Cherry Bakewell Recipe
This post may contain affiliate links. See my disclosure policy.
My cherry bakewells feature a buttery tart crust, a delicate frangipane filling, sweet lemon glaze, and, of course, candied cherries. They’re a fancy, delicate treat my family RAVES over!
My cherry bakewell recipe is an ode to my time in London
I first fell in love with Bakewell tarts while I was living in London (back when it was part of the EU… I’ll let you do the math). After picking one up from bakeries more times than I can count, I knew I had to learn how to make them at home.
My version stays true to the classic, with a buttery pastry, sweet cherry jam, and a soft almond frangipane filling. They’re surprisingly simple to make and always disappear whenever I serve them. Here’s why I love them:
- Made completely from scratch. From the pastry to the frangipane, every layer is homemade.
- Easier than they look. There are a few components, but each is straightforward, and I’ll walk you through every step.
- Perfect for sharing. I love serving these when my friends come over for coffee…or when my partner randomly requests them on a Sunday afternoon.
Let’s whip these up together!
Key Ingredients
Here’s what you’ll need, along with my kitchen notes. Full measurements are in the recipe card below.
- Butter. You’ll want to use unsalted butter that’s been softened to room temperature to make the dough and the filling.
- Sugar. I strongly prefer caster sugar (AKA superfine sugar) as it has a more delicate consistency, but granulated white sugar will work if that’s all you have.
- Eggs. I used one egg yolk, plus whole eggs, to bind the tart pastry and the almond filling together.
- All-purpose flour and almond flour. This lends a nutty flavor to the tart shell and frangipane filling. I highly recommend blanched almond flour over almond meal, as the latter has a coarse, gritty texture.
- Cherry jam. This is layered underneath the frangipane as a sweet and fruity surprise.
- Cherries. I like to place half of a candied cherry on top of each tartlet for a beautiful yet simple presentation.
- Lemon glaze. Just a simple mix of confectioners’ sugar and lemon juice.
How to make cherry bakewell tarts
Make the pastry. Using a hand mixer, beat the sugar and egg yolk, then slowly add both flours.
Chill. Place the dough on a lightly floured work surface and knead until smooth. Wrap the dough in plastic wrap and refrigerate briefly.
Blind bake. Preheat the oven and grease a tart tin. Roll out the dough and cut it into circles to fit the tin. Press each circle into the muffin tin to make the crust, then cover each with a circle of parchment paper. Fill with dried rice and bake.
Make the frangipane. Beat butter and sugar until fluffy, then add the eggs and both flours and continue beating.
Assemble and second bake. Divide the jam among the fully cooled crusts, then add the frangipane on top of the tarts. Bake the tarts until golden, then let them cool completely.
Add glaze. Mix the confectioners’ sugar with lemon juice, drizzle over the tarts, and top each with half a glace cherry.
Arman’s recipe tips
- Always chill the dough! Those 30 minutes the dough spends in the fridge are crucial! The cold temperatures help solidify the butter and prevent the crust from becoming oily or soggy in the oven.
- Roll the dough between two sheets of parchment. This is my #1 hack for perfectly thin dough with no mess to clean up!
- Work quickly! You don’t want the rolled dough to get too warm as you cut it into circles and push them into the muffin tin.
- Seal in the jam layer. Once I add the frangipane, I like to spread it using a butter knife, so it completely seals in the jam. Otherwise, it’s likely to bubble over in the oven and make a mess.
- Save time. When I’m on a time crunch, I’ll use store-bought, pre-baked mini pastry shells.
Frequently asked questions
I’ve found this usually happens when the dough is a little too dry. If it doesn’t come together easily, add 1 tablespoon of cold water at a time until you have a smooth, pliable dough that’s easy to roll out.
Absolutely. I do this when I’m serving at least 6 guests. Assemble everything in a 9-inch tart pan and bake at 350°F for 35 to 45 minutes, or until the filling is set and the pastry is golden.
This usually means the dough was overworked. I mix and knead it only until it comes together, then let it chill before rolling it out. That little bit of resting time helps the gluten relax and keeps the pastry from shrinking as it bakes.
More bite-sized desserts
Cherry Bakewells
Video
Ingredients
- 6 tablespoons butter 85g
- 2 tablespoons superfine sugar 25g
- 1 egg yolk
- 1 cup all-purpose flour 125g
- 1/2 cup almond flour 56g
- 2-3 tablespoons cherry jam 40-60g
- 12 glace cherries
Filling
- 1/2 cup butter softened, 113g
- 1/2 cup superfine sugar 100g
- 2 large eggs
- 3/4 cup almond flour 84g
- 2 tablespoons all-purpose flour 16g
Glaze
- 1 cup confectioners sugar 120g
- 2 tablespoons lemon juice 30mL
Instructions
- Beat the butter superfine sugar and egg yolk with a hand mixer until combined. Slowly add the flour and almond flour.
- Lightly flour a kitchen surface. Transfer the dough onto it and knead several times until smooth. Wrap the pastry in plastic wrap and refrigerate for 30 minutes.
- Preheat the oven to 160C/320F.
- Use a pastry cutter to 12 10-cm circles out of the pastry. Press the circles into the muffin tins, ensuring they stick to the sides and slightly over the top. Push out any creases.
- Cut some sheets of baking paper and press them into each muffin tin. Fill with dried rice or beans and blind bake for 20 minutes, removing the muffin tin halfway through to discard to beans/rice. Let them cool completely.
- Make the almond filling by beating the butter and superfine sugar until light and fluffy. Beat in the eggs, one at a time, then add almond flour and all purpose flour.
- Divide the jam amongst the muffin tins, then add the filling on top.
- Bake the tarts for 20 minutes or until golden.
- Remove the tarts from the oven and neaten the sides if needed. Cool completely.
- Mix the confectioners' sugar with lemon juice and spread over the top of the cooled tarts. Top with half a glace cherry.
Notes
- Infuse flavours into the dough. Add 1 teaspoon of almond extract or vanilla extract.
- Substitute the fruit. Change the base flavor by using different jams and fruit garnish. My family LOVES when I use raspberry jam!
- Or skip the jam and add sliced bananas or a spoonful of melted chocolate instead.
- To store: Store the bakewells in an airtight container in the refrigerator for up to one week.
- To freeze: Let the tarts cool completely, then place them in a freezer-safe container and freeze for up to six months.
Nutrition
Originally published May 2023
I’m a bit slow with the prep but these turned out just how I wanted them too. Thank you!
Perfect dessert for someones birthday? Thanks?
Such a lovely look. Really creative person you are!
Looks sooo sweet! Very nice look of this desert. It can also be “romantic” recipe that I can make for my girlfriend!
Made these for Christmas- they were such a hit!!
Love this cherry bakewell recipe. So easy and so flavorful!!
Thanks, Alla!