Description
This easy Cherry Bakewell Tart combines a crisp almond-flavored pastry base with a fruity cherry jam layer and a soft almond frangipane topping glazed to perfection. Perfect for tea parties or as a delightful dessert, it offers a perfect balance of sweetness and texture that everyone will enjoy.
Ingredients
Scale
For the Tart Pastry
- 200g plain flour
- 100g cold butter, diced
- 2–3 tbsp cold water
For the Filling
- 100g ground almonds
- 150g caster sugar
- 100g softened butter
- 2 large eggs
- 25g plain flour
- 1 tsp almond extract
For the Assembly and Topping
- 150g cherry jam
- 25g flaked almonds
- Powdered sugar, for dusting (optional)
Instructions
- Prepare the Tart Shell: Combine plain flour and cold diced butter in a mixing bowl. Rub together with your fingertips until the mixture resembles fine breadcrumbs. Add 2 to 3 tablespoons of cold water gradually and bring the dough together. Wrap it in cling film and chill in the refrigerator for at least 30 minutes.
- Blind Bake the Pastry: Roll out the chilled pastry and line a tart tin evenly. Prick the base with a fork. Place baking paper over the pastry base and fill with baking beans or rice to weigh it down. Bake in a preheated oven at 180°C (350°F) for 15 minutes. Remove the paper and beans, then bake for another 5 minutes until the base is golden and crisp.
- Add Cherry Jam Layer: Allow the pastry base to cool completely. Spread a generous but even layer of cherry jam over the base to provide a juicy fruity contrast to the almond filling.
- Make the Almond Frangipane: Beat the softened butter and caster sugar together until creamy. Add eggs one at a time, mixing well after each addition. Gently fold in ground almonds, plain flour, and almond extract until a smooth almond filling forms.
- Fill and Bake the Tart: Pour the almond frangipane mixture evenly over the jam layer in the tart shell. Sprinkle flaked almonds on top. Bake at 180°C (350°F) for 30 to 35 minutes until the frangipane is risen, golden, and set.
- Cool and Serve: Allow the tart to cool fully before carefully removing it from the tin. Optionally dust with powdered sugar before slicing and serving.
Notes
- Keep butter cold to ensure a flaky, crisp pastry texture.
- Handle the pastry dough gently to prevent toughness and maintain lightness.
- Spread the cherry jam thinly yet evenly to avoid sogginess in the tart base.
- If the almond filling is too thick, add a teaspoon of milk to loosen it before baking.
- Use fresh almond extract to enhance the classic Bakewell flavor.
- Prep Time: 45 minutes
- Cook Time: 45 minutes
- Category: Dessert
- Method: Baking
- Cuisine: British
Nutrition
- Serving Size: 1 slice (1/8 tart)
- Calories: 320 kcal
- Sugar: 20g
- Sodium: 50mg
- Fat: 20g
- Saturated Fat: 8g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 2g
- Protein: 6g
- Cholesterol: 75mg
Keywords: Cherry Bakewell Tart, British dessert, almond frangipane, cherry jam tart, Bakewell tart recipe