A wire tray serving bakewell tarts

Bakewell tarts

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(28 ratings)

Prep: 30 mins Cook: 40 mins Plus chilling


Serves 12

Use shop-bought pastry to make our easy bakewell tarts. Simply layer jam, frangipane and icing inside a shortcrust case for a nostalgic teatime treat

Nutrition and extra info

  • Vegetarian

Nutrition: Per serving

  • kcal534
  • fat30g
  • saturates12g
  • carbs57g
  • sugars32g
  • fibre2g
  • protein6g
  • salt0.5g
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  • 2 x 320g sheets of all butter shortcrust pastry

For the frangipane

  • 120g butter, softened



    Butter is a dairy product made from separating whole milk or cream into fat and…

  • 120g golden caster sugar
  • 1 egg



    The ultimate convenience food, eggs are powerhouses of nutrition packed with protein and a…

  • 1 tbsp plain flour
  • 110g ground almonds
  • 90g cherry jam

For the icing

  • 200g icing sugar
  • 12 glacé cherries


  1. Heat the oven to 180C/160C fan/gas 4. Lightly butter a 12 hole muffin tin. Unroll the sheet of pastry and use a 10cm circular pastry cutter to cut 12 circles out of the pastry sheet. Press the cut circles into the holes of the tin, making sure they come right up and slightly over the top – pushing out any creases. Chill the pastry in the fridge for 20mins. Scrunch up 10cm x 10cm squares of baking paper and then un-scrunch and use to line each of the pastry tarts, then fill with baking beans, rice or dried pulses. Bake for 10 mins, then remove the paper and beans and bake for 10 mins longer, until golden brown. Set aside to cool a little.

  2. Make the filling by beating together the butter and sugar until light and fluffy, then whisk in the egg, followed by the flour (the flour will prevent the mixture from splitting). Fold in the ground almonds. Spoon a level tsp of cherry jam into each of the pastry shells, followed by a tablespoon of the frangipane mixture. Bake for 20 mins, until the frangipane is golden and springy. Set aside to cool completely. Neaten the edges of the pastry with a small knife or scissors if you like.

  3. Mix the icing sugar with 2 tbsp water. Spread the icing over each of the tarts, top each with a glacé cherry, leave to set for 20 mins, then serve with tea.

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Comments, questions and tips

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Teague Mangan's picture
Teague Mangan
3rd Mar, 2020
Very delicate but effective Contains lots of fibre if homemade pastry is used
11th Aug, 2019
Could I use almond essence instead of ground almonds in this recipe?
10th Apr, 2019
Excellent Made them last week and by popular demand making them again. I make my own pastry - 200g unsalted butter,380g plain flour, 20g icing sugar
10th Jun, 2018
Just made these today with the help of my children and followed the recipe precisely and it worked fine for me.
8th Mar, 2018
Great recipe, however I found the blind baking part a little odd - with other recipes everything has gone in the oven at the same time. I followed the blind baking part, but the pastry still puffed up underneath the baking beans, negating the process in my opinion, taking much longer than just doing it all in one. Would skip this next time to see! Otherwise, delicious!
Victoria Gamble's picture
Victoria Gamble
19th Dec, 2019
How long could these be stored for and would you store in a cupboard or fridge?
19th Dec, 2019
These will last for 2-3 days in an airtight container somewhere cool, your cupboard should be fine if it isn't too warm. I hope this helps.
Anne Sheridan's picture
Anne Sheridan
15th Apr, 2019
How do these compare to Kipling's Cherry Bakewells? I'm in the US and LOVE them. But i have to have them shipped and it takes weeks. I Would like to make some for a children's bake sale. They are like nothing we have here. I think they will be a huge hit.
goodfoodteam's picture
16th Apr, 2019
We say give them a go! We also have a Bakewell tart recipe collection for more options: https://www.bbcgoodfood.com/recipes/collection/bakewell-tart
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