Cherry Bakewell tart (frangipane)

Cherry Bakewell tart combines sweet almond frangipane and cherries with a crunchy, buttery pastry to make this classic British bake. Whether you are looking for a showstopping dessert or a tasty teatime treat this frangipane tart is sure go down well.

Similar to cherry and almond traybake, this recipe combines the classic flavours of cherries and almond.

A traditional Bakewell tart has a pastry shell, a thin layer of jam in the base which is covered with frangipane and baked. It is then decorated with icing and one or more cherries. It is named after the English town of Bakewell where it originates.

But in this recipe I have chosen to use sweet shortcrust pastry which I think has a perfect buttery crunchiness for this tart. I have used fresh cherries instead of jam or glacé cherries to reduce the amount of refined sugar and I have topped the tart with flaked almonds instead of icing. This produces a cherry frangipane tart which is less sugary than a classic Bakewell tart but is still full of flavour.

If you have a sweet tooth you may like to try these mini iced Bakewell tarts which are filled with red fruits and almond frangipane and are topped with decorative icing.

Reasons why you'll love this recipe

• So long as you follow the instructions for this easy Bakewell recipe you will have good results.
• The pastry case can be prepared in advance and can be stored in the fridge or can be frozen.
• This classic English dessert can be made at any time of the year. If you don't have fresh cherries you can use glacé cherries instead.
• It is perfect for family gatherings, picnics or to enjoy with a cup of tea or coffee.

If you enjoy frangipane, you may also like to try almond slices, pistachio frangipane or raspberry frangipane.

Take a look at some other English baking recipes including Eccles cakes, vanilla slices, this tangy lemon drizzle cake, this fruity British Christmas cake or brandy snaps.

Ingredients for the sweet shortcrust pastry

• Plain flour (plus extra for rolling)
• Butter (chilled)
• Icing sugar
• Egg
• Vanilla extract or essence

Ingredients for the frangipane filling

• Butter (softened)
• Caster sugar
• Egg
• Ground almonds
• Almond extract or essence
• Cherries - use fresh cherries or glacé cherries
• Flaked almonds

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.

Prepare the frangipane filling

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

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.

How to bake Bakewell tart

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

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.

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

Other British bakes