Name: Cherry bakewell tart
Total time: 1 h
Yield: Serves 8
Ingredients: 375g sweet pastry; 100g butter softened; 100g golden caster sugar; 2 whole plus one yolk eggs beaten; 100g ground almonds; 1 tsp almond extract; 50g self-raising flour; 1 tsp baking powder; 5 tbsp seedless raspberry jam warmed in a pan; 175g icing sugar; halved glacé cherries to decorate

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Cherry bakewell tart

Cherry bakewell tart

Janine Ratcliffe

Published: March 13, 2015 at 9:06 AM

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Serves 8

Easy

Total time: 1 hr

+ chilling

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Our cherry bakewell tart is an exceedingly good tart – serve with a cup of builder’s tea for a proper English teatime treat

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Alternatives

Complete the dish

Make this stunning cherry bakewell tart, then check out our cherry pie, cherry cake, cherry crumble and cherry clafoutis. See our best frangipane recipes for more twists on a Bakewell.

Ingredients

Nutrition

375g sweet pastry
100g butter

softened
100g golden caster sugar
2 whole plus one yolk eggs

beaten
100g ground almonds
1 tsp almond extract
50g self-raising flour
1 tsp baking powder
5 tbsp seedless raspberry jam

warmed in a pan
175g icing sugar
halved glacé cherries

to decorate

Nutrition: per serving

kcal613
fat34.3g
carbs72.7g
fibre2g
protein7.9g
salt0.75g

Method

step 1

Heat the oven to 180C/fan 160C/gas 4. Roll out the pastry to 20p coin thickness then use to line a long rectangular tart tin approx 35cm x 12cm, or a round tin approx. 23cm. Line with baking paper then fill with baking beans. Chill in the fridge for 20 minutes. Bake for 15 minutes then take out the paper and beans and cook for another 5 minutes until sandy coloured and cooked. Take out of the oven.
step 2

Beat the butter and sugar together then gradually beat in the eggs. Mix in the ground almonds and almond extract. Sift the selfraising flour and baking powder and fold in.
step 3

Spread a thin layer of jam over the base of the pastry. Spoon over the almond mix then level out. Bake on a lower shelf for 30-40 minutes until set.
step 4

Mix the icing sugar with just enough water until it coats the back of a spoon (about 1 tbsp). Spread a layer of icing over the top of the tart, going right up to the pastry edge, then leave to set. Decorate with cherries.

Authors

Janine Ratcliffe in a short sleeved long dress sitting on a chair beneath palm trees on a balcony

Janine RatcliffeFood director

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