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Home » Desserts

Cherry Bakewell tart (frangipane)

17/07/2021 by Judith 8 Comments

Cherry Bakewell tart is a variation on a traditional Bakewell tart having a sweet shortcrust pastry shell filled with fresh cherries and frangipane and topped with flaked almonds.

Cherry Bakewell tart

I prefer to use fresh cherries when they are in season but if you don’t have fresh cherries or if they are expensive then glacé cherries can be used instead. If you are using fresh cherries and have some left over you could also make a batch of cherry sauce to serve as a topping for ice cream or cheesecake.

If, like me, you enjoy frangipane, why not also try almond slices or pistachio frangipane? Both of which are often among my most popular posts.

You may also like to take a look at some other other traditional English baking recipes.

This Bakewell tart recipe will make a 20cm diameter tart which is sufficient for approximately 8 servings.

Jump to Recipe Print Recipe

Ingredients for the sweet shortcrust pastry

  • 160g plain flour (plus extra for rolling)
  • 80g butter (chilled)
  • 50g icing sugar
  • 1 egg
  • 1 teaspoon vanilla essence

Ingredients for the frangipane filling

  • 100g butter (softened)
  • 100g caster sugar
  • 1 egg
  • 100g ground almonds
  • ½ teaspoon almond essence
  • 100g cherries (ideally fresh cherries)
  • 20g flaked almonds

How to prepare the sweet shortcrust pastry base

Start by rubbing the butter into the flour (80g butter and 160g flour), this can be done either by hand or in a food processor. Next, add the icing sugar (50g), egg and 1 teaspoon vanilla essence and combine to form a dough. If you are making this in warm or hot weather then it is a good idea to first add just the egg yolk, and then add either some or all the egg white if more liquid is needed. If the dough still seems too dry then add a little water. Wrap the dough in cling film and refrigerate for around 30 minutes.

Roll out the pastry and line a 20cm diameter non-stick loose bottomed flan dish. Place in the fridge until ready to use. The pastry case can be prepared ahead of the remainder of the Bakewell tart, covered with cling film and stored in the fridge until the next day if necessary, or can be frozen.

How to prepare the frangipane filling

Cream together the softened butter and caster sugar in a large bowl.

Rubbing butter and sugar together
Cream together the softened butter and sugar

Add the egg, ground almonds and half a teaspoon of almond essence and beat until thoroughly mixed together.

How to assemble the cherry Bakewell tart

First, spread the frangipane filling over the chilled pastry case. It may look as though there isn't enough frangipane, but it will expand and fill the pastry case as it cooks. If the pastry case is overfilled it is likely to spill over the sides of the pastry case while in the oven.

Cut each cherry in half and remove the stones. Arrange the cherry halves over the surface of the frangipane. Sprinkle the flaked almonds evenly over the top of the filling, pushing any loose almond flakes into the frangipane mixture.

Pastry case filled with frangipane
Fill the pastry case with frangipane filling
Preparing a Bakewell tart
Add the cherry halves and flaked almonds

How to bake Bakewell tart

Cook at gas mark 4, 180oC, 350oF for around 30 to 40 minutes until the filling is firm and slightly golden.

If you have an Aga, bake on the floor of the roasting oven for 10 minutes and then transfer to the third set of runners until cooked. Leave to cool in the tin.

Cherry Bakewell tart
Leave the Bakewell tart to cool in the tin

How to serve

  • Serve cold or slightly warm.
  • Enjoy your Bakewell tart either on its own or with a dollop of fresh whipped or double cream.

How to store

  • Store in an airtight container where it will stay fresh for se feral days.
  • This tart does not need to be stored in the fridge.
  • Cherry Bakewell is suitable for freezing. Defrost at room temperature and then store in an airtight container.

Tips

  1. The pastry case can be prepared in advance, covered in cling film and stored in the fridge until later that day or the next day. It can also be frozen.
  2. The butter for the pastry should be used straight from the fridge.
  3. The butter for the frangipane should be removed from the fridge and brought to room temperature before using.
  4. When making the pastry during warm weather it is a good idea to start by using only the egg yolk as the pastry is likely to be softer. If more liquid is needed then some or all of the egg white can be added as required.
  5. If you don't have caster sugar then granulated sugar can be blitzed in a food processor to create a finer sugar.
  6. The same steps can also be followed to make smaller, individual Bakewell tarts which are perfect for picnics and parties.

FAQs

What is a Bakewell tart?

Bakewell tart is a sweet tart with a pastry shell, containing a layer of jam covered with frangipane and typically topped with icing. It is a traditional English sweet pastry which takes its name from the town of Bakewell in Derbyshire, England.

Can I use traditional shortcrust pastry instead of a sweet pastry shell?

Yes, this recipe for cherry Bakewell can also be made with a shortcrust pastry case.

Do you need to blind bake the pastry case?

No, the pastry case does not need to be baked before filling with the frangipane and cherries. It will cook at the same time as the frangipane filling.

