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I've spent years tweaking these tiny cherry bakewell tarts and boy, this formula really hits the mark. The soft, buttery crust simply dissolves as you eat while the sweet cherry preserve and nutty almond filling create an amazing taste duo. Add the creamy icing and that classic cherry on top and you've got something truly special in each mouthful!
Delightful British Heritage Treat
These adorable treats hail from the quaint village of Bakewell in England's northern region. The wonderful mix of cherry and almond has turned into such a treasured British staple you'll spot it everywhere from posh desserts to smooth frozen treats. There's just that certain something about these flavors together that folks can't get enough of.
Your Baking Essentials
- Plain Flour: This creates our crispy tart foundation.
- Icing Sugar: Adds sweetness to both the crust and that lovely topping.
- Unsalted Butter: Use it chilled for the crust but softened for the filling.
- Egg Yolks: These add richness and depth to everything.
- Ice Cold Water: The key ingredient for super flaky crust.
- Caster Sugar: Gives our almond filling the right amount of sweetness.
- Ground Almonds: The main character in our frangipane filling.
- Almond Extract: A tiny bit makes a huge difference.
- Cherry Jam: The fruitier kind works best!
- Milk: This helps get your icing just right.
- Glacé Cherries: Can't call it a bakewell without these on top.
Time to Start Baking
- Create Your Base
- Combine your flour sugar and cool butter until everything looks crumbly. Add the egg yolks and water gently till it forms a ball. Wrap it up and cool it in the fridge for thirty minutes minimum.
- Whip Up That Nutty Filling
- Mix room temperature butter with sugar nuts egg and almond flavor until everything's super smooth. Try using a piping bag to make things easier.
- Building Your Tarts
- Flatten your cold dough and cut circles for your pans. Drop in some jam then carefully add your almond mixture making sure the jam stays at the bottom.
- Baking Time
- Cook them at 350°F until they look golden brown around 10-15 minutes. Cool them down completely on a rack.
- Add Your Decorations
- Stir up some thick icing and spread it over each cooled tart. Place half a cherry in the middle and you're done!
Secrets for Amazing Results
When your dough seems too crumbly just add tiny drops of water. Don't handle the pastry too much or you'll end up with tough tarts. Use plenty of flour on your surface to avoid sticking. For the icing add milk slowly it's much easier to make it thinner than fix it if it's runny.
Storage Solutions
Store your finished tarts in a sealed container and they'll taste great for up to 3 days at room temp. Want to prep ahead? Freeze them without adding icing wrap them well and they'll stay good for a couple months. Just let them thaw and add fresh icing before serving.
FAQs and Alternatives
These contain nuts but they're totally fine for vegetarians. Need to skip gluten? Swap in your go-to gluten free flour mix with a tiny bit of xanthan gum. Can't do dairy? Plant based spreads and milk alternatives work really well too.
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Extra Cherry Almond Goodies
After you nail these tarts why not try making cherry bakewell blondies they're so soft and sweet. Or maybe whip up some bakewell oat bars for a quick snack. This cherry and almond pairing works brilliantly in tons of tasty treats!
Frequently Asked Questions
- → Can these be prepared early?
Yes, freeze the dough ahead. Once baked, they last 3-4 days in a sealed container.
- → Why cover the jam with filling?
The frangipane keeps the jam from bubbling over in the oven, giving the layers a neat look.
- → Can I swap cherry for another jam?
Raspberry or strawberry also work! Just make sure the jam isn't too runny.
- → Why chill the dough twice?
It keeps the pastry from shrinking as it bakes and helps it stay buttery and tender.
- → Can I make one large tart?
Absolutely! Use a 9-inch tin and bake for 25-30 minutes instead.