Delish Recipes by John Morley: Bakewell Tart

 In Recipes

Bake a delicious classic Bakewell tart with this easy recipe, perfect for everyday baking and occasions!

  • Preparation time: 30 mins
  • Cooking time: 30 mins to 1 hour
  • Serves: Serves 8


For the shortcrust pastry:

  • 175g plain flour
  • 75g chilled butter
  • 2-3 tbsp cold water

For the filling:

  • John Morley Raspberry Filling
  • 125g butter
  • 125g caster sugar
  • 125g ground almonds
  • 1 free-range egg, beaten
  • ½ tsp almond extract
  • 50g flaked almonds

For the topping:

  • Handful of flaked almonds
  • Icing sugar


  1. To make the pastry, measure the flour into a bowl and rub in the butter with your fingertips until the mixture resembles fine breadcrumbs. Add the water, mixing to form a soft dough.
  2. Roll out the dough on a lightly floured work surface and use to line a 20cm/8in flan tin. Leave in the fridge to chill for 30 minutes.
  3. Preheat the oven to 200C/400F/Gas 6 (180C fan).
  4. Line the pastry case with foil and fill with baking beans. Bake blind for about 15 minutes, then remove the beans and foil and cook for a further five minutes to dry out the base.
  5. For the filing, spread the base of the flan generously with John Morley’s Raspberry Filling.
  6. Melt the butter in a pan, take off the heat and then stir in the sugar. Add ground almonds, egg and almond extract. Pour into the flan tin and sprinkle over the flaked almonds.
  7. Bake for about 35 minutes. If the almonds seem to be browning too quickly, cover the tart loosely with foil to prevent them burning.
  8. Meanwhile, sift the icing sugar into a bowl. Stir in cold water and transfer to a piping bag.
  9. Once you have removed the tart from the oven and garnish with flaked almonds and icing sugar.
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