If you love raspberry and almond, and sweet, tender cake, you will love my Raspberry Bakewell Tart Squares, a delicious, easy to make twist on a traditional British teatime treat.
Raspberry Bakewell Tart Squares – A Short History
I used to live not all that far from the town of Bakewell in Derbyshire, birthplace of the traditional British Bakewell Tart. A visit to Bakewell is always fun for me because is very historic so there is plenty to see and do. There are also many lovely shops, bakeries, and tea rooms.
The origin of the Bakewell Tart is highly contested within this small town, as is the identity of the bakery that gave birth to it. Some say Bakewell Tart was originally a cake-like ‘pudding’. 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. Bakewell Tarts may also be topped with icing and a maraschino cherry after they are baked.
I have sampled all three versions of Bakewell Tart and regardless of which is the most authentic, they all taste delicious! However, I love these Raspberry Bakewell Tart Squares because are a bit of a twist on the traditional. They are easy to make as well.
Making Raspberry Bakewell Tart Squares – Top Tips
Use Store Bought or Homemade Pastry
This recipe is very easy to make, especially if you use ready made pastry which I confess I generally do. If you can buy a rectangular sheet of sweet pastry it makes this recipe a snap to whip up. However, homemade pastry is always lovely and I encourage you to use it if you wish to.
Use Fresh or Frozen Raspberries
Fresh or frozen raspberries will work for Raspberry Bakewell Tart Squares. Do not thaw the raspberries before you use them. (Frozen raspberries may ‘leak’ a little juice as they bake, but the recipe still tastes lovely.) The few pink streaks through the batter can actually look quite pretty.
Use Good Raspberry Jam
Use a high quality raspberry jam. I often use seedless jam as my family prefer it and I think it looks nicer, but you can use jam with seeds in it if you prefer.
Let the Squares Cool Completely Before Slicing
Let the baked recipe cool completely before cutting into squares, or they will not look as nice.
Can I Bake The Recipe In A Round Pie Plate?
You can bake the recipe in an 8 or 9 inch (20 t0 22 cm) round pie plate. You may need to bake the recipe for slightly longer, but go carefully so it does not burn. Of course, you will have to cut the pastry in triangles, so basically the result will be very close to a traditional Bakewell Tart.
Can I Use Different Fruit For This Recipe?
You can use strawberries or blueberries if you prefer. Just be sure to use a jam to match the fruit.
How Should I Serve Raspberry Bakewell Tart Squares?
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.
How Long Will The Squares Keep?
Raspberry Bakewell Tart Squares will keep for up to 4 days covered at room temperature, unless it is high summer or you live in a very warm climate. It’s best to cut the squares as you need them as they stay fresher that way.
Raspberry Bakewell Tart Squares – Printable Recipe
Raspberry Bakewell Tart Squares
- 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 You may need slighly more or less. You just want a thin layer to cover the pastry base.
- ½ cup fresh or frozen raspberries slightly thawed if frozen
- ¼ cup flaked almonds
- Preheat the oven to 375°F (180°C or 170°C for a fan oven).
- Lightly grease a 9 x 13 inch rectangular tart pan. I like to use one with a loose bottom.
- 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.
- Bake for 8 to 10 minutes until the pastry is just beginning to cook. It shouldn't be taking on any colour yet.
- Remove the pastry from the oven and set aside to cool while you get on with making the sponge cake part of the recipe.
- Mix the ground almonds, flour, baking powder and salt together in a medium bowl. Set aside.
- Cream the butter and sugar in an electric mixer.
- Add the eggs to the creamed butter and sugar one at a time, beating after each addition and scraping down the bowl as necessary.
- Beat in the almond extract.
- 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.
- To assemble the tart, spread the raspberry jam over the bottom of the pastry using a pastry brush.
- 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!
- Dollop the cake mixture in medium size spoonfuls over top of the raspberries and spread it gently to cover the raspberries.
- Scatter with the flaked almonds.
- 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.
- Remove from the oven and cool completely before cutting in squares to serve.