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I've been perfecting these mini cherry bakewell tarts for years and this recipe is an absolute winner. The buttery pastry just melts in your mouth while the rich cherry jam and almond frangipane create the most heavenly combination. Top it all off with smooth icing and that signature cherry you've got pure magic in every bite!
A Little Taste of British History
These sweet little tarts come from a charming town called Bakewell up in the north of England. The marriage of cherry and almond flavors has become such a beloved British classic you'll find it in everything from fancy cakes to creamy ice creams. There's just something special about this flavor combo that keeps people coming back for more.
What You'll Need in Your Kitchen
- Plain Flour: This gives us that perfect crisp pastry base.
- Icing Sugar: For sweetness in both pastry and that gorgeous topping.
- Unsalted Butter: Keep it cold for pastry but room temp for frangipane.
- Egg Yolks: They make everything richer and more delicious.
- Ice Cold Water: The secret to perfectly flaky pastry.
- Caster Sugar: Makes our frangipane just sweet enough.
- Ground Almonds: The heart and soul of frangipane.
- Almond Extract: Just a touch makes all the difference.
- Cherry Jam: The fruitier the better!
- Milk: For that perfect icing consistency.
- Glacé Cherries: Because it wouldn't be a bakewell without them.
Let's Get Baking
- Starting With Your Pastry
- Mix your flour icing sugar and cold butter until you've got lovely crumbs. Work in those egg yolks and water just until it comes together. Pop it in the fridge for at least half an hour.
- Making That Dreamy Filling
- Beat your softened butter with sugar ground almonds egg and almond extract until it's smooth as silk. I like using a piping bag it makes life so much easier.
- Putting It All Together
- Roll out your chilled pastry and cut rounds for your tins. Add a spoonful of jam then pipe or spoon on your frangipane making sure the jam stays tucked at the bottom.
- Into The Oven
- Bake them at 350°F until they're golden and perfect about 10-15 minutes. Let them cool completely on a wire rack.
- The Finishing Touches
- Mix up your icing nice and thick then spread it over each tart. Pop half a cherry on top and there you have it!
My Top Tips for Perfect Tarts
If your pastry feels too dry just add tiny splashes of water. Don't work the dough too much or it'll get tough. Keep everything well-floured to prevent sticking. When making the icing add your milk bit by bit it's easier to thin it than thicken it.
Keeping Them Fresh
Keep your tarts in an airtight container and they'll stay lovely for 2-3 days at room temperature. Want to make them ahead? Freeze them without the icing wrapped up tight they'll keep for a couple of months. Just thaw them out and add the icing when you're ready to serve.
Common Questions and Swaps
Yes these have nuts in them and they're fine for vegetarians. Need them gluten free? Use your favorite gluten free flour blend with a pinch of xanthan gum. Going dairy free? Plant based butter and milk work beautifully.
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More Ways to Enjoy Bakewell Flavors
Once you've mastered these tarts try making some cherry bakewell blondies they're wonderfully chewy and sweet. Or whip up some bakewell flapjacks for a quick treat. The cherry almond combo works in so many delicious ways!
Frequently Asked Questions
- → Can I make these ahead of time?
You can make the pastry dough ahead and freeze it. The finished tarts keep well in an airtight container for 3-4 days.
- → Why does the jam need to be sealed with frangipane?
Sealing the jam prevents it from bubbling up during baking, which would make messy tarts. The seal keeps layers neat and distinct.
- → Can I use different jams?
While cherry is traditional, you can use raspberry or strawberry jam. Just make sure it's good quality and not too runny.
- → Why chill the pastry twice?
Double chilling helps prevent shrinkage during baking and keeps the pastry tender. Don't skip these rest periods.
- → Can I make one large tart instead of minis?
Yes, you can adapt this for a 9-inch tart tin. Increase baking time to about 25-30 minutes.