Bakewell Tart

Since (joyfully) discovering the delights of cooking pastry with olive oil instead of butter, I have been experimenting with cases and fillings... This bakewell tart is definitely up there with the best, with the additional benefit of being extra good for you with all the almonds. It is good warm, but definitely best served cold on its own, unless you prefer it with either some hot custard or a spoonful of yoghurt.


  • 150g Extra Virgin Olive Oil
  • 150g Caster Sugar
  • 3 Eggs
  • 150g Ground Almonds
  • Zest 1 un-waxed Lemon
  • 4 tbsp Raspberry Seedless Jam
  • Flaked Almonds (handful)
  • 1 x Sweet Pastry Case

Use this Olive Oil Pastry recipe to make, and blind bake the Pastry case… let it cool down a little but leave it in the baking tin

Pre-heat the oven to 180˚c

In a large bowl, cream together 150g Caster Sugar and 150g Extra Virgin Olive Oil with a whisk

Add 3 Free Range Eggs and give the mixture another good whisk

Fold in 150g Ground Almonds and the zest of 1 un-waxed Lemon

Spoon 3 or 4 tablespoons of Raspberry Seedless Jam into the cooked Pastry case and spread it around evenly (Tiptree’s Wilkins is best for this)

Now carefully spoon the Almond mixture into the Pastry case… this recipe might give you a little bit too much mixture (you can either wing it like me and try and cram it all in without spilling it in the transition to the oven, or you can leave a bit of mixture out!)

Bake for 10 minutes before carefully sprinkling some Flaked Almonds on the top and continuing to bake for another 20 – 25 minutes or until the Bakewell Tart is lovely and golden

[Occasionally it can look a bit too dark on top - but it will still taste delicious]

Allow to cool on a rack before taking out of the baking tin and slicing… Is even better after being in the fridge overnight


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