Bakewell Tart

This is a recipe I’ve had for years, no idea where it came from now to be able to give credit where it is due. I substitute gluten free flour into the pastry, which makes an exceptionally short crust. One day I might try adding a little bit of something to help it stick together better, but I quite like it crumbly. This does mean it has to stay in the tin until you are ready to serve it.



  • 125grams Plan Flour
  • 75grams unsalted butter
  • 25grams caster sugar
  • 1 egg yolk
  • 1 egg white


  • 2 tbsp of Jam, Raspberry Blackberry or even clementine curd!
  • 150grams butter
  • 150grams caster suger
  • 3 eggs beaten
  • 1 egg yolk
  • 150grams ground almonds
  • zest of a lemon
  • 1 tbsp flaked almonds


  • To make the pastry, rub the flour, butter, sugar together with a pinch of salt until it resembles breadcrumbs.
  • Add the egg yolk and 1 tsp cold water, gently mix until it comes together. If using gluten free flour you may need just a touch more water.
  • Wrap in cling film and leave to rest in the fridge for an hour.
  • Roll out to about 3mm thick and line a 20cm tart tin. My tin is 25cm diameter, so I just roll the pastry to fit. Gluten free pastry will almost certainly need patching up in the tin.
  • Prick the base with a fork and leave to rest in the fridge for 20 minutes.
  • Heat oven to Gas 4, 180C, 160 Fan
  • Bake blind with beads and grease proof paper for 20 minutes until golden around the edges.
  • Remove the beads and paper, brush the base with the egg white to help seal any holes. You don’t need to use all the egg, remember hash browns!
  • Pop back in the oven for 3 more minutes for the base to dry out.
  • Spread the jam on the base. This is easier when the base is still warm, getting an even coverage.
  • In a bowl cream together the butter and sugar for the filling.
  • Gradually add the eggs and yolk, I tend to sprinkle in a tsp of plain flour if the mixture starts to look like it is splitting.
  • Fold in the ground almonds and lemon zest.
  • Spoon the mixture into the pastry base over the jam and then level out.
  • Bake for 20 minutes.
  • Remove from the oven and sprinkle over the flaked almonds.
  • Bake for a further 15 to 20 minutes until the top is golden and set. On the boat I tend to have to cover it with foil for the last 10 minutes otherwise it gets too dark.
  • Leave to cool for as long as you can before eating it.