Cherry Bakewell
Indulge in the timeless charm of a classic Cherry Bakewell, a British dessert that perfectly balances buttery pastry, tangy cherry jam, and rich almond frangipane. This elegant tart begins with a crisp, golden shortcrust pastry shell, filled with a generous layer of sweet cherry jam, and topped with a smooth, almond-scented frangipane that bakes to a golden perfection. Finished with a glossy layer of sweet icing and adorned with vibrant glacé cherry halves, this delightful treat is as stunning as it is delicious. Ideal for tea parties, celebrations, or a decadent dessert, the Cherry Bakewell offers a satisfying blend of luscious textures and flavors that will impress both traditionalists and curious dessert lovers alike. Elevate your baking repertoire with this quintessentially British recipe!
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Recipe Information
Ingredients
- 200 g All-purpose flour
- 30 g Confectioners' sugar
- 100 g Unsalted butter, cubed and chilled
- 1 large Egg yolk
- 2 tbsp Cold water
- 4 tbsp Cherry jam
- 100 g Unsalted butter, softened
- 100 g Caster sugar
- 2 large Eggs
- 1 tsp Almond extract
- 100 g Ground almonds
- 2 tbsp All-purpose flour (for frangipane)
- 150 g Confectioners' sugar (for icing)
- 2 tbsp Water (for icing)
- 6 halved Glacé cherries
Instructions
Preheat your oven to 200°C (180°C fan) or 400°F.
To make the pastry, in a bowl, mix 200g of all-purpose flour with 30g of confectioners' sugar.
Add 100g of cold, cubed unsalted butter and rub it into the flour mixture until it resembles breadcrumbs.
Stir in 1 large egg yolk and 2 tbsp of cold water to bring the mixture together into a dough.
Roll the dough out on a lightly floured surface and use it to line a 9-inch tart pan.
Chill the pastry in the refrigerator for 15 minutes.
Blind-bake the pastry by lining it with baking parchment and filling it with baking beans. Bake for 10 minutes, then remove the baking beans and parchment and bake for another 5 minutes until the pastry is golden.
Reduce the oven temperature to 180°C (160°C fan) or 350°F.
Spread 4 tbsp of cherry jam evenly over the bottom of the pastry shell.
To make the frangipane, beat together 100g of softened unsalted butter and 100g of caster sugar until light and fluffy.
Gradually beat in 2 large eggs, one at a time.
Mix in 1 tsp almond extract, 100g of ground almonds, and 2 tbsp additional all-purpose flour.
Spread the frangipane mixture over the layer of cherry jam in the tart shell.
Bake in the preheated oven for 25 minutes or until the frangipane is golden and set.
Remove from the oven and let cool completely.
For the icing, mix 150g of confectioners' sugar with 2 tbsp of water to make a thick consistency that's drizzly.
Spread the icing over the cooled tart and decorate with glacé cherry halves.
Slice the tart and serve, enjoying the blend of sweet, almondy goodness with a cherry surprise.
Nutrition Facts
Calories |
4431 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 227.9 g | 292% | |
| Saturated Fat | 111.4 g | 557% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 993 mg | 331% | |
| Sodium | 189 mg | 8% | |
| Total Carbohydrate | 549.1 g | 200% | |
| Dietary Fiber | 18.5 g | 66% | |
| Total Sugars | 357.6 g | ||
| Protein | 60.9 g | 122% | |
| Vitamin D | 3.7 mcg | 19% | |
| Calcium | 421 mg | 32% | |
| Iron | 16.2 mg | 90% | |
| Potassium | 1148 mg | 24% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
