If you’re craving a classic British dessert with a twist you can totally make at home, you’re going to love this Mary Berry(-ish) Cherry Bakewell Tart Recipe. It’s one of those recipes I keep coming back to when I want something elegant but utterly comforting. Imagine a crisp, buttery tart shell filled with rich almond frangipane and sweet-tart cherry jam — it’s like a hug in dessert form! Stick around because I’m going to share all my tips to help you nail this bake from start to finish.
Why You’ll Love This Recipe
- Simple Yet Impressive: This tart looks fancy but is truly doable for home bakers.
- Perfect Balance of Flavors: The almond filling and cherry jam create a sweet and tart harmony.
- Make-Ahead Friendly: It tastes even better the next day, giving you some flexible prep options.
- Adapted for Home Kitchens: You don’t have to make your own jam or complicated icing—you can keep it simple!
Ingredients You’ll Need
The magic in this Mary Berry(-ish) Cherry Bakewell Tart Recipe comes from combining fresh, good-quality ingredients that complement each other perfectly. Using almond flour makes that frangipane filling wonderfully nutty and moist, while the tart cherry jam adds a lovely fruity punch. I always recommend weighing your ingredients; it makes all the difference for pastry success.
- All-Purpose Flour: Look for fresh flour; it’s the base for that crisp pastry shell.
- Butter (chilled and softened): Use real butter for rich flavor and perfect texture, split between the dough and filling.
- Confectioners’ Sugar: Adds sweetness and silkiness—don’t underestimate the sifted dusting at the end!
- Eggs: They bind everything together and make the frangipane smooth.
- Ice Water: Just enough to bring your dough together without it being sticky.
- Salt: A pinch enhances all the flavors wonderfully.
- Tart Cherry Jam: I use store-bought for convenience, but feel free to swap with raspberry or your favorite fruity jam.
- Almond Flour: Finely ground almonds are essential for that authentic frangipane texture.
- Almond Extract: Boosts the nutty aroma—don’t skip it!
- Sliced Almonds: Toast them lightly to sprinkle on top for a nice crunch and beautiful look.
Variations
I love making this Mary Berry(-ish) Cherry Bakewell Tart Recipe my own, and I encourage you to play with flavors depending on the season or what you have on hand. Swapping jams or nuts can create all sorts of delightful variations!
- Jam Substitutes: I’ve swapped cherry for raspberry or apricot jam, and it works beautifully; just use what you love.
- Nut Variations: Try ground hazelnuts or pistachios instead of almonds for a different nutty profile—just adjust the almond extract accordingly.
- Gluten-Free: Using gluten-free flour blend works well, but be gentle with the dough as it can be more fragile.
- Vegan-Friendly: You can try substituting vegan butter and an egg replacer, although I haven’t perfected this yet — but it’s on my to-do list!
How to Make Mary Berry(-ish) Cherry Bakewell Tart Recipe
Step 1: Crafting the Perfect Tart Dough
Mixing the dough is where patience pays off. I start by rubbing chilled butter into the flour and confectioners’ sugar until it looks like fine breadcrumbs. Then you add the beaten egg and a couple of tablespoons of ice water until just combined. The trick I learned? Don’t overwork the dough — it should come together but stay soft, not sticky. Chill this for 30 minutes to relax the gluten, making it easier to roll out later.
Step 2: Press the Dough and Blind Bake
Press your chilled dough evenly into a 9″ tart pan with a removable bottom. Use your fingertips for a nice even thickness — no rolling pin needed, which makes cleanup easier. Prick the base with a fork, line with parchment paper, and fill with baking beans or rice. Blind bake at 350°F (175°C) for about 15 minutes until the edges are lightly golden. This firm base ensures your tart won’t be soggy once you add the lovely filling.
Step 3: Whip Up the Almond Frangipane Filling
While the crust is baking, beat your softened butter and sugar together until light and fluffy (I use a hand mixer). Beat in the egg gradually, then fold in almond flour, salt, and almond extract. This filling is rich, nutty, and luxuriously smooth — it’s honestly my favorite part! Avoid overmixing once you add the almonds so your filling stays airy.
Step 4: Assemble and Bake
Spoon the cherry jam evenly onto the cooled pastry base, then dollop the almond frangipane on top and spread it out gently. Scatter sliced almonds over the surface before popping it back into the oven for 25-30 minutes. When your kitchen starts smelling like toasted almonds and sweet jam, you know it’s close! The filling should be set and golden on top.
