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Cherry Bakewell Tart with Almonds

Cherry Bakewell Tart with Almonds
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The Cherry Bakewell Tart with Almonds is a classic British dessert featuring a crisp, buttery shortcrust pastry base filled with vibrant fresh cherries and an almond-infused frangipane. This tart delivers a perfect balance of sweet, nutty, and fruity flavors with a crunchy almond topping, making it a delightful treat for afternoon tea, brunch, or celebrations.

Ingredients

Pastry

  • Shortcrust pastry dough (enough to line a tart tin, approx. 250g)
  • Butter (for the pastry, approx. 125g)
  • Flour (for the pastry, approx. 250g)
  • Pinch of salt

Filling

  • Fresh cherries (about 300g, pitted)
  • Butter (softened, 100g)
  • Granulated sugar (100g)
  • Eggs (2 large)
  • Ground almonds (100g)
  • Plain flour (1 tbsp)
  • Almond extract (1 tsp)
  • Cherry jam (2-3 tbsp, for spreading on pastry base)

Topping

  • Flaked almonds (30g, for sprinkling)

Instructions

  1. Prepare the Pastry: Mix the shortcrust pastry ingredients—flour, butter, and a pinch of salt—until a smooth dough forms. Chill the dough for at least 30 minutes to prevent shrinking and ensure a crisp texture. After chilling, roll it out evenly and line your tart tin. Prick the base with a fork to avoid bubbling during baking.
  2. Blind Bake the Pastry: Line the pastry base with parchment paper and fill it with baking beans or rice to weigh it down. Bake in a preheated oven at 180°C (350°F) for about 15 minutes until golden and firm. Remove the parchment and weights, then bake for an additional 3-5 minutes to dry the base fully.
  3. Make the Almond Frangipane: In a bowl, cream together the softened butter and granulated sugar until light and fluffy. Beat in the eggs one at a time, then add almond extract. Gently fold in ground almonds and plain flour, mixing just until combined to keep the filling light and tender.
  4. Assemble the Tart: Spread cherry jam evenly over the cooled pastry base. Arrange the fresh pitted cherries on top. Carefully spoon the almond frangipane mixture over the cherries, smoothing the surface gently with a spatula.
  5. Add Flaked Almonds and Bake: Sprinkle flaked almonds evenly across the top of the tart to add crunch and a toasted aroma. Bake at 180°C (350°F) for 35-40 minutes until the frangipane layer is golden and set but still slightly soft to the touch.
  6. Cool and Serve: Allow the tart to cool completely in the tin before removing. This resting time enhances the flavors and makes slicing easier. Serve with optional dusting of powdered sugar, sliced almonds, whipped cream, or vanilla ice cream.

Notes

  • Keep the pastry dough chilled to prevent shrinking and maintain crispness.
  • Fresh cherries are preferred for brightness and natural sweetness; if using frozen, drain excess juice to avoid sogginess.
  • Do not overmix the frangipane to keep it light and tender.
  • Blind bake the pastry thoroughly to prevent a soggy base.
  • Test for doneness by ensuring the almond topping is golden and firm but slightly soft.
  • Store leftovers in an airtight container at room temperature for two days or refrigerate for up to four days.
  • The tart can be frozen for up to one month; thaw overnight in the fridge before serving.
  • Reheat slices gently at 160°C (320°F) for 10 minutes to revive crispness.

Nutrition

Keywords: Cherry Bakewell Tart, Almond Tart, British Dessert, Frangipane Tart, Cherry Tart, Almond Bakewell

Find it online: https://juliaglam.com/cherry-bakewell-tart-with-almonds/