Pin it
This rustic Iced Bakewell Tart Traybake transforms the classic British dessert into a crowd-pleasing square that's perfect for afternoon tea or casual gatherings. The combination of buttery pastry, tangy jam, and almond frangipane topped with sweet icing creates an irresistible treat that balances flavors and textures beautifully.
I first made this traybake version for a garden party when time was tight, and guests actually preferred it to the traditional round tarts I usually labor over. The rectangular format makes it so much more practical for feeding a crowd.
Ingredients
- Sweet shortcrust pastry 500g: Ready made works perfectly but homemade gives extra flavor
- Strawberry jam 6 tbsp: Use quality jam with high fruit content for the best tangy base
- Butter 200g: Must be softened to room temperature for proper creaming
- Caster sugar 200g: Provides the perfect sweetness and helps create a light texture
- Eggs 4 medium free range: Room temperature eggs incorporate better into the batter
- Ground almonds 100g: Creates that distinctive Bakewell texture and nutty flavor
- Self raising flour 100g: Gives the perfect rise to the frangipane layer
- Almond extract 1 tsp: Enhances the almond flavor throughout the cake
- Icing sugar 300g: Creates the signature white topping that balances the richness
- Glacé cherries 20: Traditional decoration that adds color and sweetness
- Toasted flaked almonds 25g: Adds crunch and visual appeal to the finished traybake
Step-by-Step Instructions
- Prepare the base:
- Roll out your pastry on a lightly floured surface until it fits your 30cm x 20cm baking tray completely. Press it gently into the corners and up the sides. Take your time with this step as a good base ensures easy serving later. Spread jam evenly across the entire pastry base making sure to reach the edges for flavor in every bite.
- Create the frangipane:
- Beat the softened butter and caster sugar together until pale and fluffy. This should take about 3-4 minutes with an electric mixer. The mixture should change color and expand in volume. Incorporate eggs one at a time with a tablespoon of ground almonds after each addition. This prevents curdling and ensures a smooth batter. Fold in the remaining ground almonds, flour, and almond extract until just combined. Overmixing will toughen the texture.
- Assemble and bake:
- Carefully spoon the frangipane mixture over the jam layer using a spatula to spread it evenly to the edges. Smooth the top gently without disturbing the jam beneath. Bake in the preheated oven for 35-40 minutes until the top is golden brown and springs back when lightly touched. A skewer inserted should come out clean.
- Finish with icing:
- Allow the traybake to cool completely in the tin. This is crucial for clean slicing later. Mix the icing sugar with just enough water to create a thick but pourable consistency. Pour over the cooled traybake and quickly spread to the edges before it sets. While still wet, decorate with glacé cherries and flaked almonds in an attractive pattern. Let the icing set completely before cutting into portions.
Pin it
The ground almonds are truly the heart of this recipe. I once tried to substitute with more flour when I ran out, and while still tasty, it lacked that distinctive Bakewell flavor and moist texture that makes this treat so special. My grandmother always said a proper Bakewell should taste of almonds first and foremost.
Make Ahead Options
This traybake is perfect for planning ahead. You can prepare the pastry base and frangipane mixture the day before, storing the pastry lined tin in the fridge and the frangipane mixture in an airtight container. Simply assemble and bake when needed. Alternatively, bake the entire traybake without icing and freeze for up to 3 months. Defrost completely at room temperature before icing for a freshly made taste with none of the last minute stress.
Regional Variations
The Bakewell tart has deep roots in British baking tradition, originating from the picturesque town of Bakewell in Derbyshire. This traybake version maintains all the traditional flavors while making it more accessible for modern bakers. In the Peak District where Bakewell originated, you might find versions using local fruits like damson instead of strawberry jam. Some bakeries also add a touch of lemon zest to the frangipane for brightness or use raspberry jam for a more tart flavor profile.
Serving Suggestions
While delicious on its own with a cup of tea, this traybake transforms into an elegant dessert when warmed slightly and served with fresh berries and crème fraîche. For an indulgent treat, serve with warm custard or vanilla ice cream. Cut into smaller pieces for afternoon tea alongside Earl Grey or chamomile. The sturdy nature of this traybake also makes it perfect for packing into lunch boxes or taking on picnics.
Troubleshooting Tips
If your frangipane mixture curdles when adding eggs, don't panic. Add a spoonful of your measured flour and beat well until it comes back together. Watch the bake carefully during the last few minutes as the high almond content can cause it to brown quickly. If the top is coloring too fast, cover loosely with foil. For the perfect icing consistency, add water a teaspoon at a time. Too runny and it will slide off, too thick and it won't spread evenly.
Frequently Asked Questions
- → Can I use a different type of jam?
Yes, you can substitute strawberry jam with raspberry, cherry, or your favorite jam for a different flavor profile.
- → How do I prevent my pastry from shrinking?
Chill the rolled-out pastry for 15 minutes in the refrigerator before baking to prevent shrinkage.
- → Can I freeze this traybake?
Yes, this traybake is freezable. Store in an airtight container for up to 1 month and defrost before serving.
- → What’s the best way to toast flaked almonds?
Spread the almonds in a single layer on a baking sheet and toast them in the oven at 180°C for 5-7 minutes, stirring occasionally.
- → Can I make the icing thinner or thicker?
Adjust the thickness of the icing by adding more water for a thinner consistency or more icing sugar for a thicker one.
- → What size baking tray should I use?
A 30cm x 20cm tray is recommended for this traybake to ensure even cooking and appropriate thickness.