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Classic Cherry Bakewell Tart

This Bakewell tart recipe is a labour of love and an ode to my favourite sweets treat as a child.

Portrait close up cross section of a Bakewell tart slice topped with a cherry heart

A Frangipane Tart.

Whilst the sweet tooth I had as a child has long left the building, my love of childhood food memories has not.

Almost all of my dessert recipes are inspired by memories, whether it is this, my rice pudding or my lemon meringue pie!

This is quite unashamedly a nod to Mr Kiplings cherry Bakewells. Although the overly sweet icing has left the building.

This recipe really does only contain 3 things, a shortcrust pastry, a frangipane filling and some jam.

You can buy one in a jar, although Camilla at Fab Food For All has a wonderful cherry jam recipe.

The other two can really be considered two items and made separately.

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

The Shortcrust Pastry.

Yes, this pastry is short, very short but it is so much better for it.

It should only just hold together and crumble beautifully when you eat it. The moisture for this tart comes from the filling and the jam.

The secret to making shortcrust pastry is to work cold.

The easiest way to do this is by using a food processor.

You can, of course, do it by hand, if doing that I use a large glass bowl that I have chilled in the fridge to work in.

I will also transfer to the fridge to chill again if things are getting a bit warm.

It is important to leave any pastry overhang and not trim it until the tart case has cooled a little. This allows the case to shrink as it cools!

Portrait close up image of a Bakewell tart

The Frangipane Filling.

Frangipane dates back to the 17th century and is French in origin.

That is not particularly important, but I like to know where stuff comes from.

What is important is that it is insanely easy to make and tastes fantastic.

It is nothing more than ground almonds, sugar and eggs really roughly mixed together.

Although I add some cherry liqueur to keep that cherry theme running through the filling.

Square image of a slice of Bakewell tart slice topped with a cherry heart
Yield: 8 Slices

Cherry Bakewell Tart Recipe

Prep Time: 1 hour
Cook Time: 1 hour 20 minutes
Total Time: 2 hours 20 minutes

A Bakewell tart features a frangipane filling in a shortcrust pastry case, lashings of dark cherry jam and a sliced almond topping.

Ingredients

For the Pastry Case

  • 50 g Ground Almonds
  • 425 g Plain Flour
  • 100 g Caster Sugar
  • 250 g Unsalted Butter
  • 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
  • 4 Tbsp Cherry Jam
  • 50 g Flaked Almonds

Instructions

  1. Add the Ground Almonds, Sugar, Flour, Salt for the Pastry Case a food processor.
  2. Dice the cold butter into 1cm cubes.
  3. Blend the butter into the mix to form a breadcrumb-like texture.
  4. Add in the whole egg and 2 egg yolks and bring together to form a smooth pastry.
  5. Wrap in cling film and return the fridge for at least an hour.
  6. Flour a large surface and roll out the pastry into a large disk about 5mm thick.
  7. Line a greased and floured 25cm with the pastry filling any gaps with the left over pastry.
  8. Do not cut off any pastry overhang, there will be lots!
  9. Cover the case with baking parchment and add baking beans.
  10. Place in the oven and cook at 180°C or 350°F for 45 minutes.
  11. When cooked remove from the oven and take out the baking beans then allow to cool for 30 minutes.
  12. When cooled cut any overhanging pastry from the case and prepare the Frangipane filling.
  13. Mix the almonds and Caster sugar in a bowl.
  14. Add the eggs and cherry liqueur and mix thoroughly.
  15. Spread the cherry jam on the base of the tart and then pour over the frangipane filling.
  16. Top with the flaked almonds.
  17. Place in the oven at 165°C or 325°F for 35-40 minutes until cooked and golden brown all over.
  18. This is best served when it is just warm.

Nutrition Information:

Yield:

12

Serving Size:

1

Amount Per Serving: Calories: 734Total Fat: 43gSaturated Fat: 14gTrans Fat: 0gUnsaturated Fat: 27gCholesterol: 215mgSodium: 365mgCarbohydrates: 67gFiber: 6gSugar: 32gProtein: 18g

Calorific details are provided by a third-party application and are to be used as indicative figures only.

Did you make this recipe?

If you made this recipe, I'd love to see what you did and what I can do better, share a picture with me on Instagram and tag me @krumplibrian and tell me how it went!

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Camilla Hawkins

Saturday 24th of March 2018

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:-)

Brian Jones

Sunday 25th of March 2018

You are welcome, thank you!

Jeff the Chef

Saturday 5th of September 2015

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.

Brian Jones

Saturday 5th of September 2015

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!

Brian Jones

Sunday 14th of June 2015

Ha ha, I do hope that is a good thing ;)

Dan from Platter Talk

Sunday 14th of June 2015

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.

Brian Jones

Sunday 14th of June 2015

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?

Cathleen @ A Taste Of Madness

Sunday 14th of June 2015

Love the cherry stems in that picture!! This sounds amazing!!

Brian Jones

Sunday 14th of June 2015

Thanks Cathleen, it is a relatively simple recipe so long as you are confident with pastry, which I am not :s