Recipe Sifter

  • Start Here
    • Course
    • Main Ingredient
    • Cuisine
    • Preparation
    • Occasion
    • Diet
    • Nutrition

Select () or exclude () categories to narrow your recipe search.


As you select categories, the number of matching recipes will update.

Make some selections to begin narrowing your results.
  • Calories
  • Amount per serving
    1. Total Fat
    2. Saturated Fat
    3. Polyunsat. Fat
    4. Monounsat. Fat
    5. Trans Fat
  • Cholesterol
  • Sodium
  • Potassium
  • Total Carbohydrates
    1. Dietary Fiber
    2. Sugars
  • Protein
  • Vitamin A
  • Vitamin B6
  • Vitamin B12
  • Vitamin C
  • Calcium
  • Iron
  • Vitamin E
  • Magnesium
  • Alcohol
  • Caffeine
  • Find exactly what you're looking for with the web's most powerful recipe filtering tool.

    You are in: Home / Baking / Cranberry and Almond Bakewell Tart: English Classic With a Twist Recipe
    Lost? Site Map

    Cranberry and Almond Bakewell Tart: English Classic With a Twist

    Cranberry and Almond Bakewell Tart: English Classic With a Twist. Photo by French Tart

    1/6 Photos of Cranberry and Almond Bakewell Tart: English Classic With a Twist

    more photos

    Total Time:

    Prep Time:

    Cook Time:

    1 hr 15 mins

    15 mins

    1 hr

    French Tart's Note:

    This is a twist on the classic English Bakewell Tart or to be more authentic, a Bakewell Pudding. I added cranberries to the basic almond sponge mixture and my family loved it! ( All because my Mum had excess cranberries after the Festive Season! ) I made my own shortcrust pastry for this recipe, but any good quality ready-made pastry will be fine if you want to cut back on prepping and cooking time. This is delicious served warm or at room temperature, maybe with a dollop of cream, creme fraiche or even better, custard! I plan to make this with blackberries and raspberries when they are season, or indeed any other soft fruit.

    • Save to Recipe Box

    • Add to Grocery List

    • Print

    • Email

    My Private Note


    Serves: 12-16



    Units: US | Metric


    Bakewell Tart


    • 16 ounces ready-made shortcrust pastry, instead of home-made pastry (optional)


    1. 1
      Shortcrust Pastry:.
    2. 2
      Sieve the flour into a large bowl and add a pinch of salt. Mix.
    3. 3
      Cut the butter or margarine into the flour, and then with your fingertips, rub the fat into the flour, until the mixture resembles fine breadcrumbs.
    4. 4
      Add cold water gradually, until the pastry JUST comes together, it should NOT be sticky.
    5. 5
      Roll the pastry out and line a 10" to 11" greased and lined round, deep flan tin.
    6. 6
      Place a circle of baking parchment on top of the pastry and fill with baking beans.
    7. 7
      Bake blind in a pre-heated oven 200C/400F/Gas mark 6 for 10 minutes.
    8. 8
      Take out and carefully remove the baking beans and parchment.
    9. 9
      Return to the oven for a further 5 minutes.
    10. 10
      Remove and allow to cool slightly.
    11. 11
      Bakewell Topping:.
    12. 12
      Beat the butter and sugar together until light and fluffy.
    13. 13
      Gradually add the beaten eggs and then fold in the flour and ground almonds. Add the almond essence to taste and mix well.
    14. 14
      Mix the raspberry jam and cranberry sauce together and spread over the base of the pastry case.
    15. 15
      Spoon the almond mixture over the top, making sure it reaches the edges and it is even and smooth.
    16. 16
      Sprinkle the cranberries over the top and then the flaked almonds.
    17. 17
      Bake for 35 to 45 minutes or until golden and firm to the touch.
    18. 18
      Cool for 5 to 10 minutes in the flan tin, then carefully turn out and just before serving, dust with icing sugar.
    19. 19
      Cut into wedges and serve warm or at room temperature with cream, creme fraiche or custard.
    20. 20
      Cooking time includes pre-baking pastry.

    Ratings & Reviews:

    • on July 18, 2010


      Well, I wasn't able to do this up with fresh cranberries, but I still have some very much pampered frozen ones stashed away & was happy to use some of them for this outstandingly wonderful tasting tart! I really enjoy preparing your recipes & the time involved is never a problem, so I even made your pastry for this satisfying treat! Thanks for sharing this great recipe! [Made & reviewed for my chosen partner in the Vegetarian/Vegan Recipe Swap 24]

      people found this review Helpful. Was this review helpful to you? Yes | No
    • on January 15, 2008


      This was my last french tart recipe I made for lunch and my family. This was 10 stars - very easy and so yummy. I managed to get 16 slices out of it for 8 people and we ate it all. I am going to try it with raspberries next time. Thanks for all your recipes and a good lunch for my family. I used chilled ready rolled pastry.

      people found this review Helpful. Was this review helpful to you? Yes | No


    Nutritional Facts for Cranberry and Almond Bakewell Tart: English Classic With a Twist

    Serving Size: 1 (147 g)

    Servings Per Recipe: 12

    Amount Per Serving
    % Daily Value
    Calories 548.4
    Calories from Fat 308
    Total Fat 34.2 g
    Saturated Fat 15.7 g
    Cholesterol 113.8 mg
    Sodium 117.9 mg
    Total Carbohydrate 53.5 g
    Dietary Fiber 4.6 g
    Sugars 20.5 g
    Protein 9.6 g

    Ideas from

    Advertisement Network of Sites

    • Mexican Recipes
    • Chinese Recipes
    • Australian Recipes
    • Breakfast Recipes
    • Greek Recipes
    • Restaurant Recipes
    • Italian Recipes
    • Christmas Recipes
    • Thanksgiving Recipes
    • Southern Recipes
    • Dessert Recipes
    • Deep Fried Recipes
    • Thai Recipes
    • Low Cholesterol Recipes
    • Indian Recipes
    • Healthy Recipes
    • Meatloaf Recipes