Blueberry bakewell tart

Bakewell tarts are the nutty British cousin to the crumb bar. This was my favorite coffee shop pastry when I lived in England. This is a dessert for almond lovers – the blueberry is firmly there to accompany the nutty flavors. Adapted from The Guardian.


For the pastry

  • 140 g plain flour, plus extra to sprinkle
  • 85 g cold butter, plus extra to grease
  • Pinch of salt
  • Ice cold water

For the frangipane

  • 110 g butter
  • 110 g caster sugar
  • 2 eggs
  • 110 g ground almonds
  • 25 g plain flour
  • ½ t baking powder
  • Zest of ½ lemon

For the compote (or use 100g low-sugar blueberry jam):

  • 250 g blueberries (fresh or frozen)
  • 25-35 g caster sugar
  • Juice of ½ lemon
  • 25 g flaked almonds


  1. To make the pastry:
    • Mix the flour and salt in a large bowl.
    • Grate in the cold butter and rub into the flour by hand, until the texture is like lumpy wet sand.
    • Stir in just as much cold water as you need to bring the dough, making sure it doesn’t become sticky.
    • Wrap in clingfilm and chill for at least an hour.
    • Preheat the oven to 375 F.
  2. To make the compote:
    • Put the berries into a small pan with the sugar and lemon juice.
    • Bring to a boil and simmer for about 12 minutes, until thickened.
    • Set aside and allow to cool slightly.
  3. Grease a 9″ tart/pie tin.
  4. Roll out the pastry on a lightly floured surface until large enough to line the tin.
  5. Carefully nestle pastry into tin.
  6. Line with baking paper and weigh down with baking beans or dried pulses, then bake for about 15 minutes until golden brown.
  7. To make the frangipane:
    • Cream together the butter and sugar until fluffy.
    • Beat in the eggs.
    • Fold in the dry ingredients and zest and a pinch of salt.
  8. Spread the compote over the golden brown base, and top with the frangipane.
  9. Level out and bake for 25 minutes until golden and well risen.
  10. Add the almonds on top in the last 5 minutes of cooking.
  11. Let cool slightly before serving.

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