Bakewell Tarts (with Video)

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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. 

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.

Two-bite pie tarts with a bright red cherry on top set on a cooling rack

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.

Check out our quick recipe video to see how to make these Bakewell Tarts for yourself – and then don’t forget to scroll down to grab your free printable recipe:

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

Bakewell Tart Ingredients

For the shortcrust:

For the almond filling (frangipane):

For the icing:

Scroll down to the printable recipe card for full measurements.

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
Cherry bakewell tarts on a slate tray

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.

In-process images of how to make bakewell tarts

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.

In-process images of how to make bakewell tarts

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-process images of how to make bakewell tarts

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

In-process images of how to make bakewell tarts

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. 

In-process images of how to make bakewell tarts

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

In-process images of how to make bakewell tarts

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

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

In-process images of how to make bakewell tarts

When the tarts are completely cool, prepare the frosting.

In-process images of how to make bakewell tarts

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.

In-process images of how to make bakewell tarts

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:

Grab your free printable for our easy Cherry Bakewell recipe:

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Yield: 20

Cherry Bakewell Tarts

Cherry Bakewell Tarts

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 with a almond cake and cherry jam filling in a pie crust, topped with a quick homemade royal icing.

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.)

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Nutrition Information:

Yield:

12

Serving Size:

1

Amount Per Serving: Calories: 242Total Fat: 15gSaturated Fat: 8gTrans Fat: 0gUnsaturated Fat: 6gCholesterol: 46mgSodium: 139mgCarbohydrates: 25gFiber: 1gSugar: 15gProtein: 3g

Sugar, Spice and Glitter uses an auto-generate nutrition calculator. Nutrition information isn’t always accurate unless analyzed in a scientific lab, so these should be considered more of a guideline than medical information.

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Cherry bakewell tarts on a slate tray with a bite out of it showing all of the different layers - pie crust, jam, almond cake and frosting

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 decadent desserts, check out our full dessert recipe collection here:

For more Disney-inspired treats, check out our full Disney recipe collection here:

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