Iced Bakewell Tart Tray Bake – A buttery, flaky shortcrust pastry filled with raspberry jam and almond flavoured sponge, and topped with sweet icing and Glacé cherries. The classic cherry Bakewell tart made into a tray bake!
The Bakewell tart – a British classic, and a dessert I simply cannot resist.
I’ve taken the cherry Bakewell tart and turned it into a tray bake.
This recipe consists of a sweet, buttery, flaky shortcrust pastry filled with a layer of raspberry jam and almond flavoured sponge cake, and topped off with sweet icing and Glacé cherry halves.
Baked in a rectangle cake pan for simplicity, ready to be sliced and served.
An absolutely delicious and stunning dessert that everyone will love!
Looking for more tart recipes? Check out my Cornflake Jam Tart, Easy Lemon Tart, and my White Chocolate Raspberry Tart.
Why you’ll love it
Ingredients you’ll need
For the crust:
- Plain/all-purpose flour: The base of the shortcrust pastry, providing structure and a light, crisp texture.
- Icing/powdered sugar: Adds sweetness to the crust and helps create a tender, melt-in-the-mouth texture.
- Salt: Balances the sweetness and enhances the flavour of the buttery pastry.
- Unsalted butter: Creates a flaky, tender crust by being cut into the flour, keeping the base rich and crumbly.
- Large eggs: Binds the dough and adds richness, helping the pastry come together without being too dry.
For the filling:
- Unsalted butter: Forms the base of the almond sponge layer, adding richness and moisture.
- Caster/granulated sugar: Sweetens the filling while helping to cream and aerate the butter, creating a light sponge texture.
- Large eggs: Provide structure, richness, and stability to the almond sponge layer.
- Ground almonds: The star ingredient in frangipane, giving the filling its classic nutty flavour and soft, moist texture.
- Almond extract: Adds a strong, sweet almond flavour that’s signature to a Bakewell tart.
- Seedless raspberry jam: A tart and fruity layer that complements the sweet almond filling.
For the topping:
- Icing/powdered sugar: The base of the icing glaze, creating a smooth, glossy finish once mixed with water.
- Water: Loosens the sugar to create a pourable glaze—adjust to reach your preferred consistency.
- Almond extract: Infuses the icing with a subtle almond flavour to tie the whole bake together.
- Glacé cherries: A classic finishing touch—bright, sweet, and perfectly nostalgic. Traditionally placed in the centre of each slice.
Find the measurements and full recipe below!
How to make
Iced Bakewell Tart Tray Bake
To make this tray bake, start by making the pastry.
Add the flour, sugar, and salt to a food processor, and pulse a few times to combine.
Add the butter and pulse until the mixture resembles fine breadcrumbs with pea-sized pieces.
Add the egg and egg yolk, and pulse until the dough starts to come together.
Do NOT process to the point that a large ball of dough is formed. The dough should be quite crumbly with large clumps, and should stick together when you press a piece between your fingers.
Transfer the dough to a lightly floured surface, and gather into a ball. Shape the dough into a 1-inch thick disc. Wrap tightly in clingfilm, and refrigerate for at least 1 hour before use.
On a lightly floured surface, roll out the pastry to fit the base and sides of a 13×9-inch baking tray.
For the filling, grab a large mixing bowl and beat together the butter and sugar until light and fluffy.
Beat in the eggs.
Fold in the ground almonds and almond extract.
Spread the jam across the pastry base.
Spoon in the filling and spread out evenly.
Bake for 30 – 40 minutes or until firm and golden brown.
Remove from the oven and leave to cool completely in the pan on a wire rack.
For the icing, grab a small mixing bowl and mix together the icing sugar, water, and almond extract to make a fairly thick icing, adding more water if needed.
Pour the icing on top of the cooled tart, and spread out evenly.
Decorate with glacé cherries, and leave to set. Cut the tart into squares, serve, and enjoy!
The printable recipe card with the full list of ingredients, their measurements, and instructions can be found at the bottom of this post.
NOTE: For best results, I highly recommend using the gram measurements (with a digital scale), rather than the cup measurements. Cup measurements are simply not accurate enough, and I cannot guarantee the best results if you use them.
