Lingonberry Bakewell Tart – A Nordic Twist on a British Classic
This Lingonberry Bakewell Tart combines crisp shortcrust pastry, sharp lingonberry jam, and rich almond frangipane topped with flaked almonds. It’s a festive variation of the traditional British Bakewell, perfect for afternoon tea or holiday gatherings.
Ingredients
Pastry
- 200 g plain flour
- 30 g icing sugar
- pinch salt
- 125 g unsalted butter cubed and cold
- 1 egg yolk
- 1 pod cardamom seeds removed and crushed
- 2 tbsp cold water
Filling
- 150 g lingonberry jam
- 150 g unsalted butter softened, but not melted
- 150 g caster sugar
- 3 whole eggs medium
- 150 g ground almonds
- 40 g plain flour
- 0.5 tsp almond extract optional
- 1 tbsp honey
Instructions
- Rub butter into flour, icing sugar, crushed cardamom seeds, and salt until crumbly. Stir in egg yolk and cold water until dough just comes together.
- Shape into a disc, wrap, and chill in the fridge for 30 minutes.
- Roll out to 2–3mm thick. Line a 23cm tart tin, trimming edges. Chill again for 20 minutes.
- Heat oven to 180°C (160°C fan). Line pastry with parchment, fill with baking beans, and bake for 15 minutes. Remove beans and bake 5–8 minutes more until base is pale golden. Leave to cool and make the filling.
- Beat butter and sugar until pale. Add eggs one at a time. Fold in ground almonds, flour, and almond extract.
- pread lingonberry jam over pastry base. Spoon frangipane on top, smooth surface, and scatter with flaked almonds.
- Lower oven to 170°C (150°C fan). Bake for 30 minutes, until golden and set in the centre. Cover loosely with foil if browning too quickly.
- Remove from oven. Brush top with honey and put back in oven for a further 5-10 minutes. It should be just set in centre when done.
- Cool in tin, then dust with icing sugar before slicing.
Notes
- Dairy-free – Swap butter in the pastry and frangipane for a good-quality plant-based margarine. The texture will be a little softer but still delicious.
- Gluten-free – Use a gluten-free plain flour blend in both the pastry and frangipane. Add an extra tablespoon of ground almonds to help absorb moisture.
- Vegan – Replace butter with vegan block margarine and eggs with 3 tbsp aquafaba (per egg). The frangipane will be slightly denser but holds together well.
Storage & Freezing
- Store at room temperature in an airtight container for up to 3 days.
- Refrigeration isn’t necessary but helps extend freshness to 5 days (bring back to room temp before serving).
- Freeze baked tart (without icing sugar dusting) for up to 1 month. Wrap tightly in clingfilm and foil, then thaw overnight at room temperature.