The Ultimate Cherry Bakewell Tart Recipe: A Classic British Dessert Made Easy

Looking for a foolproof Cherry Bakewell Tart recipe that’ll impress everyone at your table? This classic British dessert combines buttery shortcrust pastry with sweet almond frangipane and tart cherry jam for a truly unforgettable treat.

The Cherry Bakewell Tart has a rich history dating back to the picturesque town of Bakewell in Derbyshire, England. Legend has it this delicious dessert was created by accident when a cook misunderstood instructions and created something even better than intended. With its signature almond flavor, vibrant cherry topping, and delicate icing, it’s no wonder this tart has remained a beloved staple in British baking.

You’ll love how this recipe balances sweet and tart flavors with contrasting textures—crisp pastry, tender frangipane, and jammy cherries create perfect harmony in every bite. Whether served with afternoon tea or as a showstopping dessert, this Cherry Bakewell Tart is sure to become your new favorite.

The Classic Cherry Bakewell Tart

A Cherry Bakewell Tart showcases the perfect harmony of buttery shortcrust pastry topped with tart cherry jam and sweet almond frangipane. This beloved British treat delivers an irresistible combination of flavors and textures that has stood the test of time. Let’s jump into creating this classic dessert with a foolproof recipe that yields consistent results every time.

Ingredients

For the Shortcrust Pastry:

• 1¾ cups (225g) all-purpose flour
• ½ cup (113g) cold unsalted butter cubed
• 3 tablespoons cold water
• 1 tablespoon granulated sugar
• ¼ teaspoon salt
• 1 large egg yolk

For the Filling:

• ½ cup (150g) high-quality cherry jam
• 1 cup (100g) ground almonds
• ½ cup (113g) unsalted butter softened
• ½ cup (100g) granulated sugar
• 2 large eggs
• ½ teaspoon almond extract
• 2 tablespoons all-purpose flour

For the Topping:

• ½ cup (60g) powdered sugar
• 1 tablespoon water
• ½ teaspoon almond extract
• ¼ cup (30g) sliced almonds
• 5-6 whole glacé cherries

Equipment Needed

• 9-inch (23cm) tart pan with removable bottom
• Rolling pin
• Parchment paper
• Pie weights or dried beans
• Mixing bowls
• Electric mixer
• Rubber spatula
• Wire cooling rack

Making the Pastry

Start by preparing your shortcrust pastry. Place the flour and salt in a large bowl and add the cold cubed butter. Using your fingertips rub the butter into the flour until the mixture resembles fine breadcrumbs. Mix the egg yolk with the cold water then gradually add to the flour mixture stirring with a knife until the dough comes together.

Form the dough into a disc shape wrap in plastic wrap and refrigerate for at least 30 minutes. This chilling period allows the gluten to relax making the pastry easier to roll and preventing shrinkage during baking.

After chilling roll out the pastry on a lightly floured surface to about ⅛ inch thickness. Carefully transfer to your tart pan pressing it into the corners and trimming any excess. Prick the bottom with a fork then return to the refrigerator for another 15 minutes.

Blind Baking the Crust

Preheat your oven to 375°F (190°C). Line the chilled pastry case with parchment paper and fill with pie weights or dried beans. Bake for 15 minutes then remove the paper and weights and bake for an additional 5-7 minutes until the pastry is just beginning to color. Remove from the oven and reduce temperature to 350°F (180°C).

Assembling the Filling

While the pastry is cooling slightly spread the cherry jam evenly over the base. Be careful not to use too much as it may bubble up during baking.

For the frangipane filling cream together the butter and sugar until light and fluffy. Beat in the eggs one at a time followed by the almond extract. Fold in the ground almonds and flour until fully incorporated. The mixture should be smooth and spreadable.

Carefully spoon the frangipane mixture over the jam layer spreading it evenly to cover the jam completely. Smooth the top with a spatula and scatter the sliced almonds over the surface.

