a bakewell tart

Bakewell Tart (1940s, Gran's cookbook) ✔

Classic bakewell tart - jam and almond flavored sponge inside a pastry crust, with a thin glaze.
Course Dessert
Cuisine English
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes



  • 5 oz flour
  • 1 1/2 oz shortening
  • 1 oz margarine
  • around 1/4 cup water


  • 3-5 tbsp jam or preserves raspberry is traditional, but do what you like!
  • 4 oz butter
  • 4 oz sugar
  • 4 oz rice flour
  • 2 tsp baking powder
  • 2 eggs
  • 1 1/2 tsp almond extract


  • 1/2 cup icing sugar
  • 1 tbsp lemon juice
  • 1 glacee cherry optional


  1. Cut the butter and shortening into the flour for the pastry with a knife or pastry cutter.
  2. Once there are only small crumbs of butter in the flour, add the water, slowly, stirring until it just comes together. You might need a tablespoon or two more than 1/4 cup. You basically just want it to just barely come together into one ball of dough.
  3. Roll out the pastry and use it to line the bottom and sides of a pie dish.
  4. Spoon the jam onto the pastry in the pie dish and spread it over the bottom.
  5. Cream the butter and sugar together in a bowl, and beat in the eggs and the almond extract.
  6. Stir in the flour and baking powder. It should be something like a stiff batter or a very soft dough.
  7. Spread the batter/dough carefully over the jam in the pie crust. It will probably not go perfectly, and it's fine if the jam shows a little around the edges, the cake part will puff up a lot and cover up the messy bits.
  8. Bake for 20 minutes in a 450 degree oven.
  9. Allow the tart to cool before you glaze it. Mix the icing sugar and lemon juice together, pour over the top of the tart, and spread it around a bit. Put a cherry in the middle (if you want to) just to make it look like a proper bakewell tart, and enjoy!