Cherry Bakewell tart

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• Jenn

  20 April 2011

  Jenn commented on this recipe

  What are baking beans?

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• Rosemary Mc

  20 April 2011

  Rosemary Mc commented on this recipe

  Baking beans are reusable ceramic beans you put on top of the baking paper to keep the pastry flat when cooking it. You can use rice instead.

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• sarah

  23 April 2011

  sarah rated and commented on this recipe

  

  sarah, luv it as recipe, it is soo tasty for afternoon tea

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• ellejk

  27 April 2011

  ellejk rated and commented on this recipe

  

  Love this cake.... I now live in Australia and this is the closest I have tasted to 'exceeding good'.... I forgot to put the jam in on the first one I made but it was still excellent and really easy to make!

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• My_calcifer

  30 April 2011

  My_calcifer rated and commented on this recipe

  

  Wow this is lovely! Although very naughty! So rather than make into one large cake I made 36 small tarts instead! Only expected the receipe to make 24 but stretched it to 36 very easily! I know it says serves 8, but that seems like a huge portion to me! Oh and I didn't blind bake the pastry as they just burned. Simply lay the pastry, jam and sponge mix and bake by eye. About 20 minutes but I can't be sure.

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• Ali

  15 May 2011

  Ali rated and commented on this recipe

  

  Lovely definetly going in my recipe collection. A* Used my own base recipe and added cherry liquer in it. I didn't have any almond extract so used disaranno and added extra baking powder for sponge. I also put vanilla extract in icing. :)

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• Jacky

  26 June 2011

  Jacky rated and commented on this recipe

  

  Delicious.

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• Lawnor

  08 September 2011

  Lawnor rated and commented on this recipe

  

  I made this twice, once as a big cake and once as 24 small cakes. The big cake was ok, but the little ones were much much tastier and I could not leave them alone. I usually give away most of what I bake but I must have eaten 8 of the small ones myself. They are harder work, but they taste better and go farther. They take perhaps 10 minutes less in the oven though. I made my own pastry using this recipe: http://www.bbcgoodfood.com/recipes/8079/basic-sweet-pastry

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• Julie Tulip

  19 October 2011

  Julie Tulip rated and commented on this recipe

  

  Yum yum yum.!!!!! I made two versions.... the first was a large one but I switched the icing and cherries for a sprinkling of sliced almonds as it went into the oven, and a dusting of icing sugar as it came out. Delicious! I also made some individual tarts to use up the leftover pastry. I didnt bake these blind and they turned out fine. Icing and cherries finished these perfectly. Very moreish!!! Will use this recipe again and again!

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• Lauren

  08 April 2012

  Lauren rated and commented on this recipe

  

  Made this for my boyfriend while he's away serving with the army. It had to travel for 7 days to reach him and I must say it travelled and kept very well! It serves far more than 8, he had to share it around by all accounts! And the verdict? They want another one! I infact made 2 and sent the 'best' one to him, so my work pal's got the dud and they all liked it too. My only comment is you have to make sure the pastry comes up the sides of the tin a little so no jam can escape while cooking/turning out. This happened with my dud one, and while this did not affect the taste, it certainly made it sticky! Thumbs up all round!

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• Loz1984

  27 April 2012

  Loz1984 rated and commented on this recipe

  

  This reckipe is great and easy to do too. Every one who tried it loved it.

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• Katiekoo

  20 May 2012

  Katiekoo rated and commented on this recipe

  

  Does the tart have to be cool before icing? I imagine so? Looking good so far!

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• pandorasbox

  16 June 2012

  pandorasbox commented on this recipe

  Scrummy!!!

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• Jackie

  17 September 2012

  Jackie commented on this recipe

  Made this for Sunday tea. Was amazing will be making this again for sure. Only change I made was using cherry jam instead of raspberry.

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• Victoria

  05 October 2012

  Victoria rated and commented on this recipe

  

  Excellent went down very well in my house, didn't last long. Made in a round 23cm flan dish. Got the rectangle one on my Christmas list

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• Jen

  15 October 2012

  Jen rated and commented on this recipe

  

  Wow! This is without a doubt the best Bakewell tart I have ever had. Perfect recipe.

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• Esmeralda

  17 March 2013

  Esmeralda rated and commented on this recipe

  

  Yummy! Tastes Delicious. Made one to take to work and another to give to family, Massive thumbs up from everyone.

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• Losh

  21 May 2013

  Losh rated and commented on this recipe

  

  I made individual tarts using a deep muffin tin and I got 22 tarts from this recipe, although I did of course need more pastry. I made my own and used the Paul Hollywood Mince Pie recipe from this site and the amount of pastry was just right. The end result was delicious. Crisp pastry, light as a feather frangipane filling and the naughty icing and cherry finishes it off perfectly! My only complaint is with the icing - I needed a lot more than 1tbs of water to get the icing to the right consistency. Other than that very minor issue, this is a faultless recipe.

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• Katieburr

  13 June 2013

  Katieburr rated and commented on this recipe

  

  i love this recipie, instead of making a long one i make tiny bite size, no need for blind baking, i just put the pastry in and put jam and filling in, one batch makes 48 although they dont last long in our house and they look really cute as well. kids love them

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• Ras77

  15 June 2013

  Ras77 rated and commented on this recipe

  

  A great recipe. It works every time! P

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http://www.bbcgoodfood.com/recipes/1288636/

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Ingredients

• 375g sweet pastry
• 100g butter , softened
• 100g golden caster sugar
• 2 eggs , plus one yolk, beaten
• 100g ground almonds
• 1 tsp almonds extract
• 50g self-raising flour
• 1 tsp baking powder
• 5 tbsp seedless raspberry jam , warmed in a pan
• 175g icing sugar
• glacé cherries , halved, to decorate

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Difficulty and servings

Serves 8

Preparation and cooking times

Prep 45 mins

Cook 1 hr

Ingredients

• 375g sweet pastry
• 100g butter , softened
• 100g golden caster sugar
• 2 eggs , plus one yolk, beaten
• 100g ground almonds
• 1 tsp almonds extract
• 50g self-raising flour
• 1 tsp baking powder
• 5 tbsp seedless raspberry jam , warmed in a pan
• 175g icing sugar
• glacé cherries , halved, to decorate

PER SERVING

613 kcalories, protein 7.9g, carbohydrate 72.7g, fat 34.3 g, saturated fat 12.6g, fibre 2g, salt 0.75 g

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