Cherry Bakewell tart (frangipane)

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.

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.

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

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

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

Equipment needed to make cherry and almond Bakewell tart

• Kitchen scales
• Food processor to prepare the pastry (optional)
• Large bowl to prepare the frangipane (plus a second bowl if not using a food processor)
• Teaspoons
• Cling film
• Pastry board or other suitable surface for rolling out pastry
• Rolling pin
• Wooden spoon
• 20cm diameter loose bottomed non-stick flan tin
• Chopping board for the cherries
• Sharp knife to prepare the cherries
• Knife

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 (100g) and caster sugar (100g) in a large bowl.

Add the egg, ground almonds (100g) 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.

How to bake Bakewell tart

Cook at gas mark 4, 180^oC, 350^oF 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.

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. When making the pastry the butter should be used straight from the fridge.
3. When making the frangipane the butter should be removed from the fridge and brought to room temperature before starting to cream the butter and sugar together. Alternatively, the butter can be softened in a microwave using the appropriate setting, but take care not to melt.
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 Bakewell tart will keep well for several days in an airtight container (although I find that it is usually eaten before it has time to go stale!)
7. Serve the Bakewell tart either warm or cold. My favourite time to eat it is shortly after it has been baked when it has cooled a little but is not completely cold.
8. The same steps can also be followed to make smaller, individual Bakewell tarts which are perfect for picnics and buffets.

FAQs

Other desserts you may wish to try