The Bakewell tart is a delightful British classic, combining a buttery, crisp shortcrust pastry with sweet cherry jam and a soft, nutty frangipane filling. This irresistible dessert is finished with a layer of smooth icing and a glossy glacé cherry. Its harmonious balance of flavors and textures makes it a perfect treat for tea time or special occasions.

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Ingredients Breakdown

To craft a Bakewell tart, a few carefully selected ingredients are essential. The all-butter shortcrust pastry is the foundation of this tart, providing a rich, flaky texture that perfectly complements the sweet and fruity jam filling. Using cherry jam introduces a layer of sweetness and tartness, creating a dynamic flavor contrast with the almond frangipane.

Frangipane, made from ground almonds, butter, sugar, and eggs, brings a wonderfully moist and nutty element to the tart. It’s the heart of this dessert, delivering both flavor and a light, sponge-like texture. Finally, glacé cherries are not just a decorative touch—they add a bright, fruity accent that enhances the overall presentation and taste. Icing sugar, combined with a little water, creates the smooth, sweet topping that ties all the elements together, giving the Bakewell tart its signature look.

Step-by-Step Instructions

Preparing the Pastry:
Begin by preheating the oven to 180C/160C fan/gas 4. The pastry forms the base of this tart, so ensuring it is crisp and golden is crucial. Unroll the sheets of all-butter shortcrust pastry and, using a 10cm circular cutter, stamp out 12 discs. Press each disc into a greased 12-hole muffin tray, making sure the pastry edges rise slightly above the top to allow for any shrinkage during baking. Once the pastry is in place, chill it in the fridge for 20 minutes to firm up.

Next, take squares of baking paper, roughly 10cm by 10cm, scrunch them up, and then flatten them out again. Place them inside each pastry case and fill with baking beans, rice, or dried pulses. Blind bake the pastry for 10 minutes, remove the weights, and then return the tray to the oven for another 10 minutes until the pastry turns a lovely golden brown. Let the pastry cool slightly before moving on to the filling.

Making the Frangipane:
The frangipane is a luscious almond filling that gives the Bakewell tart its signature flavor. Begin by creaming together softened butter and golden caster sugar until the mixture is light and fluffy. This step is crucial for ensuring a smooth and even texture. Once the butter and sugar are well combined, beat in the egg, followed by the plain flour to stabilize the mixture and prevent it from splitting. Lastly, gently fold in the ground almonds, which will add a rich, nutty flavor and a slightly dense texture to the filling.

Assembling the Tarts:
Now that both the pastry and frangipane are ready, it’s time to assemble the tarts. Spoon a teaspoon of cherry jam into each cooled pastry shell, ensuring an even layer at the bottom. This jam layer adds a burst of fruity sweetness with each bite. After that, carefully spoon a tablespoon of the frangipane mixture on top of the jam, spreading it evenly within the pastry shell.

Bake the tarts for about 20 minutes or until the frangipane turns golden and springs back when lightly touched. Once baked, let the tarts cool completely before proceeding with the icing.

Icing the Tarts:
For the icing, mix icing sugar with 2 tablespoons of water to achieve a smooth, spreadable consistency. Be sure not to add too much water, as this could make the icing runny. Spread the icing over the top of each tart, creating a glossy finish. To complete the tarts, place a glacé cherry in the center of each one, gently pressing it into the icing. Let the icing set for about 20 minutes before serving.

Recipe Tips

To prevent the pastry from shrinking during baking, make sure to chill it for at least 20 minutes before blind baking.

Chilling the pastry before baking helps it maintain its shape and produces a flakier texture.

The frangipane is perfectly baked when it turns golden brown and feels springy to the touch.

To ensure smooth icing coverage, make sure the consistency is thick enough to spread but not too runny.

What to Serve With This Recipe

A Bakewell tart pairs beautifully with a hot cup of tea. For a classic English experience, serve the tarts alongside a pot of Earl Grey or English breakfast tea. If you’re looking for a more indulgent accompaniment, consider adding a dollop of freshly whipped cream or a scoop of vanilla ice cream on the side. The cool creaminess contrasts perfectly with the sweet tart.

For an afternoon tea spread, you can serve the Bakewell tarts alongside scones, cucumber sandwiches, and other delicate pastries. The balance of flavors and textures makes this tart a delightful addition to any tea-time selection.

Storage and Leftovers

To maintain the freshness of your Bakewell tarts, store them in an airtight container at room temperature for up to three days. If you plan to keep them for longer, you can freeze the tarts after they have cooled completely. Wrap each tart individually in plastic wrap, then place them in a freezer-safe container. When you’re ready to enjoy them, defrost the tarts at room temperature for a few hours before serving.

Frequently Asked Questions

Can I use homemade pastry instead of store-bought?
Yes, homemade pastry can be used and will often result in a more personal touch. However, it requires extra time and effort. Store-bought pastry is a convenient alternative that still delivers excellent results.

What can I use instead of cherry jam?
Raspberry or strawberry jam works just as well in this recipe, giving a slightly different flavor profile while still complementing the almond frangipane.

Can these tarts be made gluten-free?
Yes, to make the tarts gluten-free, you can substitute the plain flour with a gluten-free flour blend and use a gluten-free shortcrust pastry.

How can I make this recipe vegan?
To make vegan Bakewell tarts, replace the butter with a vegan alternative, and use a flax egg or other egg substitute in the frangipane. Vegan shortcrust pastry is also available in most stores.

For a personal touch, get creative with the icing designs. You can add a swirl of patterns or even alternate the glacé cherry with fresh berries for a more modern presentation. These tarts also make excellent gifts—beautifully packaged in a box, they are perfect for birthdays or holiday celebrations. Whether served as part of an afternoon tea or wrapped as a gift, Bakewell tarts are a timeless and delicious treat sure to delight.

Ingredients

2 x 320g sheets of all butter shortcrust pastry
120g golden caster sugar
120g butter, softened
110g ground almonds
1 tbsp plain flour
1 egg
90g cherry jam
200g icing sugar
12 glacé cherries

Instructions

Preheat your oven to 180C/160C fan/gas 4 and lightly grease a 12-hole muffin tray. Roll out the sheets of pastry and, using a 10cm circular cutter, stamp out 12 discs. Press each circle into the muffin tin, ensuring the pastry edges slightly overlap the top and are pushed in to remove any folds. Pop the tray into the fridge for 20 minutes to chill the pastry. Take squares of baking paper, about 10cm by 10cm, scrunch them up, then unfold and place inside each pastry case. Fill with baking beans, rice, or dried pulses. Blind bake for 10 minutes, remove the weights and paper, and return to the oven for another 10 minutes until the pastry turns a golden brown. Allow to cool slightly.

To prepare the frangipane, cream the butter and sugar together until pale and fluffy. Beat in the egg, then sift in the flour to help bind the mixture. Gently fold in the ground almonds. Spoon a teaspoon of cherry jam into each cooled pastry shell, then follow with a generous tablespoon of the frangipane mixture. Bake for approximately 20 minutes, or until the frangipane becomes golden and springy to the touch. Let the tarts cool completely. If desired, trim any uneven pastry edges with a sharp knife or kitchen scissors.

For the icing, mix the icing sugar with 2 tablespoons of water to create a smooth consistency. Spread the icing evenly over each tart, place a glacé cherry on top, and allow the icing to set for about 20 minutes. Serve alongside a cup of tea.