Name: Cherry Bakewell Tart Recipe
Prep time: 40 min
Cook time: 1 h 15 min
Total time: 1 h 55 min
Cuisine: British
Ingredients: 200g plain flour, plus extra for dusting; 100g ground almonds; 50g golden caster sugar; 150g cold butter, cut into cubes; 1 egg, beaten; Up to 2 tbsp ice-cold water; A pinch of salt; 150g softened butter; 150g golden caster sugar; 150g ground almonds; 2 eggs, beaten; 2 tbsp black cherry conserve or cherry jam; 300g cherries, pitted; 25g flaked almonds; Clotted cream, crème fraîche or vanilla ice cream, to serve

Introduction

The Cherry Bakewell Tart is a delightful British classic combining a buttery almond pastry with a luscious cherry frangipane filling. This dessert offers a perfect balance of sweet cherries, nutty almond flavors, and a crisp tart shell. It’s an irresistible treat ideal for afternoon tea or a special occasion.

A round tart is shown on a white marble plate, cut into five slices. The tart has a golden-brown crust as the bottom layer. The middle layer is a yellow almond filling with a slightly rough texture, embedded with dark purple cherries scattered evenly on top. The top layer is sprinkled with light beige almond slices spread across the surface. One slice is lifted slightly by a silver spatula, showing the layers clearly. In the background, there is a stack of white plates with one slice on top and a bowl of white cream with a spoon. The scene is set on a white marbled surface with a folded pink cloth partially visible. photo taken with an iphone --ar 4:5 --v 7

Ingredients

2 tbsp black cherry conserve or cherry jam

300g cherries, pitted

25g flaked almonds

Clotted cream, crème fraîche or vanilla ice cream, to serve

200g plain flour, plus extra for dusting

100g ground almonds

50g golden caster sugar

150g cold butter, cut into cubes

1 egg, beaten

150g softened butter

150g golden caster sugar

150g ground almonds

2 eggs, beaten

Instructions

Step 1: Make the pastry by combining the plain flour, ground almonds, golden caster sugar, and a pinch of salt in a bowl. Rub in the cold cubed butter using your fingers until the mixture resembles breadcrumbs. Drizzle in the beaten egg and gradually add up to 2 tablespoons of ice-cold water until the dough comes together. Shape into a disc, wrap in cling film, and chill for 30 minutes.

Step 2: Prepare the frangipane filling by beating the softened butter and golden caster sugar together with an electric whisk until smooth. Add the ground almonds and beaten eggs, then whisk for another minute until you have a thick, spreadable paste. Chill until ready to use.

Step 3: Roll out the chilled pastry on a lightly floured surface to about the thickness of a £1 coin. Use it to line a 23cm fluted tart tin, allowing some pastry to overhang the edges. Chill for another 30 minutes or freeze for 20 minutes to firm up.

Step 4: Preheat your oven to 200°C (180°C fan)/gas mark 6. Prick the pastry base all over with a fork. Line it with baking parchment and fill with baking beans. Blind bake for 20 minutes, then remove the beans and parchment, and bake for another 10-15 minutes until the pastry is golden and crisp. Trim the excess pastry edges and allow to cool slightly.

Step 5: Spread the cherry conserve evenly over the base of the tart. Spoon the frangipane filling on top and gently spread to the edges. Press the pitted cherries lightly into the filling and scatter with flaked almonds.

Step 6: Bake the tart for 45-50 minutes until the filling is deeply golden and set, and the cherries have sunken in. Let it cool completely in the tin before transferring to a serving plate. Serve with clotted cream, crème fraîche, or vanilla ice cream.

Tips & Variations

Use frozen cherries if fresh are out of season; just thaw and drain them before adding.

For extra almond flavor, add a splash of almond extract to the frangipane filling.

Ensure the pastry is well chilled before blind baking to prevent shrinking.

Swap clotted cream for a dollop of whipped cream if you prefer a lighter topping.

FAQs

Can I make the pastry ahead of time?

Yes, the pastry dough can be made up to two days in advance and kept chilled in the refrigerator. This allows the flavors to develop and makes rolling out easier.

What can I use if I don’t have baking beans for blind baking?

If you don’t have baking beans, you can use dried rice, uncooked dried beans, or even sugar to weigh down the pastry while blind baking. Just be sure not to eat them afterward!