Classic Cherry Bakewell Tart
A buttery shortcrust pastry filled with raspberry jam and a light almond sponge, topped with a glossy icing and bright red glacé cherries.
- Prep20 min
- Cook40 min
- Total1h
- DifficultyMedium
- Servings8
This cherry bakewell tart is a true British classic, perfect for an afternoon tea or a simple dessert. The combination of sweet pastry, fruity jam, and nutty almond filling is simply irresistible.
We use a ready-made sweet pastry for convenience, but you can also make your own. The key is to blind-bake the pastry until it's sandy and cooked through, then fill it with a thin layer of jam and a light, fluffy almond sponge. Once baked and cooled, a simple icing and a few cherries complete the picture.
Ingredients
Servings
Converted amounts are rounded.
Method
- Preheat the oven to 350°F (fan 325°F/gas 4). Roll out the sweet pastry on a lightly floured surface to about 20p coin thickness (3-4 mm). Line a long rectangular tart tin (approx. 35x12 cm) or a round 23 cm tin. Prick the base with a fork, line with baking paper and fill with baking beans. Chill in the fridge for 20 minutes.
- Bake the pastry case for 15 minutes, then remove the paper and beans and bake for another 5 minutes, until it is sandy in colour and cooked through. Set aside to cool slightly.
- In a large bowl, beat the softened butter and golden caster sugar together until pale and fluffy. Gradually beat in the beaten eggs, a little at a time. Fold in the ground almonds and almond extract. Sift the self-raising flour and baking powder together, then fold into the mixture until just combined.
- Spread a thin layer of the warmed raspberry jam over the base of the baked pastry case. Spoon the almond mixture on top and level it out evenly.
- Bake on a lower oven shelf for 30-40 minutes, until the filling is set and golden brown. Remove from the oven and let the tart cool completely in the tin.
- In a small bowl, mix the icing sugar with just enough water (about 1 tablespoon) to make a thick, pourable icing that coats the back of a spoon. Spread the icing over the top of the cooled tart, right up to the pastry edge. Leave to set, then decorate with the halved glacé cherries.
💡 Tips
- For a neat finish, trim the pastry edges with a sharp knife before baking.
- If you don't have baking beans, use dried chickpeas or rice instead.
- The tart keeps well in an airtight container for up to 3 days.
Inspired by a recipe from Olive Magazine