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Published 12/05/2026
2:30
Serves 6
Easy

Strawberry Bakewell tart with thyme

Juicy strawberries and a delicate hint of thyme give this classic bake a fresh, summery lift.

Simple to prepare ahead, this delicious dessert is perfect for relaxed outdoor entertaining and uses seasonal fruit to make this dish extra tasty. Serve with a dollop of cream and a side of fresh berries like blueberries and more strawberries.

What you'll need...

  • 5 tbsp strawberry jam
  • 250g strawberries, hulled and halved
  • 30g flaked almonds
  • Cream, to serve

For the pastry

  • 330g plain flour
  • 100g icing sugar
  • 180g unsalted butter, chilled and chopped
  • 1 tbsp thyme leaves
  • 1 medium egg yolk
  • 2 tbsp ice cold water

For the frangipane

  • 125g unsalted butter, softened
  • 125g caster sugar
  • 2 tbsp thyme leaves
  • 2 medium eggs
  • 110g ground almonds
  • 1 tbsp plain flour

Method

  1. For the pastry, whizz the flour, icing sugar, butter and thyme in a food  processor until the mixture is sandy in texture. Add the egg yolk and water and whizz until just combined. Shape into 2 equal discs: wrap one and put it in the freezer for next time; chill the other for at least 30 minutes.

  2. Roll the chilled pastry between 2 sheets of baking paper until 3mm thick and use it to line the tin. Prick the base all over with a fork, trim off any overhang, then put the pastry case in the freezer for about 30 minutes.

  3. Heat the oven to 180°C/160°C fan/gas 4. Cover the semi-frozen pastry with baking paper and fill with baking beans or uncooked rice. Bake for 20 minutes or until sandy and firm in the middle. Remove the beans/rice and paper, then cook for 5-10 minutes more or until the pastry is lightly golden. Remove from the oven and allow to cool. (Leave the oven on).

  1. While the case cooks, make the frangipane. Beat the butter, sugar and thyme together until light and fluffy, then add the eggs one at a time, beating well before adding the next one. Mix in the ground almonds and flour.

  2. To assemble the tart, spread the jam over the base of the cooked pastry case. Carefully spoon the frangipane on top and smooth out the top without disturbing the jam layer. Press the halved strawberries into the top of the frangipane, cut-side down. Scatter over the flaked almonds and return the tart to the oven for 45 minutes or until the frangipane is set.

  3. Serve the tart warm or at room temperature, sprinkled with more thyme and with cream if you like.

Shop the tools you will need

Secondary image for image of Acacia Rolling Pin 45cm Main image for image of Acacia Rolling Pin 45cm

£14.00

Secondary image for image of Strawberry Huller Red Main image for image of Strawberry Huller Red

£6.00

Secondary image for image of Non-Stick Loose Bottom Quiche & Flan Tin 25cm / 10in Main image for image of Non-Stick Loose Bottom Quiche & Flan Tin 25cm / 10in

£10.00

Secondary image for image of Mini Chopper and Food Processor Black Main image for image of Mini Chopper and Food Processor Black

£49.00

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