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–+ servings

Cherry Bakewell Tart

Mark Dexter
A classic Cherry Bakewell Tart made simple. Buttery pastry, sweet raspberry jam, and soft almond frangipane, finished with icing and cherries.
Print Recipe
Prep Time 20 minutes
Cook Time 40 minutes
Total Time 1 hour 30 minutes

Ingredients
 
 

For the Pastry:

  • 200 g Plain Flour All Purpose
  • 30 g Icing Sugar
  • 100 g Chopped Cold Unsalted Butter
  • 1 Egg Yolk
  • 1 tsp Cider Vinegar or Lemon Juice
  • 2-4 tsp Cold Water

For the Frangipane:

  • 100 g Soft Unsalted Butter
  • 100 g Caster Sugar
  • 2 each Eggs
  • 50 g Plain Flour
  • 85 g Ground Almond
  • ¼ tsp Almond Extract
  • Raspberry Jam or any flavour!

To Finish

  • 300 g Icing Sugar
  • Cold Water
  • Glace Cherries

Instructions
 

1. Make the Pastry

  • Rub butter into flour and icing sugar until crumbly.
    Add egg yolk, lemon juice, and enough water to bring together.
    👉 Don’t overwork it.

2. Rest & Line

  • Wrap and rest for 30 minutes.
    Roll out, line tart tin, chill again.

3. Blind Bake

  • Bake at 180°C for 10–15 mins until lightly set.

4. Make the Filling

  • Cream butter and sugar.
    Add eggs, then fold in flour, almonds, and almond extract.

5. Assemble

  • Spread jam over pastry.
    Top with frangipane.

6. Bake

  • Bake at 160°C for 30–40 mins until golden.

7. Finish

  • Cool, then drizzle icing and top with cherries.

    • ⚡ Kooks TIPS

    👉 Keep pastry cold = better texture👉 Don’t overfill with jam👉 Bake until just set—not dry

KOOK’S SECRETS

Nutrition

Calories: 68kcalCarbohydrates: 2gProtein: 3gFat: 6gSaturated Fat: 1gPolyunsaturated Fat: 0.1gMonounsaturated Fat: 0.3gCholesterol: 25mgSodium: 1mgPotassium: 3mgFiber: 1gSugar: 0.4gVitamin A: 34IUCalcium: 25mgIron: 0.5mg
Keyword artisan, baked, buttery, sweet
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