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If you love raspberry and almond, and sweet, tender cake, you will love my Raspberry Bakewell Tart Squares, a delicious, easy to make twist on a traditional British teatime treat.
Raspberry Bakewell Tart Squares – A Short History
I used to live not all that far from the town of Bakewell in Derbyshire, birthplace of the traditional British Bakewell Tart. A visit to Bakewell is always fun for me because is very historic so there is plenty to see and do. There are also many lovely shops, bakeries, and tea rooms.
The origin of the Bakewell Tart is highly contested within this small town, as is the identity of the bakery that gave birth to it.Some say Bakewell Tart wasoriginally a cake-like ‘pudding’. Others maintain it is and always has been a tart – a layer of pastry topped with jam and fruit and then further topped with a sponge cake mixture made using almond flour. Bakewell Tarts may also be topped with icing and a maraschino cherry after they are baked.
I have sampled all three versions of Bakewell Tart and regardless of which is the most authentic, they all taste delicious!However, I love these Raspberry Bakewell Tart Squares because are a bit of a twist on the traditional. They are easy to make as well.
Making Raspberry Bakewell Tart Squares – Top Tips
Use Store Bought or Homemade Pastry
This recipe is very easy to make, especially if you use ready made pastry which I confess I generally do. If you can buy a rectangular sheet of sweet pastry it makes this recipe a snap to whip up. However, homemade pastry is always lovely and I encourage you to use it if you wish to.
Use Fresh or Frozen Raspberries
Fresh or frozen raspberries will work for Raspberry Bakewell Tart Squares. Do not thaw the raspberries before you use them. (Frozen raspberries may ‘leak’ a little juice as they bake, but the recipe still tastes lovely.) The few pink streaks through the batter can actually look quite pretty.
Use Good Raspberry Jam
Use a high quality raspberry jam. I often use seedless jam as my family prefer it and I think it looks nicer, but you can use jam with seeds in it if you prefer.
Let the Squares Cool Completely Before Slicing
Let the baked recipe cool completely before cutting into squares, or they will not look as nice.
Can I Bake The Recipe In A Round Pie Plate?
You can bake the recipe in an 8 or 9 inch (20 t0 22 cm) round pie plate. You may need to bake the recipe for slightly longer, but go carefully so it does not burn. Of course, you will have to cut the pastry in triangles, so basically the result will be very close to a traditional Bakewell Tart.
Can I Use Different Fruit For This Recipe?
You can use strawberries or blueberries if you prefer. Just be sure to use a jam to match the fruit.
How Should I Serve Raspberry Bakewell Tart Squares?
My Raspberry Bakewell Tart Squares are lovely served just as they are for tea or a snack, or turn them into dessert by serving them with a scoop of good vanilla ice cream alongside. If raspberries are in season, I tumble a few of them over top as well.
How Long Will The Squares Keep?
Raspberry Bakewell Tart Squares will keep for up to 4 days covered at room temperature, unless it is high summer or you live in a very warm climate. It’s best to cut the squares as you need them as they stay fresher that way.
Raspberry Bakewell Tart Squares – Printable Recipe
Created by: April J Harris
Raspberry Bakewell Tart Squares
Course Dessert
Cuisine British
Servings 12 to 15 squares
Don't miss these Raspberry Bakewell Tart Squares, a delicious, easy to make twist on a traditional British teatime treat.
Ingredients
- 1 sheet sweet pastry to fill a 9 x 13 inch pan or use homemade pastry
- 1¼ cups ground almonds
- ¾ cup flour
- 1 teaspoon baking powder
- ¼ teaspoon salt
- 1 cup unsalted butter, softened, plus a bit extra to grease the pan
- 1 cup granulated sugar
- 4 large eggs at room temperature
- 1 teaspoon almond extract
- ⅓ cup raspberry jam You may need slighly more or less. You just want a thin layer to cover the pastry base.
