Cherry Bakewell Tarts
By Ocado
Published on 03 July 2022
These traditional cherry bakewell tarts are made using pre-rolled shortcrust pastry – meaning you can whip them up quickly and with minimal effort. Cherry jam is spooned into shortcrust pastry cases along with a rich almond frangipane. The tarts are baked to perfection and finished with their signature white icing topping and a juicy glacé cherry.Time and servings
55 minsTotal time
8Servings
15 minsPrep time
40 minsCooking time
Ingredients
- 320 g of pre-rolled shortcrust pastry
- 75 g of butter, softened
- 75 g of caster sugar
- 1 tsp of vanilla extract
- 1 egg
- 2 tsp of plain flour
- 75 g of ground almonds
- 150 g of cherry jam
- 180 g of icing sugar
- 8 glacé cherries
Method
Step 1
Preheat the oven to 190°C/170°C fan/gas mark 5. Roll out the pastry sheet until approx. 5mm thick, then cut out 8 circles using a 10cm cookie cutter. Press the pastry circles into the holes of a 12-hole muffin tin, making sure they come right up and slightly over the top and pushing out any creases. Scrunch up 10cm x 10cm squares of baking paper and then un-scrunch it and use to line each of the pastry cases, then fill with baking beans or dried, uncooked rice. Bake in the oven for 20 mins until the edges of the pastry are lightly golden.Step 2
While the pastry cases bake, make the frangipane filling. Using an electric whisk or a standing mixer, beat together the butter, sugar, vanilla extract and egg for 3 minutes until light and fluffy, then gently fold in the flour and ground almonds.Step 3
Remove the pastry cases from the oven, remove the baking beans/rice and paper and leave to cool completely. Once cool, spoon 1 tsp of cherry jam into the bottom of each tart followed by 1 tbsp of the frangipane filling. Bake the tarts in the oven for a further 20 mins then remove from the oven and leave to cool completely.Step 4
Mix together the icing sugar and 2 tbsp cold water until smooth. Spoon 1 tbsp of the icing over the top of each bakewell tart, then top them all with a single glacé cherry. Refrigerate for 2 hours before serving and store in an airtight container in the fridge for up to a week.