Cherry Bakewell Tart or Frangipane Tart

Mr Kiplings Bakewell Tart are a happy memory from childhood, but this grown up version is better, I think Almond and Cherry are made for each other

Mr Kiplings Bakewell Tart are a happy memory from childhood, but this grown up version is better, I think Almond and Cherry are made for each other

Cherry Bakewell Tart or Frangipane Tart

As a child a cherry Bakewell tart was a firm favourite of mine. However, they looked very different to this and were unbelievably sweet.

They were covered in a fondant icing and featured a Glace Cherry in the middle. Apparently they were ‘exceedingly good’ and I loved them. But I tried one last time I visited the UK and oh by did that Bakewell tart overwhelm with sweetness!

As I grew up I kind of lost my sweet tooth and still today I do not have any particular yearnings for sweet food. However, memories of childhood never fail to raise a smile and this bakewell tart recipe is certainly that for me.

Mr Kiplings Bakewell Tart are a happy memory from childhood, but this grown up version is better, I think Almond and Cherry are made for each other

Homegrown Cherries!

We are fortunate enough to have 3 cherry trees in our garden which are being beasted by starlings at the moment. Not to mention my proclivity to munch on cherries every time I go into the garden.

Whilst they often find their way into my savoury food like this incredible Duck Burger! Or even this rather fancy pressed pork belly with cherries, they really do beg for a dessert.

So today I made a decision to make a huge vat of cherry jam. As far as I am concerned there is no finer complementary flavour for cherry than almond.

Yes even more than chocolate, having said that I am not a huge chocolate eater and can’t remember the last time I had any.

The filling of the tart is a Frangipane and if you have not tried it you are really missing out.

A rich pastry cream made of crushed almonds sugar and lots of eggs. In this instance baked in a pastry case lined with my own cherry jam.

Mr Kiplings Bakewell Tart are a happy memory from childhood, but this grown up version is better, I think Almond and Cherry are made for each other

My Baking Challenges!

Now I am far from being a competent baker and the thought of making this cherry Bakewell tart was really rather intimidating. In hindsight, I could have chosen a day when the mercury was pushing 35°C.

Rookie mistake!

Our kitchen gets exceptionally warm so working with a very short butter-rich pastry was challenging. But I just about got away with it and it tastes wonderful.

However I am sure more experienced pastry cooks will knock this out with half the cursing that I did this afternoon.

It is only a little bit more grown-up than the cherry Bakewell tart I remember as a child. The addition of a little booze and the omission of the garish glace cherry gives it a much more adult appearance.

But it is plenty sweet enough to please even the sweetest of tastes!

Baking is weird I am used to being able to keep a check on the progress of my food. In many cases, you can also taste to check seasonings and flavours and you can see textures and viscosity.

Even with meat you can stick in a meat thermometer and know exactly what is happening.

With baking it is all on trust and I have to say it makes me nervous! If it always works out like this cherry Bakewell then I suppose there is goodness among the weirdness

Mr Kiplings Bakewell Tart are a happy memory from childhood, but this grown up version is better, I think Almond and Cherry are made for each other
Cherry Bakewell Tart or Frangipane Tart

Cherry Bakewell Tart or Frangipane Tart

Yield: 8 Slices
Prep Time: 1 hour
Cook Time: 1 hour 20 minutes
Total Time: 2 hours 20 minutes

Mr Kiplings Bakewell Tart are a happy memory from childhood, but this grown up version is better, I think Almond and Cherry are made for each other

Ingredients

For the Pastry Case

  • 50 g Ground Almonds
  • 425 g Plain Flour
  • 100 g Caster Sugar
  • 250 g Unsalted Butter, Chopped into 10mm cubes
  • 1/2 Tsp Salt
  • 1 Egg
  • 2 Egg Yolks

For the Frangipane Filling

  • 8 Eggs
  • 400 g Crushed Almonds
  • 175 g Caster Sugar
  • 1 Tbsp Cherry Liqueur, I used a cherry Honey Pálinka but everywhere pretty much has a cherry liqueur speciality
  • 4 Tbsp Cherry Jam
  • 50 g Flaked Almonds

