My Raspberry Bakewell Tart Squares are a tasty, easy to make twist on a traditional British teatime treat.
If you love raspberry and almond, and sweet, tender cake on a simple pastry base, you will love my Raspberry Bakewell Tart Squares.
The History of Raspberry Bakewell Tart Squares
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 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. And then there are those who believe Bakewell Tarts should be topped with icing and a maraschino cherry after they are baked.
I have tasted all three versions of Bakewell Tart on multiple occasion and I have no idea which is the most authentic. I do know they all taste good! However, I prefer a traditional tart without the icing. It is this that these Bakewell Tart Squares are based on.
Raspberry Bakewell Tart Squares Tips
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, Raspberry Bakewell Tart Squares keep really well.
Click here to pin my Raspberry Bakewell Tart recipe
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. In fact, I 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. I’ve kept them for up to 4 days this way and they have always stayed moist and delicious.
Looking for more teatime treats? Check out these recipes, all perfect for teatime!
Jam for Raspberry Bakewell Tart Squares
You can use any raspberry jam you like for this recipe. Homemade is particularly good! Recently I found a very unique raspberry jam – Fox Gourmet Foods Raspberry & Earl Grey Jam. (This is just a shout out to a brand I use, and I have not been compensated or incentivised in any way.)
I am not a fan of Earl Grey tea, so I wasn’t sure about this particular combination. However, 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.
Prefer Blueberries? Don’t miss my Lemon and Blueberry Bakewell Tart Squares Recipe!
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.
Raspberry Bakewell Tart Squares Printable Recipe
- 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
- 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.
Looking for a gluten-free version of this recipe? Check out my friend Sandi of Fearless Dining’s Easy Gluten Free Strawberry Lemon Bakewell Tart.
More Delicious Teatime Recipes
Chocolate and Raspberry Jam Cake
This is just a lovely dessert and the flavors are terrific! Love raspberry!
Thank you, Patty!
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 🙂
Your tart looks perfect April, just as I remember it to be when my Grandma made it!
That is such a lovely compliment, Vicky, thank you 🙂
I absolutely adore bakewell tart and your version sounds really lovely!! The cake looks so moist and delicious! This is a must try 🙂
Thank you, Nicole! I hope you and yours enjoy it as much as we do 🙂
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!
Thank you so much, Linda! I agree, they would be perfect for Valentine’s Day – in fact, I think they would be lovely with a glass of champagne 😉
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.
Thank you so much, Christine!
This beautiful sweet treat makes me want to become British! Fantastic job with this one!
Thank you so much, Dan!
Really like a tart and the jelly middle is perfect.
Thank you, Peter!
April, this looks so tasty! Yum!
Thank you so much, Marina 🙂
I’ve never made this but you do indeed make it look pretty easy. You made me laugh about arranging the raspberries just-so 😉
Thank you, Pauline 🙂 Sometimes I get a little bit of OCD when I’m baking 😉
Really delicious April. Can’t wait to try it!
Thank you, Nancy!
This deserves all 5 stars for sure! Love it!
Thank you so much, Suzy!
This looks so very good, would love a big hunk right now!!
Thank you, Tara 🙂
April this was love at first sight for me. So much love. It looks absolutely delicious.
Thank you, Erica! It is one of my favourites as well 🙂
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.
Thank you for hosting, Patty, and for sharing my post as well 🙂
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!
Thank you, Kellie, I’m so glad you like it. I find squares much easier to cut as well 🙂
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 🙂
Absolutely delicious!… I could eat and eat this until it’s finished!!!!
Yummmmm
XOXO
Thank you, Cami! It is rather addictive 😉 xo
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.
Thank you so much, Pattie! I’m so glad you like them. I hope you and yours enjoy the recipe as much as we do at our house 🙂
This is not only beautiful, I bet it’s amazingly tasty! I can’t wait to try it! Thanks for the recipe.
Thank you so much, Debi 🙂 It really is delicious!
Such a lovely dessert, April. Definitely making this on Thursday – it is my cheat day. Pinning and tweeting 🙂
Thank you, Hadia, and thank you for sharing too! I hope you enjoy the recipe – let me know what you think 🙂
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
Thank you so much, Mollie and thank you for pinning too!
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!)
