Bakewell tarts seem to have quietly slipped into the background in recent years, found mostly in countryside tearooms or the occasional staffroom when that one colleague does the biscuit run. But I’ve always been a bakewell devotee (I am that colleague!) and think they’re overdue a comeback. Because really, what’s not to love? Crisp short pastry, a layer of sweet jam and a soft almond-rich sponge. Pop that next to a cuppa and you’ve got yourself a delectable 10 minutes.

To create my ultimate bakewell tart, I turned to Matt Adlard, pastry chef, social media baking guru (@mattadlard) and author of The Science of Baking (Dorling Kindersley, £25). Together, we’ve broken the classic down into its essential elements and then rebuilt it, so you too can help with the well-earned resurgence of bakewell tarts.

Are bakewell tarts hard to make?

Not with a few expert tips! First, the pastry. One of Matt’s best tips is to skip blind baking the pastry – the filling, he says, holds the pastry in place and bakes it perfectly, cutting out an entire step that’s usually needed with tarts. The real key, he says, is ‘letting the dough rest before you roll it… it gives the gluten enough time to relax, which helps to prevent the dough from shrinking as it bakes’.

Making the pastry the night before is ideal, but at least one hour before you roll it out is vital. I use a perforated tart tin, as it helps to produce an even bake, which is even more important when you’re not blind baking first.

To achieve a clean and crisp edge, Matt recommends letting the pastry overhang the tin a little, then trimming it while it’s still warm with a serrated knife. I’ve added a touch of citrus by grating orange zest into the pastry dough. It’s subtle but it lifts the flavour slightly, adding another dimension to this classic.

What jam do you use in a bakewell tart?

Raspberry, if you’re sticking with tradition. As someone with a serious sweet tooth, restraint doesn’t come naturally to me, and I’d happily pour in a whole jar. However, balance is essential – too much jam and the frangipane gets lost. Matt says, ‘The thickness of a pound coin is right.’ He also recommends spending a little more on good-quality jam for a smoother, more spreadable consistency and a neater finish. If needed, a few seconds in the microwave will loosen it nicely.

How to make frangipane for bakewell tart?

The frangipane sponge is the most substantial layer and the heart of every bakewell, so it requires attention. Rich yet light, it’s made from ground almonds, butter, sugar and eggs, and should never be stodgy or overly sweet. The mixture itself should be smooth enough to spread easily over the jam layer. Soft, room-temperature butter is essential to achieving this and Matt has a simple fix if you forget to take it out of the fridge: ‘Just grate it and that should soften it quickly.’ We’ve all been there, so that’s a tip that’ll save a lot of bakes.

How do you bake a bakewell tart?

When it comes to baking, pay close attention to the time – you want the filling to be golden but keep the centre slightly soft. It’s this contrast that makes a bakewell tart truly great. How you finish the tart is really up to you – I like a traditional flaked almond finish, which provides a pleasing final crunch to every mouthful, but also can’t resist tumbling over fresh raspberries when they’re in season. They look great and the tartness helps to cut through the sweetness.

What are the ingredients for a bakewell tart?

Plain flour, unsalted butter, icing sugar, caster sugar, ground almonds and raspberry jam are standard, but you can add things like orange zest for flavour. Bakewell tarts also look lovely decorated with fresh raspberries as we have here.