Step 5: Let it Cool & Dust with Sugar
Once baked, give the tart at least 30 minutes to cool. Then dust generously with sifted confectioners’ sugar for that signature Bakewell look. Honestly, I find letting it rest overnight in the fridge makes the flavors deepen and the slices cut cleaner, which is a small but game-changing tip.
Pro Tips for Making Mary Berry(-ish) Cherry Bakewell Tart Recipe
- Cold Butter is Key: Make sure your butter is well chilled before mixing the dough for that flaky crust texture.
- Rest Your Dough: Don’t skip chilling the dough—it prevents shrinking and makes it easier to handle.
- Jam Layer Thickness: Spread your cherry jam thinly and evenly for a perfect tart-to-fruit balance—too much jam can make the crust soggy.
- Use a Tart Pan with Removable Bottom: Trust me, this saves your tart when unmolding, ensuring perfect slices and presentation.
How to Serve Mary Berry(-ish) Cherry Bakewell Tart Recipe
Garnishes
I usually keep it simple with a dusting of sifted confectioners’ sugar and a few extra toasted sliced almonds on top. Sometimes I add a sprig of fresh mint for color if it’s a special occasion. A dollop of lightly whipped cream or a scoop of vanilla ice cream makes it feel extra indulgent.
Side Dishes
Honestly, this tart shines best as a stand-alone dessert, but if you want to build a tea spread, it pairs beautifully with a light fruit salad or simple scones. A quality cup of Earl Grey or a robust black tea rounds out the experience perfectly.
Creative Ways to Present
For holiday gatherings, I like to use mini tart pans to create individual Bakewell tarts—it’s charming and cuts down serving fuss. Another fun idea I’ve tried is layering the filling and jam in a jar for a casual picnic-style dessert that looks so pretty and tastes delicious.
Make Ahead and Storage
Storing Leftovers
My family rarely has leftovers, but when we do, I store the tart in an airtight container in the fridge. Keeping it cold makes slicing neater and preserves that lovely almond filling texture. It lasts well for about 3-4 days, which is great if you’re prepping for a party.
Freezing
I’ve frozen this tart a few times with success by wrapping it tightly in plastic wrap and then foil. When you thaw it overnight in the fridge, the flavors hold up quite well. Reheat gently in a low oven to bring back that just-baked warmth.
Reheating
To reheat slices, pop them in a 325°F (160°C) oven for 8-10 minutes. This warms the almond filling perfectly and crisps up the pastry edges. Avoid microwaving if you want to keep the tart’s texture intact.
FAQs
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Can I use a different type of jam for this tart?
Absolutely! While tart cherry jam is traditional in this Mary Berry(-ish) Cherry Bakewell Tart Recipe, raspberry, strawberry, or apricot jams all work wonderfully. Just stick with a slightly tart or bright flavor to balance the sweet almond filling.
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What can I use instead of almond flour?
If you don’t have almond flour, finely ground whole almonds (blanched) are the best substitute. Avoid using almond meal with skins, as it can affect texture and color. For a nut-free option, this recipe isn’t ideal, but experimenting with sunflower seed flour can sometimes work.
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Why does my tart dough shrink?
Dough shrinkage usually happens when it’s overworked or not rested enough. Be sure to chill your dough for at least 30 minutes before baking and avoid stretching it too much when lining the tart pan. Blind baking also helps set the shape early.
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Can I make this tart vegan?
While traditional ingredients include butter and eggs, you can try vegan butter and an egg replacer, but keep in mind the texture and rise might differ. I haven’t perfected a vegan version yet, so I’d recommend this approach if you’re feeling experimental.
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How long does this tart keep?
This tart keeps well for 3-4 days refrigerated. The flavors actually improve after a day, and chilling helps keep the slices neat.
Final Thoughts
This Mary Berry(-ish) Cherry Bakewell Tart Recipe holds a special place in my baking repertoire. It’s one of those timeless British treats that impresses guests, comforts family, and brings out your inner baking confidence. I love how it’s simple enough for weekday baking but elegant enough for celebrations. If you’re looking for a crowd-pleaser with a homemade touch, give this recipe a try—I promise it’ll become a favorite in your kitchen like it did in mine!
