Bake British Cake Dairy Eggs Europe Fruit Nuts Pastry Pies and Tarts

Bakewell Tart

Bakewell Tart - v
Written by Kate thecook

I don’t know who invented a Bakewell Tart but they should be given a knighthood. The cakes remind me of fun times when I was a child and still bring back fond memories. These are ideal for snacks and picnics and always brighten a lunch box. When you consider how expensive these are in the shops, you can make dozens for the same price. Always a good reason to bake more.  The mix of the shortcrust pastry, the soft nutty filling and the sticky white icing and cherry make a perfect cake in one go. The word Frangipane still make me smile.

Bakewell Tart - v

Bakewell Tart

Bakewell Tarts are a childhood fond memories of tea and cakes at the weekend. They are sof, tasty and sticky - What more do you need?
4.74 from 67 votes
Print Facebook Pinterest Twitter Add to Collection
Course: Snacks
Cuisine: British
Keyword: Cake
Prep Time: 10 minutes
Cook Time: 1 hour
Total Time: 1 hour 30 minutes
Servings: 12 tarts
Calories: 190kcal


For the frangipane

For the icing

For the base


  • 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 to firm the pastry. Use a fork to crimp the edges of the pastry cups.
  • 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.
  • 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.
  • Make the filling by beating together the butter and sugar until light and fluffy, then whisk in the egg, followed by the flour.
  • Gently mix 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.
  • 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 and they are then ready.


Image supplied by Whitepaw at English Wikipedia [Public domain], via Wikimedia Commons


Sodium: 44mg | Sugar: 26g | Fiber: 0.4g | Potassium: 50mg | Cholesterol: 18mg | Calories: 190kcal | Monounsaturated Fat: 2g | Polyunsaturated Fat: 3g | Saturated Fat: 1g | Fat: 7g | Protein: 2g | Carbohydrates: 29g