The Ultimate Guide to the Perfect Cherry Bakewell Tart

The Cherry Bakewell tart: a tiny taste of pure British baking bliss. This iconic treat, with its almond base, frangipane filling, and glistening cherry on top, is a delightful combination of textures and flavors. This guide will walk you through creating the perfect Cherry Bakewell tart, from selecting the right ingredients to achieving that signature glossy finish.

Understanding the Ingredients: Quality over Quantity

The beauty of a Cherry Bakewell lies in the quality of its ingredients. Don't skimp! Using good quality ingredients will significantly impact the overall taste and texture.

Key Ingredients:

• Almonds: Choose blanched, slivered almonds for the base. The slight bitterness complements the sweetness of the filling. Avoid using pre-ground almond flour as the texture won't be the same.
• Butter: Use good quality, unsalted butter. This ensures a richer, more flavorful base and filling.
• Eggs: Fresh, free-range eggs will produce a smoother, more luxurious frangipane.
• Cherries: While you can use glace cherries, fresh cherries (if in season) will give a more vibrant flavor and a beautiful color contrast. If using fresh cherries, you'll need to pit them and gently glaze them before placing them on the tarts.
• Almond Extract: A dash of almond extract enhances the almond flavor profile.

Making the Perfect Cherry Bakewell Tart: A Step-by-Step Guide

This recipe yields approximately 12 individual tarts.

1. Preparing the Almond Base:

1. Combine 150g of ground almonds, 75g of caster sugar, and 75g of cold, unsalted butter (cubed).
2. Rub the butter into the almond mixture until it resembles breadcrumbs.
3. Press the mixture firmly into the base of a 12-hole muffin tin or individual tart tins. Ensure it's evenly distributed and reaches the edges.
4. Prick the base with a fork to prevent it from puffing up during baking.
5. Bake blind (with baking beans or rice) at 180°C (350°F/Gas Mark 4) for 10-12 minutes until lightly golden.

2. Creating the Frangipane Filling:

1. Cream together 100g of softened unsalted butter and 100g of caster sugar until light and fluffy.
2. Beat in two large eggs one at a time, ensuring each is fully incorporated before adding the next.
3. Gradually add 100g of ground almonds and a teaspoon of almond extract. Mix until smooth.

3. Assembling and Baking the Tarts:

1. Spoon the frangipane filling evenly over the baked almond bases.
2. Top each tart with a glace cherry (or a glazed fresh cherry).
3. Bake at 180°C (350°F/Gas Mark 4) for 20-25 minutes, or until the frangipane is set and lightly golden.

4. Achieving that Signature Gloss:

For an extra touch of elegance, you can glaze the finished tarts. A simple apricot glaze works perfectly. Simply heat some apricot jam with a little water until it forms a smooth consistency and brush it over the warm tarts.

Tips for Success:

• Chill the dough: Chilling the almond base for at least 30 minutes before baking will prevent it from shrinking.
• Don't overbake: Overbaking will result in dry tarts. Keep a close eye on them during baking.
• Get creative: Experiment with different variations! Add a sprinkle of flaked almonds on top or try different types of cherries.

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