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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
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Prep Time 45 minutes
Cook Time 40 minutes
Chilling time 30 minutes
Total Time 1 hour 55 minutes
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
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