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  • Blackberry and Amaretto Bakewell Tart
A slice of Blackberry and Amaretto Bakewell Tart with a dollop of clotted cream on top

Blackberry and Amaretto Bakewell Tart

Brought to you by: OcadoLife
    12 serving
5.0 1 ratings Review this recipe

Prep time:

Cook time:

Serves: 12

Chef and food stylist Esther Clark’s Blackberry and Amaretto Bakewell Tart is a twist on the traditional tart, replacing the usual raspberry jam with a blackberry compote that’s laced with nutty amaretto. Be sure to add the salt to the frangipane, to help balance the sweetness, and serve with a good dollop of clotted cream or crème fraiche. Use a block of ready-made shortcrust pastry if you’re short on time.
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  • 250g plain flour, plus extra to dust
  • ¼ tsp fine sea salt
  • 2 tbsp icing sugar, plus extra to dust
  • 140g cold unsalted butter, cubed
  • 2 large egg yolks, beaten, plus 3 large eggs, beaten
  • 350g blackberries, plus extra to serve
  • 280g caster sugar
  • 1 tbsp cornflour
  • 2 tbsp amaretto
  • ½ lemon, zest and juice
  • 150g unsalted butter, softened
  • ¼ heaped tsp sea salt
  • 1 large orange, zest
  • 85g ground almonds
  • 2 tsp almond extract
  • 2 tbsp self-raising flour
  • 15g flaked almonds


Step 1

For the pastry, combine the plain flour, fine sea salt, icing sugar and cold butter in a food processor; pulse to fine breadcrumbs. In a small bowl, mix 3tbsp cold water with the 2 egg yolks, add to the mix and pulse to combine. Tip into a bowl, shape into a ball, cover and chill for 30 mins.

Step 2

For the compote, put the blackberries (reserve 8 for later) and 130g of the caster sugar in a pan; cook over a low heat for 5 mins, until broken down. Increase the heat, and simmer for 10 mins until syrupy.

Step 3

Make a paste by mixing the cornflour with a spoonful of the syrup in a cup; stir into the compote. Leave to cool; add the amaretto, lemon zest and juice.

Step 4

On a lightly floured work surface, roll out the pastry to a 25cm circle about the thickness of a £1 coin. Use to line a 20cm fluted tart tin, leaving an overhang; freeze for 20 mins. Preheat the oven to 200°C/180°C fan/gas 6.

Step 5

Cover the pastry with baking paper, fill with baking beans (or dried rice); bake for 15 mins. Remove the paper and beans; bake for 7 mins. Trim the overhang with a serrated knife.

Step 6

For the frangipane, beat the softened butter and remaining 150g sugar with a whisk until combined. Add the sea salt, orange zest, ground almonds, almond extract, 3 beaten eggs and self-raising flour and beat for 1 min more.

Step 7

Spread the compote over the pastry (reserve 4tbsp of it to serve), then top with the frangipane. Push in the reserved blackberries, scatter with the flaked almonds and bake for 45 mins or until golden (cover with foil after 30 mins if colouring too quickly). Leave to cool in the tin; dust with icing sugar. Serve with a dollop of clotted cream or crème fraîche, a few extra blackberries and a drizzle of the reserved compote.

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