Cherry Bakewells

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)
Cherry conserve
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



  1. 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.
  2. 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.
  3. Whilst the bases are chilling in the fridge, crack on with making the almond-sponge filling.
  4. Beat together your softened butter, sugar, ground almonds and egg until it creates a soft batter.
  5. Slice your cherries thinly and set aside for later.
  6. Set your oven to 200°C/400°F/Gas Mark 6.
  7. Take out your bases and spoon your cherry conserve into each tart.
  8. Cover your tarts with the almond-sponge and spread it over the cherry conserve. Top each one with the sliced cherries.
  9. Bake the tarts in the centre of your oven for 15 minutes until the sponge has risen.
  10. Remove from the oven and transfer to a wire rack and allow to cool.
  11. Once the tarts are cool, make your icing sugar. I followed the instructions on the pack and found this made enough for my tarts.
  12. 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.
  13. 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.

21st February 2016
Previous Post Next Post

Leave a Reply

Ones from the archive...