Baking to Perfection

Bake in the preheated oven for 25-30 minutes until the frangipane is golden brown and set. The filling should have a slight wobble in the center but will firm up as it cools. Transfer to a wire rack and allow to cool completely in the tin.

Adding the Final Touches

Once the tart has cooled prepare the icing by mixing the powdered sugar with water and almond extract until smooth. The consistency should be thick enough to coat the back of a spoon but still pourable.

Drizzle the icing over the tart in a zigzag pattern and place glacé cherries evenly around the top. Allow the icing to set before serving.

Your classic Cherry Bakewell Tart is now ready to be enjoyed! This traditional British dessert pairs wonderfully with afternoon tea or can be served as an elegant dessert after dinner.

What Is A Bakewell Tart?

A Bakewell tart stands as one of Britain’s most beloved traditional desserts originating from the picturesque town of Bakewell in the Peak District England. This classic treat features a buttery shortcrust pastry shell filled with layers of fruity jam and frangipane—a sweet almond-flavored custard—all topped with crunchy flaked almonds that toast beautifully during baking.

The fascinating history of this dessert dates back to the 19th century at the White Horse Inn in Bakewell. Legend has it that the original Bakewell pudding was created by accident when a cook mistakenly spread an almond mixture on top of jam instead of incorporating it into the pastry. This happy culinary mishap resulted in a custard-like filling that eventually evolved into the Bakewell tart we know today.

Cherry Bakewell represents a popular variation of the traditional recipe. While the classic version often features raspberry jam the cherry variety incorporates cherry preserves for a slightly tangier flavor profile that beautifully complements the sweet almond frangipane. Many modern versions also include a layer of white icing on top sometimes decorated with a signature glacé cherry.

The magic of a Bakewell tart lies in its contrasting textures and flavors: the crisp pastry base the sticky fruit jam the soft frangipane filling and the crunchy almond topping. Each bite delivers a perfect balance of sweet nuttiness and fruity sharpness making it an ideal accompaniment to afternoon tea or as a satisfying dessert after any meal.

Ingredients For Cherry Bakewell Tart

Creating this classic British dessert requires three main components: a buttery shortcrust pastry base, a rich almond frangipane filling, and traditional toppings. Each element contributes to the perfect balance of flavors and textures that make Cherry Bakewell Tart so beloved.

For The Shortcrust Pastry

• 1½ cups all-purpose flour (or gluten-free flour blend)
• ¼ cup powdered sugar (icing sugar)
• ¼ teaspoon sea salt
• 8 tablespoons cold unsalted butter (1 stick), cut into small pieces
• 1 large egg yolk
• 2 tablespoons cold water (as needed)

For The Frangipane Filling

• 8 tablespoons unsalted butter (1 stick), softened
• ½ cup granulated sugar or caster sugar
• 1¼ cups blanched almond flour
• ¼ cup all-purpose flour
• 1 large egg plus 1 egg white
• ¾ to 1 teaspoon almond extract
• 6 tablespoons cherry jam (or raspberry jam as an alternative)

For The Topping

• ½ cup sliced or flaked almonds (40-50g)
• Powdered sugar for dusting
• Optional: simple icing glaze made from ½ cup powdered sugar mixed with 1-2 tablespoons water and ¼ teaspoon almond extract
• Optional: glacé cherries for decoration

Tools And Equipment Needed

To prepare a perfect Cherry Bakewell Tart, gather these essential tools and equipment before you begin:

• 23cm (9-inch) fluted tart tin with a removable base for easy removal of your finished tart
• Rolling pin for evenly rolling out the shortcrust pastry dough
• Mixing bowls in various sizes for preparing the pastry, frangipane filling and icing
• Hand or stand mixer to cream butter and sugar for the frangipane filling
• Pastry brush for greasing the tart tin and applying egg wash as needed
• Parchment paper and pie weights (or dried beans) for blind baking the pastry shell
• Wooden spoon or spatula for folding and mixing ingredients
• Sieve for sifting flour and powdered sugar
• Measuring cups and spoons for precise ingredient measurements
• Grater (optional) for grating cold or frozen butter into flour when making pastry
• Sieve and piping bag (optional) for creating neat icing decoration

The fluted tart tin with a removable base is particularly crucial as it allows you to achieve the classic scalloped edge of a traditional Bakewell tart while making it easy to remove the finished dessert from the tin without damage. Standard kitchen tools like mixing bowls and measuring implements ensure accuracy throughout the baking process, while specialized items like pie weights help achieve the crisp base that makes a Cherry Bakewell Tart so delightful.

