Bakewell tart with lemon pastry | Recipe

Bakewell tart with lemon pastry

As soon as I heard what the challenges were going to be for pastry week of GBBO, I was drooling. Danish pastries? Yes please! I was really tempted to try to make them but then I watched the show and, well… My mind was swiftly changed, ha! I think I’ll stick with ready bake ones, thanks… Anyway, I didn’t fancy fiddling about with filo either so I decided I would go with the technical (again!) of a bakewell tart. I made mini bakewell tarts a couple of months ago for my Macmillan Summer Lights fundraiser, but I’ve never made a big one before. It couldn’t be that hard, right?

I wanted to make it with a traditional almond topping rather than icing and feathering, like on the show. Rather than the usual plain pastry, I made flavoured pastry that I saw in one of my Lorraine Pascale cookbooks. Lemon and almond flavour, the perfect match for a bakewell tart. I was a bit dubious as this recipe used egg yolks, and the one and only time I have used egg yolks in pastry, it was really wet. But I thought I would give it another go. I also decided that I would make my own jam, for the first time ever! I think the frangipane was the easiest part…

Tesco ingredients bought with voucher provided for pastry week



  • 200g fresh raspberries
  • 250g jam sugar


  • 115g soft butter
  • 60g caster sugar
  • zest of 1 lemon
  • 2 egg yolks
  • 200g plain flour
  • pinch of salt
  • 45g ground almonds


  • 200g soft butter
  • 200g caster sugar
  • 2 eggs
  • 2tbsp amaretto (or you could use almond extract)
  • 40g plain flour
  • 200g ground almonds
  • 40g flaked almonds



  • Add the raspberries to a small, deep pan and crush using a masher.
  • Add the sugar, mix well, and bring to boil over a low heat, until the sugar has melted.
  • Increase to a medium-high heat and boil for 4 minutes. The jam will start bubbling up toward the top of the pan.
  • Remove from the heat and carefully pour into a shallow container, then leave to cool and set.


  • Put the butter, sugar, and lemon zest in a large bowl and beat until well combined.
  • Beat the egg yolks in one at a time.
  • Add the flour, salt, and almonds and mix until the dough starts to come together. (Try not to over mix).
  • Roll the pastry into a ball, wrap in cling film and chill for a couple of hours.
  • Roll the pastry out on a lightly floured surface to almost the thickness of a £1 coin.
  • Place a 9 inch tart tin (with a removable base if possible) onto a baking tray and place the pastry carefully over the tin, using a rolling pin.
  • Gently press down into the sides and corners.
  • Chill in the tin for another 30 minutes.
  • Preheat oven to gas 4/180c/350f.
  • Cover the pastry case with baking paper and fill with baking beans and blind bake for 20 minutes, until the edges are light brown.
  • Remove the beans and paper and bake for another 4-5 mins, until golden.
  • Remove from the oven and set aside to cool.


  • For the frangipane, add the butter and sugar to a large bowl and cream until pale and fluffy.
  • Gradually add the eggs and amaretto (or almond extract), then fold in the flour and ground almonds.
  • Once the blind baked pastry case is cool, spread two-thirds of the jam evenly over the bottom of the case.
  • Using a large piping bag, pipe the frangipane mixture into the case. Do this by piping from the outside in a circle to the middle. Smooth over the top with a palette knife.
  • Sprinkle the flaked almonds on top and bake for 30-35 minutes. (Check the tart after 15 minutes or so; if the pastry edges are browning too much, cover with foil).
  • Remove from the oven when the frangipane looks set in the middle. It is okay if it looks slightly cracked. 🙂
  • Leave to cool, slice, and enjoy!

Bakewell tart with lemon pastry before cutting

Bakewell tart with lemon pastry after cutting

So, my bakewell tart turned out better than I expected in the end. The pastry was a nightmare to begin with. After chilling, I tried rolling and it fell apart. I think I may have overworked it when mixing. I added a little water and it eventually came together rnough to roll. I managed to get it in the tin and it hardened up well in the fridge before baking. But the bottom turned out really soggy while the edges went a bit too brown, so I had to bake a little longer and check it every few minutes! I have a feeling this may be due to still getting used to baking in our new(ish) oven as it circulates the temperature differently, as I had time issues with my bread a couple of weeks ago too. Nonetheless, it tasted amazing in the end, and I was really pleased with my jam; I will definitely make my own again in future!

Linking to:
#GBBOBloggers2016 with Mummy Mishaps

Mummy Mishaps
I was sent a voucher from Tesco to purchase some ingredients for my bake this week. You can find some fab recipes over on the baking section of their site.
Bakewell tart with lemon pastry - Pin It

3 thoughts on “Bakewell tart with lemon pastry | Recipe

  1. wow Stacey how good does this look? I must admit i think i am liking the non iced bakewell tarts and kind of wish i had added less to one, as it was very sweet! I love that you used lemon pastry i bet that was
    scrumptious with your homemade (get you!) raspberry jam. you would not know you had issues with your pastry because this looks wonderful xx
    jenny paulin recently posted…Project 365, 2016. Week 38My Profile

Leave a Reply

Your email address will not be published.

CommentLuv badge

This site uses Akismet to reduce spam. Learn how your comment data is processed.