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Midsummer bakewell tart

Luke Mackay

An English classic made from Rosebud Preserves’ Midsummer jam: a muddle of strawberries, raspberries, blackcurrants and redcurrants

Recipe Meta


20 mins


45 mins


Makes 1 x 23cm tart




For the pastry

  • 140g plain flour
  • 85g cold butter

For the filling

  • 110g butter
  • 110g caster sugar
  • 2 eggs
  • 110g ground almonds
  • 25g plain flour
  • ½ tsp baking powder
  • Zest of ½ lemon
  • 150g Midsummer jam
  • 25g flaked almonds


To make the pastry, mix the flour with a pinch of salt in a food processor and add the cold butter. Add enough cold water for it to form into a dough. Wrap in clingfilm and chill for at least 1 hour. Preheat the oven to 190C.

Grease a 23cm tart tin and roll out the pastry on a lightly floured surface until large enough to line the tin. Do so, then line with baking paper and weigh down with baking beans. Bake for about 15 mins until golden. Remove the paper and beans and bake for a further 5 mins.

Cream together the butter and sugar until fluffy, then beat in the eggs. Fold in the dry ingredients, zest and a pinch of salt.

Spread the jam over the base and top with the frangipane. Level out and bake for 25 mins, until golden. Add the almonds on top in the last 5 mins of cooking. Dust with icing sugar if you like.

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