Traditional Irish Bakewell Tart with Raspberry

Traditional Irish Tart

Amanda Koch DesignAssistant

By Mélanie Préfontaine-Darius – Communications


It’s your lucky day!!🍀

For St.Patrick’s Day today we have a delicious and healthy version of a Traditional Irish Bakewell Tart.  

Sweet, Healthy, and still Traditional? You can’t get more lucky than that! 😉

I enjoyed many Bakewell tarts from my grandmother, and I hope you enjoy this one just as much.

Traditional Irish Tart with Raspberry


Traditional Irish Cuisine  Marie’s Bakewell Tart


10 Slices

Ready In:

20min + 60min Chill + 40min Bake

Good For:

Tea Time




  • 1 1/3 C Almond flour 
  • ¼ C Coconut sugar and ice water 
  • ¼ tsp Himalayan salt 
  • ½ C Cold unsalted grass-fed butter, cut into pieces 


  • ½ C Unsalted grass-fed butter, room temperature 
  • 2/3 C Coconut sugar 
  • 1 ¼ C Almonds, ground (soak and sprout the almonds for 24hrs) 
  • 2 Tbsp Almond flour 
  • 1 Large free-range eggs, beaten 
  • 1 Tbsp Almond extract 
  • 5 Tbsp Raspberry jam, preferably homemade 
  • Sliced almonds for decoration 
Traditional Irish Tart

Preheat the oven to 350F 

To make the crust: 

In a medium bowl, combine the flour, sugar and salt. Cut the butter into the flour mixture using a pastry cutter until the mixture is the texture of a coarse meal. Sprinkle in the water and mix with a fork until the mixture forms a mass; or, process the butter, flour, sugar and salt in a blender or food processor until the mixture resembles coarse meal.  Add the water and process until the dough forms a mass. 

Press the dough into a flat disk, wrap in plastic wrap, and refrigerate for at least 30 minutes. Roll out the dough between sheets of parchment paper to a 1/8 inch thickness.  Transfer the dough to a 9 inch diameter tart pan with a removable bottom; tri the edges and refrigerate for 30 minutes more. 

To make the filling: 

In a large bowl, beat the butter and sugar together until light and fluffy. In another large bowl, mix the ground almonds and flour. Alternately, stir the eggs and the almond mixture by halves into the butter mixture, beating well after each addition. Stir in the extract.  

Spread the raspberry jam over the bottom of the crust. Spread the filling evenly over the jam. Decorate with tart with sliced almonds. Bake in the preheated over for 40 minutes, or until the filing is set and top is golden.  Let cool to room temperature before slicing and serving. 

Happy St. Patrick’s Day! 🍀


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