Cherry Bakewell Tart

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Cherry Bakewell Tart 

When prepared, the  Cherry Bakewell Tart somewhat resembles a French family-style dessert Cherry Clafoutis. Once baked, the sweet succulent cherries sink into the soft heavenly  almond paste, oh my, so delicious! It is best enjoyed when served still warm; sprinkle the top with  icing sugar and garnish with few mint sprigs.

Sweet cherries- a taste of pure summer!

Pit the cherries for the cake with either a knife or cherry pit remover.

Heat the oven to 395 F (200°C) with a baking sheet inside. Roll out the pastry on a lightly floured surface to 13 inches (35 cm) diameter circle. Stir the egg yolk with the heavy cream and brush over the pastry. Fold about ¾ of an inch (2 cm) of the edge over on itself, crimping so it looks like the edge of a Cornish pasty. Glaze this edge then slide the disc on to a piece of baking paper and chill for 15 minutes.

Almond meal flour. 

To make the frangipane: whiz all the ingredients with a pinch of salt in a food processor to a smooth paste (you can do this by hand in a bowl if the butter is very soft).

Remove the pastry from the fridge, prick the base all over with a fork and spread over the jam, right up to the edge.

Spread the frangipane on top, leaving a small border of jam.

Scatter the cherries over and slide – still on the baking paper – on to the hot baking sheet.

Bake for 20-25 minutes until the pastry is golden and the cherries are cooked and juicy, then remove from the oven, allow to stand for 5-10 minutes, dust with icing sugar and garnish with few mint sprigs. Serve warm.

Bon Appétit!
Svitlana

Cherry Bakewell Tart

recipe details

Serves 6-8 

Ingredients

For the tart

  • 375 g block all-butter puff pastry
  • 1 free-range egg yolk
  • 1 tablespoon heavy cream
  • 175 g  cherry jam
  • 600 g cherries, stoned
  • Icing sugar to dust

For the frangipane

  • 185 g ground almonds
  • 110 g golden caster sugar
  • 85 g unsalted butter, softened
  • 2 medium free-range eggs
  • 1 tablespoon amaretto liqueur

Equipment

  • Cherry pitter

Directions

  1. Heat the oven to 395 F (200°C) with a baking sheet inside. Roll out the pastry on a lightly floured surface to 13 inches (35 cm) diameter circle. Stir the egg yolk with the heavy cream and brush over the pastry. Fold about ¾ of an inch (2 cm) of the edge over on itself, crimping so it looks like the edge of a Cornish pasty. Glaze this edge then slide the disc on to a piece of baking paper and chill for 15 minutes.
  2. To make the frangipane: Whiz all the ingredients with a pinch of salt in a food processor to a smooth paste (you can do this by hand in a bowl if the butter is very soft). Remove the pastry from the fridge, prick the base all over with a fork and spread over the jam, right up to the edge. Spread the frangipane on top, leaving a small border of jam. Scatter the cherries over and slide – still on the baking paper – on to the hot baking sheet.
  3. Bake for 20-25 minutes until the pastry is golden and the cherries are cooked and juicy, then remove from the oven, allow to stand for 5-10 minutes, dust with icing sugar and garnish with few mint sprigs. Best served while still warm.

Recipe is credit of Delicious Magazine, issue August 2013 (Puff Pastry Cherry Bakewell Tart with Amaretto).

share your thoughts

4 thoughts on “Cherry Bakewell Tart”

    1. Hi Carrie, thank you for your comment! I love making this cake in the summer, the cherries are sweet & the almond paste is absolutely delicious! Let me know if you decide to try it!

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