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
- 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.
- 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.
- 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.
- 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.
- 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.
- 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.
- 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
