Blackberry and Gin Bakewell Tart Recipe
This elegant tart elevates the classic British Bakewell with a botanical punch of craft gin and the deep, jammy sweetness of fresh blackberries. Encased in a buttery shortcrust pastry, the almond-rich filling perfectly balances the tart berries and aromatic gin notes for a truly grown-up dessert.
- Prep
- 40 min
- Bake
- 45 min
- Serves
- 8
- Level
- Intermediate
- Per serving
- 480 kcal
Method
To make the pastry, pulse flour and 125g chilled butter in a food processor until it resembles breadcrumbs. Add 1 tablespoon of cold water and pulse until the dough just comes together. Wrap in plastic and chill for 30 minutes.
Roll out the pastry on a floured surface and line a 9-inch tart tin. Prick the base with a fork and chill for another 15 minutes. Blind bake at 180°C (350°F) using parchment and pie weights for 15 minutes, then remove weights and bake for 5 more minutes.
Toss the fresh blackberries with 2 tablespoons of gin and a teaspoon of sugar. Set aside to macerate.
For the frangipane, cream the remaining 150g butter and 150g sugar until pale. Beat in the eggs one at a time. Fold in the ground almonds, lemon zest, and the remaining 2 tablespoons of gin.
Spread the blackberry jam over the base of the pre-baked tart shell. Arrange half of the macerated blackberries over the jam.
Carefully spread the frangipane mixture over the berries. Top with the remaining blackberries.
Bake for 35-40 minutes until the filling is set and golden brown. Let cool completely before slicing.
Notes from the kitchen
Ensure your butter is very cold for the pastry to achieve a flaky texture.
Use a floral or citrus-forward gin to complement the blackberries.
If the tart edges brown too quickly, cover them with foil halfway through baking.
Serve with a dollop of gin-spiked whipped cream for extra decadence.