How To Make Cherry Bakewell Tart

Creating this classic British dessert requires several distinct steps to achieve the perfect balance of crisp pastry, fruity jam, and almond frangipane. Follow this detailed guide to create a Cherry Bakewell Tart worthy of any bakery display.

Making The Pastry

Roll out your sweet shortcrust pastry on a well-floured surface to approximately 1/8 inch thickness. Cut the dough into circles sized appropriately for your 23cm tart tin. Gently press the pastry into the tin, ensuring it reaches all corners and up the fluted sides. Refrigerate the pastry-lined tin for at least 30 minutes before baking to help maintain its shape during the baking process. You can use either homemade pastry or 400g of store-bought shortcrust pastry for convenience.

Blind Baking The Tart Shell

Preheat your oven to 350°F (175°C) for the blind baking process. Line the chilled pastry with parchment paper and fill with dried rice or baking beads to prevent the pastry from rising. Bake the shell for 15-20 minutes until the edges turn lightly golden. Remove the weights and parchment paper carefully. Return the shell to the oven for an additional 5 minutes to dry out the base. Allow the tart shell to cool completely before adding any fillings to prevent sogginess.

Preparing The Frangipane Filling

Beat softened unsalted butter and granulated sugar together until the mixture becomes light and fluffy. Add eggs one at a time, mixing thoroughly between additions to prevent curdling. Fold in the ground almonds or almond flour gently. Add a small amount of plain flour to improve the texture of your frangipane. Enhance the almond flavor with a few drops of almond extract or vanilla extract if desired. The finished frangipane should have a smooth, creamy consistency that’s thick enough to hold its shape.

Assembling The Tart

Spread a generous layer of cherry jam evenly across the bottom of your cooled tart shell. Use approximately 3-4 tablespoons of jam for a standard 23cm tart. Spoon the prepared frangipane filling over the jam layer carefully to avoid disturbing the jam beneath. Smooth the top of the frangipane with a spatula to create an even surface. Sprinkle sliced or flaked almonds across the top of the frangipane for both decoration and texture.

Baking The Tart

Place the assembled tart in an oven preheated to 350°F (175°C). Bake for 35-40 minutes until the frangipane rises slightly and turns a beautiful golden brown color. Test for doneness by inserting a toothpick into the center of the tart; it should come out clean with no wet batter clinging to it. The edges of the pastry should be crisp and golden. Allow the tart to cool in its tin for at least 15 minutes before attempting to remove it.

Adding The Final Touches

Create a simple icing by mixing powdered sugar with a small amount of lemon juice or water until you achieve a smooth, thick consistency. Drizzle this icing artistically over the cooled tart for the classic Cherry Bakewell appearance. Place a half glacé cherry in the center of each individual tart if making smaller versions. Dust lightly with additional powdered sugar just before serving for an elegant finish. Serve your Cherry Bakewell Tart at room temperature to fully appreciate its complex flavors and contrasting textures.

Storage Tips

Your homemade Cherry Bakewell Tart will stay fresh when stored properly. Keep it in an airtight container at room temperature for up to 5 days to maintain its delicious texture and flavor. Room temperature storage works best for short-term enjoyment when you plan to consume the tart within a few days.

For extended freshness, refrigerate your Bakewell tart in a sealed container for up to 5 days. The tart can be enjoyed cold straight from the refrigerator or gently warmed before serving to enhance the almond flavors.

