A delightful British pastry featuring a buttery shortcrust shell, a layer of cherry jam, and a rich almond frangipane filling, topped with glazed cherries and sliced almonds. These classic tarts are the perfect treat for Mother’s Day or any elegant afternoon tea.
Why You’ll Love This Recipe
- Perfect balance of flavors – Sweet cherry jam pairs beautifully with the rich almond frangipane.
- Flaky, buttery pastry – A homemade shortcrust base adds a delicious crisp texture.
- Beautiful presentation – Topped with cherries, almonds, and powdered sugar for a classic look.
- Great for any occasion – Ideal for brunch, tea parties, or special celebrations.
- Easy to make ahead – The tarts can be stored and enjoyed later.
Ingredients
(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)
For the Pastry:
- 1 ¼ cups (160g) all-purpose flour
- ½ cup (115g) unsalted butter, cold and cubed
- 2 tbsp powdered sugar
- 1 egg yolk
- 2 tbsp cold water
For the Filling:
- ⅓ cup (80g) unsalted butter, softened
- ⅓ cup (80g) granulated sugar
- 1 large egg
- ½ cup (50g) ground almonds
- ½ tsp almond extract
- 2 tbsp all-purpose flour
- ½ cup (120g) cherry jam
For Topping:
- Glacé cherries or cherry preserves
- Sliced almonds
- Powdered sugar (for dusting)
Directions
- Prepare the Pastry: In a food processor, pulse the flour, butter, and powdered sugar until the mixture resembles fine crumbs. Add the egg yolk and cold water, mixing until a dough forms. Wrap in plastic and chill for 30 minutes.
- Preheat the Oven: Preheat to 350°F (175°C). Roll out the dough on a floured surface and cut into rounds to fit a muffin tin. Press into the tins and chill for 10 minutes.
- Blind Bake the Pastry: Prick the bases with a fork, line with parchment and baking weights, and bake for 10 minutes. Remove weights and bake for another 5 minutes until lightly golden. Let cool.
- Make the Frangipane Filling: Beat the butter and sugar until light and fluffy. Mix in the egg, almond extract, ground almonds, and flour until smooth.
- Assemble the Tarts: Spread 1 teaspoon of cherry jam into each tart shell, then spoon the frangipane filling over the jam, smoothing the tops.
- Bake: Bake for 20-25 minutes, or until golden brown and set. Let the tarts cool completely.
- Decorate & Serve: Top each tart with cherry preserves or a glacé cherry, sprinkle with sliced almonds, and dust with powdered sugar. Serve and enjoy!
Servings and Timing
- Prep Time: 20 minutes
- Cook Time: 25 minutes
- Total Time: 45 minutes
- Servings: 8 servings
- Calories per serving: 280 kcal
Variations
- Raspberry Bakewell Tarts: Swap cherry jam for raspberry jam for a tart twist.
- Chocolate Almond Tarts: Add a layer of melted dark chocolate before the frangipane.
- Orange Almond Tarts: Add orange zest to the frangipane for a citrusy note.
- Nut-Free Version: Replace ground almonds with oat flour for a nut-free alternative.
- Iced Bakewell Tarts: Top with a layer of icing instead of powdered sugar for a classic bakery-style look.
Storage/Reheating
- Room Temperature: Store in an airtight container for up to 2 days.
- Refrigeration: Keep in the fridge for up to 5 days.
- Freezing: Freeze unglazed tarts for up to 2 months. Thaw and decorate before serving.
- Reheating: Enjoy at room temperature or warm slightly in the oven at 300°F (150°C) for 5 minutes.
FAQs
Can I make the pastry dough ahead of time?
Yes, you can prepare the dough and store it in the fridge for up to 2 days before rolling it out.
Can I use store-bought pastry?
Yes, shortcrust pastry from the store can be used for convenience.
What’s the best way to roll out the dough without sticking?
Roll it out on a lightly floured surface and rotate it frequently to prevent sticking.
Can I make these tarts in a mini tart pan?
Yes, adjust the baking time to about 15-18 minutes for smaller tarts.
How do I prevent my pastry from shrinking while baking?
Chilling the pastry before baking and using baking weights during the first bake help prevent shrinking.
Can I use almond flour instead of ground almonds?
Yes, but almond flour is finer, so the texture may be slightly different.
Can I substitute almond extract with vanilla?
Yes, but almond extract gives a more traditional Bakewell tart flavor.
What’s the best way to get an even golden-brown color on the tarts?
Bake them in the center of the oven and rotate the tray halfway through baking.
Can I add a glaze on top?
Yes, mix powdered sugar with a little water or lemon juice for a simple icing drizzle.
What should I serve with Bakewell tarts?
Enjoy with tea, coffee, or a scoop of vanilla ice cream for an extra indulgent treat.
Conclusion
Almond & Cherry Bakewell Tarts are a delicious combination of buttery shortcrust pastry, sweet cherry jam, and a rich almond frangipane filling. Topped with cherries and almonds, these beautiful tarts make the perfect Mother’s Day treat or afternoon tea dessert. Whether served warm or chilled, they are guaranteed to impress. Try this classic recipe today!
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Almond & Cherry Bakewell Tarts
- Total Time: 45 minutes
- Yield: 8 servings 1x
- Diet: Vegetarian
Description
A delightful British pastry featuring a buttery shortcrust shell, a layer of cherry jam, and a rich almond frangipane filling, topped with glazed cherries and sliced almonds. A perfect Mother’s Day treat!
Ingredients
For the Pastry:
- 1 1/4 cups (160g) all-purpose flour
- 1/2 cup (115g) unsalted butter, cold and cubed
- 2 tbsp powdered sugar
- 1 egg yolk
- 2 tbsp cold water
For the Filling:
- 1/3 cup (80g) unsalted butter, softened
- 1/3 cup (80g) granulated sugar
- 1 large egg
- 1/2 cup (50g) ground almonds
- 1/2 tsp almond extract
- 2 tbsp all-purpose flour
- 1/2 cup (120g) cherry jam
For Topping:
- Glacé cherries or cherry preserves
- Sliced almonds
- Powdered sugar (for dusting)
Instructions
-
Prepare the Pastry:
- In a food processor, pulse flour, butter, and sugar until crumbly.
- Add egg yolk and cold water, mixing until dough forms. Wrap in plastic and chill for 30 minutes.
-
Preheat oven to 350°F (175°C). Roll out dough and cut into rounds to fit a muffin tin. Press into the tins and chill for 10 minutes.
-
Blind Bake:
- Prick the pastry bases with a fork, line with parchment and baking weights, and bake for 10 minutes.
- Remove weights and bake for another 5 minutes until lightly golden.
-
Make the Frangipane:
- Beat butter and sugar until fluffy.
- Mix in egg, almond extract, ground almonds, and flour.
-
Assemble & Bake:
- Spread 1 tsp cherry jam in each tart shell, then top with frangipane.
- Smooth the tops and bake for 20-25 minutes until golden.
-
Decorate & Serve:
- Once cooled, top with cherry preserves, sliced almonds, and a dusting of powdered sugar.
Notes
- For an extra crisp pastry, let the tart shells cool completely before adding the filling.
- Use raspberry jam as a variation for a different twist.
- Store in an airtight container for up to 3 days.
- Prep Time: 20 minutes
- Cook Time: 25 minutes
- Category: Dessert, Pastry
- Method: Baking
- Cuisine: British
