Description
This classic Cherry Bakewell Tart features a buttery shortcrust pastry filled with a luscious almond frangipane, topped with juicy cherries, flaked almonds, and a layer of sweet cherry conserve. Baked until golden and served with clotted cream, crème fraîche, or vanilla ice cream, it’s a perfect balance of nutty, fruity, and creamy flavors making it an irresistible dessert.
Ingredients
Scale
Pastry:
- 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
Frangipane Filling:
- 150g softened butter
- 150g golden caster sugar
- 150g ground almonds
- 2 eggs, beaten
Topping and Additional:
- 2 tbsp black cherry conserve or cherry jam
- 300g cherries, pitted
- 25g flaked almonds
- Clotted cream, crème fraîche or vanilla ice cream, to serve
Instructions
- Make the Pastry: In a bowl, combine the plain flour, ground almonds, golden caster sugar, and a pinch of salt. Rub in the cold butter cubes with your fingertips until the mixture resembles fine breadcrumbs. Drizzle in the beaten egg followed by up to 2 tablespoons of ice-cold water, mixing slowly until the dough just comes together. Shape it into a disc, wrap in cling film, and chill in the fridge for 30 minutes.
- Prepare the Frangipane Filling: Using an electric whisk, beat the softened butter together with the golden caster sugar until well combined. Add the ground almonds and beaten eggs, then continue beating for another minute until the mixture forms a thick, spreadable paste. Cover and chill for up to 1 day, then take it out an hour before use to come to room temperature.
- Roll and Chill Pastry: On a lightly floured surface, roll out the chilled pastry to about the thickness of a £1 coin. Use the pastry to line a 23cm fluted tart tin, allowing some pastry to overhang the edges. Return to the fridge to chill for another 30 minutes or alternatively freeze for 20 minutes.
- Blind Bake the Pastry Case: Preheat the oven to 200C/180C fan/gas mark 6. Prick the pastry base all over with a fork. Line it with a large circle of baking parchment and fill with baking beans. Bake for 20 minutes, then remove the parchment and beans and bake for another 10 to 15 minutes until the pastry looks dry and golden brown. Remove from the oven, trim excess pastry with a serrated knife, and allow to cool slightly.
- Assemble the Tart: Spread the black cherry conserve evenly over the base of the cooled pastry case. Spoon and gently spread the frangipane filling to the edges. Press the pitted cherries into the filling slightly, then scatter the flaked almonds over the top.
- Bake the Tart: Return the tart to the oven and bake for 45 to 50 minutes, until the cherries have sunk slightly and the frangipane is deeply golden and set. Remove from the oven and allow to cool completely in the tin.
- Serve: Once cooled, carefully remove the tart from the tin and place it on a serving plate or board. Cut into slices and serve with clotted cream, crème fraîche, or a scoop of vanilla ice cream for an indulgent treat.
Notes
- Ensure the butter for the pastry is very cold to achieve a crisp, flaky texture.
- Blind baking is essential to prevent the base from becoming soggy when adding the filling.
- You can substitute black cherry conserve with any cherry jam or other berry preserves you prefer.
- The tart can be prepared a day in advance and stored covered in the fridge.
- For a dairy-free version, use suitable substitutes for butter and cream.
- Prep Time: 40 minutes
- Cook Time: 75 minutes
- Category: Dessert
- Method: Baking
- Cuisine: British
Keywords: Cherry Bakewell Tart, almond frangipane tart, cherry tart recipe, British dessert, bakewell recipe
