5.0 from 3 votes
Cherry Bakewell
Cherry Bakewell with buttery shortcrust pastry, frangipane filling, glace cherries and sweet cherry jam topped with flaked almonds, a delicious sweet tart that is quintessential British. It might not be the quickest dessert to bake, but the process is really easy, and the result is well worth it!
Prep Time
30 mins
Cook Time
30 mins
Chilling & Cooling Time
1 hr 30 mins
Total Time
2 hrs 35 mins
Servings: 1 tart
Calories: 3941 kcal
Course:
Dessert
Cuisine:
British
Ingredients
For the sweet shortcrust pastry
- 150 g plain flour
- 75 g butter, cold from the fridge
- 1 tablespoon granulated sugar
- small egg
- 1 tablespoon milk
For the filling and topping
- 100 g sugar
- 100 g butter, soften
- 100 g ground almonds
- 1 teaspoon almond extract
- 2 eggs
- 1 jar cherry jam
- 1 cup glace cherries
- ½ cup flaked almonds
Instructions
- To make the sweet shortcrust pastry, sift the flour in a large mixing bowl, and the butter cut into cubes, and use your fingertips to rub them together until they resemble breadcrumbs.
- Crack in the eggs add the milk, and sugar, and knead gently to get a non-stick dough.
- Cover the dough with clingfilm and refrigerate for 30 minutes.
- To make the frangipane filling, beat the soft butter with the sugar until you get a creamy texture.
- Add the eggs and mix again, then in go the ground almonds and almond extract.
- Mix to get a smooth sticky paste.
- Preheat the oven to 200 degrees Celsius (390 Fahrenheit).
- Once the dough has chilled, flour the work surface, and use a rolling pin to roll the dough to a thickness of a quarter of an inch.
- Arrange the pastry onto a tart/quiche tin, leaving the edges of the pastry to overhang.
- Top the pastry with kitchen foil, and fill it with baking beans.
- Bake for 15 minutes, then remove the beans and foil, and cut out the excess pastry, and return it to the oven for bake for a further 5 minutes until golden.
- Spread the jam over the bottom of the pastry case, arrange the cherries on top of the jam, top them with the frangipane, and scatter the flaked almonds over.
- Bake at 180 degrees Celsius (350 Fahrenheit) for 30-35 minutes or until golden.
- Remove it from the oven, and leave it to cool down completely before slicing.
Cup of Yum
Notes
- It might look like you do not have enough fragipane filling for this tart, but there is no need to increase the amount of ingredients used for frangipane. Once the tart is in the oven, the filling will rise beautifully, filling the top of the tart well.
- Unless cherries are in season, I highly recommend using glace cherries, as they bake really well and they do not change the consistency of the tart.
Nutrition Information
Calories
3941kcal
(197%)
Carbohydrates
402g
(134%)
Protein
66g
(132%)
Fat
240g
(369%)
Saturated Fat
100g
(500%)
Polyunsaturated Fat
17g
Monounsaturated Fat
64g
Trans Fat
6g
Cholesterol
705mg
(235%)
Sodium
1262mg
(53%)
Potassium
910mg
(26%)
Fiber
26g
(104%)
Sugar
205g
(410%)
Vitamin A
4874IU
(97%)
Vitamin C
0.1mg
(0%)
Calcium
548mg
(55%)
Iron
15mg
(83%)
Nutrition Facts
Serving: 1tart
Amount Per Serving
Calories 3941
% Daily Value*
| Calories | 3941kcal | 197% |
| Carbohydrates | 402g | 134% |
| Protein | 66g | 132% |
| Fat | 240g | 369% |
| Saturated Fat | 100g | 500% |
| Polyunsaturated Fat | 17g | 100% |
| Monounsaturated Fat | 64g | 320% |
| Trans Fat | 6g | 300% |
| Cholesterol | 705mg | 235% |
| Sodium | 1262mg | 53% |
| Potassium | 910mg | 19% |
| Fiber | 26g | 104% |
| Sugar | 205g | 410% |
| Vitamin A | 4874IU | 97% |
| Vitamin C | 0.1mg | 0% |
| Calcium | 548mg | 55% |
| Iron | 15mg | 83% |
* Percent Daily Values are based on a 2,000 calorie diet.