The Ultimate Guide to the Perfect Cherry Bakewell Tart
The Cherry Bakewell tart: a delectable combination of buttery shortcrust pastry, almond frangipane, and sweet cherries. This classic British treat is surprisingly easy to make at home, and this guide will walk you through each step to ensure your bakewells are truly ultimate.
Understanding the Ingredients: Key to Bakewell Success
Before we dive into the recipe, let's understand the components that contribute to the Bakewell's unique flavor profile. High-quality ingredients are paramount for achieving that perfect balance of textures and tastes.
1. The Pastry: A Flaky Foundation
A good Bakewell starts with a perfectly flaky shortcrust pastry. Avoid using pre-made pastry whenever possible; making your own is surprisingly simple and yields far superior results. Look for recipes that emphasize cold butter and minimal handling to ensure a tender, melt-in-your-mouth crust.
2. The Frangipane: Almondy Delight
Frangipane, an almond-based filling, is the heart of the Bakewell. Its rich, nutty flavor complements the tartness of the cherries beautifully. Ensure you use good quality ground almonds and avoid substituting with almond extract – the texture and taste are significantly different.
3. The Cherries: Sweet & Tart Perfection
Using high-quality cherries is crucial. While frozen cherries can work in a pinch, fresh cherries offer the best flavor and texture. If using fresh cherries, pit them carefully – this can be done with a cherry pitter for efficiency.
The Recipe: Step-by-Step Cherry Bakewell Tart
This recipe provides instructions for a single, large tart, but it can easily be adapted for smaller tarts or individual portions.
Ingredients:
- For the Pastry:
- 200g plain flour
- 100g cold unsalted butter, cubed
- 50g icing sugar
- 1 large egg yolk
- 1-2 tbsp cold water
- For the Frangipane:
- 100g ground almonds
- 100g softened unsalted butter
- 100g caster sugar
- 2 large eggs
- 1 tsp almond extract
- For the Topping:
- 200g fresh or frozen cherries, pitted
- 1 tbsp apricot jam, melted (for glazing)
Instructions:
- Make the Pastry: Combine flour and icing sugar in a bowl. Rub in the cold butter until the mixture resembles breadcrumbs. Add the egg yolk and gradually add cold water until a dough forms. Wrap in cling film and chill for at least 30 minutes.
- Roll and Line: Roll out the pastry on a lightly floured surface and line a 23cm tart tin. Prick the base with a fork to prevent air bubbles.
- Make the Frangipane: Cream together the softened butter and sugar until light and fluffy. Beat in the eggs one at a time, then stir in the ground almonds and almond extract.
- Assemble the Tart: Spread the frangipane evenly over the pastry base. Arrange the pitted cherries on top of the frangipane.
- Bake: Bake in a preheated oven at 180°C (160°C fan/Gas Mark 4) for 30-35 minutes, or until the pastry is golden brown and the frangipane is set.
- Glaze (Optional): Brush the warm tart with melted apricot jam for a beautiful sheen.
- Cool and Serve: Let the tart cool completely before slicing and serving.
Tips for Bakewell Perfection
- Blind baking: For a crispier base, blind bake the pastry shell for 10-15 minutes before adding the frangipane and cherries.
- Don't overbake: Overbaking will result in a dry tart. Keep an eye on it and remove it from the oven when it's golden brown.
- Variations: Get creative! Add a sprinkle of flaked almonds to the top for extra crunch, or experiment with different fruits.
Serving Suggestions and Storage
Serve your Cherry Bakewell tart with a dollop of clotted cream or a scoop of vanilla ice cream for the ultimate indulgence. Store leftover tart in an airtight container at room temperature for up to 3 days.
This comprehensive guide provides everything you need to bake the perfect Cherry Bakewell tart. So gather your ingredients, put on your apron, and enjoy the rewarding experience of creating this classic British dessert!
