This lemon drizzle Bakewell tart is a twist on a classic! Inside a crisp pastry case, there’s raspberry jam, frangipane & a zingy lemon icing.
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If you’re a fan of both lemon drizzle cakes & Bakewell tart, this is the dessert for you! Inside a crisp, buttery homemade pastry case, there’s a generous layer of raspberry jam, almond frangipane, lemon syrup & a drizzle cake icing.
Serve this tart with a drizzle of pouring cream or a scoop of ice cream & you’re in for a real treat!
What Is A Bakewell Tart?
A Bakewell tart is a British classic! Here you’ll find a pastry case filled with jam & an almond frangipane. This is often topped with flaked almonds or a fondant icing with a glace cherry and is served as a dessert or as part of an afternoon tea.
For this recipe, we’re taking a classic Bakewell tart & incorporating the lemon syrup & icing from a lemon drizzle cake. We’re also adding lemon zest into the frangipane for an extra hit of flavour!
What Does A Lemon Drizzle Bakewell Tart Consist Of?
Sweet pastry is made like a regular shortcrust pastry but with the addition of icing sugar & egg yolks. This makes a pastry that is crisp, buttery & slightly sweet. Perfect for our lemony Bakewell tart!
A good Bakewell tart needs a generous layer of jam! I’ve gone with seedless raspberry for this recipe but you could use a cherry or strawberry jam if you would prefer.
We’re using an almond frangipane for our tart filling. To make it taste like a lemon drizzle cake, we’re also adding in some lemon zest. To make the filling as soft & moist as possible, it’s important that it’s not overbaked.
For an extra kick of almond flavour, almond extract is also used. Don’t worry if you haven’t got any, it will still taste great!
As soon as the tart has finished baking, we’re brushing a lemon syrup all over the frangipane. This is made with lemon juice & sugar and gives our tart even more lemon flavour!
Arguably the best part of a lemon drizzle cake is the icing! We’re making this with icing sugar & lemon juice and is applied in three layers for an extra thick topping.
How To Make Lemon Drizzle Bakewell Tart
Step 1 – Making The Pastry
To make the pastry, we sift plain flour, icing sugar & salt into a bowl then rub in chilled, unsalted butter. The mix should resemble breadcrumbs but with some bigger pieces of butter still visible.
Next, we add in egg yolks & vanilla paste then work the pastry into a rough dough. A quick knead on a clean worksurface to bring it together, then the pastry is chilled in the fridge for at least two hours.
Step 2 – Lining The Pastry Case
Once the pastry has chilled, we roll it out to a thickness of 3-4mm then press it into a 9″ pastry tin. We then poke holes into the base of the pastry & use a rolling pin to trim it level with the top of the tin.
This now needs to chill in the fridge for at least an hour before baking but I find that leaving it in the fridge overnight works best.
Step 3 – Blind Baking
The next step is to blind bake the pastry. To do this, we line the inside of the pastry case with a scrunched up piece of baking paper then fill it with ceramic baking beans (you can also use rice or dried beans).
This is then baked until the top of the pastry case is starting to turn golden brown & the edges have set. We then remove the baking beans & parchment paper & bake the pastry for another 5-10 minutes or until the pastry is a light golden brown colour all over.
The final step is to brush egg yolk over the bottom of the pastry case then bake it for a couple of minutes so that it sets. This step is important because it prevents our tart from getting a soggy bottom.
Step 4 – Making The Filling
The filling consists of raspberry jam & an almond frangipane.
For the jam layer, we take a seedless raspberry jam (shop bought or homemade) then warm it up slightly & mix it so that it is smooth.
For the frangipane, we beat together softened butter, caster sugar & lemon zest until pale & fluffy. We then beat in eggs then mix in ground almonds, plain flour, salt & almond extract.
Step 5 – Assembling The Tart & Baking
To assemble the tart, we spread a generous layer of jam onto the bottom then top with our almond frangipane. We level the frangipane out with a palette knife then bake until it is set & a deep, golden brown colour. This will take around 25-30 minutes.
Step 6 – Glazing The Tart
Whilst the tart is baking, we make a syrup out of lemon juice & caster sugar. This is then brushed over the frangipane as soon as it comes out of the oven. The tart is then left to cool completely.
To finish the tart, we need to make our lemony icing. To do this, we whisk together icing sugar with enough lemon juice to make a smooth, runny icing. We then brush this over the frangipane in three batches, setting it in the fridge between layers. This gives us a thicker, even layer than if we were to add the icing all in one go.
Once glazed, the tart needs to set in the fridge for at least 2 hours.
Step 7 – Portioning
When the tart has set, we remove it from the tin then transfer it to a chopping board. To portion, it’s best to use a sharp, serrated knife that has been dipped in hot water. For clean slices, make sure to dry the knife off between cuts.
Once portioned the tart needs to be warmed up to room temperature. You might notice that the frangipane has firmed up in the fridge. Don’t worry, it will soften as it warms up.
Bakewell Tart Tips & Tricks
- Give the pastry plenty of time in the fridge. Before rolling out & once it’s in the tin.
- Use a scrap piece of pastry to press the pastry into the tin.
- Use a fork to poke holes in the pastry case to stop it rising up. Use egg yolk to fill them in after blind baking.
- Make sure not to over bake the frangipane. It should be golden brown & just set.
- Give the tart plenty of time to warm up to room temperature before serving.
- Use a serrated knife dipped in hot water to portion the tart. Make sure to dry the knife off between cuts.
Frequently Asked Questions
Bakewell tart should be served at room temperature. Make sure to leave it out of the fridge for at least 30 minutes before serving.
