A Slice of History: Cherry Bakewell Tart

Bakewell, a busy little market town in Derbyshire, is one of my favourite places in England. It was a treat outing for me when we lived in Sheffield, and one of the first places I drove to alone after passing my driving test. If you ask me why I love the place so much, I might tell you about the quirky shops, the stunning old bridge, mellow stone architecture, or the peaceful walks beside the river. I might mention Bakewell’s welcoming vibe and the fabulous pub meals served in the town or regale you at length with tales of stopping for Bakewell Pudding and a pot Earl Grey Tea in a wonderfully quaint teashop. Or I might do all of these AND wax lyrical about stocking up on puddings and Cherry Bakewell Tart.

Each of these stories would be nothing but the truth, because Bakewell is a lovely, welcoming place that brought us not one, but two fabulous afternoon tea treats. And here we’re talking about Bakewell Tart. (You can read about Bakewell Pudding by clicking here.)

There’s something deliciously comforting about the Cherry Bakewell Tart. Perhaps it’s the nostalgia - the memory of childhood teatimes and the satisfying snap of icing under your fork. Or maybe it’s the tart itself: that soft, fragrant almond filling, nestled in buttery pastry topped with almonds or icing, and – always - a mischievous cherry.

Whichever it is, Cherry Bakewell Tart has earned its place on any respectable tea table. But have you ever wondered how it came to be?

Many of us will have heard the story of the hapless cook at Bakewell’s White Horse Inn misunderstanding a recipe and pouring an egg and almond mixture over a layer of jam instead of stirring it into the pastry, thereby producing the first Bakewell Pudding.

Its cousin, the Cherry Bakewell Tart as we know it now, is a later twist, thanks in large part to the Victorians’ love of embellishment. They used the almond mix to fill a pre-baked shortcrust pastry case, added a layer of thick white icing and topped it with a glacé cherry, creating something more portable and ideal for picnics, fêtes, and lunchboxes.

The charm of the Cherry Bakewell lies halfway between elegant and playful. The almond sponge is delicate but not fussy. The jam - traditionally raspberry - is sweet but tangy enough to keep things interesting. And then there are the finishing touches: a ring of toasted almonds and a dusting of icing sugar, or a thick layer of fondant icing, unapologetically glossy, smooth as a ballroom floor, and just daring you to bite through it.

So why not make your own? It’s simpler than you think, and infinitely more satisfying than any shop-bought version.

What you need to make Cherry Bakewell Tart

Making Cherry Bakewell Tart doesn’t need any specialist equipment. Scales, a mixing bowl, wooden spoon, and tart tin… and you’re set.

If you’re used to baking, making this tart will not be a challenge. But even if you’re a kitchen novice, you don’t have to worry. This recipe comes in two parts - or three if you have your heart set on the iced tart.

First, you make the pastry case - and if making pastry scares you, or you’re just short of time, you can absolutely use a block or sheet of pre-rolled shortcrust pastry.

Second, you make the filling.

Then you’ll put the two together and bake.

And if you’re making the iced Cherry Bakewell Tart, then you’ll mix your icing as the baked tart cools and spread it over your creation at the end.

And here are the ingredients:

Shortcrust pastry

• 200g plain flour
• 100g cold butter, cubed
• 1-2 tbsp cold water

​

For the filling

• 100g ground almonds
• 100g butter
• 100g caster sugar
• 2 eggs
• 2 tbsp plain flour
• 4 tbsp jam - raspberry is traditional, but there’s no reason you can’t experiment!
• Handful of fresh or glace cherries
• Whole or flaked almonds (optional)




For the fondant icing (optional)

• 200g powdered sugar
• 2 tbsp cold water

Cherry Bakewell Tart step-by-step:

1. To make the pastry, rub the butter into flour until breadcrumbs form. This is easy to do with a food processor. Once you have crumbs, add cold water a teaspoon at a time. Your crumbs will get bigger. Turn them out onto a board and use your hands to bring everything together into a soft, silky ball of dough. Wrap in clingfilm or foil, chill for 30 minutes.

2. Once your dough is chilled - or if you’re starting with ready-made pastry - roll out the pastry and line a greased tart tin. I like to use a fluted case because I think it looks nicer, but a round one is equally fine. Make sure you press the dough fully into the tin. Do not cut off any excess pastry. Just let it hang over the edge.

3. Shortcrust pastry shrinks as it bakes. To limit that as much as possible, we’re going to blind bake the case. Start by popping your whole pastry case, tin and all, into the freezer, while you preheat oven to 180°C / 160°C fan / 350°F.

4. When the oven is ready, take your tart case from the freezer. Press a large sheet of non-stick foil into the case and fold the edges over so all the pastry is covered. Weigh the foil down with baking weights or lentils, pushing them right up against the pastry.

5. Blind bake the pastry for 15 mins, then remove from oven and carefully remove the baking weights and foil. Brush the base of your tart case with egg white and pop it back in the oven for 5-8 minutes. The pastry shouldn’t brown.

6. Remove case from the oven. When cool, trim off the excess pastry from the edge, so you’re left with a neat, smooth-topped pastry case.

7. To make the filling, cream butter and sugar, then beat in eggs, ground almonds, and flour.

8. Spread your chosen jam on the base and pour the filling over.

9. For plain tart: arrange whole almonds and glace cherries on top of the tart in a neat pattern.

10. Bake for 30–35 mins until golden and set.

11. If making the iced tart: let your tart cool. (Really, let it cool or the icing will run!)

When ready to ice, mix powdered sugar and water into a thick fondant icing. Use a spoon to spread the mixture over the tart. Add glace cherries and let the icing set before serving. It can go in the fridge at that point.

And there you have your traditional English afternoon tea treat: Cherry Bakewell Tart. Don’t forget to serve it with a pot of tea. Something strong and brisk, like a good Earl Grey, English Breakfast or a pot of Darjeeling. This is the sort of recipe that makes people lean in and say, “Ooh, I haven’t had one of those in years…”

And isn’t that the real magic of English food? Familiar yet full of surprises, steeped in stories, and always ready to be shared. Just like the Cherry Bakewell Tart.

For more ideas for tasty puddings return from our Cherry Bakewell Tart page to the recipes page.

---

Essentially England uses affiliate links. This means that if you purchase something through a link on this site, we may earn a commission (at no extra cost to you).

---

You May Also Like

English Traditional Recipes

---

Cadbury Chocolate Gifts

---

Buy Me Once
Cook & Dinnerware with Lifetime Guarantees

---

Abel and Cole
Organic Food & Drink

---

Twinings Tea Shop

---

Huffkins
Foodie Gifts and Hampers

---

Fitz and Floyd Tableware and Decorative Accessories

---

Buy Me Once
Cook & Tableware with
Lifetime Guarantees

---

Great British Puddings

---

Huffkins
Foodie Gifts and Hampers

---

Cadbury Chocolate

---

Buy Me Once
Cook & Dinnerware with Lifetime Guarantees

---