Few desserts capture the charm of British baking traditions quite like the Bakewell tart. Originating from the quaint town of Bakewell in Derbyshire, this iconic dessert has delighted generations with its buttery shortcrust pastry, rich layer of jam, almond frangipane filling, and signature almond topping. While the classic Bakewell tart is typically made as a single, large dessert, Cherry Bakewell Tartlets offer a more personal and elegant twist. These mini versions not only deliver the same delightful flavors but also make serving and presentation effortless.
Cherry Bakewell Tartlets are adored for their balance of textures and flavors. The crisp pastry contrasts beautifully with the soft, almond-scented frangipane, while the cherry jam provides just the right burst of fruity sweetness. Whether you’re planning an afternoon tea, preparing for a festive gathering, or simply craving a luxurious treat, these tartlets embody sophistication in every bite.
The History & Origin of Bakewell Tart
The story of the Bakewell tart begins in the 19th century in the picturesque town of Bakewell, located in the English county of Derbyshire. According to local legend, the dessert was created by accident in the 1860s at the White Horse Inn (later renamed the Rutland Arms). The inn’s cook mistakenly spread jam on the pastry before adding an almond mixture, and the result was a resounding success.
The original version of this dessert is known as Bakewell pudding, which is still sold in Bakewell today. It features a puff pastry base, a layer of jam, and a topping made with eggs, sugar, butter, and ground almonds. Over time, the pudding evolved into the more widely recognized Bakewell tart, which uses shortcrust pastry instead of puff pastry and frangipane (a sweet almond sponge mixture) instead of the simpler egg-almond topping.
The tart quickly gained popularity across Britain, becoming a staple in bakeries, tea rooms, and home kitchens. Today, countless variations exist, from iced Bakewell tarts topped with fondant and a candied cherry, to rustic versions with flaked almonds.
Cherry Bakewell Tartlets are a modern adaptation that preserve the spirit of the original while offering convenience and elegance. By creating individual portions, bakers can ensure even baking and a beautiful presentation that feels special for each guest.
Key Ingredients Explained
One of the reasons Cherry Bakewell Tartlets remain so beloved is the harmony of simple yet carefully chosen ingredients. Each component has a role to play in balancing texture and flavor. Let’s break them down:
1. The Pastry Shell
The base of every tartlet is a shortcrust pastry shell. This pastry is chosen for its ability to stay crisp and hold the filling without becoming soggy. Shortcrust is made by rubbing cold butter into flour until the mixture resembles breadcrumbs, then binding it with just enough cold water to form a dough. The butter provides richness, while the flour structure ensures a crumbly texture.
Pro tip: Always keep the pastry dough cold, as chilled butter creates steam pockets during baking that result in a flakier crust.
2. The Jam Layer
Traditionally, raspberry jam is used in Bakewell tart. However, cherry jam has become a popular alternative, adding a deeper fruitiness and pairing beautifully with almonds. The jam provides both sweetness and moisture, preventing the tart from feeling dry.
Alternative options: Raspberry, strawberry, or apricot jam work well. You can even try a homemade fruit preserve for a more artisanal touch.
3. The Frangipane Filling
Frangipane is the heart of the tartlet. It’s a soft almond sponge made with butter, sugar, eggs, ground almonds, and a touch of almond extract. When baked, it rises slightly and develops a golden crust while remaining moist inside. The nutty flavor perfectly complements the fruit jam and buttery pastry.
Pro tip: Always cream the butter and sugar until light and fluffy before adding eggs. This aerates the mixture, ensuring the frangipane rises well.
4. The Almond Topping
Flaked almonds sprinkled on top of the frangipane add a subtle crunch and visual appeal. Some variations include a drizzle of icing or powdered sugar for extra sweetness and decoration.
5. Flavor Enhancements
A few drops of vanilla extract can enhance the flavor, while citrus zest (like lemon or orange) adds freshness. Though not traditional, these variations can elevate your tartlets into something truly unique.
Step-by-Step Recipe for Cherry Bakewell Tartlets
Making Cherry Bakewell Tartlets at home might sound intimidating, but the process is straightforward when broken into steps. Here’s a detailed guide to ensure success:
Equipment Needed
- Tartlet tins (6–8, depending on size)
- Rolling pin
- Mixing bowls
- Hand or stand mixer
- Measuring cups and spoons
- Pastry cutter or sharp knife
- Spatula
- Baking beans or rice (for blind baking)
Ingredients
For the Pastry:
- 1 1/4 cups (160g) all-purpose flour
- 1/2 cup (115g) unsalted butter, cold and diced
- 2 tbsp granulated sugar
- 1–2 tbsp cold water
For the Filling:
- 1/3 cup (80g) cherry jam
- 1/2 cup (100g) unsalted butter, softened
- 1/2 cup (100g) granulated sugar
- 2 large eggs
- 3/4 cup (75g) ground almonds (almond flour)
- 1/4 cup (30g) all-purpose flour
- 1/2 tsp almond extract
For the Topping:
- Flaked almonds
- Powdered sugar (optional, for dusting)
Method
Step 1: Make the Pastry
In a mixing bowl, combine flour and sugar. Rub in the cold butter with your fingertips until the mixture resembles fine breadcrumbs. Add water gradually until the dough comes together. Wrap in cling film and chill for 30 minutes.
