cherry bakewell tart

With a crisp and buttery shortbread crust, cherry jam, and an almond frangipane sponge layer, this Bakewell Tart is a perfect breakfast or dessert.

Traditional Bakewell Tart

(240 grams) all-purpose flour

sugar

salt

(113 grams) unsalted butter, frozen

almond extract

water

(127 grams) unsalted butter, room temperature

confectioners' sugar

eggs, room temperature

almond meal

(30 grams) all-purpose flour

(340 grams) cherry jam

confectioners sugar

(43 grams) sliced almonds

To make the shortbread crust, whisk together the...

To make the shortbread crust, whisk together the flour, sugar, and salt. Grate the frozen butter into the mixture and rub the butter into the flour, using fingers or a pastry cutter, until the mixture resembles breadcrumbs.

Lightly beat the egg yolks with the almond...

Lightly beat the egg yolks with the almond extract and stir this into the flour mixture. Continue to mix while adding just enough water to form a sticky dough. Roll out the dough on a lightly floured surface to 1/4-inch thickness. Transfer the dough to the tart pan, pressing along the sides and trimming any excess dough. Refrigerate for at least 30 minutes.

Preheat the oven to 400 °F. Once the oven is...

Preheat the oven to 400 °F. Once the oven is up to temperature, line the top of the dough with parchment paper and fill with pie weights or dried beans. Blind bake the crust for 10 minutes, then remove the pie weights and parchment paper and bake for an additional 5 minutes until just barely golden. Reduce oven temperature to 375 °F and set crust aside to cool.

To make the frangipane, cream together the butter...

To make the frangipane, cream together the butter and sugar using a mixer on medium speed until light and fluffy, about 1 minute. Add the eggs, one at a time, beating well after each addition. Add the almond extract and beat for an additional 30 seconds. Spoon in the almond meal and all-purpose flour while the mixer is running and combine well.

Spread 1 cup of jam evenly along the...

Spread 1 cup of jam evenly along the shortbread crust. Top with the frangipane, spreading to cover the entire surface of the tart. Smooth the top and bake at 375 °F for 20 minutes. Remove the tart from the oven and scatter the sliced almonds across the top. Return to the oven and bake an additional 5-10 minutes, until golden brown and a tester inserted into the center of the tart comes out clean. Dust with additional confectioners sugar and serve slightly warm or at room temperature.

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Traditional Bakewell Tart

Top 1 cherry bakewell tart recipes from across the web

The most viewed cherry bakewell tart recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

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Traditional Bakewell Tart

The most viewed cherry bakewell tart recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine