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Blackcurrant Bakewell Tart

Blackcurrant Bakewell Tart

A wonderful bakewell tart recipe using classic methods with our special touch: an award-winning Blissfully Blackcurrant Jam by The Preservation Society. It is beyond good. The jam is a must.



For the pastry:

  • 300g plain white flour
  • 30g white sugar
  • 1/2 teaspoon fine salt
  • 200g cold unsalted butter
  • 1 egg yolk
  • 3 tablespoons cold water (the colder, the better)

For the filling:

  • 1 jar blissfully blackcurrant jam
  • 130g ground almonds
  • 30g plain white flour
  • 100g caster sugar
  • 110g unsalted butter at room temperature
  • 2 eggs
  • 1 teaspoon almond extract



1. For the pastry, start by adding the flour, sugar and salt to a food processor. Cut the cold butter (it needs to be cold and firm) into medium cubes (approximately 1x1 inch) and distrbute the cubes on top of the dry ingredients. Pulse 16 times.

2. Turn off the food processor, add the egg yolk and turn it back on its lowest setting. While it is running, add 2-3 tablespoons of water and process for up to 10 seconds, just enough to combine. The pastry should still be quite crumbly after these steps.

3. Turn the pastry onto a flat clean surface and, working it as little as possible, form it into a ball. Cover it tightly and put it in the fridge for 1 hour.

4. Pre-heat the oven to 180C/160C Fan. Once the pastry has cooled, dust a flat surface with flour and roll out the dough medium-thin, or to the thickness of your liking, into a circle. Roll it up in a rolling pin and unfold it on a tart case. Use excess trimmings to fill up any gaps or holes (tip: use a small piece of dough as a tool to press the pastry against the case, ensuring it is well fit). Leave the overhangings for now, i.e. do not trim the edges, but do save a bit of dough in case you need to fill any holes later. 

5. Using a fork, make several holes throughout the bottom of the pastry. Place a piece of greaseproof baking paper on top of the tart case and top it with baking beans, rice or any other grain to weigh it down. Bake for 15-20mins.

6. Remove the case from the oven, remove the baking paper and beans and bake it for another 5 minutes. Remove it from the oven and, while the pastry is still hot, use a serrated knife to carefully go around the edges of the case and trim them. Leave your knife as flat as possible for a smooth cut. Trimming the pastry at this stage rather than earlier reduces shrinkage.

7. Set the pastry aside. For the filling, beat together the butter and sugar using an electric mixer for approximately 5 minutes, until light and fluffy.

8. Add the eggs one at a time, beating well in between, and finally add the almond extract, beating once again to incorporate.

9. Delicately fold in the ground almonds and flour, just until combined. Do not overmix or use an electric mixer for this stage.

10. Line the tart case with a full jar of Blissfully Blackcurrant Jam, and delicately add the frangipane filling on top, using the back of a spoon to carefully spread it throughout the tart.

11. Bake for 35-40mins until the frangipane has set. Let the tart cool fully before removing it from the case. Serve with creme fraiche, and be happy. 

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