I hope your Grandma enjoys the Bakewell Squares, Trisha, and that they are a little taste of ‘home’ for her 🙂
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
Thank you so much, Miz Helen, and congratulations once again on 5 years of Full Plate Thursday!
Whoo these look yummy, I love Bakewell tarts 🙂
Thanks for sharing at Creative Mondays blog hop
Thank you, Claire, and thank you for hosting as well 🙂
This looks soooooooooooo good!! Pinned! 🙂
Thank you, Becky, and thank you for pinning too!
Cake and pie all-in-one. Sounds delish.
Thank you, Madonna!
I’ve heard of the Bakewell Tart, but have never tasted one. Yours looks spectacular!
Thank you so much, Cathy 🙂
Delicious tart, April. I think is a must. A friend of mine posted a recipe last Monday. Two recipes almos at the same time. I think is a signal and I have to give it a try. Happy week.
Thank you, Marisa! I hope you have a lovely week too 🙂
Don’t know why I didn’t see this post earlier…But, I love this charming post! Makes me want to go to Bakewell in Derbyshire…It somehow reminds me of Sense and Sensibility. And the only sensible thing to do when in Bakewell would be to eat this tasty town treat!
Thank you so much, Kim 🙂 It’s definitely Jane Austen country up there in Derbyshire 🙂 It really is a lovely place to visit.
Hi, I really want to make this recipe, can I ask which flour do I use? Plain or self raising? Many thanks
Hi Hayley, Plain flour is fine. There’s baking powder in the recipe so it’s all good 🙂 Hope you enjoy them!
Oh this delicious tart is checking all my flavor boxes. Can’t wait to try it! Have a wonderful weekend.
Thank you so much, Laura! I hope your weekend is wonderful too 🙂
April,
Your recipe looks light and delicious- and the raspberry is one of my favorite flavors
Thank you so much, Judee 🙂
April your tart squares look amazing, and are making my mouth water. And I have your post featured on Friday Features Linkup this week and Pinned to share!!
Hope you’ll stop by and linkup again.
Hope you have a great weekend!
Karren~
Thank you so much, Karren! I really appreciate the feature 🙂 I hope you have a lovely weekend!
I am going to show how little I know about Bakewell Tarts. Is the sheet of sweet pastry the same as puff pastry? I’m just not sure which kind to buy.
This looks delicious, I can’t wait to make it!
Thank you, Kim! So, sweet pastry is just ordinary pastry but sweetened, so it’s different from puff pastry. If you can’t get sweet pastry, you can just use a sheet of plain ordinary pastry (or make scratch pastry if you prefer). Pastry with a sweet flavour is nice, but there’s lots of sweetness in the tart itself so if you can’t get it, you probably won’t miss it. 🙂 Please let me know how you get on!
Hi April, thank you for the lovely recipe , made it today everyone loved it . I toke the sweet crust recipe from joyofbaking.com. Sure I’ll make it again 🙂
Hi Abeer, I’m so glad you all enjoyed it! Thank you for letting me know 🙂
Could you please explain “1 sheet sweet pastry. Do you mean, puff pastry or phyllo ? Anxious to make this lovely dessert for my card club. Thank you.
I mean a plain pastry, Maureen, ordinary short crust, but one that has been sweetened. (If you only have plain that hasn’t been sweetened it will be fine though.) You can generally get sheets of plain short crust pastry in the chiller or freezer cabinet, but of course, homemade pastry will work fine as well. I just use the sheets because it’s quicker and easier, and they fit the pan so well. Puff or phyllo will not work. I hope this helps. Sorry for the delay in replying, I wasn’t online when you posted your comment. Hope my reply is not too late, and that you enjoy the recipe.
Thank you. I don’t think I have seen short crust pastry in the freezer area. I’ll check it out. What brand is it? If not, I’ll make my own.
I use Jus-Roll but I’m UK based so not sure if that helps. I believe Pillsbury make some ready to roll pastry in the US and Canada. If not you could use this recipe https://www.the-first-time-cook.com/shortcrust-pastry.html You could add two tablespoons of confectioner’s sugar (icing sugar) with the flour but it will be okay just as the recipe is written. Hope this helps!
Thank you. I’m good to go now
It’s a pleasure, Maureen. 🙂