Part 1: A Classic Cherry Bakewell Tart Worth Every Bite

There’s something undeniably comforting about a Classic Cherry Bakewell Tart. Maybe it’s the buttery shortcrust pastry, or the sweet layer of jam tucked beneath a soft almond sponge. Or perhaps it’s that smooth icing top finished with a bright glacé cherry that makes it instantly recognizable on any teatime table.

This traditional British bake has stood the test of time for good reason. It’s simple, elegant, and full of flavor without being overly complicated. I love recipes like this—ones that look impressive but are actually very approachable once you break them down into steps. Whether you’re baking for afternoon tea, a family gathering, or just because you’re craving something sweet and nostalgic, this Cherry Bakewell Tart never disappoints.

Let’s walk through it together.

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Ingredients You’ll Need

For the Pastry

• 200g plain flour

• 100g unsalted butter, chilled and cubed

• 2 tablespoons caster sugar

• 2–3 tablespoons cold water

For the Filling

• 4 tablespoons raspberry jam

• 100g unsalted butter, softened

• 100g caster sugar

• 2 large eggs

• 50g self-raising flour

• 85g ground almonds

• ½ teaspoon almond extract

For the Icing

• 200g icing sugar

• 2–3 tablespoons water

• 6–8 glacé cherries, halved

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Step 1: Preparing the Perfect Shortcrust Pastry

Preheat your oven to 180°C (fan). Grease and line six deep tart tins or one 20cm tart tin.

Good pastry is the foundation of this tart, so don’t rush it. Start by rubbing the chilled, cubed butter into the plain flour using your fingertips. You’re looking for a texture that resembles fine breadcrumbs. This step is crucial—those tiny pockets of butter create a tender, flaky crust.

Once you’ve reached that breadcrumb stage, stir in the caster sugar. Gradually add cold water, one tablespoon at a time, mixing gently until the dough just comes together. Be careful not to overwork it. Overmixing can make the pastry tough instead of delicate.

Form the dough into a disc, wrap it in cling film, and chill it in the fridge for 20 minutes. Chilling helps relax the gluten and prevents shrinkage when baking.

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Step 2: Blind Baking for a Crisp Base

After chilling, roll out the pastry on a lightly floured surface. Aim for an even thickness so it bakes uniformly. Carefully line your tart tins, pressing the pastry gently into the edges.

Prick the bases with a fork—this stops air bubbles from forming during baking.

Line the pastry with baking paper and fill with baking beans (or rice if that’s what you have). Bake blind for 10 minutes, then remove the beans and paper and return to the oven for another 5 minutes until lightly golden.

This extra step ensures your base stays crisp, even once the jam and almond filling are added. It’s a small detail that makes a big difference in the final texture.

Now you’re ready for the filling—and this is where the magic really begins.

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Part 2: The Almond Filling and Finishing Touches

Step 3: Adding the Jam Layer

Once your pastry bases have cooled slightly, spread a thin, even layer of raspberry jam over each one.

Raspberry jam is traditional, and its slight tartness balances the sweetness of the almond sponge beautifully. If you prefer, you can experiment with cherry or blackcurrant jam, but raspberry gives that classic Bakewell flavor most people recognize and love.

Don’t overload the jam. A thin layer is perfect—you want it to complement the almond filling, not overpower it.

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Step 4: Making the Almond Sponge (Frangipane)

In a mixing bowl, beat together the softened butter and caster sugar until light and fluffy. This step incorporates air, which helps create a soft, tender sponge.

Add the eggs one at a time, mixing well after each addition. If the mixture looks slightly curdled, don’t worry—that’s normal and will smooth out once you add the dry ingredients.

Next, gently fold in:

• Self-raising flour

• Ground almonds

• Almond extract

The ground almonds are what give Bakewell tart its signature flavor and slightly moist texture. The almond extract enhances that nutty richness without being overpowering—just half a teaspoon is enough.

Spoon the almond mixture over the jam layer, smoothing the tops with the back of a spoon.

If you’d like to add a little extra texture, you can sprinkle flaked almonds over the top before baking. It adds a subtle crunch and a beautiful finish.

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Step 5: Baking to Golden Perfection

Bake the tarts for 20–25 minutes, or until golden and springy to the touch. The tops should feel set but still soft.

Every oven varies slightly, so start checking at the 20-minute mark. You’re looking for a light golden color and a sponge that springs back gently when pressed.

Once baked, allow the tarts to cool completely before icing. This is important—if they’re even slightly warm, the icing will melt and slide off.

Patience here really pays off.

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Step 6: The Classic Icing Finish

In a bowl, mix the icing sugar with enough water to create a thick, spreadable icing. Add the water gradually—you can always add more, but you can’t take it out.

You’re aiming for a consistency that slowly falls from a spoon but isn’t runny.

Spread the icing over each cooled tart, allowing it to settle smoothly over the surface. While the icing is still soft, place half a glacé cherry in the center of each tart.

That glossy cherry on top is the signature look of a Cherry Bakewell Tart. It’s simple, traditional, and instantly recognizable.

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Serving and Storage

• Prep Time: 30 minutes

• Cook Time: 30 minutes

• Total Time: 1 hour

• Servings: 6–8

• Approx. Calories: 320 per tart

Store the tarts in an airtight container at room temperature for up to 3 days. They’re perfect for making ahead, which makes them ideal for gatherings or afternoon tea.

this recipe

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Part 3: Frequently Asked Questions

1. Can I make Cherry Bakewell Tart in advance?

Yes, absolutely. In fact, it’s often even better the next day once the flavors have settled. Store it in an airtight container at room temperature for up to three days.

2. Can I freeze Bakewell tarts?

You can freeze the baked tart before icing. Wrap it tightly and freeze for up to two months. Thaw at room temperature and add the icing and cherry garnish before serving.

3. What’s the difference between Bakewell tart and Bakewell pudding?

A Bakewell tart has a shortcrust pastry base, jam layer, and almond sponge filling. A Bakewell pudding, on the other hand, uses puff pastry and a softer, custard-like almond filling. They’re related—but definitely not the same.

4. Can I use store-bought pastry?

Yes, if you’re short on time. While homemade pastry gives the best flavor and texture, ready-made shortcrust pastry works well and makes the process quicker.

5. Why did my sponge sink in the middle?

This can happen if the oven door is opened too early or if the tart is underbaked. Make sure the center is set and springy before removing it from the oven.

6. Can I make this without almond extract?

You can, but the almond flavor won’t be as pronounced. If needed, you can increase the ground almonds slightly for a stronger nutty taste.

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Conclusion: A Timeless British Favorite

The Classic Cherry Bakewell Tart is proof that traditional recipes endure for a reason. The combination of crisp pastry, sweet jam, tender almond sponge, and smooth icing creates a dessert that feels both nostalgic and elegant.

What I love most about this recipe is how achievable it is. Each step is straightforward, and when you bring it all together, the result looks like something straight from a bakery window.

If you give this recipe a try, I’d love to hear how it turned out for you. Did you stick with raspberry jam, or try a different flavor? Did you add flaked almonds on top? Small tweaks can make it your own while still keeping that classic Bakewell charm.

There’s something special about baking a recipe that’s been loved for generations. And once you take that first bite—sweet, almond-rich, and perfectly balanced—you’ll understand exactly why this tart has remained a teatime favorite for so many years.

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