Cherry Bakewell Tart Recipe

ByEthan Lark
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Introduction

The Cherry Bakewell Tart is a classic British dessert combining a crisp almond pastry with a rich cherry frangipane filling. Topped with juicy cherries and toasted flaked almonds, it’s a delightful treat perfect for any occasion.

A round tart with a golden brown crust rests on a white marble plate, sliced into five triangular pieces. The tart's top layer is light golden yellow with a slightly rough texture, dotted evenly with dark purple cherries and scattered light brown almond slices. The crust edge is crimped and darker brown. One slice is lifted with a silver spatula, showing a pale yellow inner layer beneath the top baked layer and a darker fruit filling. In the upper left, a white bowl with swirled cream has a small spoon inside. The background is white marble with a partially visible folded pink cloth near the tart. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

  • 2 tbsp black cherry conserve or cherry jam
  • 300g cherries, pitted
  • 25g flaked almonds
  • Clotted cream, crème fraîche or vanilla ice cream, to serve
  • 200g plain flour, plus extra for dusting
  • 100g ground almonds
  • 50g golden caster sugar
  • 150g cold butter, cut into cubes
  • 1 egg, beaten
  • 150g softened butter
  • 150g golden caster sugar
  • 150g ground almonds
  • 2 eggs, beaten

Instructions

  1. Step 1: Make the pastry by mixing the plain flour, 100g ground almonds, 50g caster sugar, and a pinch of salt in a bowl. Rub in the cold butter with your fingers until the mixture looks like breadcrumbs.
  2. Step 2: Drizzle in the beaten egg and gradually mix in up to 2 tablespoons of ice-cold water until the dough comes together. Shape it into a disc, wrap in cling film, and chill for 30 minutes.
  3. Step 3: For the filling, beat the softened butter and 150g caster sugar together until combined. Add 150g ground almonds and the 2 beaten eggs, then whisk for about 1 minute until thick and spreadable. Chill until needed, removing an hour before use.
  4. Step 4: Roll out the pastry on a floured surface to about the thickness of a £1 coin. Use it to line a 23cm fluted tart tin, leaving some pastry overhanging the edges. Chill for another 30 minutes or freeze for 20 minutes.
  5. Step 5: Preheat the oven to 200°C (180°C fan) or gas mark 6. Prick the pastry base with a fork, then line with baking parchment and fill with baking beans. Blind bake for 20 minutes.
  6. Step 6: Remove the beans and parchment, then bake for another 10-15 minutes until the pastry is golden and crisp. Trim any excess pastry and let the case cool slightly.
  7. Step 7: Spread the cherry conserve or jam evenly over the tart base. Spoon over the frangipane filling and gently spread to the edges. Press the pitted cherries slightly into the filling and scatter the flaked almonds on top.
  8. Step 8: Bake the tart for 45-50 minutes until the filling is deeply golden and set, and the cherries have sunk in. Leave to cool completely in the tin before transferring to a serving plate.
  9. Step 9: Serve slices with clotted cream, crème fraîche, or a scoop of vanilla ice cream for a classic finish.

Tips & Variations

  • Use frozen cherries if fresh ones are out of season; just thaw and drain before using.
  • For extra crunch, lightly toast the flaked almonds before scattering on top.
  • The pastry can be made ahead and kept chilled for up to two days, saving prep time.
  • Substitute black cherry conserve with raspberry jam for a different fruity twist.

Storage

Store the tart in an airtight container in the refrigerator for up to 3 days. Bring to room temperature before serving or gently warm in a low oven. Leftovers can also be frozen for up to one month; thaw overnight in the fridge and reheat before serving.

How to Serve

A round tart cut into five slices sits on a white marbled plate, showing a golden-brown top layer dotted with dark, baked cherries and scattered light brown almond slices. The tart crust is thick and darker brown, wrapping around a vibrant yellow almond filling with a juicy berry layer visible below it. A slice is lifted slightly by a silver spatula from the bottom right, revealing the tart’s layers clearly. To the left, a white bowl with creamy whipped topping and a spoon rests, and in the upper right, a plain white plate holds one slice of tart. The setting is on a white marbled surface with a soft red cloth underneath part of the plate photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I make the pastry in advance?

