Cherry Bakewell

5 from 1 vote

Cherry Bakewell with buttery shortcrust pastry, frangipane filling, glace cherries and sweet cherry jam topped with flaked almonds, a delicious sweet tart that is quintessential British. It might not be the quickest dessert to bake, but the process is really easy, and the result is well worth it!

Prep Time30

Cook Time35

Chilling & Cooling Time1 30

Total Time2 35

Course: Dessert

Cuisine: British

Servings: tart

Calories: 3941kcal

Author: Daniela Apostol

Ingredients

For the sweet shortcrust pastry

150 g plain flour
75 g butter, cold from the fridge
1 tablespoon granulated sugar
small egg
1 tablespoon milk

For the filling and topping

100 g sugar
100 g butter, soften
100 g ground almonds
1 teaspoon almond extract
2 eggs
1 jar cherry jam
1 cup glace cherries
½ cup flaked almonds

Instructions

To make the sweet shortcrust pastry, sift the flour in a large mixing bowl, and the butter cut into cubes, and use your fingertips to rub them together until they resemble breadcrumbs.
Crack in the eggs add the milk, and sugar, and knead gently to get a non-stick dough.
Cover the dough with clingfilm and refrigerate for 30 minutes.
To make the frangipane filling, beat the soft butter with the sugar until you get a creamy texture.
Add the eggs and mix again, then in go the ground almonds and almond extract.
Mix to get a smooth sticky paste.
Preheat the oven to 200 degrees Celsius (390 Fahrenheit).
Once the dough has chilled, flour the work surface, and use a rolling pin to roll the dough to a thickness of a quarter of an inch.
Arrange the pastry onto a tart/quiche tin, leaving the edges of the pastry to overhang.
Top the pastry with kitchen foil, and fill it with baking beans.
Bake for 15 minutes, then remove the beans and foil, and cut out the excess pastry, and return it to the oven for bake for a further 5 minutes until golden.
Spread the jam over the bottom of the pastry case, arrange the cherries on top of the jam, top them with the frangipane, and scatter the flaked almonds over.
Bake at 180 degrees Celsius (250 Fahrenheit) for 30-35 minutes or until golden.
Remove it from the oven, and leave it to cool down completely before slicing.

Video

Notes

It might look like you do not have enough fragipane filling for this tart, but there is no need to increase the amount of ingredients used for frangipane. Once the tart is in the oven, the filling will rise beautifully, filling the top of the tart well.
Unless cherries are in season, I highly recommend using glace cherries, as they bake really well and they do not change the consistency of the tart.

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