Cherry bakewell tart


Homemade cherry bakwell tart

I recently had a picnic at Marlow Regatta. My Dad bought a delicious bakewell tart from Sainsbury’s and it inspired me to make one of my own. I have always loved the individual bakwell tarts but had never had one quite like this! It had morello cherries baked into it which were soft, sweet and when cooked almost like jam. I set about creating a similar tart, using fresh cherries. I based my tart on a Mary Berry recipe, but doubled the pastry and multiplied the frangipane by 1.5. I also added fresh cherries, which she did not, and missed out the almond flakes.


For pastry:

350g Plain flour

150g Cold butter

6 tbsp Cold water

For the frangipane and filling:

3 tbsp Raspberry jam

190g Butter

190g Caster sugar

190g Ground almonds

2 Eggs

2 tsp Almond extract

1/2 Punnet fresh cherries

For the icing:

80g Icing sugar

2½ tsp  Water


  1. Rub in the butter into the flour and mix in the water to make the pastry.
  2. Roll out the dough and use to line a 10in flan tin. Leave in the fridge to chill for 30 minutes. Preheat oven to 200C.
  3. Line the pastry case with foil and fill with baking beans. Blind bake for  15 minutes,remove beans  and cook for 5 more minutes.
  4. Spread raspberry jam on the pasty. Prepare the cherries by washing, pitting, cutting in half and sprinkling with sugar.Top tip: I used a cherry pitter, which can be bought on ebay (for under £2), to remove the stones from the fresh cherries.
  5. Melt the butter, I used a jug in the microwave. Stir in the sugar,  ground almonds, eggs and almond extract. Pour into the pasty base, on top of the jam and spread out the prepared cherries.
  6. Bake for 35 minutes. ( Mine was a little overdone so check after 30 minutes).
  7. Prepare the icing and put into a piping bag. Top tip: use a sandwich bag if you don’t have a piping bag.
  8. Ice on whatever pattern takes your fancy, allow to cool and enjoy!


I quite pleased with how it turned out. However the pastry was a little overcooked, so I would reduce the blind baking by 5 minutes. The frangipane was also a little overdone (as you can see from the photos!) so I would probably reduce the temperature and cook for a little longer next time. I would also try out making a sweet pastry.

Overall, however, it was a success. I looked and tasted how I imagined and would be perfect with just a few alterations.

I think this is a great dessert for a dinner party, picnic or BBQ. It would also be great to use up cherries if you had your own cherry tree. You could use some home-made cherry jam as a base, as well as fresh cherries.

Have you made a cherry bakewell tart?

Do you have a recipe I could try next?

Look out for my next trial version of this tart for a (hopefully) improved recipe!

Until next time, Emily x


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