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Tasty Bakewell Tart Traybake (Frangipane Squares)

Partially iced Bakewell tart traybake recipe for those that don’t like too much icing on their cakes. This Bakewell tart traybake is great for cutting into Bakewell or Frangipane squares or Bakewell thin slices.

Bakewell Tart Tray Bake

What is a Bakewell tart?

Bakewell tart is an English confection consisting of a shortcrust pastry shell beneath layers of jam, frangipane, and a topping of flaked almonds. There are no flaked almonds in my recipe, but you can add these if you want to.

Where does Bakewell Tart come from?

The Bakewell tart is a variant of the Bakewell pudding, closely associated with the town of Bakewell in Derbyshire.

Bakewell tart traybake ingredients

I always try and use the best ingredients I can get. I use organic ingredients if I can get them. The organic ingredients I use in this recipe are eggs and ground almonds.

Shortcrust Pastry Ingredients

For the shortcrust pastry, I use two types of flour.

50% White Plain Flour and 50% Wholemeal Flour. I find this a good mix and has a better flavour.

The butter needs to be chilled, unsalted and cut into cubes.

Icing sugar to be sifted, and I use organic eggs, of course!

Frangipane Ingredients

Unsalted butter that is softened. Put in the microwave for a few seconds to soften if it’s been in the fridge. I actually prefer using margarine, but use it if you prefer a buttery taste.

Caster sugar.

Organic eggs.

Organic ground almonds.

Plain flour.

What flavour jam to use?

I usually go for a tart jam, such as Plum or Raspberry jam, but you can choose whatever you like.

Gluten-free Bakewell Tart Traybake

To make this gluten-free, replace the flour for the pastry with gluten-free flour and add 1 teaspoon of Xantham Gum. Replace the flour in the frangipane with gluten-free flour.

If you like this tray bake you will love my coconut and choc chip tray bake topping with pink icing!

Bakewell tart tray bake

How to make frangipane slices

  • For the pastry, rub the butter into the flour until it resembles breadcrumbs. Stir in the sugar. Add the beaten egg and press together to form a ball of dough. Wrap in clingfilm and chill for 30 minutes or 15 minutes in the freezer.
  • Pre-heat oven at 170°c Fan oven. Line your trays with baking paper.
  • Roll out your pastry to about 3mm thickness and place on your baking trays. Lightly prick the bases with a fork but don’t go through.
  • Slightly warm your jam, so it’s easy to spread, and divide the jam evenly over the pastry.
  • Place all the frangipane ingredients in a bowl and beat together until smooth and creamy. Distribute the cream mixture evenly over the jam.
  • Bake in the oven for about 25 minutes or until golden brown. Cool in tray for a few minutes, then transfer to a wire rack by carefully lifting the baking paper at the sides to completely cool.
  • Meanwhile, mix your icing sugar with a little water and place in a piping bag.
  • Decorate your Bakewell tart traybake with your bag of icing. Cut into squares.
Bakewell Tart Traybake (Frangipane Squares)

Bakewell Tart Traybake (Frangipane Squares)

Rachel
A classic bakewell tart recipe but without the cherry on top. Made with a golden layer of shortcrust pastry filled with a delicious frangipane, fruity jam and topped with delicate icing.
No ratings yet – be the first to rate and comment on this recipe
Prep Time 45 minutes
Cook Time 25 minutes
Total Time 1 hour 10 minutes
Course Afternoon Tea, Dessert, Pudding
Cuisine British
Servings 36
Calories 212 kcal

Equipment

4 x Baking trays

Ingredients
  

SHORTCRUST PASTRY

  • 400 g Plain Flour
  • 200 g Unsalted Butter Chilled & Cubed
  • 80 g Icing Sugar
  • 2 lrg Beaten Eggs

FRANGIPANE

  • 220 g Unsalted Butter softened or Margarine
  • 220 g Caster Sugar
  • 4 lrg Eggs
  • 160 g Ground Almonds
  • 60 g Plain Flour

JAM

  • 5 tbsp Jam of Choice (slightly warmed so easy to spread)

TOPPING

Instructions
 

  • For the pastry, rub the butter into the flour until it resembles breadcrumbs. Stir in the sugar. Add the beaten egg and press together to form a ball of dough. Wrap in clingfilm and chill for 30 minutes or 15 minutes in the freezer.
  • Pre-het oven at 170°c Fan oven. Line your trays with baking paper.
  • Roll out your pastry to about 3mm thickness and place on your baking trays. Lightly prick the bases with a fork but don't go through.
  • Slightly warm your jam so it's easy to spread and divide the jam evenly over the pastry.
  • Place all the frangipane ingredients in a bowl and beat together until smooth and creamy. Distribute the cream mixture evenly over the jam.
  • Bake in the oven for about 25 minutes or until golden brown. Cool in tray for a few minutes then transfer to wire rack by carefully lifting the baking paper at the sides to completely cool.
  • Meanwhile mix your icing sugar with a little water and place in a piping bag.
  • Decorate your Bakewell tart traybake with your bag of icing. Cut into squares.
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Nutrition

Calories: 212kcalCarbohydrates: 25gProtein: 2gFat: 12gSaturated Fat: 6gPolyunsaturated Fat: 1gMonounsaturated Fat: 2gTrans Fat: 1gCholesterol: 26mgSodium: 38mgPotassium: 19mgFiber: 1gSugar: 14gVitamin A: 292IUVitamin C: 1mgCalcium: 15mgIron: 1mg
Keyword bakewell slice, bakewell tart, bakewell tart tray bake, frangipane, frangipane squares
Tried this recipe?Let us know how it was! or tag @rachelsrecipepantry on Instagram and hashtag #rachelsrecipepantry Thank you!!

2 Comments

    1. Hi, thank you for bringing this to my attention. You can either use a 30x23cm baking tray or 2 18 x 18cm brownie tins will do.

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