Spelt Bakewell Tart Recipe

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.

Prep Time 25 mins

Cook Time 40 mins

Rest Time 30 mins

Total Time 1 hr 35 mins

Cuisine: British

Courses: Dessert

Difficulty: Intermediate

Servings: 8

Estimated Cost: 10

Calories: 420

Best Season: Suitable throughout the year

Dietary: Contains gluten, dairy, nuts

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:

1 1/4 cups white spelt flour (150g)
1/2 cup cold unsalted butter, cubed (115g)
2 tbsp sugar
1 egg yolk
1 tbsp 1–2 cold water

For the filling:

1/2 cup unsalted butter, softened (120g)
1/2 cup sugar (100g)
2 eggs
1/2 tsp almond extract
3/4 cup ground almonds (75g)
2 tbsp white spelt flour
6 tbsp raspberry jam
2 tbsp flaked almonds (optional)

Instructions

1
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.
2
Preheat the oven to 350°F (175°C).
3
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.
4
Blind bake the pastry with parchment and pie weights for 15 minutes. Remove weights and bake for 5 more minutes.
5
Spread raspberry jam evenly over the cooled pastry base.
6
Make the frangipane. Beat butter and sugar until light. Add eggs and almond extract, then stir in ground almonds and spelt flour.
7
Spoon the frangipane over the jam layer and smooth the top. Sprinkle with flaked almonds.
8
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.

Keywords: spelt flour, bakewell tart, almond frangipane, traditional tart, British dessert

Tips & Variations

Make it gluten-free:

Use a 1:1 gluten-free flour blend instead of spelt flour.

Jam choices:

Cherry jam offers a deeper fruitiness. Apricot works well too.

Add fresh fruit:

Thinly sliced fresh raspberries or cherries layered over the jam can add freshness.

Conclusion

This Spelt Bakewell Tart is a great twist on a timeless British dessert. The spelt flour adds a warm, nutty edge that pairs beautifully with almond and raspberry. Try it for your next tea break or dinner party.

Read it online: https://greatbritishspeltrecipes.com/recipe/spelt-bakewell-tart-recipe/

Valentina

A dietitian with a passion for spelt cooking. After trying different diets, I found spelt works best in my kitchen. Join me for simple, delicious recipes that bring out the best in this ancient grain!