Cherry Bakewell Tart
This cherry Bakewell tart is not the typical version found across Britain, but my very own recipe uses fresh cherries instead of jam and just a light icing on top.
Cherries and almonds are such a great match, which is shown off in this tart. It combines a crisp shortcrust base with a layer of fresh cherries, nutty frangipane, flaked almonds and icing.
I like to make my own shortcrust pastry for this recipe, it’s not difficult to make, although it can be a little time consuming when it comes to chilling the dough… but so worth it! Alternatively, you can use shop-bought shortcrust pastry.
If you can’t get fresh cherries, use cherry jam or any other flavour jam. Raspberry is the jam most frequently used for bakewell tart. Whichever jam you choose be liberal.
If you decide to give this a try, let me know! Leave a comment and rate it – it’s really helpful to me and the other readers. And don’t forget to take a picture and tag me @thegourmetlarder and #thegourmetlarder on Instagram! I love seeing what you come up with. 🙂
- Ease: easy.
- Diet: for gluten-free and sugar options, please refer to my variations section.
- Great for: everyday dessert, weekend baking, picnics, friends and family visiting.
- Taste and texture: a crisp pastry with fresh cherries and a spongy, nutty frangipane.
- Serving: serve it with vanilla custard, ice cream, cream or even just on its own.
WHAT LARDER INGREDIENTS WILL I NEED FOR THIS RECIPE?
For this recipe all you need are these ingredients:
Sweet short pastry – is perfect and if you have the time well worth making your own or alternatively, you can use shop bought if you prefer.
Butter – adds structure and a rich butter flavour to the frangipane filling. I use a good quality salted butter for most of my baking as it intensifies the flavours, but feel free to use unsalted if you prefer, keeping in mind that good quality makes all the difference in taste. And for this recipe the butter should be soft so remove it from the fridge at least an hour before you intend to start baking.
Eggs – add structure. Make sure they are at room temperature before you start.
Ground almonds – help give this filling a lighter texture than using only flour.
Plain or all-purpose flour – just a little used in the frangipane for stability when it rises.
Pure vanilla extract or vanilla paste – adds flavour and enhances the other ingredient flavours.
Flaked almonds – (optional) purely for decoration
Fresh cherries – are the hero of this recipe, look for good quality juicy ones from farmers markets.
Icing sugar – perfect for decorating and adding an additional sweetness to the tart.
I highly recommend adding a good pinch of salt to your sweet creations. It would seem counter productive, but it’s not I promise.
Salt, helps balance out the sweetness and richness. It also elevates the other ingredients, bring out the best characteristics of the recipe. In a seemingly absurd or contradictory way, salt intensifies the mouth’s ability to taste sweetness. Sodium sends signals to move glucose into the sweet taste receptor cells in our tongue, triggering the cells to register sweetness. The result is that salt not only alerts our ‘salt sensitivity’, but also our ‘sweet sensitive’ taste buds.
WHAT VARIATIONS AND SUBSTITUTIONS CAN I MAKE?
Frangipane – is also one of those elements I like to adjust to get different flavours. I do this by swapping the ground almonds with ground hazelnuts or walnuts. Both nuts add a completely different taste to the final tart and I highly recommend trying it.
Citrus fruit – for a bit of zing, add lemon, lime, or orange zest to the pastry or frangipane.
Try different fruits or jams – this recipe works well with many other fruits. Try blueberries, raspberries, peaches or whatever’s in season.
Gluten free – replace the gluten flour with a 1:1 alternative gluten free flour. If possible, choose a flour which contains xanthan gum or alternatively, add 1 tsp to your dough for stability.
Sugar free options – if you want a healthier option replace the cane sugar with coconut sugar which contains minerals, electrolytes and has a lower-glycaemic index. Alternately, xylitol or erythritol can also be used.
If you experiment, I would love to know how you get on and share it with the other readers.
