Raspberry Bakewell Tart Squares

Raspberry Bakewell Tart Squares on AprilJHarris.com

I used to live not all that far from the town of Bakewell in Derbyshire, birthplace of the traditional British Bakewell Tart. The origin of the Bakewell Tart is highly contested within this small town, as is the location of the bakery that is its actual birth place. Some say Bakewell Tart was originally a pudding and others maintain it is and always has been a tart – a layer of pastry topped with jam and fruit and then further topped with a sponge cake mixture made using almond flour. Sometimes these are topped with icing and a maraschino cherry after they are baked.

I have tasted all three versions but I have no wish to be drawn into any controversy so will not share my opinion as to which is the most authentic. Honestly, I have no idea! Frankly, I enjoy all kinds of Bakewells but I do prefer a traditional tart without the icing and it is this that these Bakewell Tart Squares are based on.

Raspberry Bakewell Tart Squares on AprilJHarris.com

This recipe is far easier to make than it looks, especially if you use ready made pastry which I confess I often do. It’s a great year round recipe as you can use fresh or frozen raspberries. Best of all, it keeps really well. As long as it isn’t high summer, I keep the Bakewell Squares covered at room temperature and just cut them as I needed them – up to five days later they still taste amazing and are deliciously moist. In fact, I honestly prefer to cut and serve the Bakewell Tart Squares the day after they are made. Leaving the Bakewell to sit at room temperature allows the flavours to deepen and meld in a most agreeable fashion and the squares are easier to cut when it’s completely cool too.

You can use any raspberry jam you like for this recipe but recently I found a very unique one – Fox Gourmet Foods Raspberry & Earl Grey Jam.

Raspberry Bakewell Squares on AprilJHarris.comUnlike my husband and son, I am not a fan of Earl Grey tea, so I wasn’t sure about this particular combination until I was persuaded to buy a jar in our local cheese shop. Oh my goodness! The balance of flavours is just amazing. The jam doesn’t taste specifically of Earl Grey tea, all I could taste was a glorious balance of citrus and bergamot enhancing all the raspberry goodness. I’ve already gone through two jars in baking and on toast, and I’ve gone back and purchased some of their gorgeous-sounding fruit curds as well.

My Raspberry Bakewell Tart Squares are lovely served just as they are for tea or a snack, or turn them into dessert by serving them with a scoop of good vanilla ice cream alongside. If raspberries are in season, I tumble a few of them over top as well.

5.0 from 8 reviews
Raspberry Bakewell Tart Squares
 
Author:
Serves: 12 to 15 squares
Ingredients
  • 1 sheet sweet pastry to fill a 9 x 13 inch pan (or use homemade pastry)
  • 1¼ cups ground almonds
  • ¾ cup flour
  • 1 teaspoon baking powder
  • ¼ teaspoon salt
  • 1 cup unsalted butter, softened, plus a bit extra to grease the pan
  • 1 cup granulated sugar
  • 4 large eggs at room temperature
  • 1 teaspoon almond extract
  • ⅓ cup raspberry jam
  • ½ cup fresh or frozen raspberries, slightly thawed if frozen
  • ¼ cup flaked almonds
Instructions
  1. Preheat the oven to 375°F (180°C or 170°C for a fan oven).
  2. Lightly grease a 9 x 13 inch rectangular tart pan. I like to use one with a loose bottom.
  3. Roll the pastry out to fit the pan or unroll the pastry sheet and fit the pastry into the pan, making sure it goes up the sides a little bit. Prick the bottom of the pastry with a fork several times.
  4. Bake for 8 to 10 minutes until the pastry is just beginning to cook. It shouldn't be taking on any colour yet.
  5. Remove the pastry from the oven and set aside to cool while you get on with making the sponge cake part of the recipe.
  6. Mix the ground almonds, flour, baking powder and salt together in a medium bowl. Set aside.
  7. Cream the butter and sugar in an electric mixer.
  8. Add the eggs to the creamed butter and sugar one at a time, beating after each addition and scraping down the bowl as necessary.
  9. Beat in the almond extract.
  10. With the electric mixer on low, add the ground almond and flour mixture spoonful by spoonful. Beat the mixture for a minute or so, until smooth.
  11. To assemble the tart, spread the raspberry jam over the bottom of the pastry using a pastry brush.
  12. Scatter the raspberries over top. I like to make sure the tops are all pointing up because I'm obsessive like that - but you don't have to be. They often get knocked over when the cake mixture is spread over top anyway!
  13. Dollop the cake mixture in medium size spoonfuls over top of the raspberries and spread it gently to cover the raspberries.
  14. Scatter with the flaked almonds.
  15. Bake in the oven for 25 to 35 minutes (watching carefully after 25 minutes) or until the cake mixture is cooked and bounces back when pressed lightly with your finger.
  16. Remove from the oven and cool completely before cutting in squares to serve.

