Cake of the Month

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Rosi’s Homemade Canadian Bakewell Tart

With four hungry children craving sugar in a cold Canadian winter, there is no better distraction technique than a warm slice of gooey Bakewell Tart served with cold vanilla ice cream. This melt-in-the-mouth dessert is one of my favourites and I created this recipe to suit the tricky taste-buds of the whole family, it’s an easy one for everyone to enjoy and perfect for warming up with a sweet treat at the end of a chilly day…enjoy!


For the shortcrust pastry:

  • 200g plain flour
  • 70g butter (I melt my butter slightly so it is easier to combine but this will lead to a longer chilling time in the fridge)
  • 3 tbsp cold water
  • 1 egg yolk

For the Jam:

  • 70g cup of cherries/raspberries
  • 2 tsp of brown sugar

For the filling:

  • 150g butter
  • 100g caster sugar
  • 150g ground almonds
  • 100g flour (more flour can be added until texture is appropriate)
  • 1 free-range egg

For the topping:

  • Flaked almonds
  • Icing sugar


Oven temperature:

  • 200oC/400oF/180oC fan

Cooking time:

  • 15 mins for pastry alone
  • 35 mins for whole tart

For the shortcrust pastry:

  • Combine the flour and butter in a bowl, this mixture should be fairly crumb-like
  • Add the water and mix until a soft dough is formed
  • Roll the dough out carefully and then fit into your pastry tin and chill in the fridge for 15 mins (or 30 mins if partially melted butter is used)
  • Cover the base with a layer of egg yolk (not thick, very fine layer) and then bake for 15 mins

For the jam:

  • Put the fruit and sugar into a saucepan on the heat and stir until slightly caramelised
  • Let cool on the side until less runny, can be put in fridge briefly if necessary
  • Pour a layer of the mixture over the pastry base and let rest for a few minutes before pouring the filling over the top

For the filling:

  • Melt the butter fully
  • Mix all dry ingredients in a separate pan, then add butter and egg
  • Mix thoroughly until a fairly thick, creamy consistency (more butter or flour can be added to change the texture)
  • Pour mixture into pastry case over jam and smooth out with a knife

For the topping:

  • Cover the top layer of the filling with flaked almonds in whatever pattern you wish, this should be done before the tart is placed in the oven
  • When the tart is cooked, sprinkle with a dusting of icing sugar before serving
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