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.
Can I Use Different Fruit For This Recipe?
Of course you can! Strawberries definitely work well. Prefer Blueberries? Don’t miss my Lemon and Blueberry Bakewell Tart Squares Recipe.
Is There A Gluten Free Version of This Recipe?
There sure is! Check out my friend Sandi of Fearless Dining’s Easy Gluten Free Strawberry Lemon Bakewell Tart.
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.
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.
More Delicious Teatime Recipes
Chocolate and Raspberry Jam Cake
Patty Haxton Anderson says
January 19, 2016 at 5:44 pmThis is just a lovely dessert and the flavors are terrific! Love raspberry!
April Harris says
January 20, 2016 at 5:53 pmThank you, Patty!
Angela says
January 19, 2016 at 6:46 pmOh 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!
April Harris says
January 20, 2016 at 5:54 pmThank 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 🙂
Vicky says
January 19, 2016 at 10:34 pmYour tart looks perfect April, just as I remember it to be when my Grandma made it!
April Harris says
January 20, 2016 at 5:56 pmThat is such a lovely compliment, Vicky, thank you 🙂
Nicole says
January 20, 2016 at 3:43 amI absolutely adore bakewell tart and your version sounds really lovely!! The cake looks so moist and delicious! This is a must try 🙂
April Harris says
January 20, 2016 at 5:57 pmThank you, Nicole! I hope you and yours enjoy it as much as we do 🙂
Linda (Meal Planning Maven) says
January 20, 2016 at 3:26 pmYour 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!
April Harris says
January 20, 2016 at 5:58 pmThank 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 😉
christine says
January 20, 2016 at 3:35 pmthat 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.
April Harris says
January 20, 2016 at 5:59 pmThank you so much, Christine!
Platter Talk says
January 20, 2016 at 11:48 pmThis beautiful sweet treat makes me want to become British! Fantastic job with this one!
April Harris says
January 21, 2016 at 7:42 pmThank you so much, Dan!
peter @feedyoursoultoo says
January 21, 2016 at 1:56 pmReally like a tart and the jelly middle is perfect.
April Harris says
January 21, 2016 at 7:43 pmThank you, Peter!
Marina @ Parental Journey says
January 21, 2016 at 3:04 pmApril, this looks so tasty! Yum!
April Harris says
January 21, 2016 at 7:43 pmThank you so much, Marina 🙂
Pauline Wiles says
January 21, 2016 at 10:52 pmI’ve never made this but you do indeed make it look pretty easy. You made me laugh about arranging the raspberries just-so 😉
April Harris says
January 22, 2016 at 8:48 amThank you, Pauline 🙂 Sometimes I get a little bit of OCD when I’m baking 😉
nancy@skinnykitchen.com says
January 22, 2016 at 6:51 amReally delicious April. Can’t wait to try it!
April Harris says
January 22, 2016 at 8:52 amThank you, Nancy!
Suzy | The Mediterranean Dish says
January 22, 2016 at 8:48 pmThis deserves all 5 stars for sure! Love it!
April Harris says
January 24, 2016 at 2:51 pmThank you so much, Suzy!
Tara says
January 22, 2016 at 10:26 pmThis looks so very good, would love a big hunk right now!!
April Harris says
January 24, 2016 at 2:52 pmThank you, Tara 🙂
Erica (@Erica's Recipes) says
January 23, 2016 at 3:24 amApril this was love at first sight for me. So much love. It looks absolutely delicious.
April Harris says
January 24, 2016 at 2:52 pmThank you, Erica! It is one of my favourites as well 🙂
Patty Haxton Anderson says
January 24, 2016 at 5:16 pmThank 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.
April Harris says
January 25, 2016 at 8:04 amThank you for hosting, Patty, and for sharing my post as well 🙂
kellie@foodtoglow says
January 24, 2016 at 9:32 pmThese 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!
April Harris says
January 25, 2016 at 8:05 amThank you, Kellie, I’m so glad you like it. I find squares much easier to cut as well 🙂
Winnie says
January 24, 2016 at 10:30 pmO 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
April Harris says
January 25, 2016 at 8:06 amThank 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 🙂
Cami @ The Crafting Nook says
January 25, 2016 at 5:54 pmAbsolutely delicious!… I could eat and eat this until it’s finished!!!!
Yummmmm
XOXO
April Harris says
January 25, 2016 at 5:55 pmThank you, Cami! It is rather addictive 😉 xo
Pattie @ Olla-Podrida says
January 25, 2016 at 9:01 pmThis 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.
April Harris says
January 26, 2016 at 2:06 pmThank 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 🙂
Debi at Life Currents says
January 26, 2016 at 12:16 amThis is not only beautiful, I bet it’s amazingly tasty! I can’t wait to try it! Thanks for the recipe.
April Harris says
January 26, 2016 at 2:11 pmThank you so much, Debi 🙂 It really is delicious!
