It’s the final of the Great British Bakeoff this evening with Ian, Nadiya and Tamal battling it out for the chance to be the champion of the Great British Bakeoff 2015!

With what is sure to be a fantastic final, we can expect iced buns and classic British cakes! So we sat in the British Bakeware office thinking of typically British cakes. We all came up with the Victoria Sandwich Cake, but one that also stood out was a bakewell tart. However, we didn’t choose any old bakewell tart recipe, we chose this fantastic raspberry bakewell tart by BBC Good Food, as it puts a brilliant twist on the traditional bakewell tart recipe.



For the Bakewell Tart Filling

  • 500g pack of shortcrust pastry
  • 100g of softened butter
  • 100g of caster sugar
  • 2 large eggs
  • 140g of raspberry jam
  • 100g of ground almonds
  • 50g of fresh white breadcrumbs
  • Half a tsp of almond extract
  • The juice and zest of 1 lemon
  • Flour for dusting

For the Custard Filling

  • 250g of icing sugar
  • 350g of fresh raspberries
  • 1 tbsp of toasted flaked almonds


Step 1-Roll out the shortcrust pastry on a work surface, using some flour to ensure that the pastry doesn’t stick. Once you have rolled out your pastry, use it to line a 26cm tart tin. Cover this with cling film and place in the fridge to rest for an hour or so.

Step 2-Heat your oven to 190 degrees celcius/170 degrees celcius for a fan oven/gas mark 5..

Step 3- Start making the filling of your raspberry bakewell tart by placing the softened butter, caster sugar and lemon juice in to a food processor. Mix this together until it turns light and fluffy. Turn the food processor to full speed and add the eggs and the almond extract. Mix again until it is well combined and takes the consistency of a smooth paste. Then gently fold in the breadcrumbs and ground almonds.

Step 4-Remove the tart case from the fridge and line it with baking paper and baking beans. Place on an oven tray and bake for 20 minutes or so until the sides are set. Remove from the oven and take out the baking beads and baking paper. Place back in the oven to bake for another 10 minutes until the base is a biscuity consistency.

Step 5- Take the bakewell tart base out of the oven and spread the raspberry jam on the base and top with the filling you prepared earlier. Place this back in the oven and bake for a further 25 minutes or until the filling is cooked.

Step 6-Once the raspberry bakewell tart has cooled, remove it from the tin by carefully tipping the bottom of the tin out. Place the tart to one side. Prepare the icing for the tart by adding 5 tbsp of water to the icing sugar. Cover the top of the raspberry bakewell tart will icing, leaving some to one side. Place the fresh raspberries on top before adding the remaining icing and any leftover almonds. Allow the icing set before slicing and serving.

Source: BBC Good Food 

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