Iced cherry bakewell tart

    50 min

    Yummy, easy to make cherry bakewell tart that my husband and kids love. The filling contains ground almonds and is very moist.

    Hertfordshire, England, UK
    91 people made this

    Serves: 8 

    • 1 sheet shortcrust pastry
    • 1 tablespoon apricot jam
    • 60g margarine
    • 60g caster sugar
    • 1/2 lemon, juiced
    • 1 egg, beaten
    • 110g ground almonds
    • 60g self-raising flour
    • 60g icing sugar
    • 4 glace cherries, halved

    Prep:20min  ›  Cook:30min  ›  Ready in:50min 

    1. Preheat the oven to 200 C / Gas 6. Line a 20cm flan mould or cake tin with the shortcrust pastry. Spread the apricot jam on the base.
    2. Cream together the margarine and caster sugar. Add the lemon juice and egg and mix well. Fold in the almonds and flour. Spread in the pastry case.
    3. Bake in the preheated oven until a skewer inserted near the centre comes out clean, about 25 minutes. Cool completely.
    4. Mix the icing sugar with some water until it reaches a coating consistency. Spread evenly over the tart and decorate with the glace cherry halves.

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    Reviews & ratings
    Average global rating:

    Reviews in English (5)


    Well it was about five minutes ago now when I had absolutely no idea what a "Cherry Bake-well" was, Until a good old friend of mine S. Ferris informed me of their existence. I thought to myself " Nahh mate it's all lies ". Cherry and a bake plus a well, I couldn't believe my eyes, But there it is. I am truly astonished, Shocked and wowed. If only I had my very own Cherry Bake-Well, And also owning a kitchen wouldn't hurt. This has been Jarrett. Signing off.  -  03 May 2014


    made this and it turned out lovely, I did add a little more jam, great recipe thanks.  -  16 Sep 2013


    Recipe was fab, just wish I hadn't forgot about it in the oven though lol  -  28 Apr 2018