How to Make a Cherry Bakewell Tart
A delicious English dessert, the cherry bakewell tart is a firm favourite at tea parties, and is the ideal way to indulge a sweet tooth. Combining crumbly pastry, a delicious frangipane filling and a beautifully iced finish, the cherry bakewell wouldn’t be complete without its crowning glacé cherry. If all this has left your mouth watering, then fear not – we’ve put together an easy-to-follow recipe for it!
- 215g of Plain White Flour
- 30g of Icing Sugar
- 120g of Unsalted Butter (cut into 1cm cubes)
- 2 Egg Yolks
- 2 tbsp of Cold Water
- A Pinch of Salt
- 75g of Unsalted Butter
- 75g of Unrefined Golden Caster Sugar
- 75g of Ground Almonds
- 1 tbsp of Plain White Flour
- 1 tsp of Almond Extract
- 1 Lemon (zest finely grated)
- 1 Egg (beaten)
- 200g of Icing Sugar
- 1 tsp of Almond Extract
- Red Food Colouring Gel
- 1 Glacé Cherry
- 2 tbsp of Raspberry Jam
- Large Mixing Bowl
- Mixing Bowls
- 23cm Loose-Bottom Tart Tin
- Rolling Pin
- Baking Paper
- Baking Beans
- Wooden Spoon
- Cooling Rack
- Small Bowl
- Piping Bag
- Round Nozzle
METHOD: Traditional Teatime Cherry Bakewell Tart
- Gently sift the flour and icing sugar into a large mixing bowl, and add a pinch of salt. Take your butter, cut it into 1cm cubes, and add to the mixing bowl. Using your fingertips, gently blend the butter and the dry ingredients together until the mixture forms fine crumbs.
- Next, thoroughly beat the yolks of 2 eggs in a separate bowl, and then add these to the crumbs in the large mixing bowl. Add 2 tbsp of cold water, and then gently bring this mixture together with your hands to form a firm dough. Knead it couple of times to create a smooth pastry, and then wrap it in clingfilm and place in the fridge to chill for 30 minutes.
- Preheat the oven to 180°C (160°C fan or gas mark 4) and then grease and lightly dust a loose-bottom 23cm tart tin with flour.
- Remove your pastry from the fridge and roll it out on a surface dusted with flour to about the thickness of a pound coin. Use this pastry to line your tart tin, trying not to stretch it too much. Trim the excess pastry at the edges and prick all over with a fork, before loosely covering it with a sheet of baking paper. Fill the centre of your pastry with baking beans, and then blind bake for 25 minutes.
- Remove the tin from the oven, take off the baking beans and baking paper, and spread the raspberry jam evenly over the base of the pastry.
- To create the frangipane filling, beat the sugar and butter until the mixture is light and fluffy. Beat in the egg a small amount at a time, and then fold in the flour, almond extract and lemon zest.
- Spoon your filling mixture into your pastry case, and then evenly level it out across the base of your pastry using the back of the spoon.
- Bake for a further 25 to 30 minutes, until the filling is a lovely golden colour and firm to the touch. You can test the filling by piercing the centre with a skewer or toothpick – if it comes out clean, then the frangipane is fully baked. Place on a cooling rack and allow it to cool completely while you make the icing.
- To make the icing, put the icing sugar in a mixing bowl with the almond extract, and stir the mixture as you slowly add a small amount of water. Continue until you’ve produced a smooth and thick fondant topping.
- Next, remove 2 tbsp of the fondant and place it in a small bowl with some red food colouring. Mix until you achieve an even, bright red finish.
- Take the remaining white fondant mixture and pour it into the tart tin, on top of your frangipane filling, until it’s level with the top of the pastry crust.
- Now, fill a piping bag with the red fondant and pipe parallel lines across the top of your tart. Next, drag the point of a toothpick or small skewer vertically through all of the red lines to create a beautiful feathered effect. Finish off your masterpiece with a central glacé cherry!