Raspberry Red Bakewell Tart Recipe
Raspberry Red Bakewell Tart Recipe photo by Taste of Home
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Raspberry Red Bakewell Tart Recipe

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I fell for the Bakewell tart, a British dessert, while stationed in Dubai with the Navy. Jam with almond filling is traditional, but red velvet makes this a holiday dazzler. —Crystal Schlueter, Northglenn, Colorado
TOTAL TIME: Prep: 30 min. + freezing Bake: 30 min. + cooling
MAKES:12 servings
TOTAL TIME: Prep: 30 min. + freezing Bake: 30 min. + cooling
MAKES: 12 servings


  • 1 sheet refrigerated pie pastry
  • 1 large egg white, lightly beaten
  • 1/4 cup seedless raspberry jam
  • 2/3 cup butter, softened
  • 3/4 cup sugar
  • 3 large eggs
  • 1 large egg yolk
  • 1 tablespoon baking cocoa
  • 2 teaspoons red paste food coloring
  • 1 cup ground almonds
  • ICING:
  • 2-1/2 cups confectioners' sugar
  • 3 tablespoons water
  • 1/4 teaspoon almond extract

Nutritional Facts

1 slice: 404 calories, 20g fat (9g saturated fat), 92mg cholesterol, 181mg sodium, 53g carbohydrate (42g sugars, 1g fiber), 5g protein.


  1. Preheat oven to 350°. Unroll pastry sheet into a 9-in. fluted tart pan with removable bottom; trim even with rim. Freeze 10 minutes.
  2. Line unpricked pastry with a double thickness of foil. Fill with pie weights, dried beans or uncooked rice. Bake 12-15 minutes or until edges are golden brown.
  3. Remove foil and weights; brush bottom of crust with egg white. Bake 6-8 minutes longer or until golden brown. Cool on a wire rack.
  4. Spread jam over bottom of crust. In a bowl, cream butter and sugar until light and fluffy. Gradually beat in eggs, egg yolk, cocoa and food coloring. Fold in ground almonds. Spread over jam.
  5. Bake 30-35 minutes or until filling is set. Cool completely on a wire rack.
  6. In a small bowl, mix confectioners' sugar, water and extract until smooth; drizzle or pipe over tart. Refrigerate leftovers. Yield: 12 servings.
Editor’s Note: Let pie weights cool before storing. Beans and rice may be reused for pie weights, but not for cooking.
Originally published as Raspberry Red Bakewell Tart in Taste of Home November 2014, p56

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cmb1940 User ID: 1028862 258630
Reviewed Dec. 25, 2016

"Made this for Christmas. The only change I made was that I added half a teaspoon of almond extract to the filling since I did not use icing on the top. I used a paper doily and powdered sugar to decorate the tart. I cut out the center of the doily in shape of a Christmas tree. It looked very festive and it was delicious. Definitely a keeper. Thank you, sugarcrystal, for sharing."

sugarcrystal User ID: 5836839 258291
Reviewed Dec. 18, 2016

"I'm writing this review to answer the question of DDPLoeches. I am the submitter of this recipe. Traditionally bakewell tarts often have icing spread over the whole top. That's what I'd intended, so the amount of powdered sugar would allow for plenty of icing. Taste Of Home came up with the beautiful snowflake design, which allows you to actually see the red color beneath. If you are worried about the sugar, you can simply dust the top with a spoonful of powdered sugar, which is also common with bakewell tarts."

DDPLoeches User ID: 1536323 257119
Reviewed Nov. 22, 2016

"I'm giving it 5 stars because it's beautiful, but please tell me why we need 2 and a half cups of powdered sugar to draw that snowflake design on top. I have to think it's overkill, and if that's counted in the carbs and sugars...

I'd like to make it, though!"

whimsywendy User ID: 8575361 253541
Reviewed Sep. 1, 2016

"Oh, this was exquisite!"

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