Cherry Bakewell Tarts (Makes 6)
Ingredients
Pastry Base (Shortcrust Pastry)
- 150 g plain flour
- 100 g cold butter, cubed
- 40 g icing sugar
- 1 egg yolk
- 1–2 tsp cold water (if needed)
Jam Layer
- 150 g raspberry or strawberry jam
Frangipane Filling (Almond Cream)
- 120 g ground almonds
- 100 g caster sugar
- 100 g softened butter
- 2 eggs
- ½ tsp almond extract
Icing & Decoration
- 120 g icing sugar
- 15 ml water (about 1 tbsp)
- 6 glacé cherries, halved
Method
Make the pastry
- In a bowl, rub the flour and cold butter together using your fingertips until it looks like fine breadcrumbs.
- Mix in the icing sugar and egg yolk.
- Add a little cold water if needed to bring it together into a dough.
- Wrap and chill in the fridge for 15–30 minutes.
Prepare the tart cases
- Preheat the oven to 180°C (350°F).
- Lightly grease a muffin tin or tart tray.
- Roll out the pastry and cut into circles.
- Press into the tart cases and prick the base with a fork.
Add the jam layer
- Spoon a small amount of jam into each tart base and spread evenly.
Make the frangipane filling
- Beat the butter and sugar together until light and creamy.
- Add the eggs one at a time, mixing well.
- Stir in the ground almonds and almond extract until smooth.
Spoon the mixture over the jam layer, filling each tart case about ¾ full.
Bake
- Bake for 20–25 minutes or until golden and set.
- Remove from the oven and let them cool completely.
Add icing & decoration
- Mix icing sugar with water until smooth and thick.
- Spread over each cooled tart.
- Top each one with half a glacé cherry.
Result
You get buttery pastry, sweet jam, rich almond filling, and a soft sugary glaze on top — a classic British treat!