Home > Recipes > Sweet tart recipes > Puff pastry cherry bakewell tart with amaretto

Puff pastry cherry bakewell tart with amaretto

Name: Puff pastry cherry bakewell tart with amaretto
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Yield: Serves 8-10
Cuisine: British recipes
Ingredients: 375g block all-butter puff pastry; Plain flour for dusting; 1 free-range egg yolk; 1 tbsp double cream; 175g cherry jam (we like Waitrose morello cherry); 600g cherries, stoned; Icing sugar to dust; For the frangipane; 185g ground almonds; 110g golden caster sugar; 85g unsalted butter, softened; 2 medium free-range eggs; 1 tbsp amaretto liqueur

Published: 31 Jul 13
Updated: 18 Mar 24

This easy cherry bakewell tart is a real show stopper dessert. To make it stupendously easy, it uses ready-made all-butter puff pastry and cherry jam, along with a feast of fresh cherries.

Easy
August 2013

Test kitchen approved

Serves 8-10
Takes 10-15 min to make, 20 minutes to cook, plus chilling

This easy cherry bakewell tart is a real show stopper dessert. To make it stupendously easy, it uses ready-made all-butter puff pastry and cherry jam, along with a feast of fresh cherries.

Nutrition: per serving

Calories: 471kcals
Fat: 29g (10.9g saturated)
Protein: 8.5g
Carbohydrates: 42.8g (30.5g
Fibre: 1.5g
Salt: 0.4g

Save recipe

Save

Save recipe Print

Rate

Ingredients

375g block all-butter puff pastry
Plain flour for dusting
1 free-range egg yolk
1 tbsp double cream
175g cherry jam (we like Waitrose morello cherry)
600g cherries, stoned
Icing sugar to dust

For the frangipane

185g ground almonds
110g golden caster sugar
85g unsalted butter, softened
2 medium free-range eggs
1 tbsp amaretto liqueur

Cook Mode Sticky screen? No thanks! Tap to prevent your screen from going off while cooking.

Method

Heat the oven to 200°C/fan180°C/gas 6 with a baking sheet inside. Roll out the pastry on a lightly floured surface to the thickness of a pound coin and cut into a 35cm diameter circle. Stir the egg yolk with the double cream and brush over the pastry. Fold about 2cm of the edge over on itself, crimping so it looks like the edge of a Cornish pasty. Glaze this edge then slide the disc on to a piece of baking paper and chill for 15 minutes.
To make the frangipane, whizz all the ingredients with a pinch of salt in a food processor to a smooth paste (you can do this by hand in a bowl if the butter is very soft). Remove the pastry from the fridge, prick the base all over with a fork and spread over the jam, right up to the edge. Spread the frangipane on top, leaving a small border of jam. Scatter the cherries over and slide – still on the baking paper – on to the hot baking sheet.
Bake for 15-20 minutes until the pastry is golden and the cherries are cooked and juicy, then remove from the oven, allow to stand for 5-10 minutes, dust with icing sugar and serve.