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Cherry Bakewell Tart

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About the bake

We’ve created a twist on the classic Bakewell Tart recipe. In this version you’ll find a simple icing glaze drizzled over the top. We’ve added a few more cherries, because, who doesn’t love more cherries, and baked it into a rectangular shape for easy slicing. It looks divine and tastes even more divine. If you're feeling particularly creative, you can always make your own homemade cherry jam. Just follow our simple cherry jam recipe to find out how.

135Total Time
30Prep Time
15Bake Time
A little effort


  1. Step 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. Step 2:

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

  3. Step 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. Step 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. Step 5:

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

  6. Step 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. Step 7:

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

  8. Step 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. Step 9:

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

  10. Step 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. Step 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. Step 12:

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

  13. Step 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.


  • For the pastry

    • 250g Allinson's Plain White Flour
    • 100g Silver Spoon Icing Sugar
    •  Salt
    • 125g Butter (salted) (cut into cubes, at room temperature)
    • 1 Egg yolk(s) (free range) (medium)
  • For the filling

    • 125g Butter (salted) (softened)
    • 125g Billington's Unrefined Golden Caster Sugar
    • 1.5 tsp Almond extract
    • 3 Egg(s) (free range) (beaten)
    • 125g Almonds (ground)
    • 2 tbsp Self-raising white flour
    • 4 tbsp Jam (cherry)
    • 30g Almonds (flaked)
  • For the topping

    • 50g Icing sugar
    • 100g Glacé cherries


  • Sieve
  • Mixing bowl
  • Food processor
  • Butter knife
  • Clingfilm
  • Rolling pin
  • 34cm x 10cm rectangular loose bottomed fluted tart tin
  • Fork
  • Baking parchment
  • Baking beans
  • Baking sheet
  • Sharp knife
  • Wooden spoon
  • Electric whisk
  • Cooling rack

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