CHECK OUT MORE CHERRY DESSERTS:
Serving: one slice
Nutrition information can vary for a recipe based on factors such as precision of measurements, brands, ingredient freshness, or the source of nutrition data.
I strive to keep the information as accurate as possible but make no warranties regarding its accuracy.
I encourage you to make your own calculations based on the actual ingredients used in your recipe, using your preferred nutrition calculator.
STORAGE AND FREEZING
This tart will keep well for up to 5 days in the fridge and can be eaten cold or warm.
Freezing: This tart freezes well without the icing for up to 2 months. Defrost in the fridge overnight, then decorate with the icing as per the recipe instructions.
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Here is a list of some kitchen equipment that I use and recommend for this recipe.
When it comes to baking, I highly recommend using metric measurements and a digital scale, rather than cup measurements. You will find it much easier, less messy and you will get far better, consistent results weighing your ingredients. 🙂
READY TO MAKE YOUR CHERRY BAKEWELL TART ?
Cherry Bakewell Tart
Sweet shortcrust pastry
- 400 g homemade or store bought sweet shortcrust pastry
- 150 g butter (softened)
- 150 g caster or granulated white sugar
- 2 medium / US large eggs (120g)
- 150 g ground almonds
- 20 g plain or all-purpose flour
- 1 tsp pure vanilla extract or 1/4 tsp of vanilla paste
- 40 g flaked almonds
- 500 g fresh cherries, pitted (or 200g cherry jam)
For the icing
- 80 g icing sugar (US powdered sugar)
- 2½ tsp cold water
- Gently press the dough into the corners and up the sides. There will be some overhang on the edges. Leave this hanging for now and place it in the freezer or the fridge for 30 minutes to rest.
- Preheat the oven to 180°C fan / 400°F / Gas 6.
- After 30 minutes, remove from the fridge and trim the top edge with a knife and prick the base with a fork.
- Line the pastry case with baking paper. Fill with baking beans and bake blind for 15 minutes, then remove the beans and baking paper and continue baking for another 3 minutes to dry out the base. Remove from the oven and allow to cool.
- Frangipane: In a large mixing bowl, beat the butter and sugar together until pale and creamy. Add the ground almonds, and then add the eggs one at a time, beating between additions. Finally beat in the flour and the vanilla.
- Add the pitted cherries to the base of the cooled tart shell. Pour over the frangipane and sprinkle over the flaked almonds.
- Baking: Place on the middle shelf and bake for about 30-35 minutes or until the centre has a slight wobble. If the almonds seem to be browning too quickly, cover the tart loosely with foil.
- Once baked, remove from the oven and leave to cool.
- Icing: Sift the icing sugar into a bowl, stir in cold water, one teaspoon at a time until you have a thick paste. Drizzle the icing over the bakewell tart in a zig zag effect, using a spoon or use a piping bag.
TOOLS YOU’LL NEED
- 23cm round fluted tart tin
- If you are making the sweet shortcrust pastry, remember, not to overmix it, doing so will overwork the glutens. Instead of light and crumbly, it will be very tough.
- Use the least amount of flour when rolling out your dough to keep it from sticking to your kitchen worksurface. The more flour there is, the heavier your dough will be.
- Don’t skip chilling the sweet shortcrust dough for as long as possible. If you’re in a rush, you can get away with freezing it for half an hour. Keep in mind that allowing it to rest for longer in the fridge gives time for the gluten in the dough to relax, making it easier to roll and decrease the amount of shrinking during baking. Make sure to let the dough come back to room temperature before you try rolling it out, or it is likely to break apart.
- Make sure to drain the cherries well once pitted. This will avoid the pastry base becoming wet and we don’t like soggy pastry bottoms. 🙂
PLEASE LET ME KNOW HOW IT TURNED OUT FOR YOU!
If you tried these Cherry Bakewell Tart or any other recipe on my website, please let me know how you got on in the comments below. I love hearing from you. Also, please leave a star rating whilst you’re there!
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