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Mary Berry(-ish) Cherry Bakewell Tart Recipe
- Prep Time: 40 minutes
- Cook Time: 30 minutes
- Total Time: 1 hour 10 minutes
- Yield: 10-12 servings
- Category: Dessert
- Method: Baking
- Cuisine: British
Description
This Mary Berry(-ish) Cherry Bakewell Tart is a delightful twist on the classic Bakewell Tart inspired by The Great British Baking Show. Featuring a buttery, flaky pastry filled with tart cherry jam and a luscious almond frangipane, it’s topped with sliced almonds and a dusting of confectioners’ sugar for a beautiful finish. Perfect for dessert or afternoon tea, this tart improves in flavor after resting overnight and is best served chilled for clean, pretty slices.
Ingredients
For the Pastry:
- 1 2/3 cups All-Purpose Flour (225 g / 8 oz)
- 11 tablespoons Butter, chilled (150 g / 5.5 oz)
- 1/4 cup Confectioners’ Sugar (25 g / 1 oz)
- 1 Large Egg, beaten
- 2 tablespoons ice water, plus more if necessary
- 1/4 teaspoon salt
For the Filling:
- 1/3 cup Tart Cherry Jam (or any favorite jam)
- 11 tablespoons Butter, softened (150 g / 5.5 oz)
- 3/4 cup Granulated or Baker’s Sugar (150 g)
- 1 1/2 cups Almond Flour or Finely Ground Almonds (150 g / 5.5 oz)
- 1/4 teaspoon salt
- 1 Large Egg, beaten
- 1 teaspoon Almond Extract
For the Topping:
- 1/3 cup Sliced Almonds
- 1 tablespoon Confectioners’ Sugar, sifted
Instructions
- Prepare the Pastry Dough: In a mixing bowl, combine the all-purpose flour, chilled butter, confectioners’ sugar, and salt. Rub the butter into the flour mixture with your fingertips until it resembles fine breadcrumbs. Add the beaten egg and 2 tablespoons of ice water, mixing until the dough comes together. Add additional ice water if necessary to form a soft, pliable dough. Shape into a disk, wrap, and chill for at least 30 minutes.
- Preheat the Oven and Prepare Pan: Preheat your oven to 350°F (175°C). Lightly grease a 9-inch tart pan or springform pan with a removable bottom.
- Roll Out the Pastry: On a lightly floured surface, roll out the chilled pastry to line your tart pan evenly. Trim any excess dough from the edges. Prick the base lightly with a fork to prevent puffing.
- Blind Bake the Pastry Shell: Line the pastry with parchment paper or foil and fill with baking weights or dried beans. Bake in the preheated oven for about 15 minutes, then carefully remove the weights and lining and bake for an additional 5 minutes until lightly golden. Remove from the oven.
- Spread the Cherry Jam: Evenly spread 1/3 cup of tart cherry jam over the baked pastry shell, creating a thin, even layer.
- Prepare the Almond Filling: In a bowl, cream together the softened butter and sugar until pale and fluffy. Mix in the almond flour, salt, beaten egg, and almond extract until smooth and well combined.
- Fill and Top the Tart: Spoon the almond filling over the jam layer, smoothing it out evenly. Sprinkle the sliced almonds on top of the almond mixture for crunch and a nutty finish.
- Bake the Tart: Place the tart in the oven and bake for approximately 25-30 minutes or until the filling is set, golden brown, and a skewer inserted into the almond filling comes out clean.
- Cool and Finish: Allow the tart to cool completely in the pan. Once cool, dust the top with sifted confectioners’ sugar before serving.
- Chill Before Serving: For best results and prettier slices, refrigerate the tart for a few hours or overnight before cutting and serving.
Notes
- This recipe is adapted from the ‘Mary’s Bakewell Tart’ featured on The Great British Baking Show, with some modifications including using tart cherry jam instead of homemade raspberry jam.
- The original recipe was written in grams; using weights when possible will yield the best results.
- Special equipment recommended: 9-inch tart pan or 9-inch springform pan with removable bottom.
- The tart tastes better after resting; making it a day ahead and refrigerating improves flavor and sliceability.
- Sliced almonds on top add a lovely texture and nutty flavor without the need for an icing.
- Keep the tart refrigerated for clean, neat slices when serving.
Nutrition
- Serving Size: 1 slice (based on 12 servings)
- Calories: 310 kcal
- Sugar: 18 g
- Sodium: 90 mg
- Fat: 22 g
- Saturated Fat: 9 g
- Unsaturated Fat: 11 g
- Trans Fat: 0 g
- Carbohydrates: 25 g
- Fiber: 3 g
- Protein: 5 g
- Cholesterol: 60 mg
