Bakewell Tart

This is a real favourite on the tea table. The tart is closely associated with the town of Bakewell located in the neighbouring county of Derbyshire, so we have a lot of local affection for it! To give it a homely taste we use Mrs Povey's jam made from raspberries grown on our farm!


For the filling:

  • 2 tbsp raspberry jam - Canalside's own jam made by Mrs Povey's can be found in our farm shop
  • 250 g ground almonds
  • 250 g butter
  • 250 g sugar
  • 2 free range eggs - beaten

For the pastry:

  • 250 g plain flour
  • 125 g butter - chilled
  • cold water
  • 100 g icing sugar - to dust tart. An extra 300g is needed if you ice the top


  • Roll out the dough on a lightly floured work surface and line your flan tin. Leave in the fridge to chill for 30 minutes.
  • Preheat the oven to 200C/400F/Gas 6 (180C fan).
  • Line the pastry case with baking parchment and fill with baking beans. Bake blind for about 15 minutes, then remove the beans and parchment and cook for a further five minutes to dry out the base.
  • For the filing, spread the base of the flan generously with raspberry jam.
  • Melt the butter in a pan, take off the heat and then stir in the sugar. Add ground almonds and eggs. Pour into the flan tin. Bake for about 35 minutes.
  • Remove from oven, cool and finally dust with icing sugar.
  • Optional, raspberry pink feathered icing topping: Sift 300 grams of icing sugar into a bowl. Stir in a teaspoon of almond extract and cold water to make a smooth, fairly thick icing.
    Place 3 tbsp of the icing in a separate bowl and add pink food colouring gel to make a raspberry coloured icing. Spoon the icing into a small piping bag fitted with a thin (no. 2) plain nozzle.
    When the tart has cooled, spoon the icing on top, spreading evenly. Pipe parallel lines of pink icing over the white icing, then drag a cocktail stick through the line to create a feathered effect. Leave to set.