I can’t think of a dessert that feels quite as cozy and comforting as Nigella Lawson’s Bakewell Tart. If you’ve ever heard of it, you probably know it’s a bit of a British classic, with a history that dates back to the 19th century. The story goes that it originated in the town of Bakewell, Derbyshire, and, like many iconic dishes, there are a few variations of it. But Nigella’s version is something else. It’s her twist on a traditional recipe, making it feel a little more indulgent while still being wonderfully simple to pull off.
Imagine a buttery, crisp pastry shell that cradles a layer of sweet raspberry jam. On top of that, a rich almond filling that is slightly crumbly and, well… perfect. A light dusting of flaked almonds on top gives it that final touch of elegance. The combination of the fruit, nuts and buttery pastry just hits all the right notes. it’s sweet but not overpowering, nutty without being too heavy and the texture is spot on. Every bite feels like a warm hug and that’s exactly what makes this tart such a standout in Nigella’s repertoire.
But what I love most about it is how wonderfully effortless it feels. Nigella’s style is all about bringing a little bit of joy and elegance into everyday cooking and this tart does just that. It’s not overly fussy but it makes you feel like you’re eating something that could be served in a posh café. or better yet, your grandmother’s kitchen on a rainy afternoon.
Nigella Bakewell Tart Recipe
Ingredients Needed
Here’s the beauty of this tart. it doesn’t ask for too many ingredients but the ones it does call for are all the right ones. Trust me when I say, you’ll want to keep these stocked in your pantry for whenever the tart craving strikes. Here’s what you’ll need:
For The Pastry
- 200g plain flour
- 100g butter (cold and cubed)
- 50g icing sugar
- 1 large egg
- Pinch of salt
For The Filling
- 100g unsalted butter (softened)
- 100g caster sugar
- 100g ground almonds
- 1 tsp baking powder
- 2 large eggs
- 1 tsp almond extract (this really boosts the nutty flavour!)
- 4 tbsp raspberry jam (or any berry jam but raspberry’s classic)
For The Topping
- Flaked almonds, for sprinkling on top
The ingredients are simple but so satisfying. You’ll probably already have a lot of these items hanging out in your kitchen which is always a bonus.
Equipment Needed
There’s nothing overly fancy required to make Nigella’s Bakewell Tart. You don’t need any special tools or gadgets that scream "I’m an expert baker." All you really need is a few basic pieces of kitchen equipment:
- A fluted tart tin (about 23cm is ideal)
- A food processor (or a bowl and your hands for mixing the pastry)
- A mixing bowl (for the almond filling)
- A rolling pin (if you’re rolling out the pastry by hand)
- Baking parchment (for lining the tin)
- A fork (for pricking the pastry shell)
The most technical piece here is probably the tart tin but you can even make do with a regular pie dish if that’s all you’ve got on hand. The whole thing feels approachable, even if you’re not a seasoned baker.
Instructions To Make Nigella Lawson’s Bakewell Tart
Now that you’ve gathered everything, it’s time to get your hands a little messy and dive into the baking. Don’t worry-nothing here is too tricky!
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Make The Pastry
- Start by putting your flour, butter, icing sugar and a pinch of salt into a food processor. Pulse it until it looks like breadcrumbs. If you don’t have a food processor, you can rub the butter into the flour with your fingers. You want it to resemble coarse crumbs.
- Add the egg and pulse again until the dough just starts to come together. If you’re doing it by hand, mix it with a fork until it forms a dough. Bring the dough together with your hands and wrap it in cling film. Pop it into the fridge for 30 minutes to chill.
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Prepare The Tart Shell
- Preheat your oven to 180°C (350°F). Once the dough has chilled, roll it out on a floured surface. You want it about the thickness of a pound coin. Line your tart tin with the pastry, pressing it gently into the sides. Use a fork to prick the base all over (this helps prevent it from puffing up during baking).
- Now, line the pastry with baking parchment and fill it with baking beans (or rice if you don’t have beans). Bake it for about 15 minutes, then remove the parchment and beans and bake for another 5-10 minutes until the pastry is golden and crisp.
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Make The Almond Filling
- While the pastry is cooling, beat together the softened butter and sugar in a bowl until light and fluffy. Add the ground almonds, baking powder, eggs and almond extract. Beat until it’s smooth and creamy.
- Spread the raspberry jam evenly over the bottom of the tart shell. Spoon the almond filling over the jam, spreading it out evenly.
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Bake
- Pop the tart back into the oven and bake for 25-30 minutes or until the almond filling is golden and firm to the touch. The smell wafting through your kitchen while this bakes is worth every second!
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Finish
- Let the tart cool in the tin for a few minutes before carefully removing it. Once it’s fully cool, sprinkle with flaked almonds to finish it off. The crunch from the almonds adds a lovely texture to the soft, almond-y filling.
What I Learnt
The first time I made Nigella’s Bakewell Tart, I was struck by how unpretentious it was. Some tarts can feel really fussy, requiring precision and timing that makes you feel like you’re about to fail at any moment. But this one? It felt almost like the kitchen was cheering me on. Even though there’s a few steps, it’s still incredibly forgiving and makes you feel like a baking pro.
One of the things I really appreciated was how Nigella emphasizes the simplicity of the ingredients. With just a handful of items, you can make something that feels like a true indulgence, without a ton of complicated techniques. The balance of sweet, nutty and fruity is also something I hadn’t anticipated. it’s easy to assume it might be too rich but the tartness of the raspberry jam cuts through beautifully.
And let me tell you, if you think this tart is just for show, think again. It’s a keeper. You’ll find yourself reaching for that second slice before you even realize what happened.
FAQs
What Makes Nigella Lawson’s Bakewell Tart Different From Others?
Nigella’s version is super indulgent and packed with flavor. She uses a buttery, flaky pastry base that’s slightly crisp around the edges, and a gorgeous almond filling. What sets it apart, though, is the use of raspberry jam-it’s just the right balance of sweet and tart, and it complements the almond perfectly. Plus, the topping with the flaked almonds gives it a little crunch, which I absolutely love!
Can I Make Nigella’s Bakewell Tart In Advance?
Definitely! In fact, I think it tastes even better the next day once the flavors have had time to meld together. You can make the tart the day before, and just store it in an airtight container. If you’re making it well ahead of time, pop it in the fridge, and it should keep for a couple of days. If you’re looking to freeze it, I’d recommend freezing it after baking and before adding any glaze or fresh almond topping.
What If I Don’t Have Ground Almonds? Can I Still Make The Tart?
No worries! If you’re out of ground almonds, you could use a combination of almond meal or even finely ground rice flour for a similar texture. It won’t be quite as almond-y, but it’ll still give you that same deliciously dense, rich feel. You could also experiment with a little bit of desiccated coconut if you’re into that flavor twist!
