Bakewell Tart

One of my son’s favorite desserts is the British classic, The Bakewell Tart.  So, as a surprise, as he was to embark on a journey to Germany to learn German, as well as a stress reliever for me as we recently lost our dog…The Bakewell Tart begins!

This delicious dessert is a pastry lined tart pan, usually shortcrust pastry, then it is layered with jam and topped by a frangipane, which is an almond flavored cake base.

In Britain, you can find Bakewell Tarts in the grocery store that have a white icing on it with a glace cherry.  This recipe is not to imitate that, but the classic British dessert.

Shortcrust Pastry

  • 2 cups all-purpose flour
  • 2 tablespoons powdered sugar
  • 1 stick unsalted butter, cold and diced
  • 1 egg
  • 1 teaspoon lemon juice
  • 2 teaspoons iced water


  • 1 stick unsalted butter, room temperature
  • 1/2 cup granulated sugar
  • 2 eggs
  • 1/2 cup all-purpose flour
  • 3/4 cup almond flour
  • 1/2 teaspoon almond extract
  • 2/3 cup cherry jam
  • 3/4 cup fresh halved cherries
  • confectioner’s sugar for dusting

Preheat the oven to 400 degrees.  Take out your 9-inch tart pan.

Mix the flour and confectioner’s sugar together in a bowl.  Add the butter and rub in until the mixture looks like breadcrumbs.  Add the egg, lemon juice and iced water.  If the mixture looks too dry, you can add another teaspoon of cold water.

Knead gently into a small ball and chill in the refrigerator for 15 minutes.

Roll out the pastry to 3 mm.  Make sure it is round and is larger than your tart pan.  Place your tart pan onto a cookie sheet and then place the pastry into your tart pan, and make sure it’s snug.   There will be excess pastry hanging over the sides.  This is what you want.  Now, place a sheet of parchment paper over the pastry and then some dried beans.  Place this pastry into the oven and bake blind for 12 minutes.  If the pastry is still damp to the touch, bake another 3 minutes.  Remove the parchment paper and beans and return to the oven and bake another 5 minutes.  Remove when the pastry has a light color.  Trim away the excess pastry and reduce the oven temperature to 350 degrees.

Beat the butter and sugar together until light and fluffy.  Then add the eggs one at a time beating well with each addition.  Add the almond extract, the flour and almond flour and fold gently.

Spread the jam over the bottom of the pastry.  Add the chopped cherries on top of the jam.  Now, drop the frangipane by spoonfuls on top of the cherries and gently spread to the sides of the pastry.

Bake 25 minutes until the frangipane is golden brown. Allow to cool completely in the tin.  Dust with powdered sugar before slicing.

Yields: 8 servings



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