Low Sodium Cherry Bakewell
Indulge guilt-free with this delectable Low Sodium Cherry Bakewell, a lighter twist on the classic British dessert. Featuring a buttery homemade pastry, rich almond frangipane, and a layer of fruity, low-sodium cherry jam, this tart offers all the indulgence without the extra salt. Topped with golden flaked almonds and a delicate powdered sugar glaze, it’s a feast for both the eyes and the palate. Perfect for any occasion, this recipe balances sweet and nutty flavors while catering to low-sodium dietary needs. Whether preparing it for a tea-time treat or a special dessert table, this Bakewell tart promises irresistible flavor with minimal effort. Ready in just over an hour, it serves 8 and is sure to impress! Keywords: low sodium dessert, cherry bakewell tart, almond pastry recipe, British bakewell tart, healthier dessert option.
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Recipe Information
Ingredients
- 200 grams All-purpose flour
- 100 grams Unsalted butter, chilled and cubed
- 50 grams Granulated sugar
- 2 tablespoons Cold water
- 5 tablespoons Cherry jam (low sodium)
- 100 grams Ground almonds
- 100 grams Unsalted butter, softened
- 2 pieces Eggs, large
- 1 teaspoon Almond extract
- 100 grams Powdered sugar
- 2 teaspoons Milk
- 25 grams Flaked almonds
Instructions
Preheat the oven to 180°C (350°F).
To make the pastry, place the flour and unsalted butter into a food processor and pulse until the mixture resembles breadcrumbs.
Add granulated sugar and 2 tablespoons of cold water. Pulse until the dough starts to come together. Add a little more water if it's too dry.
Turn out the dough onto a floured surface and shape it into a disc. Wrap in plastic wrap and refrigerate for 15 minutes.
Roll out the dough to fit a 23 cm loose-bottomed tart tin. Trim the excess and prick the base with a fork. Line it with parchment paper and fill with baking beans.
Blind bake for 10 minutes, then remove the beans and paper. Bake for another 5 minutes or until lightly golden.
Spread the cherry jam over the cooled pastry base evenly.
In a bowl, cream together softened unsalted butter and ground almonds until smooth.
Beat the eggs into the mixture, one at a time, ensuring each is well combined before adding the next.
Add almond extract and stir gently until all ingredients are fully incorporated.
Pour the almond mixture over the jam layer and smooth the top with a spatula.
Sprinkle flaked almonds evenly over the almond mixture.
Bake in the preheated oven for 25-30 minutes until golden and set.
Allow the tart to cool in the tin for 10 minutes, then remove and cool on a wire rack.
Mix powdered sugar with milk to create a glaze. Drizzle in zig-zag patterns over the cooled tart.
Slice and serve, enjoying your Low Sodium Cherry Bakewell!
Nutrition Facts
Calories |
3820 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 236.8 g | 304% | |
| Saturated Fat | 111.0 g | 555% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 811 mg | 270% | |
| Sodium | 206 mg | 9% | |
| Total Carbohydrate | 382.1 g | 139% | |
| Dietary Fiber | 21.8 g | 78% | |
| Total Sugars | 192.9 g | ||
| Protein | 61.9 g | 124% | |
| Vitamin D | 2.3 mcg | 12% | |
| Calcium | 504 mg | 39% | |
| Iron | 16.5 mg | 92% | |
| Potassium | 1401 mg | 30% | |
*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.
