Hello, fellow bakers! If you’ve ever wandered past a cozy British bakery and inhaled that irresistible scent of almond and jam, then you know the magic of the Bakewell Tart. But let’s be honest, sometimes cutting perfect slices of a traditional tart can be a bit fussy. That’s why today, I’m sharing my absolute favorite, foolproof recipe: the Bakewell Slice!
This treat takes everything we adore about the classic—the buttery shortbread base, the sweet raspberry jam, the moist, rich frangipane filling, and that delicate almond glaze—and bakes it all into an easy-to-handle, shareable square. Get ready to impress everyone with this simple yet spectacular bake!
Quick Facts
Here’s a quick snapshot so you know exactly what you’re getting into:
Prep time: 25 minutes
Cooking time: 40–45 minutes
Total time: About 1 hour 10 minutes (plus cooling)
Serving size: 12 generous squares
Why You’ll Love This Recipe
Honestly, what’s not to love? This Bakewell Slice is pure comfort food elevated.
- It’s much easier to make and serve than a traditional round tart. No fiddly pastry edges here!
- The texture contrast is divine: crisp base, soft, chewy filling, and a sweet, crisp topping.
- It’s perfect for picnics, lunchboxes, or afternoon tea gatherings.
- The smell while it bakes will instantly transport you back to your childhood kitchen.
Gathering Your Goodies: The Ingredients List
We need three main components: the base, the filling, and the topping. Don’t worry, they are all straightforward!
For the Shortbread Base:
- 200g (1 ½ cups) all-purpose flour
- 100g (7 tablespoons) cold unsalted butter, cubed
- 50g (¼ cup) caster sugar (superfine sugar)
- 1 large egg yolk
- 1 teaspoon vanilla extract
For the Frangipane Filling:
- 150g (¾ cup) unsalted butter, softened
- 150g (¾ cup) caster sugar
- 150g (1 ½ cups) ground almonds (almond meal)
- 2 large eggs
- 2 tablespoons all-purpose flour
- 1 teaspoon almond extract
The Finishing Touches:
- 150g (about ½ cup) good quality raspberry jam (the tartness cuts through the sweetness perfectly!)
- 100g (about ¾ cup) powdered (icing) sugar for the glaze
- 2–3 tablespoons milk or water for the glaze
- ½ teaspoon almond extract for the glaze
- A handful of flaked almonds for sprinkling (optional)
Baking Bliss: Step-by-Step Instructions
Preheat your oven to 180°C (160°C Fan/Gas Mark 4). Grease and line a 20cm (8-inch) square baking tin with parchment paper, making sure the paper hangs over the sides for easy removal later.
Step 1: Creating the Buttery Base
1. In a large bowl, rub the cold, cubed butter into the flour using your fingertips until the mixture resembles fine breadcrumbs. This is key for a short, crisp base!
2. Stir in the caster sugar.
3. Add the egg yolk and vanilla extract. Mix quickly until the dough just comes together into a ball. Do not overwork it.
4. Press the dough evenly into the bottom of your prepared tin. Prick the base all over with a fork.
5. Bake the base blind for 12–15 minutes until it’s just starting to turn golden. Remove from the oven and let it cool slightly while you make the filling.
Step 2: Whipping Up the Frangipane
1. In a separate bowl, cream together the softened butter and caster sugar until light and fluffy.
2. Beat in the eggs, one at a time, ensuring each is fully incorporated before adding the next.
3. Gently stir in the ground almonds, flour, and almond extract until you have a smooth, thick batter.
Step 3: Assembly and Baking
1. Spread the raspberry jam evenly over the partially baked shortbread base. Don’t be shy with the jam!
2. Carefully spoon the frangipane mixture over the jam layer, spreading it out gently so you don’t disturb the jam underneath.
3. If using, sprinkle the flaked almonds over the top.
4. Return the tin to the oven and bake for 30–35 minutes. The slice is done when the frangipane is golden brown, risen slightly, and a skewer inserted into the center comes out clean (or with just a few moist crumbs).
5. Let the slice cool completely in the tin. This is crucial! If you try to cut it warm, it will crumble.
Step 4: The Perfect Glaze
1. Once cool, whisk together the powdered sugar, almond extract, and milk/water in a small bowl until smooth and thick. You want a slightly runny but opaque consistency.
2. Drizzle or spread the icing evenly over the top of the cooled slice. Let the glaze set for about 15 minutes.
3. Lift the slice out of the tin using the parchment paper and cut into 12 neat squares. Enjoy!
Serving Suggestions
This slice is wonderful on its own, but for a real treat:
- Serve warm with a scoop of good quality vanilla ice cream.
- Pair it with a dollop of fresh whipped cream and a scattering of fresh raspberries.
- It’s the ultimate companion to a strong cup of black tea or a latte.
Tips for Customization & Variations
I love how versatile this recipe is. Here are a few ways you can switch it up:
1. Different Jams: Swap the raspberry for apricot jam for a slightly tarter flavor, or cherry jam for a richer, deeper taste.
2. Citrus Zest: Add the zest of half a lemon to the frangipane batter for a lovely brightness that cuts through the richness.
3. Boozy Kick: Add 1 teaspoon of Amaretto or Kirsch to the frangipane for an adult twist.
4. Nut-Free Base: If ground almonds are too rich, you can use finely crushed shortbread biscuits mixed with melted butter for the base instead of making it from scratch!
Estimated Nutritional Information
Please note: This is a purely estimated calculation based on standard ingredients and serving sizes. This is a treat, not a health food!
Per slice (approximate): Calories: 380 kcal | Fat: 22g | Carbohydrates: 40g | Protein: 6g
Frequently Asked Questions (FAQs)
Q1: Can I make this ahead of time?
Yes! Bakewell Slice actually tastes better the next day once the flavors have really melded together. Store it covered at room temperature for up to 3 days, or refrigerate for up to 5 days.
Q2: Why did my frangipane sink or not cook properly?
Usually, this happens if the oven wasn’t hot enough, or if you cut into it too soon. Ensure your oven thermometer is accurate. If it looks golden but seems wet in the middle, give it another 5-10 minutes baking time.
Q3: What is the difference between ground almonds and almond flour?
In the UK, ground almonds are usually coarser and include some of the skin, which gives a lovely texture. Almond flour is often much finer (blanched). Either works, but ground almonds give a more traditional, slightly chewier Bakewell texture.
Q4: Do I really need to cool it completely before glazing?
Absolutely! If you put icing on a warm slice, it will melt immediately into a sticky, clear layer, not the classic opaque white finish we want. Be patient—it’s worth the wait!
Happy Baking! Let me know in the comments below if you try this slice and what jam flavor you chose!
