Nut-Free Cherry Bakewell
Delight in the timeless charm of a classic bakewell tart, reimagined for nut-free baking enthusiasts with this Nut-Free Cherry Bakewell recipe. Featuring a buttery homemade shortcrust pastry, a luscious layer of cherry jam, and a light, almond-flavored sponge using imitation almond extract, this dessert offers all the indulgence without the need for nuts. Topped with a glossy, sweet icing and jewel-like glacé cherries, it’s a show-stopping treat for any occasion. With simple ingredients, beginner-friendly techniques, and just 30 minutes of prep time, this nut-free cherry bakewell is perfect for those with dietary restrictions and anyone who loves a quintessential British dessert—with a twist. Serve it alongside a cup of tea for the ultimate afternoon pick-me-up!
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Recipe Information
Ingredients
- 300 grams All-purpose flour
- 150 grams Unsalted butter
- 100 grams Caster sugar
- 1 large Egg
- 2 tablespoons Cold water
- 200 grams Cherry Jam
- 50 grams All-purpose flour (for filling)
- 100 grams Sugar
- 1 teaspoon Vanilla extract
- 100 grams Unsalted butter (softened)
- 2 large Eggs
- 1 teaspoon Imitation almond extract
- 150 grams Icing sugar
- 2 tablespoons Water (for icing)
- 10 pieces Glacé cherries
Instructions
Preheat your oven to 180°C (350°F).
In a large bowl, combine 300 grams of flour, 100 grams of caster sugar, and 150 grams of cubed butter. Rub together with your fingertips until the mixture resembles breadcrumbs.
Add 1 beaten egg and 2 tablespoons of cold water, and mix to form a dough. Wrap in cling film and chill for 15 minutes.
Roll out the pastry on a floured surface to line a 20cm tart tin. Trim the edges and prick the base with a fork.
Blind bake the pastry for 10 minutes with baking beans, then remove beans and bake for another 5 minutes.
Spread 200 grams of cherry jam evenly onto the pastry base.
In another bowl, beat 100 grams of softened butter and 100 grams of sugar until creamy, then add 50 grams of flour, 1 teaspoon of vanilla extract, 1 teaspoon imitation almond extract, and 2 large eggs, mixing well to combine.
Spread the almond-flavored mixture over the jam, smoothing the top.
Bake for 15-20 minutes or until golden brown and a skewer inserted into the center comes out clean.
Let it cool completely.
Mix 150 grams of icing sugar with 2 tablespoons of water to make a smooth icing.
Drizzle or spread the icing over the tart and place glacé cherries on top for decoration.
Allow the icing to set before serving.
Nutrition Facts
Calories |
5645 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 230.8 g | 296% | |
| Saturated Fat | 132.0 g | 660% | |
| Polyunsaturated Fat | 2.0 g | ||
| Cholesterol | 1142 mg | 381% | |
| Sodium | 308 mg | 13% | |
| Total Carbohydrate | 848.7 g | 309% | |
| Dietary Fiber | 10.0 g | 36% | |
| Total Sugars | 558.8 g | ||
| Protein | 58.5 g | 117% | |
| Vitamin D | 4.6 mcg | 23% | |
| Calcium | 198 mg | 15% | |
| Iron | 18.8 mg | 104% | |
| Potassium | 679 mg | 14% | |
*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.
