Bakewell Tart


Preparation info

  • Serves


    • Difficulty


Appears in

The Birthday Cake Book

The Birthday Cake Book

By Fiona Cairns

Published 2011

  • About

This has become a classic. Created by accident, I understand, in the 1860s in Bakewell, much mystery surrounds its origins... which, surprisingly to us modern fans, didn’t include ground almonds. Make sure all the ingredients for the filling are at room temperature.


For the Pastry

  • 100 g unsalted butter, chilled and diced, plus more for the tin
  • 200 g plain flour, sifted, plus more to dust


To Bake

Lightly butter a 23cm round, loose-bottomed metal flan tin (not ceramic; it won’t cook the pastry properly). To make the pastry, tip the flour, salt and icing sugar into a large bowl or food processor. Rub in the butter using your fingertips, or blitz. Lastly, add the egg yolks gradually until the dough comes together. If it is still too dry, add a