Freezing offers a long-term storage solution for your Cherry Bakewell Tart. Wrap the tart thoroughly or place it in an airtight container before freezing to prevent freezer burn. The tart will maintain its quality for up to 3 months when frozen properly. Freezing works best when the tart doesn’t have icing applied.

Time-saving bakers can prepare pastry cases in advance and freeze them separately. These pre-made cases can be filled and baked directly from frozen when you’re ready to complete your Cherry Bakewell Tart.

Storage Method	Storage Duration	Special Considerations
Room Temperature	3-5 days	Store in airtight container
Refrigerated	Up to 5 days	Can be served cold or warmed
Frozen	2-3 months	Best frozen without icing

Proper storage techniques ensure your Cherry Bakewell Tart remains as delightful on day five as it was fresh from the oven. The airtight container is essential for preserving the contrasting textures that make this classic British dessert so special.

Serving Suggestions

Your Cherry Bakewell Tart deserves to be presented with style to truly showcase its beautiful layers and traditional appeal. Serve this classic British dessert at room temperature to fully appreciate its complex flavors and textures. The warmth allows the buttery pastry to remain crisp while the frangipane filling maintains its soft almond richness.

Make your tart the centerpiece of a dessert table at gatherings by placing it on an elevated cake stand. The elegant presentation highlights the beautiful contrast between the golden frangipane topping and bright cherry accents.

Add a dollop of freshly whipped cream on the side for a luxurious companion that balances the sweetness of the tart. Vanilla ice cream also pairs wonderfully with Cherry Bakewell Tart especially if you serve it slightly warm for a delightful temperature contrast.

Transform this versatile dessert into an afternoon tea essential by cutting it into smaller triangular slices. The petite portions are perfect for nibbling alongside a pot of Earl Grey or English Breakfast tea.

Consider serving individual portions on small dessert plates with a light dusting of powdered sugar for an extra touch of elegance. This presentation style works wonderfully for dinner parties where plated desserts create a more formal impression.

For brunch gatherings the Cherry Bakewell Tart offers a sweet option that isn’t overpowering. Its almond and cherry flavors complement morning coffee brilliantly without being too heavy.

Cut larger slices for a satisfying after-dinner dessert when hosting a dinner party. The combination of textures—crisp pastry buttery frangipane tart cherry jam and crunchy almonds—provides a memorable end to any meal.

Make-Ahead Instructions

Planning ahead for your Cherry Bakewell Tart brings convenience without sacrificing flavor. The complete tart keeps wonderfully in an airtight container at room temperature for up to 3 days. For best results allow your masterpiece to cool completely on a wire rack before storage to maintain that perfect contrast between crisp pastry and tender frangipane.

Prepare components separately to streamline your baking process:

• Shortcrust Pastry Dough: Make this up to 3 days in advance and store tightly wrapped in the refrigerator. You can also freeze the dough for up to 1 month – just thaw overnight in the refrigerator before rolling.
• Blind-Baked Tart Shell: Bake the empty pastry shell up to 2 days ahead and store at room temperature in an airtight container. This step saves important time when you’re ready to assemble.
• Frangipane Filling: Prepare this almond mixture up to 24 hours before assembly and keep refrigerated in a sealed container. Let it come to room temperature for about 30 minutes before spreading for easier handling.

Assemble your tart components just before the final bake for the freshest results. The pre-assembly approach works particularly well for entertaining as you can quickly put together your impressive dessert while focusing on other aspects of your meal.

Remember that unbaked assembled tarts don’t store well because the jam can soak into the pastry creating a soggy bottom. Always bake shortly after assembly for that signature crisp base that makes Cherry Bakewell Tart so delightful.

Variations Of Cherry Bakewell Tart

Traditional Cherry Bakewell Tart is a masterpiece on its own, but there are several delicious ways to customize this classic British dessert to suit your preferences or dietary needs. These variations maintain the essence of the tart while offering exciting new flavor profiles and presentation styles.

