Orange flour

Classic Cherry Bakewell Tart


A quick and easy tart with flaky pastry, moist almond frangipane and a hidden layer of sweet jam.


shortcrust pastry:

125g plain flour

55g salted butter, cubed

2-3 tbsp cold water


225g caster sugar

225 g salted butter

3 eggs

225g ground almonds

50g plain flour

1/2 tsp almond essence

cherry jam

icing sugar

pink food colouring



for the pastry:

– sift flour into a large bowl with the butter and use the ‘rub in’ method to combine until you have a coarse crumb, with no large lumps

– add the water a little at a time and mix in with a sharp knife until the mixture forms a dough (you may not need all of the water)

– wrap dough in cling film and refrigerate for at least half an hour, or until needed

(preheat oven to 180*c)

for the frangipane:

– cream together the butter and sugar until light in colour and there are no lumps

– beat in the eggs one at a time

– add the almond essence

– mix in the ground almond and flour

– roll your pastry out into a circle around 3mm thick and an inch larger than your tart tin, then press into your tin

– refrigerate for 10 minutes, then remove and cut off any excess pastry

– spread the base of your tart generously with jam, leaving a 1-2cm gap around the edges (the jam will spread to the edge when you spread out the frangipane)

– spread the frangipane to fill the tart

– bake in the oven for 20-25 minutes, until slightly golden and cooked through

– leave to cool in the tin

– while your tart cools, mix together icing sugar and water to form a thick-ish icing

– in another bowl, make a smaller quantity of icing with a dash of food colouring

– once cooled, remove from tin

– pour over the white icing and spread out

– while the white icing is still wet, use a piping bag with a think nozzle (or roll parchment paper into a cone and snip the end of) to draw vertical lines 1 1/2cm apart across the tart

– draw the tip of a sharp knife across the lines of colouring icing, alternating drawing from top to bottom, the from bottom to top

– leave icing to set, then serve



4 comments on “Classic Cherry Bakewell Tart

  1. myninjanaan
    April 11, 2013

    This looks amazing! I love the gorgeous design you’ve made on top! 🙂

  2. Rachel
    September 4, 2015

    You haven’t put what temperature to bake the tart at?

    • SAFbakes
      September 4, 2015

      Whoops! I can be a little forgetful – bake at 180*c.

      Thanks Rachel! And Enjoy. x

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This entry was posted on April 11, 2013 by in Baking, British, Pastry and tagged , , , , , , , , , , .
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