Cherry bakewell tart

Make this glorious cherry bakewell tart for dessert, with homemade almond pastry, a frangipane filling, cherry jam and fresh cherries dotted throughout

  • Prep:40 mins
    Cook:1 hrs 10 mins
    plus 1 hr chilling
  • Serves 12
  • More effort

Nutrition per serving

  • kcal 495
  • fat 35g
  • saturates 14g
  • carbs 36g
  • sugars 0g
  • fibre 1g
  • protein 10g
  • salt 0.5g


  • 2 tbsp black cherry conserve or cherry jam
  • 300g cherries, pitted
  • 25g flaked almonds
  • clotted cream, crème fraîche or vanilla ice cream, to serve
  • 200g plain flour, plus extra for dusting
  • 100g ground almonds
  • 50g golden caster sugar
  • 150g cold butter, cut into cubes
  • 1 egg, beaten
  • 150g softened butter
  • 150g golden caster sugar
  • 150g ground almonds
  • 2 eggs, beaten


  1. First, make the pastry. Tip the flour, ground almonds, sugar and a pinch of salt into a bowl. Use your fingers to rub the butter in until the mixture resembles breadcrumbs. Drizzle in the egg, then slowly mix in up to 2 tbsp ice-cold water until it comes together into a dough. Shape into a disc, wrap and chill for 30 mins. Will keep chilled for two days.

  2. For the filling, beat the butter and sugar together with an electric whisk until combined. Add the ground almonds and eggs, then beat for 1 min more until you have a thick, spreadable paste. Will keep chilled for up to a day. Remove from the fridge an hour before needed.

  3. Roll the pastry out on a lightly floured surface to the thickness of a £1 coin. Use it to line a 23cm fluted tart tin, leaving some overhanging the rim. Chill for another 30 mins or put in the freezer for 20 mins.

  4. Heat the oven to 200C/180C fan/gas 6. Prick the pastry case all over with a fork, then line with a large circle of baking parchment. Fill with baking beans and bake for 20 mins. Remove the beans and parchment, then bake for 10-15 mins more until the pastry is biscuity brown. Remove from the oven, trim off the excess using a serrated knife, then leave to cool slightly.

  5. Spread the cherry conserve or jam over the base of the tart, then spoon in the frangipane filling and gently spread to the edges. Push the cherries into the filling slightly, then scatter over the flaked almonds. Bake for 45-50 mins until the cherries have sunken into the tart and the filling is deeply golden and set. Leave to cool completely in the tin, then remove to a serving plate or board and cut into slices. Serve with clotted cream, crème fraîche or a scoop of vanilla ice cream, if you like.

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