Jam Alternatives

The signature cherry jam can be substituted with many other fruit preserves depending on your taste preferences or seasonal availability. Summer fruits like peach, apricot, or fig jam create lighter, brighter flavors perfect for warm weather gatherings. Winter variations using cranberry or plum jam offer deeper, more complex notes that pair beautifully with holiday meals. For a fresher approach, try using pitted fresh cherries instead of jam—this provides a more vibrant flavor and interesting texture contrast against the smooth frangipane.

Nut-Free Options

Those with nut allergies can still enjoy this classic dessert by making simple substitutions. Replace almond flour in the frangipane with sunflower seed flour or pumpkin seed flour to maintain a similar texture without the allergens. These alternatives provide their own unique flavor profiles while preserving the essential creamy consistency of traditional frangipane.

Flavor Enhancements

Altering the extract in your frangipane offers an easy way to create a signature version of this tart. Vanilla extract can replace almond extract for a more subtle, universally appealing flavor profile. Adding a lemon glaze or incorporating lemon juice into the icing creates a refreshing citrus twist that brightens the entire dessert. The tanginess of lemon perfectly balances the sweetness of the frangipane and jam.

Sweetener Variations

For those monitoring sugar intake, monk fruit sweetener provides an excellent alternative to traditional sugar in both the pastry and frangipane without compromising sweetness. This substitution maintains the classic flavor profile while creating a dessert that fits better with certain dietary preferences. The texture remains virtually unchanged with this adaptation.

Size and Presentation Adjustments

Transform the traditional large tart into charming individual mini tarts for elegant single servings at dinner parties or afternoon tea. These smaller versions cook more quickly and allow for more decorative touches per serving. Top each mini tart with a single glacé cherry and lemon glaze for a picture-perfect presentation. Alternatively, sprinkle flaked almonds across the top of your tart before baking for additional texture and a more rustic, artisanal appearance that showcases the handmade nature of your dessert.

Troubleshooting Tips

Even experienced bakers encounter challenges when making a Cherry Bakewell Tart. These answers will help you overcome common issues and achieve perfect results every time.

Preventing a Crumbly Pastry

Your pastry might become too crumbly if the dough lacks proper moisture. Add cold water one teaspoon at a time until the dough just comes together. Handle the dough gently without overworking it to maintain the delicate texture. Chilling the dough for at least 30 minutes before rolling helps strengthen the gluten structure and prevents crumbling during the rolling process.

Avoiding the Dreaded Soggy Bottom

Blind baking is essential for a crisp base. Line your pastry shell with parchment paper and fill with baking beans or uncooked rice to prevent the pastry from puffing up. Bake at 375°F (190°C) for 15 minutes with the weights, then remove them and bake for another 5-7 minutes until the base looks dry. For extra insurance against sogginess, brush the baked shell with a thin layer of beaten egg white and return to the oven for 2 minutes to create a moisture barrier between the pastry and jam.

Fixing Frangipane Problems

Bake your tart on a preheated baking sheet to ensure the bottom cooks properly. The frangipane might resemble scrambled eggs if baked at too high a temperature. Maintain a moderate oven temperature of 350°F (175°C) throughout the baking process. Test for doneness by inserting a toothpick into the center – it should come out clean with no wet batter. If the top browns too quickly while the center remains underbaked, cover loosely with aluminum foil to prevent burning.

Using Store-Bought Pastry Successfully

Ready-made shortcrust pastry provides a convenient alternative when time is limited. Roll it slightly thinner than it comes packaged and blind bake according to the instructions above. Allow the pastry to come to room temperature for 10-15 minutes before rolling to prevent cracking. Press it firmly into the fluted edges of your tart pan to create the classic scalloped edge characteristic of a traditional Bakewell tart.