- ½ cup fresh or frozen raspberries slightly thawed if frozen
- ¼ cup flaked almonds
Instructions
Preheat the oven to 375°F (180°C or 170°C for a fan oven).
Lightly grease a 9 x 13 inch rectangular tart pan. I like to use one with a loose bottom.
Roll the pastry out to fit the pan or unroll the pastry sheet and fit the pastry into the pan, making sure it goes up the sides a little bit. Prick the bottom of the pastry with a fork several times.
Bake for 8 to 10 minutes until the pastry is just beginning to cook. It shouldn’t be taking on any colour yet.
Remove the pastry from the oven and set aside to cool while you get on with making the sponge cake part of the recipe.
Mix the ground almonds, flour, baking powder and salt together in a medium bowl. Set aside.
Cream the butter and sugar in an electric mixer.
Add the eggs to the creamed butter and sugar one at a time, beating after each addition and scraping down the bowl as necessary.
Beat in the almond extract.
With the electric mixer on low, add the ground almond and flour mixture spoonful by spoonful. Beat the mixture for a minute or so, until smooth.
To assemble the tart, spread the raspberry jam over the bottom of the pastry using a pastry brush.
Scatter the raspberries over top. I like to make sure the tops are all pointing up because I’m obsessive like that – but you don’t have to be. They often get knocked over when the cake mixture is spread over top anyway!
Dollop the cake mixture in medium size spoonfuls over top of the raspberries and spread it gently to cover the raspberries.
Scatter with the flaked almonds.
Bake in the oven for 25 to 35 minutes (watching carefully after 25 minutes) or until the cake mixture is cooked and bounces back when pressed lightly with your finger.
Remove from the oven and cool completely before cutting in squares to serve.
did you make this recipe?
Make sure to tag #apriljharris on Instagram and follow @apriljharris for more.
More Delicious Teatime Recipes
Chocolate and Raspberry Jam Cake
Chocolate Orange Marble Cake
Auntie’s Spice Cake
Blood Orange Pound Cake
Lemon Drizzle Cake
Reader Interactions
This is just a lovely dessert and the flavors are terrific! Love raspberry!
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April Harris saysThank you, Patty!
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- Angela says
Oh April, this looks like a wonderful special treat! That jam is so unique and sounds like the perfect flavor for these squares. I’ll have to see where I can find the jam to try it out!
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- April Harris says
Thank you, Angela. If you can’t find the jam (I’m not sure if they are marketing in the US yet) do try it with ordinary raspberry jam – it’s still delicious 🙂
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- Vicky says
Your tart looks perfect April, just as I remember it to be when my Grandma made it!
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- April Harris says
That is such a lovely compliment, Vicky, thank you 🙂
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- Nicole says
I absolutely adore bakewell tart and your version sounds really lovely!! The cake looks so moist and delicious! This is a must try 🙂
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- April Harris says
Thank you, Nicole! I hope you and yours enjoy it as much as we do 🙂
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Your tart squares are lovely April and how special they would be to make for my sweetie for Valentine’s Day! The jam you chose sounds so unique and flavorful. I will have to see if I can find something similar here in Florida. Thank you so much for sharing another gorgeous pastry with us!Reply
- April Harris says
Thank you so much, Linda! I agree, they would be perfect for Valentine’s Day – in fact, I think they would be lovely with a glass of champagne 😉
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- christine says
that jam sounds awesome. I’ve got a nice hot cup of coffee right now that I would love to have a slice of this w/. Beautiful job.
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- April Harris says
Thank you so much, Christine!
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- Platter Talk says
This beautiful sweet treat makes me want to become British! Fantastic job with this one!Reply
- April Harris says
Thank you so much, Dan!
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Really like a tart and the jelly middle is perfect.
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- April Harris says
Thank you, Peter!
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April, this looks so tasty! Yum!
