The humble Bakewell tart this delightful dessert originated from the heart of the Peak District in the picturesque town of Bakewell.

The first recorded recipes date from 1836, involving custard and candied fruits, but it has come a long way since then. Nowadays if it hasn’t got a frangipane filling, it is not a Bakewell tart!

Using melt-in-the-mouth, sweet, crumbly pastry case, filled with a thick layer of rich black cherry jam, and topped with a light frangipane filling, the Bakewell tart is a fantastic dessert.

— Al Brady

Bakewell Tart.png


100g butter
100g sugar
2 eggs
100g ground almonds
25g flour, sifted
2tbsp cherry liquor
300g  black cherry jam
100g icing sugar
1 Qty pâte sucrée


Use the pâte sucrée to line a 9inch fluted flan tin, and blind bake. Find the full recipe and method here.

Using an electric whisk beat the butter until nice and soft, then add the sugar and continue to beat until light and fluffy. Add the eggs a little at a time whisking well between each addition. If the mixture starts to curdle, add a little of the flour and ground almonds and continue to whisk until the mixture comes back together. Once all the egg has been added gently fold in the ground almonds and sifted flour, finally adding the cherry liquor and mixing well.

Spread the cherry jam across the base of the pastry case ensuring a thick even layer all over the bottom. Spread the frangipane filling evenly over the top of the jam and smooth the top.

Pre-heat the oven 180ºC and once it is up to temperature, place the tart into the oven for 30 minutes, until a rich golden brown on top. Once cooked place on a wire rack and leave to cool.

Mix the icing sugar with enough water to make a thin icing. Drizzle the icing over the top of the tart, sprinkle with the toasted flaked almonds and leave to set.

Now all that is left to do is to eat that bad boy! Serve hot or cold, just cut off a piece, make it a large one! Treat yourself by adding a large scoop of vanilla ice cream or pour over some thick custard!