Cherry Bakewell

Indulge in the classic British charm of the Cherry Bakewell, a delightful tart that perfectly balances sweet cherry jam, rich almond frangipane, and a crisp buttery pastry. Topped with a smooth layer of icing and adorned with vibrant glacé cherries, this timeless dessert is as visually stunning as it is delicious. With its satisfying interplay of textures—from the crumbly pastry base to the soft, fluffy almond filling—and the fruity, nutty flavor profile, this Bakewell tart promises to impress at any gathering. Whether served as an afternoon teatime treat or a show-stopping dessert, this recipe is sure to please. Perfect for fans of traditional British baking, this Cherry Bakewell is a must-add to your repertoire!

Nutriscore Rating: 43/100

Prep Time:30 mins

Cook Time:35 mins

Total Time:65 mins

Servings: 8

Ingredients

• 200 g All-purpose flour
• 30 g Confectioners' sugar
• 100 g Unsalted butter, cubed and chilled
• 1 large Egg yolk
• 2 tbsp Cold water
• 4 tbsp Cherry jam
• 100 g Unsalted butter, softened
• 100 g Caster sugar
• 2 large Eggs
• 1 tsp Almond extract
• 100 g Ground almonds
• 2 tbsp All-purpose flour (for frangipane)
• 150 g Confectioners' sugar (for icing)
• 2 tbsp Water (for icing)
• 6 halved Glacé cherries

Directions

Step 1

Preheat your oven to 200°C (180°C fan) or 400°F.

Step 2

To make the pastry, in a bowl, mix 200g of all-purpose flour with 30g of confectioners' sugar.

Step 3

Add 100g of cold, cubed unsalted butter and rub it into the flour mixture until it resembles breadcrumbs.

Step 4

Stir in 1 large egg yolk and 2 tbsp of cold water to bring the mixture together into a dough.

Step 5

Roll the dough out on a lightly floured surface and use it to line a 9-inch tart pan.

Step 6

Chill the pastry in the refrigerator for 15 minutes.

Step 7

Blind-bake the pastry by lining it with baking parchment and filling it with baking beans. Bake for 10 minutes, then remove the baking beans and parchment and bake for another 5 minutes until the pastry is golden.

Step 8

Reduce the oven temperature to 180°C (160°C fan) or 350°F.

Step 9

Spread 4 tbsp of cherry jam evenly over the bottom of the pastry shell.

Step 10

To make the frangipane, beat together 100g of softened unsalted butter and 100g of caster sugar until light and fluffy.

Step 11

Gradually beat in 2 large eggs, one at a time.

Step 12

Mix in 1 tsp almond extract, 100g of ground almonds, and 2 tbsp additional all-purpose flour.

Step 13

Spread the frangipane mixture over the layer of cherry jam in the tart shell.

Step 14

Bake in the preheated oven for 25 minutes or until the frangipane is golden and set.

Step 15

Remove from the oven and let cool completely.

Step 16

For the icing, mix 150g of confectioners' sugar with 2 tbsp of water to make a thick consistency that's drizzly.

Step 17

Spread the icing over the cooled tart and decorate with glacé cherry halves.

Step 18

Slice the tart and serve, enjoying the blend of sweet, almondy goodness with a cherry surprise.

Nutrition Facts

Serving size	(1086.4g)

Amount per serving	% Daily Value*
Calories	4431.3

Total Fat 227.9g	0%
Saturated Fat 111.4g	0%
Polyunsaturated Fat g
Cholesterol 993.1mg	0%
Sodium 189.0mg	0%
Total Carbohydrate 549.1g	0%
Dietary Fiber 18.5g	0%
Total Sugars 357.6g
Protein 60.9g	0%

Vitamin D 149.5IU	0%
Calcium 420.6mg	0%
Iron 16.2mg	0%
Potassium 1148.2mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 45.7%

Protein: 5.4%

Carbs: 48.9%