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On the Range: Bakewell Tart

Retro desserts are bang on trend at the moment, and this classic has Kim Hodgen’s customers going “nuts”.


  1. Sift the flour then rub the butter into the flour until it resembles breadcrumbs.
  2. Add the icing sugar and mix in, add the egg and enough milk to form a dough. Chill for 20 minutes.
  3. Roll out the pastry to about 10” or just bigger than an 8” round tart tin. Gently ease the pastry around the tin until it’s all in the edge. Prick the bottom with a fork.
  4. Line with greaseproof paper and fill with baking beans. Blind bake for 15 minutes (fan 160°C).
  5. Take out the greaseproof paper and beans and leave to cool.
  6. Beat the butter and sugar together until light and fluffy.
  7. Beat in the eggs a little at a time, add the almond extract, then fold in the ground almonds.
  8. Spread the jam over the pastry case bottom and pour in the almond mixture, level the top and sprinkle the flaked almonds over the top.
  9. Bake in the centre of your oven for 35-40 minutes until the top is firm to the touch and golden brown. If it needs a little longer that’s fine.
  10. Serve warm or cold, with some clotted cream if required.