Bakewell Pudding (Tart) Recipe (2024)

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Bakewell Pudding is the proper name for what is often called Bakewell Tart. The Bakewell Pudding was first made in the beautiful old market town of Bakewell in Derbyshire in 1860.

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The story goes that the cook at a local inn accidentally put the egg mixture over the jam instead of mixing it into the pastry, and so the Bakewell Pudding was born!

Traditional Bakewell Pudding

You can still buy a traditional Bakewell Pudding from the Old Orginal Bakewell Pudding Shop, in fact, they send the puddings all over the world. Peering through the window of the Pudding Shop is like looking back in time. Do try to visit when you visit the Peak District.

Visit the Peak District and Derbyshire

t’s a beautiful area with lots to see and do. We visited there a few years ago and really enjoyed it. There are opportunities for walking, cycling and horseriding, and historic houses, like Chatsworth to visit.

Our sons enjoyed the cable car ride to the Heights of Abraham and going underground to the Blue John Caverns.

I loved visiting the Denby Pottery Village where, as well as seeing how he pottery is made there are cookery demonstrations. And, of course, the factory shop!

You can find out more about all of these attractions at Visit Peak District and Derbyshire.

Bakewell Food Festival

Foodies will want to think about heading to Bakewell for theBAKEWELL FOOD FESTIVAL 30th April – 1st May 2016. The festival will include over 60 stalls around the streets of this beautiful historic, riverside market town, with the focus being on food and drink.

There’s so much to see and do in the Peak District it’s well worth staying over for a few days, self-catering is a great way to enjoy the area and relax in your own space.

Choose whether you want to stay in a town, village or right out in the countryside. There is a self-catering option to suit everyone at just look at this fabulous Bakewell Barn.

What I like about self-catering is the freedom to come and go as you please. You can eat when you like, shop locally and enjoy the local treats like Bakewell Pudding,. You might even try making your own Bakewell Pudding in the cottage kitchen.

More Dessert Tarts from Farmersgirl Kitchen

Easy Rhubarb Bakewell Tart is a variation on the classic Bakewell Pudding. The tart has a sweet almond shortcrust pastry shell filled with a rhubarb compote and topped with a frangipane almond sponge.

Pear and Caramel Tartis a glorious combination of seasonal pears, sweet caramel and softly whipped cream in a crisp, buttery shortcrust pastry pie shell.

Quick and Easy Fig, Honey and Almond Tart is an ideal simple and delicious way to serve fresh figs and blackberries.

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Bakewell Pudding (Tart) Recipe (10)

Bakewell Pudding

A traditional British dessert featuring raspberries, ground almonds, eggs and sugar in a crisp pastry shell.

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Prep Time 20 minutes mins

Cook Time 40 minutes mins

Course Baking, Dessert

Cuisine British

Servings 8

Calories 645 kcal


  • 1 tablespoon (cups) flour for dusting
  • 500 grams puff pastry 1lb 2oz packet ready-made
  • 4 tablespoon raspberry jam
  • 150 grams fresh raspberries 5oz
  • 100 grams butter 3 1/2 oz unsalted plus extra for greasing
  • 100 grams caster sugar 3 1/2 oz
  • 5 eggs free range
  • 150 grams ground almonds 5oz
  • 1/4 teaspoon almond extract
  • 1 tablespoon icing sugar for dusting


  • Preheat the oven to 190C/375F/Gas 5. Grease and flour a 23cm/9in loose-bottomed tart tin.

  • Roll out the pastry onto a lightly floured work surface to form a circle a few inches larger than the tart tin.

  • Line the tart tin with the pastry, gently pressing into the edges. Trim the excess pastry from the edge of the tart tin.

  • Carefully spread the raspberry jam evenly over the pastry base. Lightly crush 3-4 of the raspberries in a small bowl and scatter the crushed berries on top of the jam.

  • In a large mixing bowl, cream together the butter and sugar until pale and fluffy.

  • Gradually add the eggs, one at a time, beating each well to incorporate. stir in equal amounts of the ground almonds after you add each egg, stirring well until combined. Continue until all the eggs and all the ground almonds are used up, then stir in the almond essence.

  • Pour the filling mixture into the pastry case and, using a palette knife, gently spread it evenly over the raspberry layer.

  • Bake the tart on the middle shelf of the oven for 35-40 minutes, or until the surface is golden-brown.

  • Dust with icing sugar and serve with the remaining raspberries and dollop of clotted cream.


Serve with the remaining raspberries, cream, clotted cream, ice cream or custard.


Serving: 8gCalories: 645kcalCarbohydrates: 49gProtein: 12gFat: 46gSaturated Fat: 14gCholesterol: 129mgSodium: 284mgPotassium: 104mgFiber: 4gSugar: 16gVitamin A: 461IUVitamin C: 5mgCalcium: 69mgIron: 3mg

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I’m entering this dish for Tea Time Treats the Linky Party run by Karen at Lavender and Lovage and Janie at The Hedgecomers. The theme this month is Local and Regional Recipes.

