Name: Cherry Bakewell Tart Recipe
Prep time: 1 h
Cook time: 35 min
Total time: 2 h 5 min
Yield: 1
Cuisine: British
Ingredients: 1 ¼ cups (150g) flour; 2 tbsp (13 g) powdered sugar; ¼ tsp (1.25ml) salt; ½ cup (120 g) butter, chilled and diced into cubes; 1 egg yolk; 1-2 tbsp (30 ml) ice water; ½ cup (120 g) butter; ½ cup (50 g) powdered sugar; 3 eggs; 2 tsp (10 ml) almond extract; 1 cup (96g) almond meal; 3 tbsp (22 g) flour; ¼ tsp (1.25 ml) salt; 5 tbsp (75 g) cherry jam; ¼ cup (30 g) raw sliced almonds; 2 cups (475ml) heavy whipping cream; 2 tbsp (13 g) powdered sugar; 1 tsp (5 ml) vanilla extract; *Optional 1-2 Tablesppons of Kirsch

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This Cherry Bakewell Tart recipe is a fantastic alternative to the traditional Cherry Pie; it’s easier to make, uses pantry staples, and is just as delicious!

A traditional Bakewell tart has three distinct layers. A sweet, shortcrust pastry base, a layer of sweet jam (I like to use sour cherry), and a layer of decadent almond frangipane. The pastry crust melts in your mouth thanks to confectioners’ sugar in the dough, and you will love the combination of sour cherry jam and sweet almond frangipane.

You can make one big 10″ tart with this recipe, or five mini 4″ tarts!

a slice of cherry bakewell tart, showing the cherry jam interior.

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Why is it called a Bakewell Tart?

Bakewell Tarts are a traditional British dessert associated with the town of Bakewell in Derbyshire. They are light and flaky and can be made with all kinds of fruit fillings. I really love the cherry filling because the tart flavor of sour cherry jam pairs so well with the sweetness of almond flavor.

a slice of a cherry bakewell tart with a bite taken out of it, on a white plate with whipped cream.

Step 1: Make the Tart Dough

This dough is easy to put together in a food processor. You’ll add flour, powdered sugar, and salt to a food processor and pulse.
I love adding powdered sugar in this recipe because it makes the crust melt in your mouth.
Then add chopped, cold butter and pulse until a coarse meal forms. It should look fine and sandy.
Then add an egg yolk with ice water in a small bowl and whisk to combine.
Add the egg yolk mixture to the food processor, pulsing as you pour it.
Continue pulsing until a large dough ball forms. Remove the ball from the food processor, and you will notice just how soft the dough is.
Flatten the dough ball out, wrap it in parchment paper or plastic wrap, and refrigerate for at least 30 minutes.

Pastry dough fitted into a fluted tart tin.

Fitting the Dough:

Then roll out the dough and fit it into a 10″ tart tin.
The dough should be about 1/4 inch thick.
Place the tart tin upside down and cut a rough circle around the tin.
It doesn’t have to be perfect, but you need enough dough to press into the tart tin and create a double crust, so allow for at least an inch overhang.
Be careful not to press the dough too thin on the bottom, or the cherry jam will leak out during baking.
Fold over the crust to create a double crust. This will make the crust more sturdy.
Then trim the top so it’s flush with the tin.
Place the tin into the freezer for about 10 minutes. You don’t want warm dough going into a hot oven, as it will melt and become misshapen, ruining the prettiness of your fluted edges.

Step 2: Make the Filling

The frangipane filling comes together so easily and will go on top of the cherry jam inside the tartlets.
The flavor combination of almond and cherry is simply delicious!
In an electric mixer, add softened butter, powdered sugar, room temperature eggs, almond extract, and ground almonds or almond meal.
Room-temperature eggs allow the egg yolks to combine with the butter more easily and prevent separation.

Almond filling in a standing mixer with paddle attachment.

A Word About Almond Meal

Almond meal is sometimes labeled almond flour; it’s the same thing.
You can grind up your own almonds, but I like to buy finely pre-ground almond meal from the grocery store.
The almond meal gives the cake part of the tartlets a delicate texture. Add flour and salt, and mix well. Now your filling is ready to go!

Adding the Cherry Jam

After the dough has chilled, remove the tart from the freezer and add five heaping spoonfuls of cherry jam to the bottom of the tin.
Spread them out evenly. This will allow you to spread the jam into a single layer and ensure an even layer.

Cherry Jam in the base of a layer of pastry in a tart tin.

What kinds of jam are used in Bakewell tarts?

You can use any kind of fruit jam, marmalade, or preserves, but here are some of the best jams for these tarts.
lemon curd
apple preserves
blackberry jam
blueberry jam
orange marmalade
I also like using raspberry and strawberry jam too!

Adding the Almond Filling:

Then add the creamy almond filling in dollops on top of the cherry jam layer.
The dollops will help you connect them, which helps spread the filling into an even layer.
Try to avoid disturbing the jam underneath to keep the layers separate and not combine or swirl together. You want them to remain separate layers.
Sprinkle the sliced almonds over the top and place in a 350°F (170 °C) oven and bake for about 25-30 minutes, or until the crust is set and golden brown.

A layer of cherry jam, covered by dollops of almond, fragipane filling.

Garnish and Serve

When the tart is finished baking, allow it to cool completely. It will be easier to slice and serve if cooled.
You can leave the tart at room temperature loosely covered with foil until ready to serve.
You can serve it as is, or dust slightly with powdered sugar.
I like to serve this with homemade whipped cream. You can also add a tablespoon of cherry liqueur, called Kirsch, to your heavy cream before whipping it, so your homemade whipped cream has a lovely cherry liqueur flavor.
If you tightly wrap your tart in foil and leave it on the countertop, it will last 2-3 days.