Bakewell Tarts

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For our Brave Movie Night, Ella and I enthusiastically agreed that dessert had to be Homemade Bakewell Tarts! The iced buns in the movie were not really accurate to the time period anyways, so I don’t feel any remorse in making these English pastries for our otherwise Scottish-themed meal.

   This Cherry Bakewell Tart is a fun addition to a Brave Movie night and combines two delicious desserts in one! Cake and pie - in one classic dessert! 

Bakewell Tarts Recipe

What are Bakewell tarts? Bakewell tarts are a variant of Bakewell pudding. They are a tart consisting of a shortcrust pastry shell which holds layers of jam, an almond sponge cake called frangipane, and a flaked almond topping. 

However, my favorite version of the Bakewell Tart is a Cherry Bakewell, which skips the flaked almond topping in favor of a thick, fondant-like, almond frosting and a glacé cherry (or maraschino cherry).

I love the combination of so many delicious dessert elements in one – pie, cake, and donut-like fondant! It’s such a satisfying mix of flavors and textures.

Not to mention how pretty these little tarts are! They are so incredibly simple yet they look like something you purchased at a bakeshop. The real trick is making sure that the fondant is thick enough that it doesn’t run everywhere and just stays where you put it.

Most recipes for Bakewell Tarts or Cherry Bakewells are British and use weighted measurements instead of relying on measuring cups and spoons. While I appreciate that weighted measurements can be more accurate, it makes my life a lot easier if I can just grab the measuring cups and not worry about precision weighing, especially if I have a little helper in the kitchen! So this recipe uses cups, teaspoons, and tablespoons.

These tarts are such a special treat and they are so impressive looking (and tasting) if you want something that will really wow at a party, bake sale, or just knock your kids’ socks off!

Can Bakewell Tarts be frozen? Yes, Bakewell Tarts freeze extremely well. Cover finished tarts completely in plastic wrap and then store in an airtight container for up to 3 months.

How to make perfect Bakewell Tarts, plus tips on freezing them for holiday baking

Bakewell Tart Ingredients

For the shortcrust:

  • 1 cup flour
  • 1/2 cup butter
  • 3 Tablespoons cold water
  • Pinch salt

For the almond filling (frangipane):

  • 1/2 cup ground almonds (almond flour)
  • 1/2 cup powdered icing sugar
  • 1/4 cup butter
  • 1 large egg, beaten
  • ½ teaspoon almond extract
  • 10 teaspoons cherry or raspberry jam

For the icing:

  • 1 cup icing sugar
  • 3-4 tablespoons lemon juice
  • 1½ teaspoons glycerine, optional
  • Maraschino cherries, to decorate

Tip: use pre-made butter pastry if you don’t want to make homemade shortcrust pastry.

Kitchen Tools You May Find Helpful

  • Measuring cups and spoons
  • Mini pie tins
  • Muffin or tart tray
  • Mixing bowls
  • Electric mixer
  • Cooling rack

Make perfect Cherry Bakewell tarts every time with this recipe, including tips on how to freeze tarts for holiday baking prep

How to Make Cherry Bakewell Tarts

Preheat oven to 350ºF

In a food processor (or a large bowl with an electric mixer), combine the 1/2 cup butter, 1 cup flour and pinch of salt until they form fine crumbs. Add the water slowly, continuing to mix until large clumps begin to form.

Fold the dough out onto a floured surface and knead into a cohesive ball.

Roll out the dough into 1/4″ to 1/2″ thickness.

Cut the dough into 3-4″ circles and line your tart tins. Set aside.

In a second bowl, cream the almond flour, powdered icing sugar and 1/4 cup butter.

Add in the egg and almond extract.

Place 1/2 teaspoon of jam into the bottom of each tart and top with a teaspoon of the almond filling. 

Carefully smooth the almond filling to the walls of the tart to seal in the jam.

Bake for 10-15 minutes until lightly golden, watching carefully.

Remove from oven and transfer tarts to a wire rack to cool.

When the tarts are completely cool, prepare the frosting.

Combine the powdered icing sugar, lemon juice and glycerine, adding more icing sugar or lemon juice as needed to achieve your desired thickness. Beat for 2 minutes, until glossy.

Spread a dollop of frosting on each cooled tart. Add a cherry to the centre. (If using a maraschino cherry, dry it off with a paper towel first.)

 

Pin this Super Simple Bakewell Tarts for the next time you need a really special dessert:

Is it a cake? Is it a tart? Cherry Bakewell Tarts are two delicious desserts in one! Fluffy cake-like centre, jam and icing, all in a buttery tart shell

Grab your free printable for our easy Cherry Bakewell recipe:

Yield: 20

Cherry Bakewell Tarts

Cherry Bakewell Tarts
Prep Time 20 minutes
Cook Time 12 minutes
Total Time 32 minutes

Ingredients

For the shortcrust:

  • 1 cup flour
  • 1/2 cup butter
  • 3 Tablespoons cold water
  • Pinch salt

For the almond filling (frangipane):

  • 1/2 cup ground almonds (almond flour)
  • 1/2 cup powdered icing sugar
  • 1/4 cup butter
  • 1 large egg, beaten
  • ½ teaspoon almond extract
  • 10 teaspoons cherry or raspberry jam

For the icing:

  • 1 cup icing sugar
  • 3-4 tablespoons lemon juice
  • 1½ teaspoons glycerine, optional
  • Maraschino cherries, to decorate

Instructions

  1. Preheat oven to 350ºF
  2. In a food processor (or a large bowl with an electric mixer), combine the 1/2 cup butter, 1 cup flour and pinch of salt until they form fine crumbs. Add the water slowly, continuing to mix until large clumps begin to form.
  3. Fold the dough out onto a floured surface and knead into a cohesive ball.
  4. Roll out the dough into 1/4" to 1/2" thickness.
  5. Cut the dough into 3-4" circles and line your tart tins. Set aside.
  6. In a second bowl, cream the almond flour, powdered icing sugar and 1/4 cup butter.
  7. Add in the egg and almond extract.
  8. Place 1/2 teaspoon of jam into the bottom of each tart and top with a teaspoon of the almond filling. 
  9. Carefully smooth the almond filling to the walls of the tart to seal in the jam.
  10. Bake for 10-15 minutes until lightly golden, watching carefully.
  11. Remove from oven and transfer tarts to a wire rack to cool.
  12. When the tarts are completely cool, prepare the frosting.
  13. Combine the powdered icing sugar, lemon juice and glycerine, adding more icing sugar or lemon juice as needed to achieve your desired thickness. Beat for 2 minutes, until glossy.
  14. Spread a dollop of frosting on each cooled tart. Add a cherry to the centre. (If using a maraschino cherry, dry it off with a paper towel first.)

Pin this Recipe for Later

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These Cherry Bakewell Tarts are such a fun dessert and always hit with kids and adults alike! Who doesn’t love a cake and pie rolled into one?!

For more fun cherry recipes, check out our Cherry Garcia No-Churn Ice Cream or our Cherry Chocolate Chip Cookie Recipe.

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