Christmas Bakewell Tart

Christmas bakewell tart recipe

The Spruce Eats / Diana Chistruga

  • Total: 90 mins
  • Prep: 30 mins
  • Cook: 60 mins
  • Yield: Serves 8

Bakewell tart is one of the most traditional desserts in British food. It is loved across the UK, not just in its town of origin, Bakewell in the Peak District. Traditionally, the tart has a layer of jam on the pastry base which is then covered with a delicious frangipane (almond and egg) cake-like topping and finished halfway though baking with a sprinkling of flaked almonds.
In this Christmas Bakewell tart, the jam has been replaced by a thick, meaty layer of sweet mincemeat and just a tiny pinch of mixed spice in the frangipane topping. This gives the tart a really Christmas flavor and also results in a more moist, almost sponge-like cake. It really is delicious and too good to keep just for Christmas.

Ingredients

  • For the Tart Shell
  • 1 pound/450 g ​shortcrust pastry
  • 1 egg white (lightly beaten)
  • For the Filling
  • 1/2 jar mincemeat (homemade or store-bought)
  • 1 1/2 sticks/150 g butter
  • 3/4 cup/150 g caster/superfine sugar
  • 3 medium eggs, plus 1 yolk (beaten)
  • 1 1/2 cups/150 g almonds (ground)
  • 1 medium lemon (zested)
  • Tiny pinch mixed spice (or pumpkin pie spice mix)

Steps to Make It

Note: while there are multiple steps to this recipe, this tart is broken down into workable categories to help you better plan for preparation and cooking.

  1. Preheat the oven to 170 C/ 325 F/Gas 3.

Prepare the Tart Shell

  1. Gather the ingredients.

    Tart dough
    The Spruce Eats / Diana Chistruga
  2. On a lightly floured board, roll out the pastry to about 5 mm/1/4-inch thick.

    Roll out pastry
    The Spruce Eats / Diana Chistruga
  3. Grease and line a 20 cm/8-inch deep tart tin with the pastry. Trim the top edge and crimp to make it look neat if you wish.

    Grease and line tart tin
    The Spruce Eats / Diana Chistruga
  4. Prick the base all over with a fork, then chill the pastry in the refrigerator for 15 to 30 minutes.

    Prick base
    The Spruce Eats / Diana Chistruga
  5. Line the tart shell with a sheet of greaseproof paper and fill with pie weights. Bake for 15 minutes or until the pastry is a pale golden color.

    Line tart shell
    The Spruce Eats / Diana Chistruga
  6. Spread the base of the case with the mincemeat to create a good thick layer, then put to one side to cool.

    Filled pastry
    The Spruce Eats / Diana Chistruga

Prepare the Frangipane

  1. Gather the ingredients.

    Ingredients for frangipane
    The Spruce Eats / Diana Chistruga
  2. Using an electric hand whisk or a stand mixer, cream together the butter and the sugar until it is whipped and lighter in color.

    Hand whisk
    The Spruce Eats / Diana Chistruga
  3. With the mixer still running, add the beaten egg and egg yolk a little at a time. Keep the mixer running throughout and make sure all the egg is incorporated.

    Mix
    The Spruce Eats / Diana Chistruga
  4. Using a tablespoon or fine spatula, carefully fold in the ground almond, lemon zest, and mixed spice.

    Mix
    The Spruce Eats / Diana Chistruga
  5. Carefully spread the frangipane mixture on top of the mincemeat.

    Add to tart shell
    The Spruce Eats / Diana Chistruga 
  6. Bake for 40 minutes. If using, sprinkle the flaked almonds on to the surface after 20 mins and bake for a further 20 minutes or until golden and set.

    Bake tart
    The Spruce Eats / Diana Chistruga
  7. Remove from the oven.

  8. Serve warm or cold with custard, a little ice cream or whipped cream, as you like.

    Christmas Bakewell tart
    The Spruce Eats / Diana Chistruga

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