As the weather this weekend has left a lot to be desired, I thought it would be the perfect time to do some baking.
Following a similar theme to my homemade jammie dodgers, I had an idea to bake another old favourite of mine – cherry bakewells. With their crisp, sweet pastry, almond-soaked sponge and tangy, cherry jam filling – these little bakewells are truly moreish.
I followed a recipe by Good to Know and found it super simple to do. Rather than using a shop bought cherry conserve, I used a jar of homemade jam by Bogdan’s grandmother which had such a delicious, sweet syrup coating the dark home grown cherries. If you’re able to get hold of or even make your own jam, I would highly recommend it as the flavour is second-to-none.
To make your cherry bakewells, you will need the following:
A pack of sweet shortcrust pastry (375g)
100g softened butter
100g caster sugar
100g ground almonds
1 medium-sized egg
A pack of cherries
75g icing sugar
1-2 tbsp flaked almonds
- Roll out your pastry thinly and use a crinkled biscuit cutter to cut out the bases for the tarts. You’ll need to be able to cut out around 12 bases.
- Once you cut out the cases, line your bun tray with them and pop the tray into the fridge to allow the bases to chill for 15 minutes.
- Whilst the bases are chilling in the fridge, crack on with making the almond-sponge filling.
- Beat together your softened butter, sugar, ground almonds and egg until it creates a soft batter.
- Slice your cherries thinly and set aside for later.
- Set your oven to 200°C/400°F/Gas Mark 6.
- Take out your bases and spoon your cherry conserve into each tart.
- Cover your tarts with the almond-sponge and spread it over the cherry conserve. Top each one with the sliced cherries.
- Bake the tarts in the centre of your oven for 15 minutes until the sponge has risen.
- Remove from the oven and transfer to a wire rack and allow to cool.
- Once the tarts are cool, make your icing sugar. I followed the instructions on the pack and found this made enough for my tarts.
- Use a spoon or fork to drizzle the icing sugar over the tarts – this can get a bit messy so use a chopping board under the cooling rack.
- As the icing is setting, top your tarts with slightly larger slices of cherries and sprinkle some icing sugar over the top of each.
NOTE: The traditional cherry bakewells have flaked almonds sprinkled over each tart, however I left this part out.
I really enjoyed making my cherry bakewells, however I think I left them in the oven for a little too long and some of the edges burnt. The bakewells were really delicious and made a nice alternative than simply buying a pack from the supermarket.
I think these homemade cherry bakewells would make a great addition to any tea party, picnic or as an afternoon treat for those rainy weekends.