Afternoon tea, Cakes, Deserts

Bakewell tart

This is one of my favourite teatime treats, and so easy to make! Sweet and fruity, I like to use a tin of cherry filling as they are more juicy in the tart, but you can use the traditional jam if you like things more retro!


For the pastry

100g plain flour

50g Butter

1-2 tbs (tablespoons) water

For the filling

1 x tin pie filling cherries

100g butter

100g caster sugar

100g ground almonds

1 egg beaten

1/2 tsp (teaspoon) almond extract

50g flaked or whole almonds sliced

For the icing

50g icing sugar

2 tsp water


Start by making the pastry. Rub together the flour and butter until you get a fine breadcrumb texture.


Using a knife mix in the water until a dough forms – this shouldn’t be too wet add enough water until it comes together. Chill in the fridge for 30 mins


Once chilled roll out to fit you pie tin, carefully lay in and line with baking paper filled with baking beans. Bake in the oven at 180 fan for 15 mins



Remove the paper and bake again for 5 mins


Meanwhile drain the cherries


Melt the butter for the filling in the microwave. Stir in the ground almonds, sugar, egg, almond extract.


Once combined carefully fold in the cherries


Once the tart case has been blind baked spoon in the cherry syrup and carefully spoon the filling on top


Gently spread the mixture to the edges and lay on the almonds


Turn the oven down to 160 and pop back to bake for 50 mins, (if the almonds are starting to catch carefully lay some foil over the tart) The top should spring back when gently pressed when cooked


Once baked allow to cool for 10 mins in the tin, then carefully turn out. You can now ice the tart by mixing together the icing ingredients and drizzle over the top.


Enjoy with a cup of tea in the afternoon or even as a pudding, delicious

Serves 6

Cals – 270, fat – 17.2, carbs – 33.1, protein – 5.1,

1 thought on “Bakewell tart”

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