Bakewell Tart Squares(Frangipane Squares)

5/5 - (1 vote)

I just love Bakewell Tart, that wonderful confection that has a pastry base with a layer of raspberry jam and then topped with frangipane.  It is simply delicous.  I have made a couple of variations of Bakewell Tart for this blog, but today I decided that I would make a large tart that can be cut into squares and eaten however one likes, with cream, ice-cream or just on their own.

Although the recipe takes a little time it is quite simple to do, but there are a few steps involved so you have to be a little patient.

The result is a most rewarding treat, a lovely buttery shortcrust pastry and a beautifully moist frangipane to complement the sharp raspberry jam.  To top it all off a scattering of shaved almonds on the top before baking gives an additional crunch to the whole thing.  I always use seedless raspberry jam, but I am sure jam with seeds in would be fine too.

If you have the time this recipe is really worth trying, I am sure you wont be disappointed.

Bakewell Tart/Frangipane Tart Squares

Bakewell Tart/Frangipane Tart Squares – Video

For the pastry base:

  • 125 cold butter cut into cubes
  • 300g plain flour
  • 30g caster sugar
  • 1 medium egg (large in USA)
  • 1 additional egg to use as an egg wash on the pastry.
  • 2 tbsp milk( you may not need it all)

For the filling:

  • 225g softened unsalted butter
  • 225g caster sugar
  • 225g ground almonds
  • 1 tsp almond extract (optional, if you want a stronger almond flavour)
  • 3 medium eggs (large in USA)
  • 50g plain flour
  • zest of one lemon
  • Raspberry Jam, to go on top of the pastry( I used about 150g)
  • Flaked Almonds to scatter on the top(I used 50g, but less would also be fine)


  1. Make the pastry first by placing the flour, butter and sugar into a food processor and pulse until the mixture resembles breadcrumbs. 
  2. Add the egg and pulse until the mixture comes together to form a rough dough. 
  3. Add enough of the milk so that pulsing makes the dough start to form large clumps.
  4. Remove from the processor and shape into a ball and wrap in plastic wrap and place in the refrigerator for 20 minutes.
  5. Meanwhile prepare a 12in x 8in (30cm x 20cm) baking tin by greasing it and lining it with parchment paper.
  6. Remove the dough from the fridge and roll it out on a lightly floured surface to 12 x 8 inches. If it cracks don’t worry, it is very short and you can patch it easily.
  7. Place the rolled out dough into the lined tin, it should entirely cover the bottom, but not go up the sides.
  8. Cover and refrigerate for a further 30 minutes.
  9. Preheat the oven to 200C/180C Fan/400F/Gas 6.
  10. Remove the tin from the fridge and prick the dough, all over the surface, with a fork.
  11. Place a layer of parchment paper over the dough and pour in baking beans so that you can blind-bake the pastry.
  12. Bake for 15-20 minutes, or until the pastry is lightly golden-brown.
  13. Remove the paper and beans and brush the pastry all over with the egg wash and place it back in teh oven for a further 5 minutes.. 
  14. After 5 minutes remove the pastry from the oven and set aside.
  15. Reduce the heat of the oven to 180C/160 Fan/350F/Gas 4.
  16. For the filling, beat the butter and sugar together in a stand mixer, with paddle attachment, until light and fluffly( you can do this by hand too).
  17. Add the eggs, and the almond extract, and mix until fully combined with the butter mixture.
  18. Mix in the ground almonds, . 
  19. Fold in the lemon zest and the flour.
  20. Spread  the raspberry jam generously across the base of the pastry, leaving a /1in gap around the edge.
  21. Spread the filling mixture over the jam and sprinkle over the flaked almonds.
  22. Bake the tart for 20 – 30 minutes, until the filling is set and golden-brown. Allow to cool in the tin before serving.
  23. To serve, cut the tart into 2in squares, or whatever size you wish.

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