Substitutions & variations
- Icing/powdered sugar in the crust → granulated sugar: In a pinch, granulated sugar can be used, but the texture of the crust may be slightly less tender.
- Unsalted butter → salted butter: If using salted butter, reduce or omit the added salt in the crust to balance flavours.
- Ground almonds → almond flour: Almond flour is a great substitute and will give the same soft, nutty texture in the frangipane.
- Raspberry jam → strawberry, cherry, or apricot jam: Feel free to swap in your favourite fruit jam or preserve.
This recipe has not been tested with other substitutions or variations. If you replace or add any ingredients, please let us know how it turned out in the comments below!
Leftovers & storage
Leftovers can be covered tightly and stored in the fridge for up to 5 days. This tart also freezes well (before being iced and decorated) for up to 3 months. Thaw overnight in the fridge before serving.
The pastry can also be made ahead of time: Wrap tightly in clingfilm and keep refrigerated for up to 5 days, or frozen for up to 3 months. Thaw overnight in the fridge before use.
Recipe FAQs
No blind bake needed! This recipe is designed so the pastry bakes fully with the filling, and the base stays crisp without going soggy—no extra steps required.
Absolutely. A good quality shortcrust pastry will work well and save time. Just roll it out, fit it into the pan, and add the filling—no need to pre-bake.
No, but it’s traditional and gives the tart its signature Bakewell flavor. If you prefer a milder taste, reduce the amount or use vanilla extract instead.
Yes! While raspberry is traditional, you can use strawberry, cherry, blackcurrant, apricot, or even lemon curd for a fun twist.
Did You Make This Recipe?
Leave a ⭐️ review! I’d love to see your take on it — snap a photo and tag me on Instagram or Facebook with #simplybakeblog!
TRY THESE
Bakewell recipes
Craving more sweet treats? Subscribe to my newsletter to receive recipe updates straight to your inbox. You can also keep up to date on Facebook, Pinterest, and Instagram.
Originally Published: December, 2015 | Updated: April, 2023
Iced Bakewell Tart Tray Bake
Ingredients
For the Crust
- 2 ¼ cups (281g) plain/all-purpose flour
- ¾ cup (93g) icing/powdered sugar
- ½ teaspoon salt
- ¾ cup (170g) unsalted butter, cold and cubed
- 1 large egg + 1 large egg yolk
For the Filling
- 1 ¾ sticks (200g) unsalted butter, softened
- 1 cup (200g) caster/granulated sugar
- 4 large eggs, room temperature, beaten
- 1 ⅔ cups (200g) ground almonds
- 2 ½ teaspoons almond extract
- 11.5 oz (325g) seedless raspberry jam
For the Icing
- 2 ½ cups (312g) icing/powdered sugar
- 1 – 2 tablespoons water
- 1 teaspoon almond extract
- 24 Glacé cherry halves
Instructions
For the Crust
- Add the flour, sugar, and salt to a food processor, and pulse a few times to combine. Add the butter and pulse until the mixture resembles fine breadcrumbs with pea-sized pieces.
- Add the egg and egg yolk, and pulse until the dough starts to come together.
- Do not process to the point that a large ball of dough is formed. The dough should be quite crumbly with large clumps, and should stick together when you press a piece between your fingers.
- Transfer the dough to a lightly floured surface, and gather into a ball. Shape the dough into a 1-inch thick disc. Wrap tightly in clingfilm, and refrigerate for at least 1 hour before use.
For the Filling
- Preheat the oven to 180C/350F/Gas 4.
- On a lightly floured surface, roll out the pastry to fit the base and sides of a 13×9-inch baking tray.
- Using a handheld or stand mixer, beat together the butter and sugar until light and fluffy.
- Beat in the eggs, then fold in the ground almonds and almond extract.
- Spread the jam across the pastry base, then spoon in the filling, spreading out evenly.
- Bake for 30 – 40 minutes or until firm and golden brown.
- Remove from the oven and leave to cool completely in the pan on a wire rack.
For the Icing
- In a small bowl, mix together the icing sugar, water, and almond extract to make a fairly thick icing, adding more water if needed.
- Pour the icing on top of the cooled tart, and spread out evenly. Decorate with glacé cherries, and leave to set. Cut the tart into squares, serve, and enjoy!