I’m also linking up withPerfecting Patisserie which is run by Lucy at Baking Queen 74

Bakewell Pudding (Tart) Recipe (2024)


What is the difference between a Bakewell tart and a Bakewell pudding? ›

Many visitors ask us whether they should buy a Bakewell Tart or a Bakewell Pudding, and the answer of course is to buy both! That said, a tart is made with short crust pastry and a Bakewell Pudding is made with puff pastry. The recipe for the filling is very similar.

What are the ingredients in a Bakewell tart? ›

For the filling, beat the butter and sugar until combined. Add the ground almonds, almond extract and eggs and beat for a further minute. Spread the jam over the pastry, then top with the almond filling. Scatter over the flaked almonds and bake for 25-30 mins until golden and firm.

What is the original Bakewell tart? ›

The Bakewell Tart, on the other hand, was developed as a variant of the Pudding later in the 20th century. The Tart's base is made from sweet shortcrust pastry, which is then layered with seedless strawberry jam and finished with a pale, fluffy frangipane sponge filling of eggs, almonds and sugar.

Why is my Bakewell tart soggy in the middle? ›

Richard's solution: Soggy bottoms can be a right nuisance, even though they don't really alter the taste of your bake. They are usually the result of either a filling that's too wet in your bake or an under-cooked or thin pastry base. These are easily remedied though using a few simple tips.

Do you eat Bakewell pudding hot or cold? ›

Serve immediately with fresh cream or luxury custard. Please ensure that the product is piping hot before serving.

What is the story behind the Bakewell pudding? ›

The pudding was the result of a misunderstanding between the inn's mistress, Mrs Greaves, and her cook; visiting noblemen had ordered a strawberry tart, but instead of stirring the egg mixture into the pastry, the cook spread it on top of a layer of jam.

What is the flavor of the Bakewell? ›

The filling is so simple – one layer is simply just jam. There is debate over which is the 'classic' flavour, but I tend to use raspberry. You can use whatever you prefer though! The rest is the 'frangipane' – which is melted butter, sugar, ground almonds, almond extract and egg.

Why are they called Bakewell tarts? ›

Bakewell tart is named after the Derbyshire town of Bakewell, where the Bakewell pudding (later to evolve into the Bakewell tart) was first served in the (no longer standing) White Horse Inn.

Is frangipane the same as Bakewell Tart? ›

Frangipane is also a key component in Bakewell Tart, where it teams up with jam as a filling between layers of pastry. And it's imperative in Bostock, a breakfast pastry made by saturating slices of day-old brioche with sugar syrup, then slathering on frangipane and baking until golden.

Why is Bakewell so popular? ›

Perhaps best known for its unique and delicious Pudding, Bakewell has many more tempting treats to offer - ranging from shopping and specialist markets to relaxing strolls and special events.

Is Bakewell tart American? ›

A Bakewell tart is an English confection consisting of a shortcrust pastry shell beneath layers of jam, frangipane, and a topping of flaked almonds.

What pastry is Bakewell tart made from? ›

Delectable desert made with Jus-Rol shortcrust pastry sheet. Enjoyed warm or cold anytime!

Why is my Bakewell tart not setting? ›

If the filling still feels very liquid after 40 mins baking, cover the top with foil to stop it from browning and return to the oven for another 5-10 mins or until the filling is just set.

What is the best fat for pastry? ›

The best fat for pastry-making

Unless you don't eat dairy, we recommend butter for flavour and texture. You can also try a 50/50 split between butter and lard, which works well for savoury recipes like quiches. Make sure your butter is really cold when you rub it in to the flour.

What is the difference between Bakewell tart and frangipane tart? ›

Frangipane is not an alternative to Bakewell tart, but instead one of the ingredients in a Bakewell tart, used for the filling. Frangipane is an Italian word, recorded in a confectioners dictionary as far back as 1732 and is thought to have come from Marquis Muzio Frangipani or Cesare Frangipani.

What makes something a Bakewell? ›

A Bakewell tart is an English confection consisting of a shortcrust pastry shell beneath layers of jam, frangipane, and a topping of flaked almonds. It is a variant of the Bakewell pudding, closely associated with the town of Bakewell in Derbyshire.

What is the flavor of Bakewell? ›

It originated in Bakewell, England, and consists of a buttery short-crust pastry foundation, a delectable layer of fruit preserves, usually raspberry, and an almond frangipane filling. This delicious fusion exemplifies the art of balancing flavors and textures.

What is the difference between Bakewell cream and Bakewell cream baking powder? ›

A: This is baking powder already made. If you buy Bakewell Cream, and you want baking powder, you must add baking soda to it. Bakewell Cream is equivalent to cream of tartar. Thank you for your feedback!

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