This tart should be stored in the fridge & will keep for 2-3 days. If you’re planning on eating it straight away, leave it at room temperature after portioning.
Of course! If you don’t fancy using raspberry, I’d go with a cherry or strawberry jam!
Feel free to leave the almond extract out if you don’t have any. The tart will still taste great!
Cooking Bakewell Tart In An Aga
With all of my recipes, I include cooking instructions for conventional ovens, fan ovens & also Agas.
To cook this tart in an Aga, blind bake the pastry on the bottom set of runners in the baking oven. Move the shelf up one set of runners to bake the frangipane.
Please note that these are affiliate links & I may make a small commission if you make a purchase using these links, at no extra cost to you. For more information, click here.
More Dessert Recipes
- French Toast Ice Cream
- White Chocolate & Hazelnut Panna Cotta
- Brown Butter & Miso Treacle Tart
- Raspberry Ripple Stracciatella
- Halva Ice Cream
- Small Batch Sticky Toffee Pudding
- Vanilla Ice Cream
If you have enjoyed this recipe, it would mean a lot if you could leave a review & rating!
Lemon Drizzle Bakewell Tart
- Mixing Bowl
- 9" Tart Tin
- Ceramic Baking Beans
- Stand Mixer
- Palette Knife
- 250 g Plain Flour
- 80 g Icing Sugar
- ½ tsp Table Salt
- 150 g Unsalted Butter
- 30 g Egg Yolks
- 1 tsp Vanilla Paste
- 1 Egg Yolk Beaten, For Blind Baking
- 3 tbsp Raspberry Jam Seedless
- 140 g Caster Sugar
- 3 Lemons, Zested
- 140 g Unsalted Butter Softened
- 2 Eggs
- 1 Egg Yolk
- 140 g Ground Almonds
- 55 g Plain Flour Sifted
- ¼ tsp Table Salt
- 1 tsp Almond Extract
- 2 Lemons, Juiced
- 75 g Caster Sugar
- 1 Lemon, Juiced
- 100 g Icing Sugar Sifted
- Sift the flour, icing sugar & salt into a large mixing bowl.
- Add the butter into the flour then rub in with your fingers until the mix resembles breadcrumbs with some large pieces of butter still visible.
- Stir together the 30g of egg yolks & the vanilla then add to the flour.
- Mix together until the pastry starts to come together then tip out onto a clean worksurface & gently knead until you have a smooth dough (be careful not to overwork).Flatten into a disc, wrap in clingfilm & chill in the fridge for at least 2 hours.
- Next, place the chilled pastry onto a lightly floured worksurface & roll out to a thickness of 3mm-4mm.Pick the pastry up using a rolling pin, drape over the tart tin & carefully mould into the tin. Using some of the overhanging pastry, rolled into a ball to press the pastry into the sides of the tin works best.
- Roll your rolling pin across the top of the tin to trim the pastry case then prick the base with a fork. Chill in the fridge for a minimum of 1 hour but overnight is best.
- Preheat an oven to 170°c/150°c fan (340°f/300°f).
- Make a large cartouche out of baking parchment, scrunch it up then place inside your pastry case. Fill the parchment with baking beans then bake in the preheated oven for 15-20 minutes or until the top of the pastry case is starting to turn golden brown & the edges have set.
- Remove the baking beans & parchment & return the case to the oven & cook until the case is a light golden brown all over, roughly 5-10 minutes.
- Brush the base of the cooked case with the beaten egg yolk & cook for another 2-3 minutes – this will seal any holes in the pastry & prevents the filling from leaking.
- Remove the pastry case from the oven & set aside while you make the filling.
- Turn the oven temperature up to 180°c/160°c fan (355°f/320°f).
- Gently warm the raspberry jam up in a microwave to soften slightly then stir until smooth. Set aside whilst you make the frangipane.
- Weigh the sugar into the bowl of a stand mixer, add in the lemon zest then massage together. This releases the oils from the zest, improving the flavour!
- Add in the softened butter then beat until light & pale. This will take around 2-3 minutes on a medium speed.
- With the mixer still running, gradually beat in the eggs & yolk.
- Next, add in the ground almonds, flour, salt & almond extract then mix on a low speed until combined.
- Time to assemble the tart.First, add the jam into the pastry case & spread out into an even layer.
- Spoon the frangipane on top of the jam then smooth over with a palette knife.
- Bake the tart for 25-30 minutes or until the the frangipane is golden brown & set.
- Whilst the tart is baking, make the lemon syrup.To do this, first, juice the lemons then weigh out 75g of liquid.
- Add the juice into a small saucepan with the sugar then place over a medium heat.
- Cook until the sugar has dissolved then boil for 1-2 minutes or until reduced slightly. Set aside until the tart has finished baking.
- When the tart is cooked, brush the top of the frangipane with the syrup (use all of it!) then leave to cool completely.
- Sift the icing sugar into a bowl then whisk in enough lemon juice to make a smooth, runny icing.
- Brush a third of the icing onto the top of the tart then place in the fridge & leave to set (this will take around 20-30 minutes).
- Once set, brush another layer of icing onto the tart then return to the fridge to set.
- Brush on the remaining icing then leave the tart in the fridge for at least 2 hours before portioning.
Portioning & Serving
- Remove the tart from the tin then transfer to a chopping board.
- Using a sharp serrated knife, cut the tart into 10 portions then leave to warm to room temperature before serving.Alternatively, store the tart in the fridge for up to 3 days. But make sure to warm the tart up to room temperature before serving!