Yes, the almond pastry can be prepared and chilled for up to two days ahead, making it convenient for planning your baking.

What if I don’t have ground almonds?

You can pulse whole almonds in a food processor until finely ground. Just be careful not to over-process into almond butter.

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Cherry Bakewell Tart Recipe

★★★★★

4.4 from 66 reviews
  • Author: Ethan
  • Total Time: 1 hour 45 minutes
  • Yield: 1 tart (serves 8) 1x
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Description

A classic Cherry Bakewell Tart featuring a delicate almond pastry filled with cherry jam and frangipane, topped with fresh cherries and flaked almonds, baked to a golden finish. Perfectly complemented with clotted cream, crème fraîche, or vanilla ice cream for a decadent dessert experience.

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

Filling

  • 150g softened butter
  • 150g golden caster sugar
  • 150g ground almonds
  • 2 eggs, beaten

Toppings

  • 2 tbsp black cherry conserve or cherry jam
  • 300g cherries, pitted
  • 25g flaked almonds

To Serve

  • Clotted cream, crème fraîche or vanilla ice cream

Instructions

  1. 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 using your fingers until the mixture resembles fine breadcrumbs. Drizzle in the beaten egg, then gradually mix in up to 2 tablespoons of ice-cold water until the dough just comes together. Shape the dough into a disc, wrap it in cling film, and chill in the fridge for 30 minutes.
  2. Prepare the filling: Using an electric whisk, beat the softened butter and golden caster sugar together until smooth and combined. Add the ground almonds and beaten eggs, then continue beating for 1 more minute until the mixture forms a thick, spreadable frangipane paste. Chill this mixture for up to a day, but remove from the fridge an hour before use to soften.
  3. Roll out and chill the pastry: On a lightly floured surface, roll the pastry out to the thickness of a £1 coin. Line a 23cm fluted tart tin with the pastry, leaving some overhanging the edge. Chill the pastry-lined tin for 30 minutes in the fridge, or alternatively freeze for 20 minutes to firm it up.
  4. Blind bake the pastry shell: Preheat the oven to 200°C (180°C fan/gas mark 6). Prick the base of the pastry case all over with a fork. Line the pastry with a large circle of baking parchment and fill with baking beans. Bake for 20 minutes, then carefully remove the parchment and beans and bake for a further 10–15 minutes until the pastry is golden and dry. Trim the excess pastry with a serrated knife and allow to cool slightly.
  5. Assemble the tart: Spread the cherry conserve or jam evenly over the base of the baked pastry shell. Spoon the frangipane filling over the jam and gently spread it out to the edges. Press the pitted cherries slightly into the filling, then scatter the flaked almonds on top.
  6. Bake the tart: Return the tart to the oven and bake for 45 to 50 minutes, until the cherries have sunken into the filling and the frangipane is deeply golden and set. Remove from the oven and leave to cool completely in the tin.
  7. Serve: Once cooled, carefully remove the tart from the tin and transfer to a serving plate or board. Slice and serve with clotted cream, crème fraîche, or a scoop of vanilla ice cream for added indulgence.

Notes

  • The pastry dough can be kept chilled in the refrigerator for up to two days before rolling out.
  • The frangipane filling can be made ahead and stored in the fridge for up to one day.
  • Ensure the pastry is well chilled before blind baking to prevent shrinking.
  • Use ripe, fresh cherries for the best flavor and texture.
  • For a gluten-free version, substitute plain flour with a gluten-free flour blend, ensuring it measures the same.
  • Prep Time: 30 minutes (plus chilling time)
  • Cook Time: 1 hour 15 minutes
  • Category: Dessert
  • Method: Baking
  • Cuisine: British

Keywords: Cherry Bakewell Tart, frangipane tart, cherry tart recipe, almond tart, classic British dessert, bakewell, cherry tart with frangipane

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