Print Recipe

Cherry Bakewells

Cherry Bakewells consist of a crisp shortcrust pastry, sweet home-made cherry jam, soft almond frangipane topped with white icing and a glacé cherry.
Prep Time40 mins
Cook Time40 mins
Total Time1 hr 20 mins
Course: Dessert
Cuisine: english
Keyword: Bakewell, bakewell pudding, bakewell tart, baking, cherries, cherry, cherry bakewell
Servings: 12 Tarts

Equipment

Ingredients

  • 500 g Shortcrust pastry

Cherry Jam

  • 230 g Fresh Cherries (Destoned)
  • 100 g Caster Sugar
  • 1 Lemon (Juice)

Frangipane

  • 125 g Butter
  • 125 g Golden caster sugar
  • 1 Large egg
  • 2 tsp Plain flour
  • 125 g Ground Almonds

Toppings

  • 250 g Icing Sugar
  • 2.5 tbsp Water
  • 12 Glacé cherries

Instructions

  • Preheat the oven to 160°C fan/180°C.

Preparing the Cherry Jam

  • Place the destoned cherries, the juice of the lemon and caster sugar in a pan on a medium heat.
  • Bring the jam to the boil,, then turn down to a simmer and allow to simmer for 15-20 minutes on a low heat.
  • Then place the jam in a food processer and blend until smooth. Pour into a jar and allow to cool.

Preparing the frangipane

  • In a bowl, cream together the butter and golden caster sugar.
  • Add the egg and continue to whisk until all is combined.
  • Add the flour to prevent the mixture from splitting
  • Pour in the ground almonds and mix together until completely combined.

Assembling the Tart

  • Roll out the pastry to a thickness of 1/2 cm.
  • Cut the pastry with a 9cm ring cut. Place the pastry inside the muffin moulds. On top of the pastry place in a piece of greaseproof paper and baking bean. Bake for 10 minutes before removing the beans and baking for an additional 10 minutes.
  • Once removed from the oven, place a couple of teaspoons of jam in the bottom, followed by the frangipane and place back in the oven for 20 minutes.
  • Meanwhile, mix the icing sugar with the water until it forms a smooth thich white icing.
  • Once cooked, remove from the oven and place on a wired rack to cool.
  • Spoon the white icing on to the top of the tarts and place a glacé cherry in the centre of the tart to get that classic bakewell look.