Your email address is required to begin the subscription process. We will use it for customer service and other communications from Milk Street. You can unsubscribe from receiving our emails at any time.
Blueberry Bakewell Tart
Bakewell tart, a British sweet from the 19th-century, features a buttery pastry shell filled with raspberry jam, then frangipane, a creamy blend of almonds, flour, butter, egg and sugar. Baking sets the frangipane into a rich, sliceable custardy-cakey layer. Our version features a more robustly flavored crust thanks to a blend of whole-wheat and all-purpose flours. And we swap blueberry preserves for the raspberry jam, then stud the frangipane with fresh blueberries. The tart is best at room temperature and travels well. It can be made a day in advance. Wrapped in plastic, leftovers keep for up to five days at room temperature.
Makes one
9-inch tart
Tip
Don’t fill the tart shell before it has fully cooled. If it is warm, the butter in the filling has a tendency to soften and separate before the tart goes into the oven.
2 hours
1 hour active, plus cooling
For the crust:
-
98
grams (¾ cup) all-purpose flour
Directions
-
01For the crust, mist a 9-inch tart pan with removable bottom with cooking spray. In a food processor, combine both flours, the sugar and salt. Process until combined, about 5 seconds. Scatter in the butter and pulse until the mixture resembles coarse sand, 10 to 12 pulses. Add the egg yolk and vanilla, then process in 5- to 10-second bursts until evenly moistened and large clumps form, 8 to 10 bursts; it will not form a single mass but will hold together when pinched. Wipe out and reserve the processor.
Reviews
August 25, 2025
Elegant summer dessert!
Fairly easy, delicious, and came out exactly as pictured.
May 14, 2026
As good as it looks 😋
The photo looked so good, I just had to try it! Not difficult, but a lot of steps and clean up! I thought it came out delicious. I would be very happy if I were served this from a bakery or restaurant. Perfect crust and not overly sweet. The almonds and whole wheat flour make it very tender. Company worthy.
Become A Subscriber To Rate and Review All Our Recipes.
Please Log in or join today for $1.