Step 2: Prepare the Oven & Tins
Preheat the oven to 375°F (190°C). Roll out the pastry on a lightly floured surface to about 1/8 inch (3mm) thickness. Cut circles slightly larger than the tartlet tins and line each tin with pastry. Trim excess edges and prick the base with a fork.
Step 3: Blind Bake the Shells
Line each pastry shell with parchment and fill with baking beans. Bake for 10 minutes, then remove beans and bake for another 5 minutes until lightly golden.
Step 4: Add the Jam
Spoon about a teaspoon of cherry jam into each shell, spreading evenly.
Step 5: Prepare the Frangipane
In a bowl, cream together butter and sugar until light and fluffy. Beat in the eggs one at a time. Fold in ground almonds, flour, and almond extract until smooth.
Step 6: Assemble & Bake
Spoon the frangipane mixture over the jam, filling each shell about three-quarters full. Sprinkle with flaked almonds. Bake for 15–20 minutes, until the frangipane is puffed and golden.
Step 7: Cool & Serve
Allow the tartlets to cool slightly before removing from tins. Transfer to a wire rack and dust with powdered sugar before serving.
Variations & Substitutions
- Gluten-Free: Use a gluten-free flour blend in both pastry and filling.
- Nut-Free: Replace ground almonds with flour and omit almond extract.
- Vegan: Use dairy-free margarine and flax eggs.
- Festive Twist: Drizzle with icing and top with a candied cherry for a Christmas-inspired look.
- Mini Versions: Make bite-sized tartlets using a mini muffin pan.
Expert Tips for Perfect Tartlets
- Keep the Pastry Cold: Warm pastry tears easily and bakes unevenly.
- Avoid Overfilling: Frangipane expands as it bakes, so leave space at the top.
- Use Quality Jam: A good tart relies on flavorful jam. Thick, high-fruit-content jam prevents soggy pastry.
- Cool Before Removing: Let tartlets rest before unmolding to prevent breakage.
- Refresh Before Serving: A quick warm-up in the oven revives tartlets beautifully.
Serving Suggestions
- Pair with English breakfast tea for a traditional afternoon tea experience.
- Serve warm with a dollop of clotted cream or vanilla ice cream.
- Arrange on a tiered cake stand alongside scones and finger sandwiches for a classic tea party.
- Present as part of a holiday dessert spread with festive decorations.
Nutrition & Health Insights
Approximate values per tartlet:
- Calories: 310
- Protein: 4g
- Fat: 19g
- Carbohydrates: 30g
- Fiber: 2g
- Sugar: 15g
Healthier Swaps:
- Reduce sugar by using fruit-sweetened jam.
- Replace some butter with Greek yogurt for a lighter frangipane.
- Use whole wheat flour for extra fiber.
FAQs
Q: Can I use store-bought pastry?
Yes, ready-made shortcrust pastry is a convenient option.
Q: Can I use other jams?
Absolutely! Raspberry, apricot, or even plum jam works well.
Q: Can I make them in advance?
Yes, they last up to 3 days in an airtight container.
Q: Can I freeze them?
Yes, freeze baked tartlets for up to 2 months. Thaw at room temperature.
Q: What makes frangipane special?
It provides a moist, nutty sponge layer that balances the sweet jam and crisp pastry.
Storing & Reheating
- Room Temperature: Store in an airtight container for 3 days.
- Freezing: Freeze without powdered sugar for up to 2 months.
- Reheating: Warm in a 300°F (150°C) oven for 5 minutes before serving.
Conclusion
Cherry Bakewell Tartlets are more than just a dessert—they’re a piece of British culinary heritage served in a delicate, modern form. Their combination of buttery pastry, sweet jam, and almond frangipane makes them irresistible to both casual bakers and seasoned professionals. Whether you’re preparing them for an afternoon tea, a festive holiday, or a simple indulgence at home, these tartlets never fail to impress.
Now that you’ve mastered the steps, learned the history, and discovered countless variations, it’s time to bring this timeless treat into your own kitchen.
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