Choosing Between Almond Meal and Almond Flour

Almond meal contains skin particles and has a coarser texture, while almond flour is made from blanched almonds and feels finer. For the smoothest frangipane, opt for almond flour or process whole almonds to a sandy consistency in a food processor. If using almond meal, your frangipane will have a more rustic texture with visible specks of almond skin. Both options taste delicious, but the texture and appearance will differ slightly in the finished tart.

The Perfect Cherry Bakewell Tart Every Time

Your homemade Cherry Bakewell Tart brings together centuries of British baking tradition right in your kitchen. With its buttery crust crisp against sweet cherry jam and fluffy almond frangipane you’ve created something truly special.

Don’t be surprised when family and friends request this recipe after their first bite! The beauty of this dessert lies in its versatility – elegant enough for special occasions yet simple enough for weekend baking projects.

Whether you follow the classic recipe or experiment with the variations we’ve suggested you’ll master this iconic treat with practice. The balance of textures and flavors makes every slice worth the effort.

So grab your apron and get baking! Your perfect Cherry Bakewell Tart awaits.

Frequently Asked Questions

What is a Cherry Bakewell Tart?

A Cherry Bakewell Tart is a classic British dessert featuring a buttery shortcrust pastry shell filled with layers of cherry jam and almond frangipane, topped with flaked almonds. The popular variation includes white icing and a glacé cherry on top. It’s known for its delightful contrast of textures and the perfect balance between sweet and tart flavors.

What’s the history behind the Bakewell Tart?

The Bakewell Tart originated in Bakewell, Derbyshire, and was reportedly created by accident in the 19th century at the White Horse Inn. The story goes that a cook misunderstood instructions and created this delicious dessert by mistake. It has since become one of Britain’s most beloved traditional pastries.

What ingredients do I need for the shortcrust pastry?

For the shortcrust pastry, you’ll need all-purpose flour, powdered sugar, sea salt, cold unsalted butter, an egg yolk, and cold water. These simple ingredients create the crisp, buttery base that’s essential to a perfect Cherry Bakewell Tart.

What goes into the frangipane filling?

The frangipane filling requires softened unsalted butter, granulated sugar, blanched almond flour, all-purpose flour, an egg and an egg white, almond extract, and cherry jam. This creates the signature almond-flavored, soft interior that pairs perfectly with the tart cherry jam.

What equipment do I need to make a Cherry Bakewell Tart?

You’ll need a 23cm (9-inch) fluted tart tin with removable base, rolling pin, mixing bowls, hand or stand mixer, pastry brush, parchment paper, pie weights, and measuring cups/spoons. These tools help achieve the classic scalloped edge and ensure accuracy throughout the baking process.

How do I prevent a soggy bottom on my tart?

Prevent a soggy bottom by properly blind baking your pastry case. Line the chilled pastry with parchment paper, fill with pie weights, and bake until the edges are golden. Then remove the weights and paper and bake until the base is dry and lightly golden before adding any fillings.

How long does a Cherry Bakewell Tart stay fresh?

A Cherry Bakewell Tart stays fresh in an airtight container at room temperature for up to 5 days. You can also refrigerate it for the same duration or freeze it for up to 3 months (preferably without icing). Proper storage maintains the tart’s delightful texture and flavor.

Can I make components of the tart ahead of time?

Yes! You can make the shortcrust pastry dough up to 3 days ahead (refrigerated), blind-bake the tart shell up to 2 days in advance, and prepare the frangipane filling up to 24 hours before assembly. However, don’t assemble the unbaked tart too far in advance as the jam can make the pastry soggy.

What can I use instead of cherry jam?

You can substitute cherry jam with other fruit preserves like raspberry, strawberry, apricot, peach, or cranberry jam. Each alternative offers a unique flavor profile while maintaining the classic sweet-tart contrast that makes a Bakewell Tart special.

Is there a nut-free version of Bakewell Tart?

Yes, you can make a nut-free version by replacing almond flour with sunflower or pumpkin seed flour. You’ll also need to substitute the almond extract with vanilla extract. The result won’t be a traditional Bakewell Tart but will offer a similar texture and experience for those with nut allergies.

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