Bakewell tartlets are a weird bit of British culinary history. Most people think of that mass-produced version with the white icing and the neon-red half-cherry on top, but honestly, that’s just a Mr Kipling imitation. Real Bakewell tartlets—the kind you find in a dusty bakery in the Peak District—are all about the texture. You want a short, buttery crust that shatters when you bite it. Then you’ve got that thin, sharp layer of jam. And the star? A thick, puffy layer of almond frangipane that smells like a dream. It's comfort food, but it looks fancy enough to serve at a wedding.
People often confuse these with the "Bakewell Pudding," which is a whole different beast involving puff pastry and a custard-like filling. We're sticking to the tartlet today. If you've never made frangipane from scratch, you're missing out. It’s basically just butter, sugar, eggs, and ground almonds beaten into a paste. When it bakes, it rises slightly and creates this moist, cake-like center that is genuinely addictive.
Why Your Bakewell Tartlets Recipe Usually Fails
Most home bakers run into the same three problems. First, the "soggy bottom." Nobody wants a wet pastry. Second, the frangipane leaks oil because the butter was too hot or the eggs were added too fast. Third, the jam disappears. If you use cheap, watery jam, it just boils into the pastry and leaves a purple stain instead of a distinct layer.
To fix the soggy bottom, you have to blind bake. I know, it’s a pain. You have to cut out little circles of parchment, find some pie weights or dried beans, and bake the shells halfway before the filling even touches them. It’s an extra fifteen minutes of your life, but it makes the difference between a professional-grade tart and a mushy mess.
Let's talk about the almond ratio. Some recipes try to skimp on the ground almonds and use extra flour. Don't do that. The almonds provide the moisture and that specific "gritty-but-soft" texture. If you want that deep, nostalgic flavor, a tiny drop of almond extract is essential. Just a drop. Too much and it tastes like hand soap.
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Getting the Pastry Right
You need a standard pâte sucrée—basically a sweetened shortcrust. Use cold butter. I mean "straight from the fridge" cold. If your hands are warm, run them under cold water first. You're looking for a sandy texture before you add the egg yolk and water.
The Dough Process
Take 200g of plain flour and 100g of cold, cubed unsalted butter. Rub them together until it looks like breadcrumbs. Stir in two tablespoons of icing sugar and a pinch of salt. Then, add one egg yolk and a splash of cold water. Mix it until it just comes together. Don't knead it. If you overwork the dough, the gluten develops and the tartlets will shrink in the oven, leaving you with tiny, tough hockey pucks. Chill it for at least 30 minutes. This is non-negotiable.
The Frangipane: The Heart of the Tartlet
While the dough is chilling, make the filling. You need equal weights of butter, sugar, and almonds. For a dozen tartlets, 100g of each is usually the sweet spot. Cream the butter and sugar until it's pale. Beat in one large egg, then fold in the ground almonds.
Some people add a tablespoon of flour to the frangipane to help it set. It’s a bit of a safety net. If you’re worried about the filling being too runny, throw in 10g of plain flour. It stabilizes the emulsion.
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Assembly and the Jam Debate
Raspberry is the traditional choice. Specifically, seedless raspberry jam. It has a sharpness that cuts through the heavy almond sugar. However, some traditionalists swear by strawberry or even plum. Whatever you use, make sure it’s high-quality with a high fruit content.
- Roll your chilled pastry to about 3mm thickness.
- Cut circles slightly larger than your tartlet tin holes.
- Gently press them in.
- Prick the bases with a fork.
- Blind bake at 180°C for 8-10 minutes.
- Take them out, remove the weights, and bake for another 2 minutes to dry the base.
- Let them cool slightly.
- Drop a teaspoon of jam into each shell. Spread it out.
- Pipe or spoon the frangipane over the jam. Fill them about three-quarters full because they will puff up.
Toppings and Finishing Touches
Flaked almonds are the classic garnish. Sprinkle them on top before they go back into the oven. They toast as the frangipane bakes, giving you a nice crunch. Bake the assembled tartlets for about 15-20 minutes at 180°C. You're looking for a golden-brown dome.
If you really want to go the "bakery style" route, wait for them to cool completely and drizzle a little bit of simple icing (powdered sugar and water) over the top. Or just a dusting of icing sugar. Honestly, they’re best served slightly warm with a cup of tea.
Troubleshooting Common Issues
If your pastry is crumbling when you try to roll it, it's too dry. Add a teaspoon of water and try again. If it's sticking to everything, it's too warm. Shove it back in the fridge for ten minutes.
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If the frangipane collapses after coming out of the oven, you probably beat too much air into the butter and sugar. You want it creamy, not fluffy like a sponge cake. Also, check your oven temperature. If it's too hot, the edges cook and the middle stays raw, leading to a structural failure.
Storage and Longevity
These keep surprisingly well because of the high fat content in the almonds. Keep them in an airtight container at room temperature for up to three days. You can freeze the baked tartlets too. Just defrost them at room temperature and maybe pop them in a warm oven for five minutes to crisp the pastry back up.
The beauty of this bakewell tartlets recipe is its versatility. Once you master the base, you can swap the jam for lemon curd or add fresh raspberries into the frangipane. It's a foundational skill for any baker.
Actionable Next Steps
To get started right now, check your pantry for ground almonds—they're the one thing most people don't just have lying around. Make sure your butter is chilled before you even touch the flour. If you don't have tartlet tins, a standard muffin tin works in a pinch, though the sides will be a bit steeper. Start by making the pastry dough first, as the chilling time is the longest part of the process. Once that's in the fridge, you can whip up the frangipane in five minutes. Aim for a golden finish and let them cool in the tin for a bit so the pastry sets before you try to pop them out.