Apricot and Almond Bakewell Tart

Name: Apricot and Almond Bakewell Tart
Cuisine: Scottish
Ingredients: 125 g caster sugar; 2 medium eggs; 80 g self-raising flour; 25 g ground almonds; 1 Sweet Pastry case, baked; 125 g butter, softened; ½ tsp almond extract; 6 tbsp apricot jam; 6 tinned apricots, halved; 25 g flaked almonds

Preparation info

Serves
8

Difficulty
Easy

Appears in

Gloagburn

By Alison Niven

Published 2025

About

Bakewells are a perennial favourite in the café, and this recipe is a nice twist. I use tinned apricots so we can eat it all year round, but you can of course use fresh ones when they’re in season. The tart keeps well – up to 10 days in an airtight container.

Ingredients

1 Sweet Pastry case, baked
125 g butter, softened
125 g

United Kingdom
Pie
Vegetarian
Scotland

Method

Preheat the oven to 200°C/180°C fan/gas mark 5.
In a food processor or a large bowl, cream the butter with the sugar until it is light and fluffy, then beat in the eggs one by one.
Add the flour, ground almonds and almond extract and mix just