Cherry Bakewells

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Introduction

Cherry Bakewells offer a delightful combination of buttery pastry, tangy cherry jam, and a delicate almond-flavored filling. This British classic dessert is known for its charming presentation and rich flavors, making it an ideal treat for afternoon tea or special occasions. A crisp pastry shell serves as the foundation, holding a sweet layer of cherry jam, followed by a marzipan-like almond filling. Topped with a glazed cherry, these mini tarts are small yet bursting with delightful sweetness. They offer the perfect balance of textures, from the flaky crust to the smooth filling, providing a bite-sized indulgence.

I craft these Cherry Bakewells by starting with the pastry, which turns golden and crisp as it bakes. The sweet scent of almond and marzipan fills the kitchen, setting the tone for the treat. I carefully add the cherry jam and spoon the almond filling on top, then bake them until they’re golden. As they cool, I top each tart with a glossy cherry, which brings the final touch of charm. The combination of flavors and textures comes together beautifully, making every bite feel special.

The beauty of this recipe lies in its flexibility. You can adjust the almond filling to suit your taste, whether you prefer a stronger almond flavor or a lighter touch. These Cherry Bakewells aren’t just a dessert; they’re a celebration of flavor and craftsmanship, perfect for gatherings or a sweet moment of indulgence.

Perfect For

I bake Cherry Bakewells when I want to impress guests with a delicious and elegant treat, but I also love having them for afternoon tea, or for a special weekend dessert. They make for an excellent addition to any celebration like birthdays or holidays. Their simple yet impressive nature also makes them great for a gift or to share with loved ones.

Why You’ll Love This Recipe

  • Flaky and Buttery: The shortcrust pastry is tender and flaky, complementing the sweet almond filling perfectly.
  • Charming and Elegant: The little cherry on top adds a pop of color and gives the Bakewells an elegant look.
  • Simple Ingredients: With just a few basic ingredients, I can create a delicious, classic British treat.
  • Versatile: I can customize them by adding different jams or even flavors to the almond filling.

Preparation and Cooking Time

  • Preparation Time: 15 minutes
  • Cooking Time: 20 minutes
  • Total Time: 35 minutes

Serving Portion

  • This recipe makes 6 individual Cherry Bakewells, perfect for serving a small group or keeping a treat on hand for yourself.

Calories and Key Nutrients (Per Serving)

  • Calories: ~200
  • Fat: 12g
  • Carbohydrates: 21g
  • Protein: 2g
  • Fiber: 1g
  • Sugar: 10g

Ingredients

  • 1 sheet ready-made shortcrust pastry
  • 1/2 cup ground almonds
  • 1/4 cup caster sugar
  • 2 tbsp melted butter
  • 1 large egg (beaten)
  • 1 tsp almond extract
  • 6 teaspoons raspberry jam (or your preferred jam)
  • 6 maraschino cherries (or glace cherries)
  • Icing sugar, for dusting

Ingredient Highlights

  • Ground Almonds: Almonds add a soft texture and nutty flavor to the filling, making each bite heavenly.
  • Raspberry Jam: The sweetness and slight tartness of the jam contrasts beautifully with the almond filling.
  • Shortcrust Pastry: I use ready-made pastry for ease, but I can also make my own if I prefer a homemade touch.

Step-by-Step Instructions

Prepare the Pastry

  1. First, I preheat my oven to 350°F (175°C) and lightly grease a 6-cup muffin tin.
  2. I roll out the shortcrust pastry on a lightly floured surface and cut out circles big enough to fit the muffin tin cups.
  3. I gently press the pastry into the tin and trim the edges to fit. If needed, I use my fingers to press the edges up slightly to help the Bakewells hold their filling later.

Make the Almond Filling

  1. In a bowl, I mix the ground almonds, caster sugar, melted butter, beaten egg, and almond extract until well combined. This forms the soft filling that will go inside the pastry.

Assemble the Bakewells

  1. I spoon a teaspoon of raspberry jam into the center of each pastry base. Then, I fill each one with the almond mixture, ensuring they’re evenly distributed.
  2. I carefully place a cherry on top of the almond filling in each Bakewell.

Bake

  1. I bake them in the preheated oven for about 20 minutes, or until the almond filling is golden brown and firm to the touch.

Cool and Serve

  1. I let the Bakewells cool for a few minutes in the tin before transferring them to a wire rack to cool completely.
  2. Once cooled, I dust them with a little icing sugar for a touch of sweetness and an elegant finish.