Instructions

  1. Add the Ground Almonds, Sugar, Flour, Salt for the Pastry Case into a large cold metal mixing bowl
  2. Blend the butter into the mix rubbing with your hands to form a bread crumb like texture, if you are working in a warm kitchen like I am return to the fridge a couple of times to cool down. It helps to work as quickly as you can
  3. Add in the whole egg and 2 egg yolks and bring together to form a smooth pastry and place in the fridge for at least an hour to cool
  4. Preheat an oven to 180°C
  5. Flour a large surface and roll out the pastry into a large disk about 3-4mm thick, working in a cool environment helps as this pastry is very 'short'
  6. Line a greased and floured 25cm with the pastry filling any gaps with the left over pastry and cover in baking parchment and bake in the preheated oven for 40-45 minutes until the pastry case is cooked but not coloured
  7. Remove from the oven and allow to cool for 30 minutes reducing the oven temperature to 165°C
  8. When cooled cut and overhanging pastry from the case and prepare the Frangipane filling
  9. Mix the almonds and Caster sugar in a bowl and add the eggs and cherry liqueur and mix thoroughly
  10. Spread the cherry jam on the base of the tart and then pour over the frangipane filling and top with the flaked almonds
  11. Place in the oven for 35-40 minutes until cooked and golden brown all over, serve just warm or cold
Nutrition Information:
Yield: 8 Serving Size: 1
Amount Per Serving:Calories: 1101 Total Fat: 65g Saturated Fat: 21g Trans Fat: 0g Unsaturated Fat: 41g Cholesterol: 323mg Sodium: 547mg Carbohydrates: 101g Fiber: 8g Sugar: 48g Protein: 27g
Calorific details are provided by a third-party application and are to be used as indicative figures only.

Readers Comments

15 thoughts on “Cherry Bakewell Tart or Frangipane Tart”

  1. What an utterly fabulous Bakewell Tart and thank you so much for using my Cherry Jam to make it with! I have never made one but like you remember them from childhood along with the likes of Treacle Tart:-)

  2. Pingback: 21 Cake Recipes to Make Your Celebration Complete!
  3. So much to like about this: first, I agree with you that cherries seem to have been made especially for almonds. Second, I love any cake that has a layer of jam. Third, I love old-world desserts. And lastly, I love Frangipane. I make a chocolate version on occasion. I love the texture and richness of it.

    • I like ticking boxes, this is such memory from childhood but I tried to knock back some of the sweetness a little, my wife would be really interested in that chocolate version!

  4. Although I’ve not yet tried frangipane, I have to say it sounds addictive and dangerous for someone like me; still I’ve just added it to my “must try” list. Ironically, I baked with cherries and some other stone fruits today. Don’t lose hope with your baking skills! Practice makes perfect (and has made me heftier but happy!) Beautiful tart here, Brian on a very nicely done post.

    • Cheers Dan…

      Frangipane is wonderful and so easy you can add, which is great as the pastry certainly wasn’t… I thin I struggle with baking because I simply don1t do it often enough and that is partly down to the fact that I don1t really have a sweet tooth, having said that I am spending the day working on a bread recipe today, what could possibly go wrong?

  5. No wonder you had trouble with the pastry with all that sugar and the ground almonds – the higher the percentage of these, the more tricky it is to handle the pastry. But it looks lush, Hungry Hubby would love it! It’s so cute the way you do heart shapes with the cherry stems 😀

    • The cherry stem thing is a pain in the… But I quite like the ‘tweeness’ of it. I really struggle with pastry unless it is for a suet pie, I nailed that one pretty quickly 😀

  6. This Tart is gorgeous!! Looks so delicious! And how cool that you have a cherry tree? We only have lemon and orange trees out here. Nothing can really survive the 115 heat. 😉 Pinned and can’t wait to try this out!

    • Thank you very much Cyndi! Fruit trees are awesome, I would love citrus trees but they would never survive our harsh winters, in the summer we peak at around 105F but overnight in winter we can see -25F so quite a range. I’d love to hear how you get on with the recipe, the Frangipane filling is really simple and delightful, as you probably read struggled with the pastry, however deserts really are not my forte 🙂

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