Bakewell Tart with Quandong and Almond Filling

By , Test Kitchen Director · Reviewed by AislePrompt Editorial · ·

A classic Australian dessert tart featuring sweet tart quandong fruit in a rich almond frangipane, baked in a buttery pastry shell. This australian-inspired desserts ready in about 60 minutes layers sheet (9-inch) shortcrust pastry, chopped dried quandongs, almond meal into a dessert worth slowing down for — great for weekend baking, holiday tables, or any time you want a sweet payoff at the end of a meal. Each serving lands at about 320 calories and feeds 8, so it slots into a weekend bake or a special-occasion dessert tray. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Prep: 20 min Cook: 40 min Serves 8 Australian cuisine 320 cal/serving
Build a week of meals around this recipe → Shop this recipe on Instacart → Shop equipment ↓

Ingredients

Equipment for this recipe

Top-rated tools to make this recipe successfully.

More Bakeware & baking tools → Shop all kitchen tools →

Instructions

  1. Step 1: Preheat oven to 350°F. Line a 9-inch tart pan with 1 sheet of shortcrust pastry, trimming edges and pricking the base with a fork.
  2. Step 2: Scatter 1 cup chopped dried quandongs evenly over the pastry base.
  3. Step 3: In a bowl, cream together 1/2 cup softened unsalted butter and 2/3 cup granulated sugar until light and fluffy using an electric mixer.
  4. Step 4: Beat in 2 large eggs one at a time, then fold in 1 cup almond meal, 2 tbsp all-purpose flour, and 1 tsp almond extract until smooth.
  5. Step 5: Pour the almond frangipane mixture over the quandongs in the tart shell and smooth the top.
  6. Step 6: Bake for 35-40 minutes until the filling is set and golden on top.
  7. Step 7: Cool the tart on a wire rack and dust with powdered sugar before serving.

Frequently asked questions

How long does Bakewell Tart with Quandong and Almond Filling take to make?

Total time is about 60 minutes (20 min prep + 40 min cook). Most home bakers find this fits a weekend afternoon; chill or store as the recipe directs before serving.

How do I store leftover Bakewell Tart with Quandong and Almond Filling?

Cool fully before storing. Most baked desserts keep at room temperature in an airtight container for 2–3 days, or in the fridge for up to 5 days. Cream- or custard-based desserts must go in the fridge within 2 hours; reheat gently or serve cold per the recipe.

Can I substitute ingredients in Bakewell Tart with Quandong and Almond Filling?

Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.

How do I scale Bakewell Tart with Quandong and Almond Filling for a different number of people?

The recipe is written for 8 servings. Multiply each ingredient by (your serving target / 8). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.

What goes well with Bakewell Tart with Quandong and Almond Filling?

Australian desserts like this pair well with a simple grain (rice, couscous, or crusty bread), a quick salad with acid (lemon vinaigrette, pickled onions), and a pan sauce or yogurt-based dip. Tap "Plan a meal with the AI" to get specific side suggestions.

Related recipes