Berry’s Bakewell.


When I decided to make Mary Berry’s Bakewell Tart I thought I would be prepared for everything and I could just follow the recipe and it would turn out just like a, well, a bakewell tart.  Of course, it wasn’t that simple.  I didn’t have a fluted flan tin for a start, but that didn’t worry me as I thought I could just buy one when I went shopping.  Obviously, they had all sold out as there was a sale on all the baking tins.  (Why didn’t I know that?) Luckily, my in-laws had one and said I could have it.

Normally I bake with my son on a Friday afternoon after doing my shopping in the morning.  Not having a tin delayed my baking plans so I didn’t get around to it until Sunday.  I thought I could get dinner ready and make a bakewell tart at the same time.  (How many ovens I thought I had I’m not sure!)  My husband took the kids to the park so I didn’t have my little helper but it was probably just as well because I had set quite a challenge for myself and I’m not sure he would have actually fit in the kitchen with me and all the stuff I was trying to do.

Anyway, with dinner in the oven, I set to work on the tart.  It was working out quite well with cooling things and waiting but the time for cooking my roasties came about the time I needed to cook my pastry, so we were either going to eat dinner later than usual or have pastry for dinner!

It was actually ok in the end and I managed to get dinner ready on time so the filled pastry case could be put into the oven to cook.  Unfortunately, the filling took a little longer to cook than the recipe said which meant that it would be getting late before it cooled enough to do the icing.

Needless to say I was icing the tart just before bed and there didn’t seem to be enough or maybe it was just too thick to spread properly but I really had had enough at this point and I nearly didn’t bother with the pink lines, but as you can see, I pushed myself to do it and it clearly lacks a bit of finesse but I am happy to report that it tasted just like a bakewell tart and I really enjoyed eating it.




  • 200g raspberries
  • 250g jam sugar

Sweet shortcrust pastry:

  • 225g plain flour
  • 150g butter
  • 25g icing sugar
  • 1 large egg, beaten


  • 150g butter
  • 150g caster sugar
  • 150g ground almonds
  • 1 large egg, beaten
  • 1 tsp almond extract


  • 300g icing sugar
  • 1 tsp almond extract
  • pink food colouring gel (I actually used red)



  • Put raspberries in a small, deepsided saucepan and crush the raspberries using a masher.
  • Add the sugar and bring to the boil over a low heat until the sugar has melted.
  • Increase the heat and boil for 4 mins.
  • Remove from the heat and pour into a shallow container.  Leave to cool and set.


  • Pour flour into a bowl and run in the butter using fingertips until the mixture resembles breadcrumbs.
  • Stir in icing sugar.
  • Add egg and 2 tbsp cold water, mixing to form a soft dough.
  • Roll out dough on a lightly floured work surface to the thickness of a pound coin.
  • Line tin with the dough and transfer to the fridge to chill for 30 mins.
  • Preheat oven to 200c/180c Fan/gas 6.
  • Line the pastry case with non-stick baking paper and fill with baking beans or uncooked rice.
  • Bake blind for 15 mins, removes the beans and paper and cook for a further 5 mins to dry out the base.
  • Set aside to cool a little before adding the filling.


  • Spread the base of the pastry case with 4 tbsp of the jam.
  • Cream the butter and sugar together until pale and fluffy.
  • Add the ground almonds, egg and almond extract and mix together.
  • Spoon the mixture into the pastry case and smooth the surface using a palette knife.
  • Reduce oven temp to 180c/160c fan/gas 4 and bake for 25-35 mins until golden brown and a skewer inserted in the centre comes out clean.
  • Leave to cool completely in the tin.


  • Sift the icing sugar into a bowl.  Stir in the almond extract and about 3 tbsp cold water to make a smooth, fairly thick icing.
  • Place 3 tbsp (I didn’t use that much) of the icing in a separate bowl and add a little pink food colouring gel to make a raspberry coloured icing.
  • Spoon the pink icing into a piping bag fitted with a small plain nozzle.
  • When the tart is completely cooled spoon the white icing on top and spread to form a smooth surface.
  • Pipe parallel lines of pink icing over the white icing, then drag a cocktail stick through the lines (at a 90 degree angle to the lines) to create a feathered effect.
  • Leave to set.

2 thoughts on “Berry’s Bakewell.

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