If you enjoyed this recipe you may also like Chocolate and Raspberry Jam Cake.

Shared with Let’s Get Real, Throwback Thursday, Thriving on Thursdays, Full Plate Thursday

* indicates required


Article by April Harris

April has written 1218 great articles for us.
April is a food, lifestyle and travel writer who lives in Berkshire, England. She shares inspiration, tips and trends for anyone who loves food, cooking, entertaining, fashion, travel and the finer things in life at her blog, AprilJHarris.com.
View all posts by

Comments

  1. This is just a lovely dessert and the flavors are terrific! Love raspberry!

  2. Oh April, this looks like a wonderful special treat! That jam is so unique and sounds like the perfect flavor for these squares. I’ll have to see where I can find the jam to try it out!

    • Thank you, Angela. If you can’t find the jam (I’m not sure if they are marketing in the US yet) do try it with ordinary raspberry jam – it’s still delicious 🙂

  3. Your tart looks perfect April, just as I remember it to be when my Grandma made it!

  4. I absolutely adore bakewell tart and your version sounds really lovely!! The cake looks so moist and delicious! This is a must try 🙂

  5. Your tart squares are lovely April and how special they would be to make for my sweetie for Valentine’s Day! The jam you chose sounds so unique and flavorful. I will have to see if I can find something similar here in Florida. Thank you so much for sharing another gorgeous pastry with us!

  6. that jam sounds awesome. I’ve got a nice hot cup of coffee right now that I would love to have a slice of this w/. Beautiful job.

  7. This beautiful sweet treat makes me want to become British! Fantastic job with this one!

  8. Really like a tart and the jelly middle is perfect.

  9. April, this looks so tasty! Yum!

  10. I’ve never made this but you do indeed make it look pretty easy. You made me laugh about arranging the raspberries just-so 😉

  11. Really delicious April. Can’t wait to try it!

  12. This deserves all 5 stars for sure! Love it!

  13. This looks so very good, would love a big hunk right now!!

  14. Erica (@Erica's Recipes) says:

    April this was love at first sight for me. So much love. It looks absolutely delicious.

  15. Thank you for linking up at the Let’s Get Real Weekly Link Party.
    Be sure and join us next Thursday and link up your favorites!
    Pinning and tweeted.

  16. These kind of keep and cut bakes are so good to know. Bakewell is such a classic and I really like the ease of the way you have presented it as a rectangle. With a round I know I am much more inclined to make a biggish slice so the tip doesn’t disintegrate! Thanks for the info about the jam find. Sounds delish too!

  17. O M G – what a fantastic tart!!
    I looooooove raspberry 🙂 We can only get frozen raspberry here (but I have in the freezer), and I’m definitely planning to make your recipe.
    I simply cannot resist

    • Thank you, Winnie! I hope you like it as much as we do! I use frozen raspberries in this recipe more often than fresh so you should be fine. Please let me know how it goes 🙂

  18. Absolutely delicious!… I could eat and eat this until it’s finished!!!!
    Yummmmm
    XOXO

  19. This looks SO good! Iove Bakewell Tarts, but have never made them. Thanks for this recipe, I’m going to give it a try. Visiting from Foodie Friday.

  20. This is not only beautiful, I bet it’s amazingly tasty! I can’t wait to try it! Thanks for the recipe.

  21. Such a lovely dessert, April. Definitely making this on Thursday – it is my cheat day. Pinning and tweeting 🙂

  22. April, this is one gorgeous dessert! It’s going on my list of must makes~Thanks for sharing this on our Throwback Thursday link party! I love it! I’ll be pinning, too, so be sure to follow us there, and see you next week! 🙂

    Mollie

  23. I love all things British! My grandma is from England…I am going to make this for her (with a scalding cup of tea, of course!)

  24. Hi April,
    Your Bakewell Tart looks fantastic! Thank you so much for sharing with us for our 5th Anniversary of Full Plate Thursday! Hope you have a fantastic week and hope to see you again real soon!
    Miz Helen

  25. Whoo these look yummy, I love Bakewell tarts 🙂

    Thanks for sharing at Creative Mondays blog hop

  26. This looks soooooooooooo good!! Pinned! 🙂

  27. Cake and pie all-in-one. Sounds delish.

Speak Your Mind

*

Rate this recipe: