Cherry Bakewell Tart

Bakewell tart is evidently known as Bakewell pudding in Bakewell, though that’s not particularly important unless you are preparing for Mastermind.

Cherries and apricots complement the almond flavour really well. If I use cherries – we are talking about fresh cherries here – I like them to cook in the tart, their juice colouring and flavouring the frangipane. If I use apricots I cook them separately and sieve them, serving them like a warm jam next to a slice of tart, and with clotted cream.

The pastry is awkward and has a tendency to come apart when uncooked. It is worth the effort, though, for its taste is part of the tart’s flavour and not just an edible casing.

Ingredients

Pastry

  • 8 oz (225 g) plain flour
  • 3 oz (75 g) ground almonds
  • 4 oz (100 g) caster sugar
  • 6 oz (175 g) unsalted butter, soft but not melted
  • 2 egg yolks
  • ½ teaspoon vanilla essence

Cherry frangipane

  • 8 oz (225 g) unsalted butter
  • 8 oz (225 g) caster sugar
  • 4 eggs, beaten
  • 8 oz (225 g) ground almonds
  • 8 oz (225 g) fresh cherries, stoned

Method

The pastry

  1. Sieve together all the dry ingredients.
  2. With the fingertips rub in the butter, egg yolks and vanilla essence to form a dough. Rest the dough in the fridge for at leasts 1 hour.
  3. Roll out on floured cling film to 1/8 in (3 mm) thickness.
  4. Turn the pastry (which is very short and difficult to handle) on to a deep 10 in (25 cm) tart case, and remove the cling film.
  5. Bake blind (i.e. without filling, using a layer of foil and beans to weight the pastry) for 15 minutes at 350°F (180°C) Gas 4.

The cherry frangipane

  • Cream the butter and sugar together.
  • Slowly beat in the eggs.
  • Fold in the ground almonds.

To Complete

  • Scatter the cherries on the pastry case, and spoon the frangipane filling on top.
  • Bake for 30 minutes at 350°F (180°C) Gas 4.
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