Other desserts you may wish to try

  • Pistachio frangipane
    Pistachio frangipane
    Cook Time2 Hours
  • cherry cheesecake with chocolate crust
    Cherry cheesecake with chocolate crust (no bake)
    Cook Time2 Hours 50 Minutes
  • A slice of fruit tart with crumble topping.
    Fruit tart with oat crumble topping
    Cook Time1 Hours 30 Minutes
  • Double chocolate cheesecake
    Double chocolate cheesecake (no bake)
    Cook Time2 Hours 5 Minutes
Cherry and almond Bakewell tart

Cherry Bakewell tart (frangipane)

Cherry Bakewell tart has a sweet shortcrust pastry shell, a fresh cherry and frangipane filling and is topped with flaked almonds.
5 from 12 votes
Print Recipe Pin Recipe
Prep Time 45 minutes mins
Cook Time 40 minutes mins
Chilling time 30 minutes mins
Total Time 1 hour hr 55 minutes mins
Course Dessert
Cuisine British
Servings 8 portions
Calories 417 kcal

Equipment

  • Kitchen scales
  • Food processor (optional, or a second large bowl)
  • Large bowl
  • Teaspoons
  • Cling film
  • Pastry board
  • Rolling Pin
  • Wooden spoon
  • 20cm (8") diameter loose bottomed non stick flan tin
  • Chopping board
  • Sharp knife
  • Knife

Ingredients
 
 

For the sweet shortcrust pastry

  • 160 g flour plus extra for rolling
  • 80 g butter (chilled)
  • 50 g icing sugar
  • 1 egg
  • 1 teaspoon vanilla essence or extract

For the frangipane

  • 100 g butter (softened)
  • 100 g caster sugar
  • 1 egg
  • 100 g ground almonds
  • 0.5 teaspoon almond essence
  • 100 g cherries (ideally fresh cherries)
  • 20 g flaked almonds

Instructions
 

To prepare the sweet shortcrust pastry

  • Rub the butter into the flour either by hand or using a food processor.
  • Add the icing sugar, egg and vanilla essence/extract and combine to form a single mass of dough. In hot weather, start by adding only the egg yolk and add the egg white only if needed. Add a little water if the dough is too dry.
  • Wrap in cling film and chill for around 30 minutes.
  • Roll out the pastry, line a loose bottomed non stick flan dish with the pastry and place in the fridge until you are ready to use it (cover with cling film if you are not going to use it within about an hour)

To prepare the frangipane

  • Cream the butter and sugar together in a large bowl.
  • Add the egg, ground almonds and almond essence and beat until thoroughly mixed together.

To assemble the cherry Bakewell tart

  • Spread the frangipane filling over the chilled pastry case.
  • Cut each cherry in half and remove the stones. Arrange the cherry halves over the surface of the frangipane.
  • Sprinkle flaked almonds over the top, pushing any loose almond flakes into the frangipane mixture.

To bake

  • Bake in the centre of the oven at 180C, 350F, gas mark 4 until the filling is firm and slightly golden. This is likely to take around 30 to 40 minutes.
  • Leave to cool in the tin.

Notes

To serve
    • Serve cold or slightly warm. 
    • Enjoy your Bakewell tart either on its own or with a dollop of fresh whipped or double cream.
To store
    • Store in an airtight container where it will stay fresh for se feral days.
    • This tart does not need to be stored in the fridge.
    • Cherry Bakewell is suitable for freezing. Defrost at room temperature and then store in an airtight container.
Tips
  1. The pastry case can be prepared in advance, covered in cling film and stored in the fridge until later that day or the next day. It can also be frozen.
  2. The butter for the pastry should be used straight from the fridge.
  3. The butter for the frangipane should be removed from the fridge and brought to room temperature before using. 
  4. When making the pastry during warm weather it is a good idea to start by using only the egg yolk as the pastry is likely to be softer. If more liquid is needed then some or all of the egg white can be added as required.
  5. The same steps can also be followed to make smaller, individual Bakewell tarts which are perfect for picnics or parties.

Nutrition

Calories: 417kcalCarbohydrates: 39gProtein: 7gFat: 27gSaturated Fat: 12gPolyunsaturated Fat: 1gMonounsaturated Fat: 6gTrans Fat: 1gCholesterol: 89mgSodium: 161mgPotassium: 90mgFiber: 2gSugar: 21gVitamin A: 630IUVitamin C: 1mgCalcium: 49mgIron: 2mg
Keyword Bakewell tart, Frangipane
Tried this recipe?Let us know how it was!

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Reader Interactions

Comments

  1. Mallory

    May 11, 2022 at 10:12 pm

    5 stars
    Beautiful and delicious. Thanks for sharing!

    Reply
  2. Jean

    May 11, 2022 at 11:25 pm

    5 stars
    I love the fresh cherries on top, its a delicious dessert I can make again and again for Sunday brunches and occassions.

    Reply
  3. Bianca

    May 11, 2022 at 11:48 pm

    5 stars
    Yummm this tart was so good!

    Reply
  4. nancy

    May 12, 2022 at 1:08 am

    5 stars
    damn what a flavourful recipe!! my family was complaining why there was not enough!! I will make it again tomorrow!!

    Reply
  5. Crystal V Yentzen

    May 12, 2022 at 2:16 am

    5 stars
    What a perfect recipe just in time for cherry season! I can't wait to try it!

    Reply
  6. Gina Abernathy

    May 12, 2022 at 4:09 am

    5 stars
    Such a lovely pastry and filling.

    Reply
  7. Andrea

    May 12, 2022 at 4:47 am

    5 stars
    this tart is so so good! love how sweet and delicious it is!

    Reply
  8. Katie

    May 12, 2022 at 1:31 pm

    5 stars
    Cherry Almond is such a great combo and this tart did not disappoint!

    Reply
5 from 12 votes (4 ratings without comment)

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Welcome to Veggie Ideas! I'm Judith and I created this site out of a love of good food, home cooking and a desire to share recipes so that others can enjoy them too. 

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