Description
The Cherry Bakewell Tart is a classic British dessert featuring a crisp, flaky pastry shell filled with a rich almond frangipane and topped with juicy cherries and a glossy icing glaze. This delightful tart balances sweet and nutty flavors with a fruity brightness, perfect for any occasion.
Ingredients
Scale
Pastry
- 200g all-purpose flour
- 100g cold unsalted butter, cubed
- 2–3 tbsp cold water
Almond Filling
- 125g unsalted butter, softened
- 125g sugar
- 2 large eggs
- 125g ground almonds
- 1 tsp almond extract (optional)
Cherry Layer and Topping
- 3–4 tbsp cherry jam
- 150g fresh or jarred cherries, pitted
- 30g sliced almonds
Glaze
- 100g icing sugar
- 2–3 tsp water
Instructions
- Prepare the Pastry: Rub cold unsalted butter into all-purpose flour until the mixture resembles fine breadcrumbs. Gradually add cold water, mixing gently until the dough comes together. Wrap in cling film and chill for at least 30 minutes to rest and prevent shrinking during baking.
- Blind Bake the Tart Shell: Roll out the chilled pastry on a floured surface and line a tart tin. Prick the base with a fork, cover with baking paper, and fill with baking beans or rice. Bake at 180°C (350°F) for 15 minutes until edges are lightly golden. Remove weights and paper, then bake for an additional 5 minutes until the base is dry but not browned.
- Spread Cherry Jam: Allow the tart shell to cool slightly, then spread a thin, even layer of cherry jam over the base to trap moisture and add fruity flavor.
- Prepare the Almond Filling: Cream softened butter and sugar until fluffy. Beat in eggs one at a time, then fold in ground almonds and almond extract if using. Spread the almond filling evenly over the jam layer.
- Add the Cherries and Bake: Arrange fresh or jarred cherries neatly over the almond filling, pressing them slightly. Sprinkle sliced almonds on top. Bake at 180°C (350°F) for 30-35 minutes until the filling is golden and set.
- Glaze and Cool: Mix icing sugar with water to form a smooth glaze. Brush over the warm tart to seal in moisture and add a shiny finish. Allow the tart to cool completely before slicing for best results.
Notes
- Chill pastry dough well to prevent shrinking and ensure a crisp crust.
- Blind bake the tart shell to avoid sogginess from the filling.
- Use freshly ground almonds for richer flavor in the filling.
- Do not overfill the tart; leave a small gap at the edges to prevent spillage.
- Brush the glaze while the tart is still warm for a smooth, glossy finish.
- Prep Time: 40 minutes
- Cook Time: 50 minutes
- Category: Dessert
- Method: Baking
- Cuisine: British
Nutrition
- Serving Size: 1 slice (1/8 tart)
- Calories: 320 kcal
- Sugar: 24 g
- Sodium: 55 mg
- Fat: 20 g
- Saturated Fat: 7 g
- Unsaturated Fat: 10 g
- Trans Fat: 0 g
- Carbohydrates: 29 g
- Fiber: 3 g
- Protein: 6 g
- Cholesterol: 70 mg
Keywords: Cherry Bakewell Tart, British dessert, almond tart, cherry tart, frangipane, baked tart, nutty dessert