Video
Recipe Notes
Nutrition Information:
Nutrition information is automatically calculated, so should only be used as an approximation.
Thanks for the recipe.
I’ve enjoyed Bakewell in the UK, and it’s nice to be able make it at home. It has such “homemade” taste, if you know what I mean. I do tweak it a bit.
How would you resize this for a 8 by 8 pan?
Simply halve the recipe.
Would I need to change the oven temp and/or baking time if I use a glass baking dish?
No, you should be fine 🙂
Hello, I am trying to work out what actual baking tray I need. It says 13×9-inch baking tray, but I can not find any.. am I reading this wrong? Could you help me with the depth?
Many thanks
What can I use if don’t have almonds?
Almonds are the key ingredient/flavour in this recipe, and can’t really be substituted with anything else.
Don’t you have to bake the pastry blind before adding the frangipani?
Lindsey from Portland UK
Nope! No need for this recipe 🙂
Made this for my son and daughter in law as they were visiting and Bakewell tart is their favourite.
What a hit! It was gorgeous! Took the leftovers into work and have had so many compliments and requests for the recipe: everyone loved it. There were only leftovers as my husband and I are trying to cut down our cake intake and left in the house we would have easily eaten the lot!
I’m so glad it was such a hit with everyone! Thank you for the lovely comment. 🙂
Hi could I use jam with seeds in it as I don’t like seedless jam
Yes you can – enjoy! 🙂
Could you make this with blackberry jam?
Yes, if you’d like 🙂
Made this today with my 16 yr old. It’s absolutely delicious and NO soggy bottom!! Will definitely be making this together again as it went down a treat with the rest of the family xxx
I’m so glad everyone enjoyed it! 🙂
Will definitely be having a go at some of your other recipes too xxx
Thanks for this. I’m trying out baking for the first time. I was so proud that I tried this one . Was yum !
I’m so glad you enjoyed it!
I’m British, but live in America. I’m taking this to my daughters school tomorrow for international food day. Gotta represent the UK!
Can’t beat a classic bakewell tart! 🙂
How long does this keep roughly? Would be perfect for my husbands birthday to take into work (he loves cherry bakewell!) but I would have to bake it a couple of days in advance. Do you think that would be ok? Thanks!
Hi Katy! The tart should keep well in the fridge for a couple of days. You can also freeze it for up to 3 months, and ice/decorate it on the day of serving.
Thank you so much Marsha! Can’t wait to make it!
I hope you enjoy! 🙂
Why have I never made this before. It’s delicious I’ll definitely be making it again.
I’m so glad you enjoyed it, Julia! 🙂
I work in a very quaint country home in Kent and we are always on the look out for new cakes for the tea shop. I came across yours on Pinterest, and people love it, so much that I can probably make it in my sleep now.
My mum used to make this for me and my brothers and sisters we loved it then and I make it now when my sisters visit, it looks exactly like yours, happy memories thank you.
Your welcome, Mary! It’s a timeless classic recipe 🙂
I made this yesterday, everybody loved it! Thanks for sharing this delicious recipe 🙂
I’m so glad everyone enjoyed it! 🙂
Omg i made it and got people asking me for recipe iv send them your link just one thing my pastry was bit wet n just about rolled why was that?
But it looked perfect…only thing i left out was cherries as i don’t like them but thanks for a tasty cake x
I’m so glad everyone enjoyed it! If the pastry was a little too wet to handle, add more flour 🙂
How many slices would you say you get out of one batch?
About 16 – 24 slices. It depends on how big you want your slices 🙂
Does the pasty cook properly as it’s not blind baked first? I hate a ‘soggy bottom’ Thanks
No need to blind bake, the pastry turns out lovely and flaky 🙂
My nan used to make something similar, she used to bake blind the pastry first so no soggy bottoms!
You can totally blind bake the pastry before adding the other layers! I haven’t had a problem with a soggy base with this recipe 🙂
I have never seen something like this. Looks so delicious and amazing clicks!WOW
What a lovely cake! Love the gorgeous jammy filling!
I haven’t ever had a bakewell tart, but this looks delicious! Your pictures are so pretty!
Thank you, Shannon!