A little twist on a British classic, this Lingonberry Bakewell Tart combines almond-rich frangipane with ruby red lingonberry jam. The tart lingonberries cut through the sweetness of the frangipage so it is neither too sweet nor too sharp, making it the ideal pairing with an afternoon cup of tea.

What is a Bakewell Tart?

A Bakewell tart is a traditional British dessert made with rich shortcrust pastry, a layer of jam, and an almond cream sponge known as frangipane. It originated in the town of Bakewell, Derbyshire, as an evolution of the less well-known Bakewell Pudding, and it rose to popularity in the early 20th century.

Bakers usually top a Bakewell tart with flaked almonds before baking — not with white fondant icing and a glace cherry. That version is a Cherry Bakewell, a modern variation on the traditional tart that Mr Kipling popularised in the 1970s.

The traditional Bakewell Tart uses raspberry jam, but when I was recently in the mountains and came across a large haul of lingonberries, I thought lingonberry jam would make a great variation, and I was right!

The added tartness of the lingonberries results in a less sweet final tart. This is great for me because I often find desserts to be too sickly after a few bites.

There is something so comforting about baking tarts and cakes in the autumn as it starts getting darker early. Being able to add foraged fruit and homemade jam to a baking product really is the icing on the cake — or not in this case, because this is a Bakewell Tart and not a Cherry Bakewell…

Ingredients Breakdown

Pastry

Plain flour – Swap to gluten free in needed. It will work just as well. If you want something a little more rustic, spelt flour makes a nice, nuttier variation.
Unsalted butter – Regular butter or a vegan alternative. If using a vegan one, get the one that is harder rather than softer. You need this to be cut into small cubes and as cold as possible. If it gets too warm, your pastry won’ work.
Icing sugar – Adds sweetness to the pastry without leaving it gritty. Caster sugar can be used but I don’t recommend it. Icing sugar makes a much finer crumb.
Cardamom seeds – Crushed cardamom seeds add a slight floral hint to the pastry that pairs really well with lingonberries
Egg yolk – Helps bind the dough.
Cold water – Just enough to bring the dough together. Always add gradually — too much will make the pastry tough.

Filling

Lingonberry jam – If you can, use homemade. If that’s not possible, the best known producer and number one supplier of Lingonberry Jam is probably IKEA — yep, the red sauce they dish out with their meatballs. I personally find theirs too sweet for my taste buds.
Unsalted butter – Again, regular or vegan alternative. This time, harder vs softer doesn’t really matter. Room temperature is better for beating that cold.
Caster sugar – Sweetens the filling. You can reduce the quantity here if you prefer less sweet, but it will lead to a drier frangipani.
Eggs – This recipe was made using medium eggs.
Ground almonds – The signature flavour of frangipani. I have experimented with hazelnut before, but it was much drier and cakier than when made with almonds. I recommend sticking with the classic here.
Plain flour – Just a little to stabilise the frangipane.
Almond extract (optional) – Appears in almost every Bakewell Recipe, but I omitted it. I think the almond flavour is already strong enough from the ground almonds, and extract can often taste artifical.
Flaked almonds – Sprinkled on top before baking so they nicely toasted and crunchy.
Honey – I like to brush a little honey over my Bakewell for the last 5 minutes of baking. It leaves it with a nice shine and helps the flaked almonds stick in place.

Step-by-Step Instructions

Pastry

Rub in the butter– Rub cold cubed butter into the flour, icing sugar, and crushed cardamon until it resembles breadcrumbs. You can use your finger tips, but be quick. You don’t want the butter to melt or get too warm. If it becomes too soft, place it in the fridge to harden up.
Tip: Food processors are excellent for this job. If you have one, start using it to make pastry.

Flour being sifted into a glass bowl with a metal sieve — Flour sifted into a bowl to make pastry.

Cubes of butter added to flour in a glass bowl for pastry dough — Flour sifted into a bowl to make pastry.

Add the wet ingredients – Add the egg yolk and a little cold water until it just comes together. If it feels a little dry, add the water one teaspoon at a time to bring together.

Egg yolk sitting on pastry crumbs in a glass bowl. — Egg yolk added to pastry mixture.

Ball of smooth pastry dough resting in a glass bowl — Egg yolk added to pastry mixture.

Chill – Shape into a disc, wrap in clingfilm, and chill for at least 30 minutes. This keeps makes the pastry easier to roll out.
Roll & line – Roll the dough to 2–3mm thick and line a 23cm tart tin. Patch cracks by pressing extra pastry into place.

Shortcrust pastry dough with a rolling pin on a floured surface. — Pastry dough on a floured surface with rolling pin ready to roll.

Chill again – Freeze for 20 minutes or refrigerate for 1 hour to help prevent shrinkage while cooking. While it is cooling, heat oven to 180°C (160°C fan).
Blind bake – Line the pastry with baking parchment and fill with baking beans or rice. Bake for 15 minutes, then remove the beans and bake another 5–8 minutes until the base is pale golden and dry.

Filling & Baking the Tart

Set oven temperature – Reduce oven to 170°C (150°C fan)
Prepare frangipane – Beat butter and sugar until pale and fluffy. Add eggs one at a time along with the almond extract (if using), then fold in ground almonds and the flour.

Wooden spoon mixing creamed butter and sugar in a glass bowl. — Butter and sugar creamed together for the frangipane filling.

Egg yolk added to creamed butter and sugar for frangipane mixture. — Butter and sugar creamed together for the frangipane filling.

Assemble – Spread an even layer of lingonberry jam over the cooled pastry base. Spoon frangipane on top and smooth gently. Scatter with flaked almonds.
Tip: If the jam is a very thick one, pop it in the microwave for 20-30 seconds. It will make it much easier to spread.

Pastry case filled with a layer of lingonberry jam. — Jam spread across the pastry base for a Bakewell tart.

Frangipane filling being spread over a layer of lingonberry jam in a pastry shell — Jam spread across the pastry base for a Bakewell tart.

Bake – . Bake for 30 minutes, until golden and the almonds are nicely toasted. Take out and brush the honey over the top. Return to oven for 5-10 minutes.

Bakewell tart topped with almonds being glazed with honey using a pastry brush — A freshly baked Bakewell tart brushed with honey for shine.

Cool & finish – It is finished when the centre is just set. Leave to cool in the tin

Serving Suggestions

Dust with icing sugar and serve at room temperature with a cup of tea or coffee, or serve warm with a dollop of whipped cream.