No-Bake Strawberry Bakewell Tart
By OcadoLife
Published on 18 July 2025
A fast and fruity spin on a classic with a nifty egg-free frangipane, this No-Bake Strawberry Bakewell Tart comes from OcadoLife recipe editor Lauren Hoffman. “Just spread the frangipane inside a ready-made tart case with jam and icing, top with strawberries and almonds, and that’s dessert sorted! If you’re not serving the tart immediately, use small whole strawberries to decorate it, or arrange the halved ones cut-side up to stop the juice bleeding into the icing.” Time and servings
20 minsTotal time
10Servings
20 minsPrep time
Ingredients
- 80g ground almonds
- 100g madeira cake
- 100g salted butter, melted
- 2 tbsp golden syrup
- 2 tsp almond extract
- 3 tsp lemon juice, plus a little grated zest
- 120g strawberry conserve
- 1 (195g) sweet pastry case
- 250g icing sugar
- 227g strawberries (halved if large)
- 1 tbsp flaked toasted almonds
Method
Step 1
Add the ground almonds to a bowl. Finely crumble in the madeira cake and mix well. Add the melted butter, golden syrup, almond extract and 1 tsp lemon juice; stir to make a paste.Step 2
Mix the strawberry conserve with 1 tsp lemon juice; spread over the base of the pastry case. Spread the almond paste evenly over the jam. Freeze for 5 mins.Step 3
Mix the icing sugar with the remaining lemon juice and add water – 1 tsp at a time – to make a thick, pourable icing. Reserve 1 tbsp; flood the tart with the rest.Step 4
Top with the strawberries, then scatter with the flaked toasted almonds. Drizzle over the reserved icing, then grate over some lemon zest. Leave to set. Chill any leftovers.