Bakewell Tart

Bakewell Tart

Try your hand at baking a batch of this classic British sweet treat by following our simple Bakewell tart recipe. Find the ingredients and method here.


Step 1
  • To make the pastry, measure the flour into a bowl and rub in the ®Lactofree Spreadable with your fingertips until the mixture resembles fine breadcrumbs. Add the water, mixing to form a soft dough.
Step 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.
Step 3
  • Preheat the oven to 200C/400F/Gas 6 (180C fan).
Step 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.
Step 5
  • For the filing, spread the base of the flan generously with raspberry jam.
Step 6
  • Melt the ®Lactofree Spreadable 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.
Step 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.
Step 8
  • Meanwhile, sift the icing sugar into a bowl. Stir in cold water and transfer to a piping bag. Once you have removed the tart from the oven, pipe the icing over the top and add the cherries.


Raspberry jam
20 g
125 g
Caster sugar
125 g
Ground almonds
125 g
Egg (Beaten)
Almonds (Flaked)
50 g
Plain flour
175 g
75 g
Cold water
¼ Glass
Icing sugar
80 g
Cold water
¼ Glass
Handful cherry