Cherry Bakewell Tarts
This cherry Bakewell tarts recipe combines almond frangipane and cherry preserves in a sugar pastry tart shell. This classic British treat is perfect with a cup of tea, but fancy enough to serve as a delicious dessert!
They are also one of my favourite treats to add to my holiday cookie trays. Along side my empire cookies and cherry chews, they make quite a festive display! I love classic recipes like these that remind me of my childhood.
This cherry Bakewell tarts recipe is one of the easiest tarts you will ever make. Typically made with a basic shortcrust pastry, this one starts with my easy sugar pastry recipe, which is then filled with a simple frangipane (mixture of ground almonds, butter, eggs and sugar) and topped with frosting and a maraschino cherry.
Ingredient list
- Sugar Pastry or tart shell of your choice
- butter
- sugar
- almond extract
- eggs
- all purpose flour
- ground almonds (almond flour)
- cherry preserves or jam
- confectioners sugar
- maraschino cherries
How to make cherry Bakewell tarts
Be sure to check out the full recipe and ingredient list below
Prepare tart pastry by rolling on a well floured surface to about 1/8 inch thickness. Cut into large round circles and gently press into 12 muffin tins. Place empty tart shells in the refrigerator to chill while preparing frangipane.
Add butter, sugar and almond extract to the bowl of a stand mixer, mix until light and fluffy (about 2 minutes). Add eggs, one at a time, mixing between each addition to incorporate each one. (Tip: combine the ground flour and almonds, and add a spoonful to batter with each egg to prevent curdling).
Add remaining almond/flour mixture and mix on low just until no streaks of flour remain. Remove prepared tart shells from the refrigerator. Place a dollop of cherry jam in the bottom of each chilled tart shell.
Cover the jam with the frangipane batter and bake for 10-15 minutes, until pastry edges are golden. Remove from oven and allow to cool completely before frosting.
How to make simple frosting for Bakewell tarts
Sift confectioners sugar, add milk and stir until smooth and thick. Add additional confectioners sugar to thicken to a spreadable consistency, or extra bit of milk to thin if necessary. Frosting should be thick, but able to level itself once on tarts without dripping over edges.
When tarts are completely cool (if they are at all warm, the frosting will melt off), spread a small amount on top of each tart. Let sit for a minute or two and then top with a half of a maraschino cherry.
Bakewell tart recipe tips
- as with any recipe, I always recommend reading your recipe and gathering your ingredients before you begin
- use room temperature butter and eggs
- be sure to chill your tart shells before baking for best results
- use cherry jam or preserves without lots of large pieces of cherry throughout
- be sure your tarts are COMPLETELY COOL before frosting to avoid the frosting melting
- when rolling pastry, do so on a well floured surface, and turn the pastry a quarter turn every two or three rolls.
Substitutions
- use a different type of berry jam, such as raspberry or strawberry
- omit the maraschino cherry and top with toasted sliced almonds
- use store bought pastry shells to save time, just be sure they are defrosted but chilled
The combination of sweet cherry jam and fluffy almond frangipane filling makes for a delicious treat. The simple frosting and maraschino cherry makes it extra special!
Whether you’re a baking all the time, or just dipping your toes into pastry-making, this cherry Bakewell tarts recipe is an easy and delicious one to try! You may just have found your new favourite treat!
Happy Baking!
Cherry Bakewell Tarts
This cherry Bakewell tarts recipe starts with a sugar pastry, and filled with a dollop of cherry jam topped with almond frangipane, baked and frosted with a simple icing. This classic British treat is perfect with a cup of tea, but equally perfect to serve a a delicious dessert
Ingredients
- 1/2 recipe Sugar Pastry
- 1/2 cup minus 1 tablespoon all purpose flour (62.5 grams)
- 1/2 cup ground almonds (almond flour) (62.5 grams)
- 1/2 cup butter, room temperature (115 grams)
- 1/2 cup + 1 tablespoon granulated sugar (115 grams)
- 1/2 teaspoon almond extract
- 2 eggs, room temperature
- 1/3 cup cherry jam
- 1 cup confectioners sugar, sifted
- 2-4 tablespoons milk
Instructions
- Preheat oven to 375 degrees.
- Roll pastry dough on a well floured surface to about 1/8 inch thickness. Cut into large round circles and gently press into 12 tart tins. Chill while preparing frangipane.
- In a mixing bowl combine flour and ground almonds, set aside.
- In the bowl of an electric mixer (or large mixing bowl if mixing with hand-held mixer) beat sugar, butter and almond extract until light and fluffy.
- Beat in eggs, on at a time mixing to incorporate between each addition, adding a spoonful of flour/almond mixture with each addition to prevent curdling.
- Add remaining flour/almond mixture and mix on low to combine.
- Place a small dollop of jam into each chilled tart shell. Spoon almond mixture over jam to fill tart shell about 3/4 full.
- Bake for 12-15 minutes, until edges are golden. Remove from oven to completely cool.
- Prepare frosting by combining confectioners sugar and milk until a thick, spreadable consistency. When tarts are completely cool. Spread a bit of frosting on each. Allow to sit for about 2 minutes and then top with a half maraschino cherry.
Notes
Use store bought pastry shells that are defrosted but well chilled instead of sweet pastry. If using the sweet pastry, make the full recipe and freeze half for later.
Using a scale to weigh ingredients if you have one.
Omit maraschino cherry and top with a few toated sliced almonds instead.