How I Serve It

I serve the Cherry Bakewells as a charming dessert for afternoon tea, or alongside a cup of coffee or tea. These bite-sized treats are just as delightful on a dessert platter, or even as a special treat for friends and family.

Additional Tips

  • Flavors: For a twist, I can switch the raspberry jam for apricot or strawberry jam for a different flavor profile.
  • More Almond Flavor: I sometimes add a little more almond extract to the filling if I want a more intense almond flavor.
  • Homemade Pastry: If I have time, I can make my own shortcrust pastry from scratch using flour, butter, and a pinch of salt.

Recipe Variations

  • Fruit Variations:
    • To mix up the flavor profile of the traditional Bakewell Tart, I can switch out the fruit topping depending on what’s in season. For a refreshing alternative, I can use strawberries, blueberries, or even raspberries to top the tarts. A layer of jam beneath the almond filling, paired with any of these fruits, creates a sweet contrast while maintaining the tart’s signature texture. The different fruits also bring a variety of colors and flavors to each tart, making them even more visually appealing.
  • Chocolate Cherry Bakewells:
    • For a richer, more decadent twist on the classic, I can incorporate chocolate into the Bakewell Tart by adding a dollop of chocolate ganache under the almond filling. The chocolate acts as a rich and velvety base for the almond mixture, with cherries on top for added flavor. This variation offers a perfect blend of sweet and slightly bitter chocolate, balancing beautifully with the sweet almond frangipane and fruity jam.
  • Larger Bakewell Tart:
    • If I’m looking to serve a larger crowd, I can make a single large Bakewell Tart by using a tart pan rather than individual tartlets. The larger size allows for the same buttery crust and almond filling to spread over a bigger surface, providing more room for a delightful mix of jam and almond filling. I can top the larger tart with a variety of fruits or chocolate to create a visually impressive dessert, making it a fantastic centerpiece for family gatherings or special occasions.

Freezing and Storage

  • Storage:
    • To keep leftover Cherry Bakewells fresh, I store them in an airtight container at room temperature for up to 3 days. The pastry remains crisp while the filling stays moist, making it a perfect treat to enjoy over a few days. If I want them to last longer, I can also refrigerate them to extend their shelf life by an additional day or two.
  • Freezing:
    • If I plan ahead and want to make Cherry Bakewells in advance, freezing them is a great option. I bake and cool the Bakewells completely, then freeze them without icing sugar to prevent it from melting during freezing. To freeze, I wrap them tightly in plastic wrap and place them in a freezer-safe container, where they can stay fresh for up to 1 month. When I’m ready to enjoy them, I thaw them at room temperature, which typically takes a few hours. Once thawed, I dust them with icing sugar before serving to restore the fresh, bright flavor. This makes for an easy, no-fuss dessert ready to be enjoyed any time.

Special Equipment

  • Muffin tin
  • Mixing bowls
  • Rolling pin
  • Pastry cutter or round cookie cutter
  • Spoon for filling

FAQ Section

Q: Can I make these with a different type of jam?
A: Absolutely! I can use any fruit jam I prefer, like apricot, strawberry, or plum, to customize the flavor to my liking.

Q: Do I have to use a muffin tin?
A: While using a muffin tin helps the individual tarts hold their shape, I can also bake them free-form on a baking sheet using a tart or pie dish.

Q: Can I use store-bought almond flour instead of ground almonds?
A: Yes, almond flour works just as well and gives the same delicious flavor in the filling.

Conclusion

Whip up Cherry Bakewells and indulge in a delightful treat filled with almond flavor and sweet cherry goodness. These charming little pastries are perfect for any occasion, offering a delicious balance of crisp pastry, rich jam, and a soft frangipane center. Ideal for afternoon tea, parties, or simply as a sweet bite for yourself, Cherry Bakewells are sure to become a favorite.

Feel free to get creative by adding a drizzle of chocolate, a sprinkle of sliced almonds, or even a dusting of icing sugar to elevate these already-delicious pastries. They’re a great option for sharing or gifting, too.

Bake a batch today, and let your kitchen be filled with the aroma of fresh-baked goodness. Don’t forget to snap a picture of your beautiful Cherry Bakewells and share it on Instagram—tag me so we can celebrate your baking success. Happy baking!

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