Cherry Bakewell Tart with Glacé Cherries
Inspired by techniques from NYT Cooking and Serious Eats.
Shortcrust filled with cherry jam and almond frangipane, covered in white icing and dotted with glacé cherry halves.
Always check the labels of the products you use.
Method
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Equipment
- food processor
- cling film
- rolling pin
- 23 cm loose-based fluted tart tin
- baking paper
- baking beans
- baking tray
- mixing bowl
- electric whisk
- offset spatula
- small bowl
- wire rack
- instant-read thermometer
Nutrition per serving (estimated values)
| Per serving | Amount |
|---|---|
| Energy | 523 kcal |
| Protein | 6.9 g |
| Carbohydrate | 60.3 g |
| of which sugars | 40.8 g |
| of which free sugars | 37.7 g |
| Fat | 29.5 g |
| of which saturates | 14.1 g |
| Fibre | 2.2 g |
| Salt | 0.14 g |
Protein per 100 kcal
1.3 g High Protein needs ≥ 10 g
Calculated from USDA FoodData Central ingredient values
Metric · 10 servings
Pastry
- 190 g plain flour
- 12 g icing sugar about 1 tbsp
- 1 g fine sea salt or table salt a pinch
- 115 g cold unsalted butter, cubed
- 2 large egg yolks
- 1 tbsp ice-cold water
Frangipane
- 135 g soft unsalted butter
- 135 g caster sugar
- 2 large eggs, at room temperature
- 1 tsp almond flavouring
- 135 g ground almonds
Filling
- 120 g cherry jam
White icing
- 180 g icing sugar
- 2 tbsp water
- 12 glacé cherries, halved check the label: glacé cherries often contain sulphites
- 1
Pastry. pulse the flour, icing sugar and salt together, add the butter and pulse to fine crumbs, then add the yolks and cold water and pulse until it clumps. Form a disc, wrap and chill 1 h, then roll to 3 mm thick, line the tin and freeze 20 min.
- 2
Blind bake. heat the oven to 190 °C (170 °C fan). Fill the lined case with paper and beans, bake on the tray 20 min, then remove them and give it 5 min more until lightly golden. Turn the oven down to 175 °C (155 °C fan). A pre-baked case stays crisp under the jam.
- 3
Frangipane. cream the butter and sugar for 3 min, add the eggs one by one with the almond flavouring, then fold through the ground almonds.
- 4
Fill and bake. spread the cherry jam over the case, top with the frangipane and level it. Bake 35-40 min until risen, golden and springy, and 75 °C in the middle. Leave to cool fully in the tin.
- 5
Ice. stir the icing sugar with the water until thick and smooth, spread over the cold tart and dot with the cherry halves, cut side down, in rings. Leave 30 min until the icing sets. Ice only when the tart is completely cold.
Storage
Keep covered at room temperature for up to 3 days.
