Simnel cherry tart

Simnel cherry tart

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(3 ratings)

Prep: 50 mins Cook: 1 hr Plus chilling

More effort

Cuts into 15 squares
This teatime treat is a cross between a fruity spring-like Simnel cake and a Bakewell tart - great with a cuppa

Nutrition and extra info

Nutrition: per square

  • kcal448
  • fat22g
  • saturates8g
  • carbs56g
  • sugars42g
  • fibre1g
  • protein6g
  • salt0.5g
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  • 75g self-raising flour, plus extra for dusting
  • 375g pack sweet shortcrust pastry
  • 140g butter, softened



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

  • 140g golden caster sugar
  • 2 large eggs
  • 75g ground almond
  • 175g mixed dried fruit
  • 50g glacé cherry, halved
  • zest and juice 1 orange



    One of the best-known citrus fruits, oranges aren't necessarily orange - some varieties are…

  • 1 tsp mixed spice
  • 1 tsp cinnamon



    A fragrant spice which comes from the inner bark of a tropical tree. When dried, it curls into…

  • 6 tbsp cherry jam
  • 350g marzipan, ½ cut into small cubes, ½ rolled into 11 balls to represent the apostles
    Marzipan cake



    One of mankind’s oldest sources of sweet pleasure, marzipan needs to contain only ground…

  • 50g icing sugar, to decorate
  • 25g flaked toasted almond


    arr-mund or al-mund

    Sweet almonds have a subtle fragrance that lends itself well to baking and also works well with…


  1. On a floured work surface, roll out the pastry to the thickness of a £1 coin. Lift the pastry over your rolling pin and use to line a 20 x 30cm rectangular fluted tart tin, leaving a rim of overhanging pastry. Chill for at least 30 mins.

  2. Heat oven to 200C/180C fan/gas 6. Line your pastry case with baking parchment, then fill with baking beans. Blind-bake for 15 mins, remove the beans and parchment, and bake for a further 10 mins until the pastry is pale golden and biscuity. Leave to cool.

  3. Reduce oven to 170C/150C fan/gas 3. In a bowl, cream the butter and sugar until pale and creamy. Add the eggs, one at a time, whisking well between each addition. Stir in the flour, almonds, dried fruit, cherries, half the orange zest, and the spices. Spread the jam over the base of the tart case, then dot the cubes of marzipan over the top. Pour over the cake mixture and smooth with a spatula. Bake for 35 mins until golden and risen. Leave to cool in the tin.

  4. If you want to brown the tops of your marzipan balls, heat the grill to medium. Put the marzipan balls on a baking tray lined with baking parchment and place under the grill for 1-2 mins until golden – make sure you keep an eye on them, as they will burn easily. Let cool. To make the icing, mix the icing sugar with enough orange juice to make a thick, smooth icing. Drizzle the icing over the tart, top with the toasted marzipan balls, flaked almonds and the remaining orange zest. Cut into squares to serve. Will keep for 5 days in a sealed container.

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Comments, questions and tips

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5th Apr, 2015
Made this last week, but following comments only used 100g caster sugar and used half the amount of marzipan. Not a fan of glacé cherries, so used half a jar of black cherries and turned the other half into jam for the base. Family loved it.
2nd Apr, 2013
I also found it a little sweet, even though I used less marzipan inside the tart. I think I will use a little more topping next time and still smaller cubes of marzipan. Never the less it is still delicious and easy to make.
31st Mar, 2013
This is easy to make and proved really popular with my Easter guests, but I found it a little too sweet.
29th Mar, 2013
Have made this twice already and each time the family have devoured it so its definitely an Easter must!! Fun and easy to make it really does come out as lovely as the picture. Can be a little on the sweet side so I put a little less sugar and less glacé cherries but you can play to your own taste. Highly recommend.
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