Low Sodium Cherry Bakewell

Delight in the timeless elegance of a traditional Cherry Bakewell with a health-conscious twist in this Low Sodium Cherry Bakewell recipe. Perfectly balancing rich almond flavors with the sweetness of cherry jam, this dessert features a buttery homemade pastry base, a luscious frangipane filling, and a decorative drizzle of icing. By using low-sodium cherry jam and unsalted butter, this recipe offers classic indulgence with reduced sodium content, making it an ideal choice for those seeking heart-friendly desserts without sacrificing flavor. Topped with flaked almonds for a delightful crunch and finished with a light glaze, this bake is a visually stunning and utterly satisfying treat. Great for tea time, celebrations, or any occasion where you want a healthier yet decadent dessert option!

Nutriscore Rating: 50/100

Prep Time:45 mins

Cook Time:30 mins

Total Time:75 mins

Servings: 8

Ingredients

• 200 grams All-purpose flour
• 100 grams Unsalted butter, chilled and cubed
• 50 grams Granulated sugar
• 2 tablespoons Cold water
• 5 tablespoons Cherry jam (low sodium)
• 100 grams Ground almonds
• 100 grams Unsalted butter, softened
• 2 pieces Eggs, large
• 1 teaspoon Almond extract
• 100 grams Powdered sugar
• 2 teaspoons Milk
• 25 grams Flaked almonds

Directions

Step 1

Preheat the oven to 180°C (350°F).

Step 2

To make the pastry, place the flour and unsalted butter into a food processor and pulse until the mixture resembles breadcrumbs.

Step 3

Add granulated sugar and 2 tablespoons of cold water. Pulse until the dough starts to come together. Add a little more water if it's too dry.

Step 4

Turn out the dough onto a floured surface and shape it into a disc. Wrap in plastic wrap and refrigerate for 15 minutes.

Step 5

Roll out the dough to fit a 23 cm loose-bottomed tart tin. Trim the excess and prick the base with a fork. Line it with parchment paper and fill with baking beans.

Step 6

Blind bake for 10 minutes, then remove the beans and paper. Bake for another 5 minutes or until lightly golden.

Step 7

Spread the cherry jam over the cooled pastry base evenly.

Step 8

In a bowl, cream together softened unsalted butter and ground almonds until smooth.

Step 9

Beat the eggs into the mixture, one at a time, ensuring each is well combined before adding the next.

Step 10

Add almond extract and stir gently until all ingredients are fully incorporated.

Step 11

Pour the almond mixture over the jam layer and smooth the top with a spatula.

Step 12

Sprinkle flaked almonds evenly over the almond mixture.

Step 13

Bake in the preheated oven for 25-30 minutes until golden and set.

Step 14

Allow the tart to cool in the tin for 10 minutes, then remove and cool on a wire rack.

Step 15

Mix powdered sugar with milk to create a glaze. Drizzle in zig-zag patterns over the cooled tart.

Step 16

Slice and serve, enjoying your Low Sodium Cherry Bakewell!

Nutrition Facts

Serving size	(913.3g)

Amount per serving	% Daily Value*
Calories	3819.5

Total Fat 236.8g	0%
Saturated Fat 111.0g	0%
Polyunsaturated Fat 0.0g
Cholesterol 811.3mg	0%
Sodium 206.5mg	0%
Total Carbohydrate 382.1g	0%
Dietary Fiber 21.8g	0%
Total Sugars 192.9g
Protein 61.9g	0%

Vitamin D 93.0IU	0%
Calcium 504.0mg	0%
Iron 16.5mg	0%
Potassium 1401.4mg	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: 54.5%

Protein: 6.3%

Carbs: 39.1%