The Bakewell Tart is a beloved British dessert known for its buttery shortcrust base, sweet layer of jam, and rich frangipane filling. This version uses spelt flour for a slightly nuttier, more wholesome twist.
Spelt flour brings a subtle depth of flavor and makes the pastry feel a bit more rustic and hearty. Whether you’re baking for afternoon tea, a special occasion, or just a midweek treat, this spelt Bakewell Tart delivers satisfying texture and classic taste.
Spelt Bakewell Tart Recipe
Description
The Bakewell Tart is a beloved British dessert known for its buttery shortcrust base, sweet layer of jam, and rich frangipane filling. This version uses spelt flour for a slightly nuttier, more wholesome twist.
Spelt flour brings a subtle depth of flavor and makes the pastry feel a bit more rustic and hearty. Whether you're baking for afternoon tea, a special occasion, or just a midweek treat, this spelt Bakewell Tart delivers satisfying texture and classic taste.
Ingredients
For the spelt shortcrust pastry:
For the filling:
Instructions
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Prepare the pastry. In a bowl, rub the butter into the spelt flour and sugar until it resembles breadcrumbs. Add the egg yolk and enough cold water to bring the dough together. Wrap and chill for 30 minutes.
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Preheat the oven to 350°F (175°C).
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Roll out the dough on a floured surface and line a 9-inch tart tin. Trim the edges and prick the base with a fork.
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Blind bake the pastry with parchment and pie weights for 15 minutes. Remove weights and bake for 5 more minutes.
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Spread raspberry jam evenly over the cooled pastry base.
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Make the frangipane. Beat butter and sugar until light. Add eggs and almond extract, then stir in ground almonds and spelt flour.
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Spoon the frangipane over the jam layer and smooth the top. Sprinkle with flaked almonds.
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Bake for 30–35 minutes until golden and set. Cool before slicing.
Nutrition Facts
Servings 8
- Amount Per Serving
- Calories 420kcal
- % Daily Value *
- Total Fat 26g40%
- Saturated Fat 11g56%
- Cholesterol 80mg27%
- Sodium 35mg2%
- Potassium 130mg4%
- Total Carbohydrate 42g15%
- Dietary Fiber 3g12%
- Sugars 20g
- Protein 7g15%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
Note
- Substitute raspberry jam with cherry or apricot.
- Store covered at room temperature for up to 2 days, or refrigerate for 5 days.
- Serve with fresh whipped cream or custard.
