Nut-Free Traditional Bakewell Tart

Indulge in the timeless charm of this Nut-Free Traditional Bakewell Tart, a delightful twist on the beloved British dessert. Perfect for anyone with nut allergies, this recipe substitutes almonds with fragrant almond extract, delivering all the iconic flavors without the nuts. A buttery, homemade shortcrust pastry forms the base, layered with luscious raspberry jam and a golden sponge-like frangipane filling. Topped with a glossy lemon icing and optional glacé cherries for a classic finish, this tart is as visually stunning as it is delicious. With easy-to-follow steps and familiar ingredients, this nut-free Bakewell tart is a perfect crowd-pleaser for any occasion, from afternoon tea to celebratory gatherings.

Nutriscore Rating: 40/100

Prep Time:30 mins

Cook Time:50 mins

Total Time:80 mins

Servings: 8

Ingredients

• 250 g All-purpose flour
• 125 g Unsalted butter (cold, cubed)
• 50 g Granulated sugar
• 2 large Egg yolks
• 2 tbsp Cold water
• 6 tbsp Raspberry jam
• 100 g Softened butter
• 100 g Caster sugar
• 2 large Eggs
• 100 g Self-raising flour
• 1 tsp Almond extract (optional, but makes up for nut flavor)
• 100 g Icing sugar
• 1 tbsp Lemon juice
• 8 Glacé cherries (optional, for decoration)

Directions

Step 1

Preheat your oven to 180°C (355°F) and grease a 23cm (9-inch) tart tin with a loose bottom.

Step 2

Prepare the shortcrust pastry: In a mixing bowl, combine the all-purpose flour, cold cubed butter, and granulated sugar. Rub the ingredients together with your fingertips until the mixture resembles breadcrumbs.

Step 3

Add the egg yolks and 2 tablespoons of cold water. Mix gently until the dough comes together, but avoid over-handling. Wrap the dough in cling film and chill in the fridge for 20 minutes.

Step 4

Roll out the chilled pastry on a lightly floured surface to about 3mm thickness. Carefully line the tart tin with the pastry, trimming off any excess. Prick the base lightly with a fork and chill again for 10 minutes.

Step 5

Blind bake the pastry: Line the pastry with baking paper and add baking beans or rice to weigh it down. Bake for 15 minutes, then remove the paper and weights and bake for an additional 5 minutes until lightly golden. Set aside to cool.

Step 6

Spread a thin layer of raspberry jam evenly over the base of the cooled pastry.

Step 7

Make the frangipane filling: In a bowl, cream together the softened butter and caster sugar until light and fluffy. Beat in the eggs one at a time, followed by the almond extract (if using). Fold in the self-raising flour until fully incorporated.

Step 8

Spoon the frangipane mixture over the jam layer and smooth the surface with the back of a spoon.

Step 9

Bake the tart for 35–40 minutes, or until the frangipane is risen and golden. A skewer inserted into the center should come out clean. Allow the tart to cool in the tin.

Step 10

Prepare the icing: Mix the icing sugar and lemon juice together to form a thick yet pourable icing.

Step 11

Once the tart is completely cool, pour the icing over the top and spread evenly. Decorate with glacé cherries if desired.

Step 12

Let the icing set before slicing and serving. Enjoy your nut-free Bakewell tart!

Nutrition Facts

Serving size	(1207.8g)

Amount per serving	% Daily Value*
Calories	4679.6

Total Fat 204.8g	0%
Saturated Fat 122.4g	0%
Polyunsaturated Fat 0.0g
Cholesterol 1232.2mg	0%
Sodium 1010.4mg	0%
Total Carbohydrate 652.7g	0%
Dietary Fiber 9.9g	0%
Total Sugars 374.7g
Protein 55.7g	0%

Vitamin D 118.6IU	0%
Calcium 211.3mg	0%
Iron 16.0mg	0%
Potassium 646.7mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 39.4%

Protein: 4.8%

Carbs: 55.8%