Monday, June 13, 2022

Bakewell Tart

I've made a Bakewell Tart, a recipe that's been on my agenda for a couple of years.

    The recipe is from King Arthur Baking and came in their publication. A Bakewell Tart is a British dessert, and since Queen Elizabeth celebrated her Silver Jubilee, I thought it was fitting.   I covered the  tart with netting, and as you can see from the fly on the left, it was a good idea!!  Flies on food are a pet peeve of mine. 


 It's a beautiful tart and I'm including the recipe if you'd like to make one. 

This Johnson Brothers Strawberry Fair teacup is such a pretty one.

My dear friend, Pat, gave me this pretty tea cozy that her cousin made, years ago.  The other side has an embroidered ladybug.  

My granddaughter, Avery, on the left, had a May birthday and I was able to take her out for lunch, along with Cissy, her cousin, and Ella, her sister.  The girls all chose avocado toast (aren't they healthy?!), and then we went to Bath and Body Works, and for yogurt. 

They enjoyed their treats and eating outside.  

I also was able to take Caiden out for his May birthday, along with Molly, my daughter, and Cissy, his sister.  Riley was still asleep and missed going.


Yield: one 9" tart
Author: Kitty, but recipe is adapted from King Arthur Baking
Bakewell Tart

Bakewell Tart

The dough for the tart is very easy to work with and doesn't require refrigeration before rolling it out. You do, however, freeze the crust after it's in the tart pan.


  • Crust
  • 1 1/2 cups Pastry Flour Blend
  • 1/4 cup confectioners' sugar
  • 1/4 teaspoon salt ( I omitted)
  • 8 tablespoons unsalted butter, cold (I used salted butter)
  • 1 large egg yolk, reserve the white for the filling
  • 2 tablespoons water, cold
  • Filling
  • 8 tablespoons unsalted butter, soft (I used salted butter)
  • 1/2 cup granulated sugar
  • 1/4 teaspoon salt (I omitted)
  • 1 1/4 cups Almond Flour
  • 1/4 cup Pastry Flour Blend
  • 1 large egg
  • 1 large egg white
  • 3/4 teaspoon almond extract
  • 1/4 cup raspberry jam ( I used double the amount)
  • 1/2 cup almonds, sliced


  • To make the crust: 
  • Combine the flour, confectioners’ sugar, and salt in a large mixing bowl.
  • Cut the butter into 1/2” cubes and scatter over the flour mixture. Work the butter into the flour – using your fingers, a pastry cutter, or fork – until the mixture looks sandy.
  • Add the egg yolk along with the water, gently incorporating them into the flour-butter mixture to form a cohesive dough.
  • On a lightly floured work surface roll the dough into a 12” circle. Gently transfer the dough circle to a 9” tart pan, pressing it into the corners. Trim the dough with kitchen scissors so that you’re left with just 1/2” of overhanging dough around the perimeter of the tart. Fold the overhang down to reinforce the sides of the pastry then use the tines of a fork to poke holes across the bottom.
  • Freeze the crust for 30 minutes. In the meantime, preheat the oven to 400 degrees.
  • Line the crust with parchment or foil and fill with pie weights, rice, or your favorite blind-baking weights.
  • Bake the crust on a baking sheet (to catch any butter drips) with the weights for 20 minutes then remove the parchment or foil with the weights and bake for 5 to 10 minutes longer, until the edges and bottom of the crust are lightly golden.
  • Remove the crust from the oven and allow it to cool while you prepare the filling.
  • Reduce the oven temperature to 350 degrees.
  • To make the filling: 
  • Beat together the butter, sugar, and salt until pale and fluffy. Stir in the flours, whole egg and egg white, and almond extract. Set aside.
  • Spread the raspberry jam evenly into the bottom of the slightly cooled crust. Spoon the almond mixture over the jam. Gently spread it to the edges of the tart, and smooth out the surface. Sprinkle the sliced almonds evenly on top.
  • To bake the tart:
  • Bake the tart for 35 to 40 minutes, until the top is golden brown and a toothpick inserted into the center comes out clean.
  • Remove the tart from the oven and allow it to cool completely on a rack. Serve at room temperature.
  • Store the tart, well covered, at room temperature for several days; freeze for longer storage.


