Cherry Bakewell Tart
Servings: 10
Tools you'll need:
- 23cm round fluted tart tin
This cherry Bakewell tart is not the typical version found across Britain, but my very own recipe using fresh cherries and just a light icing on top. It combines a crisp shortcrust base with a layer of fresh cherries, nutty frangipane, flaked almonds and icing.
INGREDIENTS LIST
Sweet shortcrust pastry
- 400 g homemade or store-bought sweet shortcrust pastry
Frangipane
- 150 g butter (softened)
- 150 g caster sugar
- 2 medium eggs (100g total)
- 150 g ground almonds
- 20 g plain flour (all-purpose)
- 1 tsp pure vanilla extract or 1/4 tsp of vanilla paste
- 40 g flaked almonds
Filling
- 500 g fresh cherries, pitted (or 200g cherry jam)
For the icing
- 80 g icing sugar (US powdered sugar)
- 2½ tsp cold water
Preparation
- Sweet shortcrust pastry: Gently roll the dough out until it is about 3-4 mm (1/8 inch) thick and 26 cm in diameter. Carefully roll the dough around the rolling pin and place it into a 23cm (9 inch) tart tin.
- 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.
