A classic British tart containing almond frangipane, a layer of morello cherry jam and decorated with a chocolate feathering through the simple glacé icing.
Bakewell tarts have certainly stood the test of time, and seem to have their origins in the Bakewell Pudding, which was first made in the late 18th or early 19th century.
Of course, whatever their history, there's a very good reason for their longevity and put simply, it's because they're delicious.
Who could not defy the enticing, simple charms of a Bakewell Tart? Crisp, sweet pastry. Fruity, flavoursome jam. Moreish almondy frangipane topped with a scattering of flaked almonds or a simple glacé icing.
There are many variations on the traditional Bakewell - have you tried my Rhubarb Bakewell?
Small individual tarts are a classic, as well as larger family-sized tarts made with different flavoured jam; topped with a scattering of flaked almonds or with a modern zig-zag pattern of glacé icing.
If you want to keep to the more traditional tart, then raspberry jam is the correct choice. But Cherry Bakewell is also a popular variation, sometimes decorated with a simple glacé cherry on top.
For my version of Cherry Bakewell, I have chosen to fill it with morello cherry jam and decorate with a feathered icing, which I think works better for a larger tart and avoids any fighting over the cherry on the top!
When opting for feathered icing on a Bakewell, pink is often used, but a hint of chocolate works well with the morello cherry jam and almond frangipane.
Let's get to it and baaake!
📖 Recipe
Cherry Bakewell Tart
Equipment
- 1 22cm (8½in) loose bottomed deep fluted flan tin
- Rolling Pin
- small piping bag
Ingredients
for the pastry case
- 225 g (8oz) plain flour plus extra for rolling out
- 50 g (2oz) icing sugar
- 125 g (4oz) butter , chilled & diced
- 1 medium egg , lightly beaten
for the frangiepan
- 125 g (4oz) butter , softened
- 125 g (4oz) caster sugar
- 2 large eggs
- ½ teaspoon almond extract
- 125 g (4oz) ground almonds
To complete
- 2-3 tablespoon Morello cherry jam
- 200 g (7oz) icing Sugar
- 40 g (1½oz) milk or plain chocolate
Instructions
To make the pastry case
- Place 225 g (8oz) plain flour, 50 g (2oz) icing sugar and 125 g (4oz) butter cut into cubes into a good sized bowl. Rub the butter into the flour and icing sugar until the mixture resembles breadcrumbs.
- Make a well in the centre of the breadcrumbs and add the 1 medium egg, beaten. Gently bring the mixture together to form a dough. You may need to add a little cold water to fully bring the mixture together. Tip the dough onto a lightly floured work surface and lightly knead the dough for 10 seconds. Shape the pastry into a ball and flatten into a disc. Allow to rest in a cool place for 10 minutes.
- Roll out the pastry into a large circle and use to line the flan tin. Use a fork to gently prick the pastry base. Place into the fridge to chill for about 30 minutes.
- Preheat the oven to 200℃ (180℃ fan)/400°F/gas mark 6. Place a flat baking sheet onto the middle shelf which is large enough to house the flan tin.
Meanwhile make the frangipane
- Beat 125 g (4oz) butter and 125 g (4oz) caster sugar together until light and fluffy. Add ½ teaspoon almond extract to 2 large eggslightly beat to mix. Add the eggs to the butter and sugar mixture a third at a time, beating well after each addition. Fold in 125 g (4oz) ground almonds , using a spatula or large metal spoon.
Add the filling
- Spoon 2-3 tablespoon Morello cherry jam into a small bowl and stir to slacken. Add half a teaspoon of water if necessary, and mix. Spoon the jam into the pastry case and spread out.
- Carefully spoon the frangipane mixture over the top of the jam and spread level, then make slight indentation in the centre of the frangipane to prevent the frangipane from doming during the bake.
Bake
- Place the flan tin into the oven and bake for 30 - 35 minutes. The tart is ready when the sponge is golden brown and a skewer inserted into the centre comes out clean. Remove from the oven and allow to cool in the tin placed on a wire rack.
To complete
- Break 40 g (1½oz) milk or plain chocolate into squares into a heat proof bowl and melt over a pan of hot water.