The tart really does keep well covered  at room temperature, for several days.



Thank you for your visit!  xo


  1. I love using a tart pan Kitty and your Bakewell tart looks so pretty and delicious! Love your pretty JB teacup and embroidered tea cozy too. Adorable grandgirls …I can’t believe how quickly they’re growing up…*sniff*! Hope you’re staying cool, we’re warming up to your temperatures later this week. ♥

  2. That tart looks delicious! What a fun day out with the granddaughters.

  3. Oh boy that looks good...and Johnson Brothers are my favorite. I have a few treasured red pieces, too!!

  4. Have been wondering what a Bakewell Tart is since watching one of those Brit mysteries where it was served. So this is a timely post and answered the question within 24 hours. ☺️

  5. You are such a wonderful baker Kitty. I bet that tart tasted delicious and looks so pretty. I enjoyed looking at the photos of your daughter and grandkids. I hope you have a nice week Kitty.

  6. Well this looks so beautiful and yummy! How on earth do you stay so slim and trim with all of these sweets and taking your grands out to eat haha!! Beautiful pictures! I just bought a Johnson Brothers butter keeper at an estate sale. Your strawberry teacup is beautiful . . . love that RED don't we both!?

  7. Love the pictures with your sweet family. Those kids are growing up. I am giving those girls a high five for eating the avocado toast. I am not a fan of avocado so that is A plus for them. I love that beautiful tea cup and what an adorable tea cozy. GIRL, I am with you on the flies!!!! NOPE....I have major issues with flies being around my food and If I see one land on another's food I will not take a bite. I hope your June is booming with fun dear Kitty. That tart looks amazing and I pinned the recipe. Hugs and blessings, Cindy

  8. The tart looks yummy, and that fly was right on time, lol. Your grands are getting so much older now, I know you cherish each visit, as they fill their lives with so many other friends and activities at this point.

  9. I am going to make that tart it looks so good. I want to know how you trained the fly how to land just where you wanted him, now thats talent. Just found your site and so far I love it.

  10. I love the customized tea cozy and the strawberry teacup is so cute!

    I'm in agreement with flies on food. YUCK! This is why I prefer to eat inside (or in an enclosed patio). I've also had them land inside cups so I've gotten a a cup cover for outdoors. Or I use a tumbled with a lid.

  11. Wonderful teacup and delicious recipe. Your family is adorable!

  12. Your Bakewell Tart looks delicious, Kitty. Love the tea cozy. I also HATE flies on food or dishes. What fun times you enjoy with your grands.

  13. I've always wondered about making a bakewell tart. It is quite fitting this year and yours turned out just lovely. Your grands are beautiful - what blessings! ;) xoxo

  14. I love how you chose to celebrate The Queen Mum's Platinum Jubilee! I have never made nor have ever eaten a Bakewell tart. I have often wondered if Mary Bakewell (famous British baker and co-host/judge of the early episodes of The Great Britain Bakeoff series.
    Just love that show, in all its fun quirkiness. Your tart looks delish, and your family (and you) beautiful.

  15. I've never heard of this tart Kitty, it sure is a pretty one! Glad you enjoyed it:@)

  16. What great photos of you with your cute grands! I know they love their outings with you! The tart looks and sounds delicious, what a lovely tea time treat~ the Miss Kitty’s cozy is adorable! Have a great week Kitty~

  17. Lovely photos of your family. A happy birthday to Avery. The Bakewell tart looks delicious. A tart pan is a beautiful presentation. Your tea is adorable as is the tea cup. I am with you about the darn flies. Happy Wednesday.

  18. the strawberry fair cup and saucer are absolutely heart-warming!

  19. I loved watching the Great British Baking Show on TV and the Bakewell Tart was always featured on one show. Yours looks fabulous!

  20. What a wonderful post this is andas that was an amazing accomplishment. It sure looks delicious! Glad your topper arrived safely. Enjoy!

  21. I can't believe how big all your grandkids are getting! They grow up way too fast! It is so wonderful that you get to spend such quality time with them. They will cherish these memories forever. May God bless you always, sweet friend.


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