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- April Harris says
Thank you so much, Marina 🙂
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- Pauline Wiles says
I’ve never made this but you do indeed make it look pretty easy. You made me laugh about arranging the raspberries just-so 😉
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- April Harris says
Thank you, Pauline 🙂 Sometimes I get a little bit of OCD when I’m baking 😉
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Really delicious April. Can’t wait to try it!
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- April Harris says
Thank you, Nancy!
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This deserves all 5 stars for sure! Love it!Reply
- April Harris says
Thank you so much, Suzy!
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- Tara says
This looks so very good, would love a big hunk right now!!Reply
- April Harris says
Thank you, Tara 🙂
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- Erica (@Erica's Recipes) says
April this was love at first sight for me. So much love. It looks absolutely delicious.
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- April Harris says
Thank you, Erica! It is one of my favourites as well 🙂
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Thank you for linking up at the Let’s Get Real Weekly Link Party.
Be sure and join us next Thursday and link up your favorites!
Pinning and tweeted.Reply
- April Harris says
Thank you for hosting, Patty, and for sharing my post as well 🙂
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- kellie@foodtoglow says
These kind of keep and cut bakes are so good to know. Bakewell is such a classic and I really like the ease of the way you have presented it as a rectangle. With a round I know I am much more inclined to make a biggish slice so the tip doesn’t disintegrate! Thanks for the info about the jam find. Sounds delish too!Reply
- April Harris says
Thank you, Kellie, I’m so glad you like it. I find squares much easier to cut as well 🙂
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- Winnie says
O M G – what a fantastic tart!!
I looooooove raspberry 🙂 We can only get frozen raspberry here (but I have in the freezer), and I’m definitely planning to make your recipe.
I simply cannot resistReply
- April Harris says
Thank you, Winnie! I hope you like it as much as we do! I use frozen raspberries in this recipe more often than fresh so you should be fine. Please let me know how it goes 🙂
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Absolutely delicious!… I could eat and eat this until it’s finished!!!!
Yummmmm
XOXOReply
- April Harris says
Thank you, Cami! It is rather addictive 😉 xo
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This looks SO good! Iove Bakewell Tarts, but have never made them. Thanks for this recipe, I’m going to give it a try. Visiting from Foodie Friday.
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- April Harris says
Thank you so much, Pattie! I’m so glad you like them. I hope you and yours enjoy the recipe as much as we do at our house 🙂
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This is not only beautiful, I bet it’s amazingly tasty! I can’t wait to try it! Thanks for the recipe.
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- April Harris says
Thank you so much, Debi 🙂 It really is delicious!
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- Hadia says
Such a lovely dessert, April. Definitely making this on Thursday – it is my cheat day. Pinning and tweeting 🙂
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- April Harris says
Thank you, Hadia, and thank you for sharing too! I hope you enjoy the recipe – let me know what you think 🙂
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- Frugal Hausfrau says
April, this is one gorgeous dessert! It’s going on my list of must makes~Thanks for sharing this on our Throwback Thursday link party! I love it! I’ll be pinning, too, so be sure to follow us there, and see you next week! 🙂
Mollie
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- April Harris says
Thank you so much, Mollie and thank you for pinning too!
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I love all things British! My grandma is from England…I am going to make this for her (with a scalding cup of tea, of course!)
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- April Harris says
I hope your Grandma enjoys the Bakewell Squares, Trisha, and that they are a little taste of ‘home’ for her 🙂
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- Miz Helen says
Hi April,
Your Bakewell Tart looks fantastic! Thank you so much for sharing with us for our 5th Anniversary of Full Plate Thursday! Hope you have a fantastic week and hope to see you again real soon!
Miz HelenReply
- April Harris says
Thank you so much, Miz Helen, and congratulations once again on 5 years of Full Plate Thursday!
