Perfect Cherry Bakewell Tarts (Bakery-Style at Home)

The first time I made Cherry Bakewell Tarts, I was very confident.
Too confident. I added extra jam (because jam is joy), rushed the icing (because patience is optional, right?), and proudly pulled them out of the oven… only to watch the filling sink like it had completely lost faith in me.

They were still delicious — almondy, sweet, comforting — but they definitely weren’t the bakery-style Cherry Bakewell Tarts I had pictured in my head.

That little kitchen moment sent me down a very happy rabbit hole of testing, tweaking, and learning what actually makes Cherry Bakewell Tarts work. Not fancy tricks. Not complicated steps. Just understanding what things should look like and feel like as you go.

Now, these tarts are one of my favorite things to bake. They feel classic and cozy, a little nostalgic, and deeply satisfying — especially when the icing sets just right and the cherry sits proudly on top.

If you’ve ever felt slightly intimidated by Bakewells, don’t worry. We’re making these together — calmly, confidently, and with plenty of almond-scented joy along the way 🍒🥧

Table of Contents

Table of Contents

What Is a Cherry Bakewell Tart (And What It Isn’t)

A Cherry Bakewell Tart is a classic British dessert made with shortcrust pastry, a thin layer of jam, a soft almond frangipane filling, and a simple icing topped with a cherry. It’s sweet and nutty, but never heavy.

If you enjoy traditional British-style bakes like master scones, Cherry Bakewell Tarts fit right into that same cozy, tea-time tradition.

Where many recipes go wrong is mixing up a Bakewell Tart with a Cherry Bakewell. They’re related — but not identical.

Bakewell Tart vs Cherry Bakewell (Quick Comparison)

Feature	Bakewell Tart	Cherry Bakewell
Jam layer	Yes (usually raspberry)	Yes (raspberry or cherry)
Almond frangipane	Yes	Yes
Icing on top	❌ No	✅ Yes
Cherry decoration	❌ No	✅ Yes
Overall style	Rustic, traditional	Sweeter, bakery-style

A Cherry Bakewell is simply an iced Bakewell Tart finished with a cherry.

What Makes a Cherry Bakewell Feel “Right”

An authentic Cherry Bakewell Tart isn’t complicated — it’s all about balance:

• Almond flavor should be clear, not cake-like
• Jam should be thin, not overflowing
• Frangipane should be moist and tender
• Icing should be simple, not thick frosting

These same balance rules apply to other jam-based pastries too, like Polish kolaczki, where too much filling can quickly overwhelm the dough.

Get these basics right, and everything else in the recipe becomes much easier.

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Ingredients You’ll Need (And Why Each One Matters)

Cherry Bakewell Tarts use simple ingredients, but each one has a job to do. When you understand why they’re there, everything becomes much less intimidating.

The Core Ingredients

• Shortcrust pastry – the crisp, buttery base
• Jam – adds fruit flavor and moisture
• Butter – richness and structure in the frangipane
• Sugar – sweetness and tenderness
• Eggs – bind and set the filling
• Ground almonds – the heart of the frangipane
• Almond extract (optional) – boosts almond flavor
• Glacé cherries – classic Cherry Bakewell finish
• Icing sugar – simple, smooth topping

If you’re already comfortable working with pastry, this process will feel familiar — especially if you’ve baked structured doughs like cheese and onion rolls, where handling and chilling really matter.

Ingredient Roles at a Glance

Ingredient	Why It Matters
Shortcrust pastry	Keeps the tart crisp and structured
Jam	Adds fruit flavor without overpowering
Ground almonds	Creates the soft, nutty frangipane
Butter	Provides richness and moisture
Eggs	Help the filling set gently
Almond extract	Enhances almond aroma (optional)
Glacé cherries	Traditional look and finish
Icing sugar	Light sweetness on top

This same balance of fat + structure + flavor is what makes many classic desserts work — including layered treats like white chocolate mousse tartlets, where texture matters just as much as taste.

Tools & Pan Options for Cherry Bakewell Tarts

You don’t need a professional kitchen to make Cherry Bakewell Tarts, but the right tools make the process calmer, cleaner, and much more predictable — especially if this is your first time baking Bakewells.

Best Pans for Cherry Bakewell Tarts

Choosing the right pan helps Cherry Bakewell Tarts hold their shape and bake evenly.

• Loose-bottom tart tins (best choice)
  These make it easy to remove Cherry Bakewell Tarts without cracking the pastry.
• Muffin tin (for mini Cherry Bakewell Tarts)
  A great option if you prefer individual portions or want a more forgiving bake.

