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
Scale
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
