A Bakewell tart is a classic British dessert named after the Derbyshire town of Bakewell. This irresistible treat is traditionally made with raspberry jam, but we love using tart cherry preserves to complement the rich, nutty frangipane and the buttery, tender crust. A scattering of sliced almonds on top and a simple glaze add sweetness and crunch.
Cherry-Almond Bakewell Tart
Makes 1 (9-inch) tart
Ingredients
Pâte Sucrée - Makes 1 (9 inch) crust
- ½ cup (113 grams) unsalted butter, softened
- ⅓ cup (80 grams) confectioners’ sugar
- ½ teaspoon (1.5 grams) kosher salt
- 1 large egg, (50 grams), room temperature
- 2 cups (250 grams) all-purpose flour
Filling and Tart
- 1 large egg white (30 grams), lightly beaten
- ½ cup (113 grams) unsalted butter, room temperature
- ½ cup (100 grams) granulated sugar
- 2 large eggs (100 grams), room temperature
- 2 teaspoons (8 grams) vanilla extract
- ½ teaspoon (1.5 grams) kosher salt
- ¼ teaspoon (1 gram) almond extract
- 1 cup (96 grams) almond fl our
- 2 tablespoons (16 grams) all-purpose flour
- ¾ cup (240 grams) cherry preserves*
- ¼ cup (28 grams) sliced almonds
- ½ cup (60 grams) confectioners’ sugar
- 1 tablespoon (15 grams) whole milk
Instructions
Pâte Sucrée
- In the bowl of a stand mixer fitted with the paddle attachment, beat butter, confectioners’ sugar, and salt at medium speed until pale and creamy, 2 to 3 minutes. Add egg, and beat until combined, stopping to scrape sides and bottom of bowl. With mixer on low speed, gradually add flour, beating until just combined.
- Turn out dough, and shape into a flat disk. Wrap in plastic wrap, and refrigerate for at least 1 hour, preferably overnight. (Dough can be refrigerated for up to 1 week or frozen for up to 2 months. If using from frozen, let thaw in the refrigerator overnight before using.)
Filling and Tart
- On a lightly floured surface, roll Pâte Sucrée into a 12-inch circle (about ⅛-inch thickness). Carefully transfer to a 9-inch fluted round removable-bottom tart pan, lightly pressing into bottom and up sides. Using a paring knife, trim excess dough. Using a fork, dock bottom of dough. Refrigerate until firm, at least 30 minutes.
- Preheat oven to 325°F (170°C).
- Top dough with a piece of parchment paper, letting ends extend over edges of pan. Add pie weights.
- Bake until edges are set, about 15 minutes. Carefully remove parchment and weights, and brush bottom of crust with egg white. Bake until surface of crust is dry and lightly browned, about 15 minutes more. Let cool completely in pan. Increase oven temperature to 350°F (180°C).
-  In the bowl of a stand mixer fitted with the paddle attachment, beat butter and granulated sugar at medium speed until light and creamy, 2 to 3 minutes, stopping to scrape sides of bowl. Add eggs, one at a time, beating well after each addition and stopping to scrape sides of bowl. Beat in vanilla, salt, and almond extract. With mixer on low speed, gradually add flours, beating until combined. Spoon frangipane into a pastry bag, and cut a ¼-inch opening in tip.
- Spread preserves in an even layer on bottom of prepared crust. Pipe frangipane over preserves. Using a small off set spatula, smooth frangipane. Top with almonds.
- Bake until frangipane is set and just golden, about 30 minutes. Let cool in pan for 20 minutes. Remove from pan, and let cool completely on a wire rack.
- When ready to serve, in a small bowl, whisk together confectioners’ sugar and milk. Spoon into a pastry bag, and cut a ⅛-inch opening in tip; pipe glaze on top of tart as desired. Serve immediately, or let stand until glaze is set. Refrigerate in an airtight container for up to 3 days.
Notes
*We used Bonne Maman Cherry Preserves.
Tried this recipe?Let us know how it was!
Tastes delicious. Recipe directions did not mention adding the 2 eggs in the filling. I had to consult another recipe to make sure I was making the filling correctly.
Hi Kim,
Thank you for bringing that to our attention! The recipe has been updated. Happy baking!
This tart was absolutely delicious ! Amazing almond flavor 😀