What is the difference between a Bakewell Tart and a Cherry Bakewell?

A Bakewell Tart is traditionally topped with frangipane only, while Cherry Bakewell Tarts are finished with icing and a cherry on top.

What jam is traditionally used in Cherry Bakewell Tarts?

Cherry jam is most common for Cherry Bakewell Tarts, while raspberry jam is often used in classic Bakewell Tarts.

Why did my Cherry Bakewell Tart sink in the middle?

This usually happens when the frangipane is too loose or overbaked. A thick, spoonable batter and a gentle wobble in the center prevent sinking.

Why is my frangipane dry?

Dry frangipane is almost always caused by overbaking. Cherry Bakewell Tarts should be removed from the oven while the center is still slightly soft.

Do Cherry Bakewell Tarts need icing?

Yes. The icing and cherry are what distinguish Cherry Bakewell Tarts from plain Bakewell Tarts.

Easy Cherry Bakewell Tarts (Bakery-Style at Home)

Description

These Cherry Bakewell Tarts are a classic British dessert made with crisp shortcrust pastry, a thin layer of jam, soft almond frangipane, and a smooth icing finished with a cherry on top. They’re bakery-style, comforting, and completely achievable at home with clear visual cues and simple ingredients.

Ingredients

Scale

For the pastry

1 ¼ cups (160 g) all-purpose flour
½ cup (115 g) cold unsalted butter, cubed
2 tbsp sugar
1 egg yolk
2–3 tbsp cold water

For the filling

¼ cup (80 g) cherry jam (or raspberry jam)
½ cup (115 g) unsalted butter, softened
½ cup (100 g) sugar
2 large eggs
1 cup (100 g) ground almonds
½ tsp almond extract (optional)

For the topping

¾ cup (90 g) icing sugar
1–2 tbsp milk or water
6–8 glacé cherries

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Instructions

Make the pastry:
Combine flour and sugar. Rub in butter until crumbly. Mix in egg yolk and cold water until a dough forms. Shape into a disc and chill for 30 minutes.
Prepare the tart cases:
Roll pastry to about 3 mm thick. Line tart tins, trim edges, and chill for 15 minutes.
Blind bake:
Line pastry with baking paper and weights. Bake at 180°C (350°F) for 15 minutes, remove weights, and bake 5 more minutes until matte and lightly golden.
Add jam:
Spread a thin, even layer of jam over the baked pastry base.
Make the frangipane:
Cream butter and sugar until soft. Beat in eggs one at a time, then fold in ground almonds and almond extract.
Fill and bake:
Spoon frangipane over jam, filling about ¾ full. Gently press one cherry on top. Bake 20–25 minutes until edges are set and the center has a gentle wobble.
Ice the tarts:
Cool completely. Mix icing sugar with liquid until smooth and opaque. Spoon over tarts and finish with a cherry.

Notes

Keep the jam layer thin to prevent soggy pastry.
Frangipane should be soft and spoonable, not runny.
Do not overbake — a slight wobble keeps the filling moist.
Mini tarts bake faster and are more forgiving for beginners.

Prep Time: 30 minutes
Cook Time: 40 minutes
Category: Dessert
Method: Baking
Cuisine: British

Nutrition

Serving Size: 1 tart
Calories: 320 kcal
Sugar: 20 g
Sodium: 110 mg
Fat: 18 g
Saturated Fat: 7 g
Unsaturated Fat: 9 g
Trans Fat: 0 g
Carbohydrates: 34 g
Fiber: 2 g
Protein: 6 g
Cholesterol: 85 mg