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Cherry Bakewell Tart with Almonds

Cherry Bakewell Tart with Almonds
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Cherry Bakewell Tart with Almonds is a classic British dessert combining a buttery shortcrust pastry base, a layer of sweet and tart cherry jam, a smooth almond frangipane filling, fresh or canned cherries, and a crunchy almond topping. Its perfect balance of flavors and textures makes it ideal for any occasion, from elegant dinners to cozy afternoon teas.

Ingredients

Pastry Base

  • Shortcrust pastry – enough to line a tart tin (about 250g)

Cherry Layer

  • Cherry jam or preserves – 150g
  • Fresh or canned cherries – 150g, pitted

Almond Frangipane Filling

  • Butter – 100g, softened
  • Caster sugar – 100g
  • Eggs – 2 medium
  • Ground almonds – 100g
  • Flour – 1 tbsp
  • Almond extract – 1 tsp

Topping

  • Sliced almonds – 50g
  • Powdered sugar – optional, for dusting after baking

Instructions

  1. Prepare the Pastry: Roll out your shortcrust pastry evenly and line your tart tin, ensuring the edges are smooth and even. Chill the shell to prevent shrinking during baking.
  2. Blind Bake the Base: Line the chilled pastry with parchment paper and fill with baking beans or rice to keep it flat. Bake in a preheated oven at 180°C (350°F) for about 15 minutes until lightly golden. Remove the paper and beans, then bake for an additional 5 minutes to dry the base thoroughly.
  3. Spread the Cherry Jam: Once the pastry shell has cooled slightly, spread a generous but even layer of cherry jam across the base. This sticky layer complements the frangipane and cherries beautifully.
  4. Make the Almond Frangipane: Cream the softened butter and caster sugar together until light and fluffy. Beat in eggs one at a time, fully incorporating each before adding the next. Gently fold in the ground almonds, flour, and almond extract until the mixture is smooth and luscious.
  5. Assemble the Tart: Pour the almond frangipane evenly over the jam layer in the tart shell. Press the fresh or canned cherries gently into the filling, spacing them evenly to ensure every bite has some fruit.
  6. Add the Topping and Bake: Sprinkle the sliced almonds evenly on top. Bake the tart in a preheated oven at 180°C (350°F) for 30–35 minutes, or until the frangipane is golden and set, and the almonds are toasted to perfection. Watch carefully to prevent burning.
  7. Cool and Serve: Allow the tart to cool completely in the tin before removing. Dust with powdered sugar if desired, slice, and enjoy!

Notes

  • Chill the pastry shell before baking to prevent shrinking and ensure a crisp crust.
  • Use good quality fresh or sweet-tart canned cherries for best flavor.
  • Fold the frangipane mixture gently to maintain a light texture, avoiding overmixing.
  • Keep an eye on the almonds during baking; they toast quickly and can burn if unattended.
  • Let the tart cool completely as the filling firms up and slicing becomes easier and cleaner.

Nutrition

Keywords: Cherry Bakewell Tart, Almond Frangipane, British Dessert, Almond Tart, Cherry Tart, Bakewell Recipe

Find it online: https://sophiemelody.com/cherry-bakewell-tart-with-almonds/