Cherry Tart (bakewell tart)
There’s something nostalgically delightful about a cherry tart, especially one reminiscent of Mr. Kipling's Bakewell tarts from my childhood. This retro bake, with its buttery pastry, sweet almond filling, and vibrant cherry on top, is a timeless tea-time treat. To elevate it, I’ve added a touch of elegance with feather icing detail, making each bite not only a delicious trip down memory lane but also a feast for the eyes. Perfect for sharing at afternoon tea, these tarts are a beautiful blend of tradition and charm, guaranteed to bring a smile to anyone's face.
Ingredients:
Sweet Shortcrust Pastry:
225g all-purpose flour
30g sugar
½ tsp salt
110g unsalted butter, cold (frozen is ideal)
2 egg yolks
½ tsp almond extract (optional)
1-2 tbsp cold water
Frangipane:
125g unsalted butter, softened
125g icing sugar
3 eggs
½ tsp almond extract
125g ground almonds
30g all-purpose flour
To Assemble:
Cherry jam/conserve
100g icing (powdered) sugar
3-5 tsp milk
12 glacé cherries/maraschino cherry, halved, for topping
Yields 8-10 tarts
Directions
For the Pastry
1. In a food processor or by hand, mix the flour, sugar, and salt. Add the cold butter cubes and mix until the mixture resembles fine breadcrumbs.
2. Add the egg yolks and mix until just combined. Gradually add cold water, 1 tbsp at a time, until the dough starts to clump together.
3. Turn the dough onto a clean work surface and gently bring it together with minimal kneading. Divide the dough in two, flatten into discs, wrap in cling film, and chill in the fridge for at least 30 minutes.
4. Preheat your oven to 180°C. Dust your work surface with flour and roll out one dough disc to about 3mm thick. Cut out rounds with cookie cutter (8/9cm) and press them into a muffin tin. I use the end of a rolling pin for a neater finish. Chill the tart shells in the freezer for 30minutes while you prepare the frangipane filling.
For the Frangipane
1. In a mixing bowl, soften the butter. Add the icing sugar, ground almonds, eggs, and almond extract. Beat until completely combined and thick. Transfer to a piping bag, if using, and set aside.
2. In a small bowl, loosen the cherry jam with a teaspoon of water if needed for easier spreading.
To Assemble
1. Remove the tart shells from the freezer. Place a small amount of cherry jam at the bottom of each shell, just enough to cover the base.
2. Pipe or spoon the frangipane over the jam, filling each tart no more than ⅔ full. Use a small knife to gently spread the frangipane to the edges, sealing the jam layer.
3. Bake for 30 minutes until the pastry is golden. Allow to cool in the tin for a few minutes before transferring to a wire rack to cool completely.
Finishing Touches
1. Once the tarts are completely cool, mix the icing sugar with enough milk to create a thick icing. Spread a layer of icing over each tart. Optional to add a pretty pink pattern with toothpick
2. Top each tart with a halved cherry. Enjoy!