Nigella Bakewell Tart

I still remember the first time I had a slice of Bakewell Tart — not from a fancy patisserie, but at my Nan’s kitchen table, chipped china and all. It wasn’t Nigella’s version, mind you, but something rather similar: flaky pastry, a slather of raspberry jam, soft almond sponge, and those cheeky glace cherries staring up at you like sugared gemstones.

Nigella’s Bakewell Tart brings that same comforting, almost old-fashioned charm — but with her usual twist. The almond sponge is dairy-free thanks to soya milk and oil (you’d never guess), the icing is glossy and delicate, and the whole thing comes together in under two hours, start to finish.

So whether you’re baking for a tea party or just need something sweet to brighten a grey afternoon, this tart delivers every time.

Ingredients List

• 175g shortcrust pastry — ready-made is fine, or make your own if you’re feeling ambitious.
• 2 tbsp jam of your choice — I go for raspberry or cherry. Apricot works a treat too.
• 200g self-raising flour, sieved — gives the sponge its lift.
• 1 tsp baking powder, sieved
• 200g caster sugar
• 50g ground almonds — adds richness and that classic nutty depth.
• 1 drop almond essence — strong stuff, so just one drop is plenty.
• 200ml soya milk — works beautifully here, but whole milk’s fine if dairy’s not an issue.
• 80ml vegetable oil
• 50g icing sugar, sieved
• 50g flaked almonds
• 50g glace cherries (optional) — my kids pick them off; I eat theirs too.

How to Make It (Instructions)

1. Preheat your oven to 200°C / 400°F / Gas Mark 6. Place a baking sheet in there to heat — it’ll help cook the bottom of your tart properly.
2. Line a 26cm tart tin (ideally with a removable bottom) with your shortcrust pastry. Prick the base with a fork.
3. Chill the pastry in the fridge for 20 minutes. Use the time to make a cuppa, or panic about whether you’ve got enough jam.
4. Line the chilled pastry with foil or parchment, and weigh it down with baking beans or rice.
5. Bake on the hot tray for 15 minutes. Remove the foil and beans after 10. It should be lightly golden and just set.
6. Lower the oven temp to 180°C / 350°F / Gas Mark 4.
7. In a large bowl, sift together the flour, baking powder, sugar, ground almonds, and a pinch of salt.
8. In a jug, whisk the soya milk, oil, and almond essence.
9. Pour the wet into the dry and mix until just combined — don’t overmix, or your sponge might end up tough.
10. Spread your jam over the warm pastry base — thin but generous.
11. Pour the batter on top and smooth it out gently.
12. Bake for 30–35 minutes, until a cocktail stick comes out clean. If it browns too quickly, cover loosely with foil.
13. Let it cool in the tin on a rack. I usually forget this part and burn my fingers.
14. Once cool, mix the icing sugar with a little water to make a thick glaze and spread it over the top.
15. Scatter with flaked almonds and press in glacé cherries if using. Slice and serve.

Common Mistakes

Why did my tart sink in the middle?
You probably overmixed the batter — been there. The air collapses in the oven. Next time, mix until just blended.

Why’s the crust soggy?
The pastry might’ve been underbaked or not chilled enough before blind baking. That hot baking tray really helps too.

Why is my almond flavour too strong?
It’s that almond essence — more than a drop can be overpowering. Honestly, less is more here.

My glaze looks patchy — what went wrong?
Could be the tart wasn’t fully cooled. Let it cool completely before glazing or it’ll slide right off.

Storage Tips

Room Temp:
Store in an airtight tin for up to 3 days. Great for lunchboxes.

Fridge:
Wrap in foil or pop into a container. Keeps for 5 days.

Freezer:
Freeze whole or in slices, wrapped tightly. Lasts up to 3 months. Defrost overnight in the fridge.

What to Serve With It

• Vanilla ice cream — warm tart and cold cream is an unbeatable combo.
• Clotted cream — if you really want to go full British.
• Espresso or Earl Grey tea — both bring out the almond and jam beautifully.

FAQ Section

Can I make this gluten-free?
Yes, just swap the self-raising flour for a good gluten-free blend and add ½ tsp xantham gum for stability.

Can I use dairy milk instead of soya?
Absolutely — whole milk or semi-skimmed works perfectly.

Can I make this ahead of time?
Yes! Bake the day before and glaze just before serving to keep it looking fresh.

What’s the best jam for Bakewell Tart?
Traditionally raspberry, but cherry, plum, or apricot are all lovely. Just avoid anything too runny.

Try More Recipes:

• Nigella Slow Cooker Lamb Tagine
• Nigella Date And Walnut Cake
• Nigella Chestnut Soup
• Nigella Sunken Amaretto Chocolate Cake