Hadia says
January 27, 2016 at 12:09 amSuch a lovely dessert, April. Definitely making this on Thursday – it is my cheat day. Pinning and tweeting 🙂
April Harris says
January 27, 2016 at 5:09 pmThank you, Hadia, and thank you for sharing too! I hope you enjoy the recipe – let me know what you think 🙂
Frugal Hausfrau says
January 27, 2016 at 3:06 amApril, 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
April Harris says
January 27, 2016 at 5:09 pmThank you so much, Mollie and thank you for pinning too!
Trisha @ Home Sweet Homemade says
February 4, 2016 at 2:22 pmI 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!)
April Harris says
February 5, 2016 at 3:54 pmI hope your Grandma enjoys the Bakewell Squares, Trisha, and that they are a little taste of ‘home’ for her 🙂
Miz Helen says
February 8, 2016 at 5:03 pmHi 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
April Harris says
February 8, 2016 at 5:08 pmThank you so much, Miz Helen, and congratulations once again on 5 years of Full Plate Thursday!
Claire says
February 16, 2016 at 9:00 amWhoo these look yummy, I love Bakewell tarts 🙂
Thanks for sharing at Creative Mondays blog hop
April Harris says
February 16, 2016 at 4:10 pmThank you, Claire, and thank you for hosting as well 🙂
becky says
February 16, 2016 at 9:04 pmThis looks soooooooooooo good!! Pinned! 🙂
April Harris says
February 17, 2016 at 12:11 pmThank you, Becky, and thank you for pinning too!
Madonna says
March 19, 2016 at 10:34 pmCake and pie all-in-one. Sounds delish.
April Harris says
March 21, 2016 at 4:37 pmThank you, Madonna!
Cathy Lawdanski says
May 16, 2017 at 11:21 amI’ve heard of the Bakewell Tart, but have never tasted one. Yours looks spectacular!
April Harris says
May 16, 2017 at 2:10 pmThank you so much, Cathy 🙂
Marisa González says
May 16, 2017 at 10:21 pmDelicious 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.
April Harris says
May 17, 2017 at 9:05 pmThank you, Marisa! I hope you have a lovely week too 🙂
The Ninja Baker says
May 29, 2017 at 7:52 amDon’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!
April Harris says
May 29, 2017 at 6:01 pmThank you so much, Kim 🙂 It’s definitely Jane Austen country up there in Derbyshire 🙂 It really is a lovely place to visit.
Hayley Smith says
February 27, 2018 at 4:15 pmHi, I really want to make this recipe, can I ask which flour do I use? Plain or self raising? Many thanks
April Harris says
February 28, 2018 at 1:36 pmHi Hayley, Plain flour is fine. There’s baking powder in the recipe so it’s all good 🙂 Hope you enjoy them!
Laura Ingalls Gunn says
May 11, 2018 at 2:29 pmOh this delicious tart is checking all my flavor boxes. Can’t wait to try it! Have a wonderful weekend.
April Harris says
May 12, 2018 at 11:46 amThank you so much, Laura! I hope your weekend is wonderful too 🙂
judee says
May 14, 2018 at 1:34 amApril,
Your recipe looks light and delicious- and the raspberry is one of my favorite flavors
April Harris says
May 14, 2018 at 6:01 pmThank you so much, Judee 🙂
Karren Haller says
May 18, 2018 at 12:17 amApril 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~
April Harris says
May 20, 2018 at 12:52 amThank you so much, Karren! I really appreciate the feature 🙂 I hope you have a lovely weekend!
Kim says
September 19, 2018 at 10:18 pmI 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!
April Harris says
September 20, 2018 at 8:50 amThank 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!
Abeer says
September 26, 2018 at 9:55 pmHi 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 🙂
April Harris says
September 26, 2018 at 10:08 pmHi Abeer, I’m so glad you all enjoyed it! Thank you for letting me know 🙂
Maureen Papineau says
October 23, 2018 at 5:06 pmCould 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.
April Harris says
October 24, 2018 at 8:28 amI 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.
Maureen says
October 24, 2018 at 12:50 pmThank 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.
April Harris says
October 24, 2018 at 8:23 pmI 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!
Maureen says
October 24, 2018 at 9:49 pmThank you. I’m good to go now
April Harris says
October 25, 2018 at 6:19 amIt’s a pleasure, Maureen. 🙂
Pat says
April 1, 2019 at 3:05 pmI like making tarts, April and this one looks like a winner! I will make it for my book club meeting this month. Thanks for the variations in recipes for different fruit.
April Harris says
April 1, 2019 at 5:42 pmThank you so much, Pat! I hope you and your book club really enjoy it. It’s one of my favourites, particularly the raspberry version.
Emily says
April 1, 2019 at 5:33 pmApril, this looks SO good! Definitely making and just pinned, too. Have a lovely week!
April Harris says
April 1, 2019 at 5:43 pmThank you so much, Emily, and a special thank you for pinning too! I hope you enjoy it 🙂 Wishing you a lovely week as well!
Pauline Wiles says
April 1, 2019 at 9:09 pmApril, I’m not sure if these are updated photos, but the close-up texture truly has my mouth watering! What a lovely reminder of a very tasty treat.
April Harris says
April 2, 2019 at 6:20 pmThank you so much, Pauline!