Bakewell Tart (British Almond-Jam Tart)

Bakewell Tart (British Almond-Jam Tart)

Prep Time: 20 minutes
Bake Time: 50 minutes
Makes 9” Tart, Serves 12

Get ready to blow the minds of your British friends by detoxing their famous tart!  This delightful dessert is a very traditional English confectionery consisting of a buttery shortcrust pastry shell underneath a thick layer of jam and frangipane, then topped with slivered almonds.  The frangipane is sort-of a blend of cake and custard.  It’s sweet, thick, fluffy, and infused with almond essence.  The almond flavor is a tasty, sophisticated addition to the jam and buttery crust.  I made this using Grain-Free Flour because traditional frangipane was made using ground almonds and the Grain-Free Swap provides the closest replica to the original.  Although raspberry and cherry jams are the most traditional, choose whatever unsweetened jam you have in the pantry and don’t skimp on the jam!  The tart needs a thick layer of gooey fruit to balance all the other flavors.  I LOVE a piece of this tart in the morning topped with high protein Greek Yogurt for a balanced macro breakfast.  Enjoy!

Bakewell Tart Comparison Chart

Bakewell Tart


Crust Ingredients:
1 ½ cups Flour Swap
½ cup Sugar Swap
½ teaspoon salt
½ cup Butter Swap
½ Egg Swap (¼ cup hot water plus 1 tablespoon Egg Swap)
1 cup unsweetened Fruit Jam (I used 1 cup homemade fig jam, but raspberry jam is more traditional…choose your own adventure here:)

Frangipane (almond cream) Ingredients:
1 ¼ cups Flour Swap
¾  - 1 cup Sugar Swap (depending on how sweet you want your filling)
½ teaspoon salt
½ cup Butter Swap
1 ½ Egg Swap (¾ cup hot water plus 3 tablespoons Egg Swap)
1 tablespoon vanilla extract
1 teaspoon almond extract
½ cup sliced almonds for topping

Bakewell Tart Collage 

Preheat the oven to 350 degrees.  Grease a 9” tart pan well.  

Mix the dry crust ingredients well, then add Butter and Egg Swaps.  Mix until crumbly dough consistency is achieved.  The dough should stick together when pressed.  Press evenly into your well oiled tart pan.  Poke a few holes with a fork and bake the crust for 10-12 mins, until slightly golden.  Remove from the oven and cool while you make the frangipane.  

Mix all frangipane ingredients until smooth consistency is reached.  Spread the fruit jam evenly on the bottom of the parbaked crust, then spread the frangipane on top.  Smooth the top, then add a layer of slivered almonds and slightly press the almonds into the frangipane to prevent them from falling off.  Return to the oven and bake for an additional 35-40 minutes.  Loosely cover the tart with foil after about 15 minutes of baking to ensure the tart fully bakes without burning the crust or almonds.  

Remove from the oven, remove the foil and cool completely on a rack.  Slice and serve.  *For best taste, texture and health benefits, refrigerate all Detox Desserts overnight before indulging.  Store covered in the fridge for up to 5 days or freeze for long term storage.

Bakewell Tart Nutrition Chart

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