- Sift 200 g (7oz) icing Sugarinto a bowl. Add a splash of water and stir. Keep adding a dribble of water and stirring until you have a thick smooth icing.
- Spread the icing over the top of the cooled tart. Spoon the mleted chocolate into a small piping bag ( no nozzle needed). Cut off the tip of the piping bag. Pipe straight parallel lines over the icing. Gently drag a cocktail stick or the back of a small knife at 90 degree (or a 45 degree angle as I did) through the icing and chocolate lines to create the feather effect.
Notes
- To spread the frangipane over the jam without disturbing it you may find it easier to fill a large piping bag (no nozzle required) with the frangipane mixture and pipe over the jam.
- You may need to rotate the tart after 20 minutes of baking to ensure even baking.
- Make sure the tart is completely cold before decorating.
- For an alternative decoration sprinkle flaked almonds over the surface of the frangipane before baking.
- To Store
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Katherine says
I tried out this recipe and it just didn't go right for me. The pastry case ended up rock hard and quite crispy round the edges, and the filling was outrageously sweet. Somewhat disappointing.
Jacqueline Bellefontaine says
Im sorry you were dissapointed with this bake. The ingredient ratio,baking times and tempertures are pretty standard for baking the pastry so Im not sure why yours was rock hard perhaps you over worked it when mixing thus developing the gluten in the flour. I have lots of tips for successful short crust pastry in in my how to make shortcrust pastry post
I have to say I do find that iced bakewell tarts tend to be a little too sweet for my liking but I wanted this recipe to be a classic iced Bakewell as I know many people who do like it and the quantities are again standard for a frangipane sponge mix.
Helen at CAsa Costello says
Wow! You completely nailed that bake! I much prefer a Bakewell Tart to a Bakewell pudding - Who wouldn't want such pretty decoration too? Thanks once again for joining in with #bakeoftheWeek really pleased you are part of the gang x
Angela - Only Crumbs Remain says
Aw thankyou Helen 🙂 I must admit I've never tried a Bakewell Pudding, I shall have to add it to my 'to bake list'!
No thankyou, it's a lovely linky 🙂
Angela x
Amanda says
Yours looks lovely! xx
Angela - Only Crumbs Remain says
Thank you Amanda 🙂
Angela x
Kat BakingExplorer says
Wow this is beautifully neat!
Angela - Only Crumbs Remain says
Aw thankyou Kat 🙂
Angela x
Kathryn says
This looks so perfect and so pretty! Love your spin of chocolate on the icing!
Angela - Only Crumbs Remain says
Thank you Kathryn 🙂 The chocolate worked beautifully, and afterall who doen't like a little bit of chocolate 😉
Angela x
Corina says
What beautiful feathering on the top Angela! I really like bakewell tarts but unfortunately my other half is not so keen so I am unlikely to make one. Wish I could just have a slice of this!
Angela - Only Crumbs Remain says
Thank you Corina. What is it that he doesn't like about Bakewells, is it the almond flavour? If so you could perhaps leave out the extract althogether. To be honest hubby isn't keep on them either and he actually tried a slice and enjoyed it (though he was probably just being polite ;-)! ).
Thanks for your lovely comment Corina,
Angela x
Midge says
Bakewell tarts were my favourite as a child and this one just looks amazing! You can make eggfree ones but they are never the same as the original! Athough i think this may have spurred me on to try! Well done for being star baker - that feathering is so neat!! x
Angela - Only Crumbs Remain says
Aw thank you Midge 🙂 Somebody on Instagram mentioned that they'd made a bakewell with aquafaba recently which i'm very intreged about.....I'm really interested to see how it turned out as she's not shared the image as yet. I'm amazed by how many things can be made egg free - there are so many clever bakers out there.
Thans for your lovely comments,
Angela x
Jacqueline Bellefontaine says
Looks amazing Angela. Cherry and almonds are a great combo and a touch of chocolate to finish perfect!
Angela - Only Crumbs Remain says
Thank you Jacqueline. I totally agree, those flavours work so well together don't they.
Angela x
Sarah James says
Wow, what a pretty tart. I love the feathering, it really does look professional and what a good idea to use chocolate, it goes so well with cherry.