If you’ve made structured pastry bakes like ground beef hand pies, you’ll notice similar benefits when using firm-sided tins that support the filling as it bakes.

Helpful Tools (Optional but Very Useful)

These tools aren’t mandatory, but they make Cherry Bakewell Tarts easier and more consistent:

• Digital kitchen scale – helps keep the almond frangipane balanced
• Rolling pin – for even pastry thickness
• Baking beans or dry rice – essential for blind baking
• Fine sieve – creates smooth icing for a classic Cherry Bakewell finish

If you’ve ever struggled with neat finishes in pastry-based desserts, you’ll appreciate how much a simple sieve improves the final look — especially on iced bakes like iced oatmeal cookies.

Quick Tool Checklist (Save This)

• Pan that supports the pastry
• Something to weight the pastry during blind baking
• One tool for clean icing

That’s all you truly need to make confident, bakery-style Cherry Bakewell Tarts at home.

Step-by-Step Cherry Bakewell Tarts (With Visual Cues)

This is the moment where Cherry Bakewell Tarts stop feeling intimidating and start feeling completely manageable. Instead of focusing only on timing, pay attention to how things look and feel — that’s what makes this recipe reliable.

Make and Chill the Pastry

Start by preparing the shortcrust pastry for your Cherry Bakewell Tarts.

• Bring the dough together just until smooth
• Shape it into a flat disc (this chills more evenly)
• Chill for at least 30 minutes

Visual cue:
The pastry should feel cool, firm, and pliable — not sticky and not cracking.

Roll, Line, and Trim the Tart Cases

Roll the chilled pastry to about 3 mm thick.

• Gently line the tart tins without stretching the dough
• Press into the corners carefully
• Trim excess pastry cleanly

Visual cue:
The pastry should sit flush against the tin, with no thin patches or air gaps.

Blind Bake the Pastry

Blind baking is essential for proper Cherry Bakewell Tarts.

• Line the pastry with baking paper
• Fill with baking beans or dry rice
• Bake until the base looks dry and matte

Visual cue:
If the pastry still looks shiny, it needs a little more time.

Add the Jam Layer

Spread a thin, even layer of jam over the baked pastry base.

• Use 1–2 teaspoons per tart
• Keep the jam slightly away from the edges

Visual cue:
You should still be able to see the pastry underneath — jam is a flavor layer, not the main filling.

Mix the Frangipane Filling

The frangipane is the heart of Cherry Bakewell Tarts, so treat it gently.

• Cream butter and sugar until soft
• Add eggs gradually
• Fold in ground almonds without overmixing

Visual cue (important):
The frangipane should be soft, spreadable, and spoonable — never runny or stiff.

Fill, Add Cherries, and Bake

Spoon the frangipane over the jam layer.

• Fill tart cases about ¾ full
• Gently press a cherry into the top

Bake until:

• The edges are set
• The center has a gentle wobble
• The top is lightly golden

Cool and Ice the Cherry Bakewell Tarts

Allow the Cherry Bakewell Tarts to cool completely before icing.

• Mix icing sugar with a small amount of liquid
• Spread or drizzle gently
• Finish with one cherry per tart

Quick Step Checklist

• Chill the pastry
• Blind bake until matte
• Keep the jam layer thin
• Don’t overmix the frangipane
• Bake until there’s a gentle wobble
• Ice only once fully cool

Follow these steps, and Cherry Bakewell Tarts become calm, predictable, and genuinely enjoyable to bake.

Frangipane Mastery (The Part Most Recipes Skip)

The frangipane is the heart of Cherry Bakewell Tarts. When it’s right, the tarts are soft, almondy, and bakery-worthy. When it’s wrong, they turn dry or sink in the middle.

What Frangipane Should Look Like Before Baking

For perfect Cherry Bakewell Tarts, frangipane should be:

• Soft and spreadable
• Thick but spoonable
• Smooth, not whipped
• Able to hold its shape briefly on a spoon

Avoid:

• Runny batter → sinking
• Stiff batter → dry filling

If it gently settles back into the bowl, you’re on track.

How to Tell When Frangipane Is Done

Don’t bake frangipane until it’s fully firm.

Look for:

• Set, lightly golden edges
• A gentle wobble in the center
• Pale golden top, not brown

This is what keeps Cherry Bakewell Tarts moist instead of dry.

