• Prep Time
    20-30 minutes
  • Cook Time
    20 minutes
  • Difficulty
  • Serves
  • Author
    Jo's Kitchen

Pudding, Snacks, Cakes & Baking

Bakewell Tart Traybake

The Bakewell tart is a British classic. This recipe offers a delicious twist on a classic. It is also something of a cheat’s version that will help save time when you need to conjure up a quick traybake for a cake sale, picnic, street party…whatever the occasion.

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One jar of St. Dalfour Strawberry & Rhubarb Preserve

One pack of shortcrust pastry (or a ready-made pastry case)

Small pack flaked almonds

For the frangipane:

220 g unsalted softened butter

220 g caster sugar

200g ground almonds

3 large eggs

50 g plain flour

zest of a lemon


Roll out a pack of chilled, shop-bought shortcrust pastry

Place in a greased tin and blind bake for 15 mins.

Once baked, remove the baking beans and cook for a further 5-8 mins and leave to cool

Place all the frangipane ingredients in a bowl and beat together until pale and fluffy

Once the pastry case is cool, spread the base with St. Dalfour Strawberry & Rhubarb Preserve

Top the jam with the frangipane mixture and sprinkle over flaked almonds to suit

Bake at 180C for around 20 mins until golden brown

Once cooled, cut into squares or slices and serve!