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Bakewell Tart

Delicious, traditional Bakewell Tart, perfect as pudding, but equally nice with a cup of tea, this is a real treat. The pastry can be a little fiddly, but definitely worthwhile!



Makes about 12 cupcakes

  • 150g plain flour
  • 25g ground almonds
  • 75g unsalted butter, cold and diced
  • 25g caster sugar
  • 1 egg yolk
  • 1 egg white


  • 2 heaped tbsp raspberry jam (homemade if you have got it)
  • 150g unsalted butter, melted
  • 150g vanilla sugar (caster sugar with 1 tsp of vanilla essence added)
  • 3 large free range eggs, beaten
  • 150g ground almonds
  • Grated zest of a lemon
  • 1 tsp almond extract/essence
  • 1 tbsp flaked almonds

Bakewell Tart


  1. To make the pastry, tip the flour, butter and sugar into a food processor with a pinch of salt. Whizz until the mixture resembles breadcrumbs.
  2. Add the egg yolk and 1 tsp of cold water and pulse until the dough comes together.
  3. Flatten into a disc, cover with cling film and chill for ½ hour.
  4. Roll out the pastry between two large sheets of cling film (larger than the tart tin) surface to about 3mm thickness. Line a 20cm fluted tart tin with the pastry and trim of the excess. Prick the base with a fork and chill for 20 minutes.
  5. Preheat the oven to 180C
  6. Once chilled, line the pastry case with baking parchment and fill with baking beans. Cook for about 20 minutes until the pastry is a pale golden colour.
  7. Remove the beans and baking parchment, brush the inside of the pastry case with a little egg white and cook for a further 2 minutes. Cool slightly.
  8. Spread the jam in an even layer over the base of the pastry case.
  9. Combine ground almond, lemon zest, flour and sugar, and gradually whisk in the eggs.
  10. Now stir in the melted butter, wish until smooth. Carefully spoon the mixture over the jam and spread level.
  11. Bake for 25 minutes. Then scatter with the flaked almonds and continue to cook for a further 20 minutes until golden and set.
  12. Cool to room temperature, dust with icing sugar.
  13. Serve your bake well tart with pouring cream for pudding.


Download Bakewell Tart recipe in pdf format (122kb)

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