Ready to try a delicious Sour Cherry Bakewell Tart recipe? This classic British dessert consists of a short crust pastry base filled with a layer of jam and an almond-flavored frangipane filling, topped with a sprinkling of flaked almonds and baked until golden brown. Perfection!
The Bakewell tart dates back to the 19th century, where it was first made in the town of Bakewell, in the county of Derbyshire in England. The exact origins of the tart are unclear, but it is believed to have been created by accident when a cook in Bakewell was supposed to make a jam tart, but instead, spread the jam on top of the almond mixture. The resulting dessert was so delicious that it became a local favorite and eventually gained popularity throughout the country.
Today, the Bakewell tart remains a beloved British dessert and has many variations, including the Bakewell pudding, which is a similar dessert but with a puff pastry base and a custard filling instead of frangipane. Try our version below, which is perfect for picnics, special occasions and afternoon tea.
1 jar of sour pitted morello cherries, drained
1 cup (250 g) raspberry or cherry jam
2 cups (500 g) plain flour
2 tablespoons (25 g) castor sugar
1/2 cup (113 g) cold unsalted butter, grated
2 egg yolks
1-2 tablespoons cold water
1/2 teaspoon almond extract (optional)
1 1/3 cups (350 grams) almond meal
1/4 cup (80 grams) all-purpose flour
1/2 cup slivered or flaked almonds (for the top)
120 grams butter
1 cup (100 grams) icing sugar
2 eggs plus reserved whites from crust
1/2 teaspoon almond essence
For the Crust
In a mixing bowl, mix together the flour and sugar. Add the grated cold butter and rub with your fingers until the mixture resembles a rough breadcrumb-like texture. Add the lightly beaten egg yolks, almond extract and water to bring it together. It will make slightly sticky dough. Spread a little extra flour on your work surface and roll out the dough thinly. Alternatively, you can roll out the dough between two sheets of baking paper. Press the dough into a fluted flan tin and refrigerate for at least 30 minutes.
For the Frangipane Filling
Cream together butter and sugar until light and fluffy.
Add 2 eggs and the remaining whites, beat well add 1/2 teaspoon almond essence.
Add almond meal and plain flour don’t over mix, just get it all combined.
Preheat oven to 350°F (180°C).
Cover the dough-lined tin with baking paper and baking beans or rice and blind bake for 10 minutes. Remove beans and paper and bake a few minutes longer.
Remove from oven and spread with 1 cup of raspberry or cherry jam covering as much of the crust as you can, set aside.
Drain a jar of sour cherries and place the cherries evenly over the jam covered crust spooning over the frangipane and smooth the surface.
Bake for 20 minutes then scatter the top with some slivers or flaked almonds and return to oven until golden brown and a skewer comes out clean from the middle of the tart. Cool tart on rack and serve in slices with double cream and a dusting of icing sugar.