Cherry Bakewell Tart

  • Total Time

    1h 35m
    • Prep Time

    • Bake Time

      1h 5m
  • Serves


  • Skill Level

  • 0 Reviews

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Our classy Bakewell Tart recipe follows from the traditional recipes, but we've added a couple of little twists. 

Usually you will find large Bakewell Tarts in a circular shape which you can slice like a cake. We've made ours in a rectangular tin so you can create slightly more elegant rectangular slices. We've also introduced more cherries with a few scattered over the top (a shop bought Cherry Bakewell traditionally only has one cherry) and more cherry jam running through the filling.

This recipe also does not include a frangipane which is traditional in Cherry Bakewell Tart recipes, instead we've added in a simple icing to drizzle over the top.

If you're new to blind baking a pastry case with parchment and baking beans we've added a short video below from our archives to help you out.

We think this recipe is a really good one to get started with when making tarts, be sure to leave yourself enough time in an afternoon as there a few processes to master. It also looks really good as an after dinner dessert for your guests.

If you are looking for a more traditional tart go and see our Simple Bakewell Tart Recipe or our popular Bakewell Tart by Luis Troyano.


  1. Sift the flour, icing sugar and salt into a bowl. Add the butter and rub in with your finger tips until the mixture resembles breadcrumbs, alternatively you can do this in a food processor.

  2. Mix the egg yolk with 3 1/2 tablespoons of cold water and add into the flour mixture.

  3. Using a butter knife bring the pastry together, adding a little more water if needed. Wrap in cling film and chill for 30 minutes.

  4. Roll out the pastry on a lightly floured surface and use to line a 35cm x 10cm rectangular loose bottomed fluted tart tin, pressing the pastry into the fluted edge and leaving the overhang. Chill in the fridge for 20 minutes.

  5. Preheat the oven to 190C (fan 170C, gas mark 5).

  6. Prick the pastry base with a fork and line with baking parchment and fill with either rice or baking beans. Place on a baking sheet and bake blind for 20 minutes, removing the paper and rice or beans 5 minutes before the end. Trim any excess pastry off with a sharp knife, using the top of the flan tin as a guide.

  7. Turn down the oven to 180C (fan 160C, gas mark 4).

  8. For the filling, cream together the butter, sugar and almond extract either with a wooden spoon or an electric whisk until light and fluffy.

  9. Gradually beat in the eggs, and fold in the almonds and flour.

  10. Spread the jam over the base of the pastry, top with the almond mixture and spread out, and sprinkle over the flaked almonds

  11. Bake in the oven for 45 minutes until the top is golden and feels firm to the touch, and cool on a wire rack.

  12. Mix the icing sugar with 1 tbsp water until it coats the back of a spoon.

  13. Remove the tart from the tin, and place on the wire rack. Drizzle over the icing in an zig zag effect and then top with cherries and leave to set. Serve sliced with a cup of tea.

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