Cherry Bakewell Tart Recipe Easy Classic British Dessert

I can never pass up dessert, especially tarts and pies. Buttery, flaky pastry filled with fruity and sweet fillings? Yes, please! These individual cherry bakewell tarts are completely irresistible as well. Baked in a muffin tin for easy sharing, each cherry tartlet features crisp buttery pastry layers, cherry jam, creamy almond frangipane, and lemon icing. Place a cherry on top and you have a sweet and scrumptious dessert!

Why you’ll love this cherry bakewell recipe

Cherry bakewells are one of the most popular flavors. Just like in this recipe, they’re made with a layer of cherry jam and topped with half of a glacé cherry. We love making this for special occasions or whenever we want something small but delicious!

Layers of sweet and fruity goodness. Mini bakewells are filled with an almond cream filling (AKA frangipane), then topped with a simple lemon glaze and a candied cherry. The finished result is a sweet, decadent, and crowd-pleasing treat. Buttery pâte sucrée made from scratch. When it comes to making tarts from scratch, a homemade tart shell is the way to go! It’s crisp and buttery and even easier to make than traditional pie crust. Individual portions. This recipe makes enough for the bake sale or to serve to all of your friends. There won’t be any fights about sharing these tasty treats! Deceptively easy to make. Like cake pops or sopapillas, these are so simple to make but look fancy!

Ingredients needed

This cherry bakewell recipe is made with a handful of baking staples that you may already have in your pantry, such as:

Butter. To make the tart dough and filling. Make sure it’s softened to room temperature before you get started so it’s easier to work with. Sugar. Use superfine sugar if you can. Otherwise, regular granulated white sugar will do. Eggs. An egg yolk and whole eggs help bind the tart pastry and almond filling together. All purpose flour. You need both all purpose flour and almond flour to make the tart pastry and frangipane. Almond flour. This lends a nice nutty flavor to the tart shell and frangipane filling. Cherry jam. This is layered underneath the frangipane as a sweet and fruity surprise. Cherries. Place half of a candied cherry on top of each tartlet for a beautiful, yet simple presentation. Confectioners sugar. To make the lemon glaze. Lemon juice. This gives the glaze a beautiful bright flavor that pops as soon as you bite into the fluffy bakewell.

How to make cherry bakewell tarts

Despite their many layers, both beginner and experienced bakers will have an easy time with these tarts. These instructions will show you how it’s done: Step 1 – Make the pastry Beat the butter, sugar, and egg yolk with an electric mixer until light and fluffy. Slow beat in the flour and almond flour next. Step 2 – Let it chill Transfer the dough to a lightly floured surface. Knead it a few times until it becomes a smooth ball. Wrap the ball of dough in plastic and let it chill in the fridge. Step 3 – Par-bake the tart dough Roll out the chilled dough on a lightly floured surface before cutting out small circles. Press each circle into a muffin tin. Press a small layer of parchment paper into each piece of dough in the tin. Fill with pie weights, then blind bake in the oven. Step 4 – Make the filling Beat the butter and sugar together in a bowl until light and fluffy. Beat in one egg at a time, then add the almond flour and all purpose flour. Step 5 – Assemble and bake the mini tarts Add a scoop of jam to each mini tart pastry in the muffin tin. Repeat with the frangipane, making sure to fill each one to the top. Bake the tarts until they’re golden, then set them aside to cool completely. Step 6 – Decorate with the glaze and cherries Make the glaze by mixing the confectioner’s sugar with lemon juice. Add a scoop on top of each cooled tart, then finish by placing a cherry half on top. Enjoy!

Tips for success

Running low on time? Instead of making your tart dough from scratch, use store-bought pre-baked mini tart shells. Always chill the dough. The 30 minutes the dough spends in the fridge is crucial! The cold temperatures help solidify the warm butter and prevent the crust from becoming oily or soggy in the oven. Roll the dough between two sheets of parchment. Cleanup is easy with no mess left behind! Work quickly! You don’t want the rolled dough to get too warm as you cut it into circles and push them into the muffin tin. If you don’t have pie weights. Use dry rice or beans instead. Use tart molds instead. Making this recipe in muffin tins is very easy but you can use individual mini tart molds if you want.

Variations

This is a very forgiving recipe that can be adapted to your flavor preferences or even dietary restrictions. Here are some suggestions:

Infuse flavor in the tart dough. The dough will already have a subtle nutty flavor from the almond flour. To infuse even more flavor, beat in up to 1 teaspoon of almond extract or vanilla extract. Use any jam you love. You can make bakewells with any flavor of jam you love, like raspberry, blueberry, or strawberry. Remember to swap the cherry on top for the berry that matches the jam flavor. Instead of almond frangipane. The almond flour can easily be substituted for another nut flour in the filling, like hazelnut, walnut, or pistachio flour. Instead of jam. Add a layer of sliced bananas or a spoonful of melted chocolate.

Storage instructions

To store: Leftovers will keep well at room temperature in an airtight container. They will keep well for at least a week. To freeze: Place the mini tarts in a ziplock bag and store it in the freezer for up to 6 months.

Recommended tools to make this recipe

Electric mixer. My long standing mixer that works with even the most difficult of doughs or batters. Handheld mixer. While you can make the filling in the electric mixer, I find the hand mixer to be easier and quicker! 12-count muffin tin. To bake the mini tarts in!