A buttery, shortcrust frames a delectable, thin layer of tart-sweet raspberry jam and richly almond-scented frangipane in this classic British dessert.

Bakewell tart is loved for its fruity, marzipan flavour and is deemed a classic British bake. Naturally, it's a recipe that Mary Berry has perfected. By Phoebe Cornish , Senior Lifestyle Reporter ...

A classic Bakewell tart combines a sweet raspberry jam layer with a delicate almond filling, all encased in a buttery crust.

A unique take on a classic British Bakewell tart that's great as a make-ahead vegan dessert. Swap your favourite jam for marmalade if you like. Pre-heat the oven to 200C/180C Fan/Gas 6. Line a ...

A world-famous Peak District cafe and shop that's known for creating an English delicacy is celebrating its history with a ...

First up is the classic Bakewell tart, named after a town in Derbyshire in England and not because it was simply baked well, as I had previously thought. It involves a crispy pastry base lined ...

For the shortcrust pastry. 225g plain flour, plus extra for dusting 150g butter, chilled 25g icing sugar One large egg, beaten. For the filling. 150g butter, softened ...