Why Frangipane Fails (Quick Fixes)

Problem	Cause	Fix
Dry filling	Overbaking	Stop while center still wobbles
Sunken center	Too loose	Keep batter thick
Dense texture	Overmixing	Fold gently

One Rule to Remember

Frangipane should never be baked until fully firm.
A little softness is exactly what makes Cherry Bakewell Tarts tender and classic.

Mini vs Classic Cherry Bakewell Tarts

Cherry Bakewell Tarts work beautifully as both classic tarts and mini versions. The choice really depends on how you want to serve them — and how forgiving you want the bake to be.

Mini Cherry Bakewell Tarts (Muffin Tin Version)

Mini Cherry Bakewell Tarts are ideal if you want individual portions or you’re baking for the first time.

Why minis are easier:

• Bake more evenly
• Hold their shape better
• Less risk of under- or overbaking

Best tip:
Fill mini tarts about ¾ full so the frangipane has room to rise without spilling.

Classic Cherry Bakewell Tarts (Tart Tin Version)

Classic Cherry Bakewell Tarts look more traditional and slice beautifully for serving.

Keep in mind:

• Baking time is slightly longer
• The center needs careful monitoring
• A gentle wobble is still the goal

Mini vs Classic at a Glance

Feature	Mini Cherry Bakewell Tarts	Classic Cherry Bakewell Tarts
Best pan	Muffin tin	Loose-bottom tart tin
Baking	Faster	Slightly longer
Difficulty	Very forgiving	Moderate
Serving	Individual portions	Sliced

If you’re unsure: start with minis. Once you’re confident, the classic version feels easy.

Variations & Substitutions (Without Ruining the Recipe)

One of the nice things about Cherry Bakewell Tarts is that they’re flexible — as long as you don’t lose the almond-and-jam balance that makes them feel classic.

No Almond Extract? Here’s What to Do

Almond extract boosts flavor, but it’s not mandatory for Cherry Bakewell Tarts.

Good options:

• Skip it entirely and rely on ground almonds
• Use a very small amount of vanilla instead (optional)

Avoid:

• Strong flavorings that overpower the almond taste

The frangipane should taste gently nutty, not perfumed.

Cherry vs Raspberry (Which Is More Traditional?)

Both work, but they give slightly different results.

Filling	Flavor	Best For
Cherry jam	Sweet, nostalgic	Classic Cherry Bakewell Tarts
Raspberry jam	Sharper, brighter	Traditional Bakewell-style tarts

If you want the familiar iced version with a cherry on top, cherry jam is the most natural choice.

Simple Gluten-Free or Dairy-Free Notes

If you need to adapt Cherry Bakewell Tarts, keep changes minimal.

• Gluten-free: use a reliable gluten-free shortcrust pastry
• Dairy-free: swap butter for a good-quality dairy-free baking butter

Important:
Major substitutions can change texture, so expect slight differences — especially in the frangipane.

One Quick Rule

Change one thing at a time.
That way, your Cherry Bakewell Tarts stay balanced and predictable.

Nutrition Information (Per Serving)

These nutrition details are provided to give a general idea of what’s in Cherry Bakewell Tarts. Values may vary depending on the ingredients and brands you use.

Approximate Nutrition (1 Cherry Bakewell Tart)

Nutrient	Amount
Calories	320 kcal
Carbohydrates	34 g
Sugar	20 g
Fat	18 g
Saturated Fat	7 g
Protein	6 g
Fiber	2 g
Sodium	110 mg

What this means:
Cherry Bakewell Tarts are a classic treat, rich and satisfying, meant to be enjoyed mindfully — especially with a cup of tea.

Nutrition Notes

• Almonds provide healthy fats and protein
• Portion size matters, especially with mini tarts
• Homemade versions often contain fewer additives than store-bought ones

Nutrition values are estimates and intended for informational purposes only.

FAQs About Cherry Bakewell Tarts

Final Thoughts & A Gentle Nudge

Cherry Bakewell Tarts don’t need to be complicated to be beautiful. When you understand the textures, keep the balance right, and bake with a little patience, they become one of the most comforting and rewarding desserts you can make at home.

If you’re new to Bakewells, start with the mini version. If you’re already confident, go classic. Either way, trust the visual cues, enjoy the process, and don’t overthink it — that’s when Cherry Bakewell Tarts really shine.

If you enjoyed baking these, save the recipe, print it for later, or explore more cozy dessert ideas on the site. Happy baking 🥧🍒

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