Angela - Only Crumbs Remain says
Chocolate and cherries are fab together aren't they. The feathering really does make it look pretty doesn't it, and given that I think we can forget about the amount of icing sugar which is needed! 😉
Thankyou for your lovely comment Sarah,
Angela
Eb Gargano says
Such a brilliant Bakewell Tart!! Still in awe of that amazing feather icing - no wonder you won an award!! Eb Xx
Angela - Only Crumbs Remain says
Aw thank you Eb 🙂 I still can't quite believe that the lovely people on twitter marked it as 'star baker'...it really has made my day ....nope week 🙂
Angela x
Kirsty Hijacked By Twins says
Oooh Angela, this looks and sounds so good!!! I love cherry and chocolate together x #GBBO
Angela - Only Crumbs Remain says
It's a delicious combo isn't it Kirsty. Thanks for your lovely comment,
Angela x
Anne Stone says
Pinned for sure! I'm so desperate for a Bakewell tart now, and the idea of cherry and chocolate sounds devine. Your tart looks beautiful.
Angela - Only Crumbs Remain says
Aw thankyou so much Anne, and thank you for pinnng too. I hope you enjoy it if you get chance to give it a go, and I'd love for you to tweet me an image of it if you do 🙂
Angela x
Jenny says
such a stunning tart Angela - so neat, tidy and beautifully iced and feathered. Mary would be proud me thinks 🙂 well done lovely xx
Angela - Only Crumbs Remain says
🙂 Thank you so much Jenny.
Angela x
Rebecca Beesley says
what a great idea to use chocolate for the feathering (and it looks so neat and professional!) You've done amazingly this week and been so busy with the pastries too - WOW -im totally in awe of you!
Angela - Only Crumbs Remain says
Aw thank you Rebecca - th chocolate made it a lot easier than hunting for a vegetarian pinky - red food colouring plus it worked nicely with the cherry jam.
Yup, I'm feeling a tad wiery now....of for a long sit down with a pot of tea!
Angela x
Betty Stamp says
Honestly my Twitter feed has been chocka block with bakewell tarts and yours is still by far the most perfect one I've seen so far ! Ruddy great job on this!
Betty x
The Betty Stamp
Angela - Only Crumbs Remain says
Aw Betty! Thank you so much! There have certainly been a LOT of bakewells on social media...wonder if the supermarkets have run low on ground almonds 😉
Angela x
Lucy Allen says
I love the feathering of your icing, it looks so pretty. The flavours sound wonderful too. I am actually starting to drool as I write, hehe
Angela - Only Crumbs Remain says
hahaha, my work is done 😉
Thank you for your lovely comment Lucy,
Angela x
Gina says
That looks absolutely amazing!
Angela - Only Crumbs Remain says
Thank you Gina, you're far too kind 🙂
Angela x
Louise Fairweather says
This sounds and looks beautiful! Wonderful feathering - very impressed x
Angela - Only Crumbs Remain says
Aw thank you Louise
Angela x
Cathy says
Thus looks just perfect, a sure winner xx
Angela - Only Crumbs Remain says
Aw thankyou Cathy, you're far too kind 🙂
Angela x
Jo says
Your tart looks gorgeous - so professional and classy with the zig zag feathering. Look at that lovely, thin, even pastry layer! I couldn't believe how so many of the bakers on Bake Off had never made a bakewell tart and considered it old fashioned. It's a classic!
Angela - Only Crumbs Remain says
Aw thank you Jo 🙂 I recall James Martin once saying (or perhaps I read his comment somewhere once) that when he works in the pastry section of a pro kitchen the challenge was always to get the pastry as thin as possible and to fill a tart case as much as they could - obviously without any filling overflowing etc. So I try to bear that in mind when I'm rolling my pastry.
I know, wasn't it strange, you'd have thought that they would have made a Bakewell at somepoint, there again poor Val said she made them every week and look what happened to her bake!
Thanks for your lovely comment Jo,
Angela x
Hannah says
Yum, Angela, looks so professional! What do you make of Bake Off's move to Channel 4?
Hannah
Angela - Only Crumbs Remain says
Aw thank you hannah, you're far too kind 🙂 .... but I'll take 'professional' 😉 Ooh don't get me on my soap box about the move to C4 ...let's just say that I'm not a happy bunny about it all!