Cherry Bakewells

My family loves these homemade cherry bakewells! They feature a buttery crust filled with a simple frangipane and jam and topped with a sweet lemon glaze. Watch the video below to see how I make it in my kitchen!

Course Dessert

Cuisine British

Prep Time 5

Cook Time 30

Total Time 35

Servings servings

Calories 261kcal

Author Arman Liew

Ingredients

6 tablespoons butter
2 tablespoons superfine sugar
1 egg yolk
1 cup all-purpose flour
1/2 cup almond flour
2-3 tablespoons cherry jam
12 glace cherries

Filling

1/2 cup butter softened
1/2 cup superfine sugar
2 large eggs
3/4 cup almond flour
2 tablespoons all-purpose flour

Glaze

1 cup confectioners sugar
2 tablespoons lemon juice

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.

Video

Notes

Variations & Storage

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.

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