Iced Bakewell Slice (24/06/22)

As it was fathers day last Sunday and my husband really likes Bakewell tart, I tasked myself with a recipe I had seen online by a baking blogger I follow. Of course real life got in the way and my seriously poor organisational skills didn’t help so I managed to bake it on Wednesday!! It was worth the wait and of course, I used a shortcut and improvised a little. Sadly, I had a bit of sinking in the middle and a soggy bottom in the middle but that’s down to my choice of tin.

Ice Bakewell Slice



  • 200g plain flour
  • 45g Icing sugar
  • 100g cold cubed unsalted butter
  • 1 large egg
  • (or buy readymade shortcrust, I did)


  • 100g self raising flour
  • 100g unsalted butter, room temp
  • 100g caster sugar
  • 60g ground almonds
  • 2 large eggs
  • 1/2 tsp almond extract
  • 5 tbls cherry jam (I used rhubarb, it’s all I had!)


  • 200g sieved icing sugar
  • 3-4 tbsp cold water
  • 12 glace cherries (morello are best)
  • 2 tbsp flaked almonds (I omitted these, none of us like flaked almonds)



  1. Put the flour, sugar and butter into a food processor and pulse until you have fine breadcrumbs. Alternatively rub the butter into the flour and sugar until you have fine breadcrumbs.
  2. Add the egg and combine until the pastry forms a ball. Wrap in cling film and chill in fridge.
  3. Preheat oven to 180deg (160 fan), gas mark 4.


  1. Put the flour, butter, sugar, almonds, eggs and almond extract into the bowl of a stand mixer and mix until pale in colour.
  2. Line a 36x12xm rectangular, fluted edge tart tin with the pastry and spread with the jam in a smooth even layer. (I used a round tin, don’t recommend!)
  3. Spread the filling evenly on top of the jam and level.
  4. Bake for 35-40 mins until golden brown.

While the tart is cooling make the icing. It’s important to sieve the icing. It saves time. Add water gradually until the icing is a thick dripping consistency. When the tart is cool, decorate with the icing, cherries and flaked almonds. Leave to set completely before slicing.

Original recipe by

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