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- Claire says
Whoo these look yummy, I love Bakewell tarts 🙂
Thanks for sharing at Creative Mondays blog hop
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- April Harris says
Thank you, Claire, and thank you for hosting as well 🙂
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- becky says
This looks soooooooooooo good!! Pinned! 🙂
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- April Harris says
Thank you, Becky, and thank you for pinning too!
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- Madonna says
Cake and pie all-in-one. Sounds delish.
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- April Harris says
Thank you, Madonna!
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- Cathy Lawdanski says
I’ve heard of the Bakewell Tart, but have never tasted one. Yours looks spectacular!
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- April Harris says
Thank you so much, Cathy 🙂
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- Marisa González says
Delicious tart, April. I think is a must. A friend of mine posted a recipe last Monday. Two recipes almos at the same time. I think is a signal and I have to give it a try. Happy week.
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- April Harris says
Thank you, Marisa! I hope you have a lovely week too 🙂
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- The Ninja Baker says
Don’t know why I didn’t see this post earlier…But, I love this charming post! Makes me want to go to Bakewell in Derbyshire…It somehow reminds me of Sense and Sensibility. And the only sensible thing to do when in Bakewell would be to eat this tasty town treat!
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- April Harris says
Thank you so much, Kim 🙂 It’s definitely Jane Austen country up there in Derbyshire 🙂 It really is a lovely place to visit.
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- Hayley Smith says
Hi, I really want to make this recipe, can I ask which flour do I use? Plain or self raising? Many thanks
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- April Harris says
Hi Hayley, Plain flour is fine. There’s baking powder in the recipe so it’s all good 🙂 Hope you enjoy them!
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- Laura Ingalls Gunn says
Oh this delicious tart is checking all my flavor boxes. Can’t wait to try it! Have a wonderful weekend.Reply
- April Harris says
Thank you so much, Laura! I hope your weekend is wonderful too 🙂
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- judee says
April,
Your recipe looks light and delicious- and the raspberry is one of my favorite flavorsReply
- April Harris says
Thank you so much, Judee 🙂
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- Karren Haller says
April your tart squares look amazing, and are making my mouth water. And I have your post featured on Friday Features Linkup this week and Pinned to share!!
Hope you’ll stop by and linkup again.
Hope you have a great weekend!
Karren~Reply
- April Harris says
Thank you so much, Karren! I really appreciate the feature 🙂 I hope you have a lovely weekend!
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- Kim says
I am going to show how little I know about Bakewell Tarts. Is the sheet of sweet pastry the same as puff pastry? I’m just not sure which kind to buy.
This looks delicious, I can’t wait to make it!
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- April Harris says
Thank you, Kim! So, sweet pastry is just ordinary pastry but sweetened, so it’s different from puff pastry. If you can’t get sweet pastry, you can just use a sheet of plain ordinary pastry (or make scratch pastry if you prefer). Pastry with a sweet flavour is nice, but there’s lots of sweetness in the tart itself so if you can’t get it, you probably won’t miss it. 🙂 Please let me know how you get on!
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- Abeer says
Hi April, thank you for the lovely recipe , made it today everyone loved it . I toke the sweet crust recipe from joyofbaking.com. Sure I’ll make it again 🙂Reply
- April Harris says
Hi Abeer, I’m so glad you all enjoyed it! Thank you for letting me know 🙂
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- Maureen Papineau says
Could you please explain “1 sheet sweet pastry. Do you mean, puff pastry or phyllo ? Anxious to make this lovely dessert for my card club. Thank you.
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- April Harris says
I mean a plain pastry, Maureen, ordinary short crust, but one that has been sweetened. (If you only have plain that hasn’t been sweetened it will be fine though.) You can generally get sheets of plain short crust pastry in the chiller or freezer cabinet, but of course, homemade pastry will work fine as well. I just use the sheets because it’s quicker and easier, and they fit the pan so well. Puff or phyllo will not work. I hope this helps. Sorry for the delay in replying, I wasn’t online when you posted your comment. Hope my reply is not too late, and that you enjoy the recipe.
