Cherry Bakewell Tart Recipe

These mini Cherry Bakewell Tarts are a fantastic alternative to the traditional American Cherry Pie recipe, but just as delicious! They are light and delicate and filled with the most delicious cherry jam. The crust will also melt in your mouth!

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

Cherry Bakewell Tart Recipe with cherry on top

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 flakey and can be made with all kinds of fruit fillings. I really love the cherry because it works well against the flavor of the almond. 

Cherry Bakewell Tart Recipe with cherry on top on cake stand

Watch My Video Demo Below!

Step 1: Make the Tart Dough

  • This dough is an easy and light dough. Add flour, powdered sugar, salt to a food processor, and pulse.
  • Then add chopped, cold butter. Add egg yolk with ice water in a small bowl and whisk to combine.
  • Add that to the food processor, pulsing while you pour the egg yolk mixture.
  • Continue pulsing until a large dough ball forms. Remove the ball from the food processor and you will see just how soft the dough is.
  • Flatten the dough ball out and wrap it in parchment paper or plastic wrap and fridge for at least 30 minutes.

Wrapping dough for Mixing wet ingredients for Cherry Bakewell tart recipe

Step 2: Make the Filling 

  • The almond 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, eggs (room temp), almond extract, and ground almonds or almond meal.

Adding butter to stand mixer for Cherry Bakewell Tart Recipe

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 a delicate texture to the cake part of the tartlets. Add flour, salt and mix well. Now your filling is ready to go!

Step 3: Assemble the Tartlets

  • This recipe makes enough for one 10-inch tart pan, but I like the mini-tarts because there’s something so cute about them. You can go either way!
  • For the tartlets, I use these mini removable bottom tartlet pans.
  • The removable bottom makes it really easy to slide the finished product onto a cake stand or dessert plate.
  • This tart pan can also be used for my Mini Quiche Recipe and my Pistachio Orange Cakes.

Mini Tart tins for Cherry Bakewell Tart Recipe

Fitting the Dough

  • To fit your dough into the tartlet pans, roll out the dough out onto a floured surface.
  • 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 tartlet tin. 

Sizing dough to fit tins for Cherry Bakewell Tart Recipe

Place your tartlet tin right side up and press the dough into the tin. Be careful not to press the dough too thin on the bottom or the cherry jam will leak out during the baking process. 

Fitting dough to tart tin for Cherry Bakewell Tart Recipe

Then, trim off the excess dough with a sharp knife and discard.

Trimming dough edges for Cherry Bakewell Tart Recipe

Place the tins into the freezer for about 10 minutes. You don’t want warm dough going into a hot oven as it will become melted and misshapen and ruin our pretty tartlets!

Dough in tart tin for Cherry Bakewell Tart Recipe

Adding the Cherry Jam

After the dough has chilled, remove the tartlets from the freezer and add a heaping spoonful of cherry jam to the bottom of each tartlet.

Cherry jam in tart dough for Cherry Bakewell Tart Recipe

What kinds of jam are used in tarts?

You can use any kind of fruit jam, marmalade or preserves, but here are some of the best jams for tarts:

  • apple jam
  • lemon curd
  • apple preserves
  • blackberry jam
  • blueberry jam
  • orange marmalade

Adding the Almond Filling:

  • Then, add the creamy almond filling we made in the stand mixer on top of the cherry jam.
  • Fill all the way to the top of the tartlet and smooth.
  • The filling will rise slightly during baking, and create a beautiful dome.
  • Sprinkle some sliced almonds over the top and place in a 350F (170C) degree oven for about 25 minutes or until the crust is set and golden brown.

Smoothing filling for tart tins for Cherry Bakewell Tart Recipe

Garnish and Serve

When they are finished baking, allow them to cool completely. Then remove them from the tins and finish them off with a dusting of powdered sugar and a fresh cherry. It just gives the presentation a little something extra! 

Cherry Bakewell Tart Recipe with cherry on top on cake stand close up

What to Serve with the Tarts?

I like to serve this with homemade whipped cream. You can also add a tablespoon of cherry liqueur, called Kirsch, to your homemade whipped cream for an adult dessert!

Cherry Bakewell tart with whipped cream on glass plate

How long will the tarts keep? 

If you tightly wrap your tart in foil and leave it out on the countertop your Bakewell Tarts will last 2-3 days. 

Please let me know if you enjoyed this recipe

by leaving a rating and a review below!

Cherry Bakewell Tart on a plate with cherry garnish

Cherry Bakewell Tart Recipe

Yield: 5 mini tarts
Prep Time: 1 hour
Cook Time: 35 minutes
Additional Time: 30 minutes
Total Time: 2 hours 5 minutes

These mini Cherry Bakewell Tarts are a fantastic alternative to the regular American Cherry Pie. They are light and delicate and filled with the most delicious cherry jam. The crust will also melt in your mouth!



  • 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 (240 ml) 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


  1. In the bowl of a food process combine flour., sugar salt, pulse to combine. Then slowly add butter pulsing until a coarse meal forms.
  2. In a small bowl whisk together the egg yolk and water and then slowly add this egg mixture to the food processor pulsing until a dough ball forms.
  3. Turn dough out onto a floured surface, flatten into a disk and wrap in parchment paper. Chill in refrigerator for 30 mins.
  4. Meanwhile, make the filling. In the bowl of an electric mixer beat together the butter and sugar until combined. Add the eggs, almond extract, almond meal, flour and salt and set aside.
  5. Fit dough into tart pan, and trim the edgres with a knife to form a clean edge. Freeze for 10 mins to allow dough to harden up.
  6. Then place 1 tbsp of jam in the bottom of each tart tin, spread to cover the bottom. Then add a dollop of the filling, all the way to the top, and smooth out a spatula. Top with sliced raw almonds.
  7. Bake at 350F for 25 mins or until the tart is golden brown and set. Allow to cool.
  8. For whipped Cream:
    Combine all ingredients in the bowl of an electric mixer. Whip until soft peaks form.
  9. Dust with powdered sugar and top with a fresh cherry before serving.


This recipe can also be turned into a 10" tart as well

Nutrition Information:
Yield: 5 Serving Size: 1
Amount Per Serving: Calories: 191Total Fat: 10gSaturated Fat: 4gTrans Fat: 0gUnsaturated Fat: 6gCholesterol: 162mgSodium: 58mgCarbohydrates: 19gFiber: 1gSugar: 14gProtein: 6g
Brownie cake scooped into a mug with ice cream

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  1. I plan to try this recipe and wondered if I could use my 3” tart pans for this and your other recipes that call for the 4” tart pans? Thank you. MaryAnn

    1. Sure you could try that, but you would just have some extra batter/dough left over unless you had 6-7 tart pans. It also may take a little less time to bake too. 5-10 mins less approximately. Hope you enjoy!

  2. Thank you so much for this post! You cleared up the Bakewell question for me, with excellent instructions and photos too. I’m looking forward to buying some mini tins and giving these a try. Much appreciated!