Bakewell tart
A classic British dessert with a shortcrust pastry base, jam and frangipane filling, topped with flaked almonds.
Allergens: contains cereals containing gluten, eggs, milk, tree nuts. Brands differ, so always check the labels on what you buy.
Per serving (approx.): 48g carbs · 30g sugars · 1g fibre. Estimates for carb counting, not medical advice. If you have diabetes, follow your GP or dietitian's advice.
Not every ingredient has a checked price at Asda, Aldi, Morrisons, Co-op, Iceland, so they aren't compared here yet (more are checked every day). Lidl doesn't publish prices online, so it can't be compared.
Ingredients and prices
Swipe the table to see every supermarket.
| Ingredient | Tesco | Sainsbury's |
|---|---|---|
| Plain flouruse 175g | £0.801.5kg · £0.05 per 100g | £0.45500g · £0.09 per 100g |
| Unsalted butterpack 250g · use 100g | £1.85£0.74 per 100g | £1.85£0.74 per 100g |
| Eggspack 6 pack · use 2 | £1.80£0.30 each | £2.40£0.40 each |
| Caster sugarnot compared | – | £1.30 |
| Semi skimmed milkuse 50ml | £0.85568ml · £0.15 per 100ml | £0.85568ml · £0.15 per 100ml |
| Strawberry jamuse 100g | £0.89450g · £0.20 per 100g | £0.89450g · £0.20 per 100g |
| Unsalted butterpack 250g · use 100g | £1.85£0.74 per 100g | £1.85£0.74 per 100g |
| Caster sugarnot compared | – | £1.90 |
| Eggspack 6 pack · use 2 | £1.80£0.30 each | £2.40£0.40 each |
| Walnutsuse 50g | £2.25200g · £1.13 per 100g | £1.90100g · £1.90 per 100g |
| Basket total (full packs) | £12.09 | £12.59 |
| Cost of what this recipe uses | £3.61 | £4.46 |
| Per serving | £0.45 | £0.56 |
Not compared (a price wasn't found at every shop, so it isn't in the totals): Caster sugar, Caster sugar.
From your cupboard
Not in the prices above. Check you have these before you start.
Prices checked on 5 October 2026 from each supermarket's own listing or a price-comparison site. Each shop's unit price (or pack size) is shown under its price, and "cost of what this recipe uses" compares like with like (tap a price to see its source). Cheapest in each row is ticked. Prices, offers and pack sizes change; loyalty-card prices are not included unless stated.
Method
The method is written for 8. For a different number, use the amounts in the table above.
- Preheat the oven to 180C (160C fan, gas 4). Line a 20cm round tin with baking parchment.
- Make the pastry: Rub 100g unsalted butter into 175g plain flour until it resembles breadcrumbs. Add 1 egg and 50ml semi-skimmed milk, mixing until a dough forms. Chill for 30 minutes.
- Roll out the dough on a floured surface to fit the tin. Press it into the tin, leaving a 2cm border. Prick the base with a fork and bake for 15 minutes. Reduce the oven temperature to 160C (140C fan, gas 3) and bake for a further 5 minutes. Remove from the oven and leave to cool.
- Make the filling: Beat 100g caster sugar and 2 eggs until pale and thick. Stir in 100g strawberry jam.
- Spread the jam mixture over the cooled pastry base. Bake for 10 minutes. Reduce the oven temperature to 140C (120C fan, gas 2) and bake for a further 10 minutes or until the filling is set. Remove from the oven and leave to cool.
- Make the topping: Melt 100g unsalted butter in a pan over medium heat. Add 100g caster sugar and 50g chopped walnuts, stirring until the sugar is dissolved and the mixture is bubbling. Cook for 2-3 minutes or until the mixture is golden. Remove from the heat and leave to cool.
- Spread the topping over the cooled filling. Chill for at least 1 hour before serving. Slice into 8 portions and serve.
Tips
- To make it cheaper, use self-raising flour for the pastry and reduce the amount of butter.
- Store the Bakewell tart in an airtight tin in the fridge for up to 2 days.
- Freeze the baked tart for up to 1 month. Defrost in the fridge overnight and reheat in the oven at 180 °C (160 °C fan, gas 4) for 10‑15 minutes or until steaming hot throughout.
Nothing wasted: your leftover ingredients
Supermarkets sell set pack sizes, so you'll have some ingredients left. Here's how to keep them, and other recipes here that use them up.
- Plain flour · about 1.325kg left
Dry stores keep for months sealed in the cupboard, so nothing goes to waste. Use it in: Banana muffins, Ginger Cake, Turkey Burgers with Sweet Potato Fries. - Unsalted butter · about 150g left
Check the label: most raw ingredients can be frozen before their use-by date, and cupboard staples keep for months. Use it in: Banana muffins, Ginger Cake, Pad Thai with Chicken. - Caster sugar · about 900g left
Check the label: most raw ingredients can be frozen before their use-by date, and cupboard staples keep for months. Use it in: Banana muffins, Ginger Cake, Sticky Teriyaki Chicken Thighs. - Semi skimmed milk · about 950ml left
Keep in the fridge and use by the date on the pack; milk can also be frozen. Use it in: Rich Chocolate Mousse, Beef and Ale Pie, Banana muffins. - Strawberry jam · about 240g left
Check the label: most raw ingredients can be frozen before their use-by date, and cupboard staples keep for months. Use it in: Raspberry Ripple Cake, Victoria Sponge Cake. - Unsalted butter · about 150g left
Check the label: most raw ingredients can be frozen before their use-by date, and cupboard staples keep for months. Use it in: Banana muffins, Ginger Cake, Pad Thai with Chicken. - Caster sugar · about 900g left
Check the label: most raw ingredients can be frozen before their use-by date, and cupboard staples keep for months. Use it in: Banana muffins, Ginger Cake, Sticky Teriyaki Chicken Thighs. - Walnuts · about 50g left
Check the label: most raw ingredients can be frozen before their use-by date, and cupboard staples keep for months. Use it in: Golden Syrup Flapjack Bars, Chocolate Rocky Road Slice, Buttery Walnut Blondies.
Storing leftovers
Cool leftovers and put them in the fridge or freezer within 1–2 hours. Eat fridge leftovers within 2 days, or freeze them. Defrost in the fridge and reheat only once, until steaming hot all the way through (Food Standards Agency guidance).