butter, mixing until it resembles breadcrumbs. Gradually add cold water, stirring until it forms a soft dough. Chill in the fridge for 30 minutes.
- Blind Bake: Preheat the oven to 200°C (180°C fan). Roll out the chilled dough and fit it into a flan tin. Chill again briefly, line it with baking paper filled with baking beans, bake for 15 minutes, remove the beans, and bake for another 5 minutes until just golden.
- Prepare Filling: Spread a layer of raspberry jam over the baked pastry base. Melt the butter in a saucepan and mix in caster sugar, ground almonds, beaten egg, and almond extract until combined. Pour over the jam and sprinkle with flaked almonds.
- Bake: Place the tart in the oven and bake for approximately 35 minutes. It's ready when the filling is set and the top is golden brown. Cover with foil if browning too quickly.
- Make Icing: In a small bowl, mix icing sugar with a splash of water until smooth. Drizzle over the cooled tart.