A Cherry Bakewell Tart feels like a warm hug from a British bakery. Buttery pastry, sweet cherry jam, and a soft almond frangipane come together under a simple icing and a cherry on top. It’s elegant without being fussy, and it works just as well for afternoon tea as it does for a special dessert.

If you’ve never made one at home, don’t worry—this version is straightforward and reliable. You’ll get that classic Bakewell flavor with a few simple steps and a handful of pantry staples.

What Makes This Recipe So Good

• Classic flavors, simple method: A crisp shortcrust, a layer of cherry jam, and a tender almond filling—no complicated techniques.
• Balanced sweetness: The tartness of cherry jam cuts through the rich frangipane and icing, so it never feels too heavy.
• Beautiful finish: That smooth white icing and a cherry on top make it look bakery-worthy with minimal effort.
• Make-ahead friendly: It sets nicely as it cools, and tastes even better the next day.
• Flexible: You can swap the jam, adjust the icing, or go traditional with flaked almonds.

Ingredients

For the Shortcrust Pastry

• 1 1/4 cups (160 g) all-purpose flour
• 2 tablespoons powdered sugar
• 1/4 teaspoon fine salt
• 1/2 cup (115 g) cold unsalted butter, cubed
• 1 large egg yolk
• 1–2 tablespoons ice-cold water, as needed

For the Filling

• 1/2 cup (160 g) good-quality cherry jam
• 1/2 cup (115 g) unsalted butter, softened
• 1/2 cup (100 g) granulated sugar
• 2 large eggs, room temperature
• 1 cup (100 g) almond flour (ground almonds)
• 2 tablespoons all-purpose flour
• 1 teaspoon pure almond extract
• Zest of 1 small lemon (optional, but lovely)
• 2–3 tablespoons flaked almonds (optional, for texture under icing)

For the Icing

• 1 1/2 cups (180 g) powdered sugar, sifted
• 2–3 tablespoons fresh lemon juice or water
• 8–10 glacé cherries (or maraschino), halved

Instructions

1. Make the pastry: In a bowl, whisk flour, powdered sugar, and salt. Rub in the cold butter with your fingertips until it looks like coarse crumbs.Stir in the egg yolk and just enough ice water to bring the dough together.
2. Chill and roll: Shape into a disk, wrap, and chill for 30 minutes. Roll on a lightly floured surface to fit a 9-inch (23 cm) tart tin with a removable base. Press into the tin and trim the edges.
3. Blind bake: Prick the base with a fork.Line with parchment and fill with baking beans or rice. Bake at 375°F (190°C) for 15 minutes. Remove the beans and parchment, then bake 5–7 minutes more until pale golden.

   Cool slightly. Reduce oven to 350°F (175°C).

4. Spread the jam: While the shell cools, warm the cherry jam slightly so it spreads easily. Add a thin, even layer over the base. Don’t overfill—about 1/4 inch (5–6 mm) is plenty.
5. Make frangipane: Beat softened butter and sugar until light and fluffy, 2–3 minutes.Beat in eggs one at a time. Fold in almond flour, all-purpose flour, almond extract, and lemon zest if using.
6. Assemble: Spoon the frangipane over the jam and smooth the top. If you like a little crunch beneath the icing, sprinkle flaked almonds on top.
7. Bake: Bake at 350°F (175°C) for 30–35 minutes, until golden and just set in the center.A skewer should come out with a few moist crumbs, not wet batter. Cool in the tin.
8. Ice the tart: Mix powdered sugar with lemon juice or water until thick but pourable. You want a smooth, opaque icing that slowly relaxes. Spread over the cooled tart, leaving a slight border. Top with halved cherries, spacing them evenly.
9. Set and serve: Let the icing firm for 30–45 minutes.Remove the tart from the tin, slice with a sharp knife, and serve at room temperature.

Keeping It Fresh

• Room temperature: Keep covered at cool room temp for up to 2 days. The texture stays soft and the icing remains neat.
• Refrigeration: For longer storage, refrigerate up to 5 days. Bring slices to room temperature before serving for best flavor.
• Freezing: Freeze un-iced slices well wrapped for up to 2 months.Thaw in the fridge, then glaze with fresh icing.
• Prevent sogginess: A well-baked pastry and a thin jam layer help keep the base crisp.

Health Benefits

• Almonds offer healthy fats and vitamin E: Almond flour brings a touch of protein, fiber, and micronutrients.
• Portion control matters: This is a treat, but a small slice satisfies thanks to the rich almond filling.
• Option to reduce sugar: Use a lower-sugar jam and lighten the icing slightly to cut overall sweetness.
• Gluten-conscious swaps: A gluten-free shortcrust and certified GF almond flour make it accessible without losing flavor.

Pitfalls to Watch Out For

• Overfilling with jam: Too much jam can bubble up and leak, making the base soggy. Keep it thin and even.
• Underbaked pastry: If the shell isn’t set before adding filling, it won’t stay crisp. Blind bake until pale golden.
• Runny icing: If the icing is too thin, it will streak and drip.Add more powdered sugar to thicken.
• Hot tart + icing: Icing a warm tart causes melting and sliding. Cool it completely first.
• Heavy-handed almond extract: A little goes a long way. Too much can taste artificial.

Variations You Can Try

• Raspberry Bakewell: Swap cherry jam for raspberry and top with flaked almonds only, no glacé cherries.
• Chocolate-Cherry Twist: Brush the cooled pastry with a thin layer of melted dark chocolate before the jam.
• Citrus Lift: Add orange zest to the frangipane and use an orange-kissed icing.
• Mini Bakewell Tarts: Use a muffin tin for individual portions; reduce baking time by about one-third.
• Gluten-Free: Use a reliable gluten-free shortcrust blend and ensure your almond flour is certified gluten-free.

FAQ

Can I Make the Pastry in a Food Processor?

Yes.

Pulse the dry ingredients, add butter, and pulse to crumbs. Add the yolk and just enough cold water to clump. Stop as soon as it holds together to avoid toughness.

What If I Don’t Have Almond Flour?

You can grind blanched almonds in a food processor until fine, but avoid over-processing into a paste.

Sift to remove any larger bits for a smoother frangipane.

Why Did My Filling Sink in the Middle?

It may have been underbaked or the oven temperature may have been slightly low. Bake until the center springs back lightly and the top is golden. An oven thermometer helps.

Can I Skip the Icing?

Absolutely.

Many traditional versions use just flaked almonds on top of the frangipane. It will be less sweet and more nut-forward.

Which Jam Works Best?

A slightly tart, good-quality cherry jam with real fruit pieces is ideal. Avoid very runny jams, which can bleed into the frangipane.

How Do I Prevent a Soggy Bottom?

Blind bake thoroughly, keep the jam layer thin, and cool the shell slightly before adding filling.

You can also brush the warm pastry with a little beaten egg white to seal it.

Can I Make It Ahead?

Yes. The tart holds well. Bake the day before, cool, ice, and store covered at room temperature if it’s cool, or refrigerate and bring to room temp before serving.

Wrapping Up

Cherry Bakewell Tart is a classic for a reason: it’s simple to make, lovely to serve, and full of almond-cherry comfort.

With a crisp base, soft frangipane, and that clean white icing, it feels special without being fussy. Follow the steps, keep the jam layer modest, and let the icing set. You’ll end up with a bake that’s as dependable as it is delicious—and one you’ll come back to again and again.