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- Maureen says
Thank you. I don’t think I have seen short crust pastry in the freezer area. I’ll check it out. What brand is it? If not, I’ll make my own.
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- April Harris says
I use Jus-Roll but I’m UK based so not sure if that helps. I believe Pillsbury make some ready to roll pastry in the US and Canada. If not you could use this recipe https://www.the-first-time-cook.com/shortcrust-pastry.html You could add two tablespoons of confectioner’s sugar (icing sugar) with the flour but it will be okay just as the recipe is written. Hope this helps!
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- Maureen says
Thank you. I’m good to go now
- April Harris says
It’s a pleasure, Maureen. 🙂
- Pat says
I like making tarts, April and this one looks like a winner! I will make it for my book club meeting this month. Thanks for the variations in recipes for different fruit.
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- April Harris says
Thank you so much, Pat! I hope you and your book club really enjoy it. It’s one of my favourites, particularly the raspberry version.
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- Emily says
April, this looks SO good! Definitely making and just pinned, too. Have a lovely week!
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- April Harris says
Thank you so much, Emily, and a special thank you for pinning too! I hope you enjoy it 🙂 Wishing you a lovely week as well!
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- Pauline Wiles says
April, I’m not sure if these are updated photos, but the close-up texture truly has my mouth watering! What a lovely reminder of a very tasty treat.
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- April Harris says
Thank you so much, Pauline!
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- Sarah S says
Pinned this about 6 months ago and cannot stop making! It tastes gorgeous. I have tried different fruit jams too. Thank you for this recipe, so good.Reply
- April Harris says
Thank you for the lovely compliment, Sarah! I’m so glad you love the recipe as much as I do, and that you’ve experimented with other fruit jams. I also have a Lemon and Blueberry Bakewell tart squares recipe on the blog if you fancy that flavour combination 🙂 Best wishes!
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- Emma Kelsall says
Delicious and so easy to make! I’m in the U.K. and just used ready rolled shortcrust and sprinkled it with a little icing sugar. Turned out perfectly! Will be making this for our next big family picnic. Thanks for sharing!Reply
- April Harris says
I’m so glad you enjoyed the recipe, Emma! It’s definitely a good one for a family picnic. Thank you for your lovely comment 🙂
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- Stacy says
I would like to make this but what is”sweet pastry”? Is it something you buy at the store? Pie crust? Puffed pastry? Could you be more specific? Thank you 😊
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- April Harris says
Hi Stacy, Sweet pastry is just a pie crust that is made with sugar or sweetening. My homemade sweet pastry contains icing sugar (also known as confectioner’s sugar). We can buy ready made sweet pastry here at the grocery store in the UK. However, if you can only get ordinary pie crust pastry, that would be absolutely fine as well. It would make the recipe slightly less sweet, but you really aren’t going to notice it at all as the filling is definitely sweet all on its own. I hope this helps!
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- Joanne says
This looks absolutely delicious! Pinned.
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- April Harris says
Thank you so much, Joanne, and thank you for pinning too!
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- Alexandra Richards says
Wow! The texture of these look incredible! Must try this recipe.
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- Sarah, Rugby UK says
Hi April, just made this again but with homemade Damson Jam (stones removed of course). Superb. Always use your recipe, its always a winner, everyone loves it! Thank you for sharing your recipe.Reply
- April Harris says
Thank you so much, Sarah! I am so glad you all enjoyed it. Damson jam was such a good idea! There’s also a Blueberry and Lemon version if you all fancy it 🙂
https://apriljharris.com/lemon-blueberry-bakewell-tart-squares/Reply
- Emma says
Hi April, Fabulous recipe. Thank you so much for linking to my ‘How to make Sweet Shortcrust Pastry’ Post. I really appreciate it 🙂Emma
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- April Harris says
Thank you so much, Emma. 🙂 And it’s my pleasure!
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