Name: Cherry-Almond Bakewell Tart
Prep time: 20 min
Cook time: 35 min
Total time: 55 min
Cuisine: British
Ingredients: 1 9-inch shortcrust pastry shell, pre-baked; 1/2 cup cherry jam; 1/2 cup unsalted butter, softened; 1/2 cup granulated sugar; 2 large eggs; 1/2 tsp almond extract; 2/3 cup ground almonds; 1/4 cup all-purpose flour; 1/4 tsp salt; 1 cup powdered sugar; 2–3 tsp milk; A few drops pink food coloring; Maraschino cherries, for garnish

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The Cherry-Almond Bakewell Tart is a refined and indulgent dessert that brings together the best of British baking. With layers of sweet cherry jam, a tender almond frangipane, and a beautifully pink glaze topped with maraschino cherries, this tart is a stunning addition to any table. Its rich, nutty flavor paired with the fruity jam and buttery crust creates a harmonious blend of textures and tastes.

Why You’ll Love This Recipe

This tart offers a perfect contrast between crisp pastry, sweet and fruity jam, and a soft, moist almond filling. It’s a visually striking dessert with a vibrant pink glaze and cherry garnish, ideal for special occasions. Easy to assemble with simple ingredients, the Cherry-Almond Bakewell Tart is an elegant yet approachable dessert that’s as satisfying to eat as it is lovely to serve.

ingredients

(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)

shortcrust pastry shell, pre-baked
cherry jam
unsalted butter, softened
granulated sugar
large eggs
almond extract
ground almonds
all-purpose flour
salt

For the glaze:

powdered sugar
milk
pink food coloring
maraschino cherries (for garnish)

directions

Preheat the oven to 350°F (175°C).
Spread the cherry jam evenly over the bottom of the pre-baked shortcrust pastry shell.
In a mixing bowl, cream together the softened butter and sugar until light and fluffy.
Add the eggs one at a time, beating well after each addition. Stir in the almond extract.
Fold in the ground almonds, flour, and salt until the mixture is fully combined.
Spoon the almond mixture over the jam layer, smoothing the surface evenly.
Bake for 30–35 minutes or until the frangipane is golden and set. Allow the tart to cool completely.
Prepare the glaze by mixing powdered sugar with milk and a few drops of pink food coloring until smooth.
Drizzle the glaze over the cooled tart. Top with maraschino cherries before serving.

Servings and timing

Servings: 8 slices
Prep Time: 20 minutes
Baking Time: 35 minutes
Total Time: 55 minutes
Calories: 340 kcal per slice

Variations

Berry Swap: Use raspberry, strawberry, or apricot jam for a different fruity note.
Nut-Free Option: Substitute ground almonds with oat flour or semolina, though flavor and texture will vary.
Chocolate Drizzle: Replace the pink glaze with a dark chocolate drizzle for a decadent twist.
Rustic Finish: Skip the glaze for a more traditional look and serve with powdered sugar dusting.
Mini Tarts: Use mini tart shells for individual portions, adjusting the baking time accordingly.

storage/reheating

Store the tart at room temperature in an airtight container for up to 3 days. For longer storage, refrigerate it for up to 5 days. This tart is best served at room temperature but can be gently warmed if desired. Avoid freezing once glazed; if freezing unglazed, wrap tightly and thaw before glazing and serving.

FAQs

Can I use store-bought pastry?

Yes, a high-quality store-bought shortcrust pastry works well and saves time.

Is ground almonds the same as almond flour?

Yes, they can be used interchangeably for this recipe.

Can I make this tart ahead of time?

Absolutely. Bake and glaze the tart a day in advance for best flavor and texture.

What kind of cherry jam should I use?

Any smooth or chunky cherry jam works, though a tart variety balances the sweet glaze nicely.

Can I use fresh cherries?

Fresh cherries are better as a topping or garnish; jam is needed for the base layer.

How do I keep the tart from getting soggy?

Ensure the pastry shell is fully baked and cooled before adding the jam and filling.

Can I use almond meal instead of ground almonds?

Yes, but almond meal has a slightly coarser texture.

What’s the best way to glaze?

Use a spoon or piping bag for a clean drizzle over the cooled tart.

Is this tart freezer-friendly?

Freeze before glazing for best results. Thaw at room temperature, then glaze before serving.

What can I serve with this tart?

A dollop of whipped cream or a scoop of vanilla ice cream complements it beautifully.

Conclusion

Cherry-Almond Bakewell Tart is a beautiful and flavorful dessert that effortlessly combines classic flavors in an eye-catching presentation. Its layers of jam, almond frangipane, and glaze offer a rich yet balanced sweetness perfect for afternoon tea, holiday celebrations, or any special occasion. Simple to make and a pleasure to share, it’s a timeless tart that never fails to impress.

Cherry-Almond Bakewell Tart

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Author: Mia
Total Time: 55 minutes
Yield: 8 slices 1x
Diet: Vegetarian

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Description

A delightful British-inspired tart layered with sweet cherry jam, a rich almond frangipane, and finished with a classic pink glaze and a maraschino cherry on top. The perfect balance of fruity, nutty, and buttery flavors wrapped in a tender shortcrust pastry.

Instructions

Preheat oven to 350°F (175°C).
Spread cherry jam evenly over the bottom of the pre-baked tart shell.
In a mixing bowl, cream together butter and sugar until light and fluffy.
Beat in eggs, one at a time, then add almond extract.
Stir in ground almonds, flour, and salt until fully combined.
Spoon the almond mixture over the jam and smooth the top.
Bake for 30–35 minutes, or until the frangipane is golden and set. Cool completely.
Mix powdered sugar, milk, and food coloring to form a smooth glaze. Drizzle over the cooled tart.
Top with maraschino cherries before serving.