Strawberry and Blueberry Bakewell Tart

Try this utterly irresistible dessert!


  • 450 g shortcrust pastry
  • 230 g strawberry conserve
  • 1 punnet blueberries washed and dried
  • 100 g unsalted butter at room temperature
  • 100 g icing sugar
  • 100 g ground almonds
  • 25 g plain flour
  • 2 large eggs
  • 50 g flaked almonds


  1. Grease a 12" tin or 1 muffin tray.
  2. Roll out pastry and line the tin and trim the edges.
  3. Spread strawberry conserve over the pastry.
  4. In a bowl place the butter, sugar, almonds, flour and eggs and whisk until smooth.
  5. Spread this over the strawberry conserve and sprinkle with blueberries and flaked almonds.
  6. Bake at 180°C for 30-40 mins until golden brown on top.
  7. Cool on wire trays.


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