Morello cherry bakewell tarts

Morello cherry bakewell tarts

Boutique Baking
20 tarts
Georgia Glynn Smith

A modern take on a British teatime favourite: the classic bakewell tart. To keep with the cherry theme, simply decorate the tarts with sugar cherries and pink fondant.


Quantity Ingredient

For the sweet pastry

Quantity Ingredient
150g unsalted butter, softened
90g caster sugar
30g egg, beaten
200g plain flour
50g ground almonds
pinch salt

For the frangipan

Quantity Ingredient
115g unsalted butter, softened
115g caster sugar
1 lemon, finely zested
1 teaspoon almond extract
1 medium egg
110g ground almonds
40g self-raising flour
pinch salt

For the filling

Quantity Ingredient
150g good-quality morello cherry jam

For the decoration

Quantity Ingredient
2 tablespoons apricot jam, sieved
500g liquid fondant
1 teaspoon glucose
a small amount Simple sugar syrup, if required
a small amount sugar paste
a small amount Royal icing
pink, red, green and brown food colour


Quantity Ingredient
Basic baking kit
20 fluted mini tart tins
spray oil
plastic piping bag
small leaf cutter
paper piping bags
sugar thermometer
Making a paper piping bag


  1. Preheat the oven to 160°C.
  2. To make the sweet pastry

    Place the butter and caster sugar in a mixing bowl and cream together until just combined: do not to make it too fluffy. Gradually add the beaten egg to the mixture.
  3. Sift the flour, almonds and salt into a separate bowl. Add in batches to the butter mixture until just combined. Wrap the dough in cling film and chill for at least 1 hour.
  4. To make the frangipan

    Beat the butter, sugar, lemon zest and almond extract until pale and fluffy. Continue whisking and slowly add the egg.
  5. Sift the almonds, flour and salt into a separate bowl. Add in batches to the butter mix until just combined.
  6. To assemble the tarts

    Roll out the pastry to a thickness of 2–3mm. Place it into lightly greased tart tins. Fill the bottoms of the cases with 1 teaspoon of cherry jam. Chill for 30 minutes.
  7. Place the frangipan into a piping bag and fill the tart cases to just below the top edge. Make sure you leave a little room at the top as the frangipan will expand during baking.
  8. Bake in a preheated oven for about 15–20 minutes, until the tops are brown and the frangipan is cooked through. Remove the tarts from the tins while still warm and let cool.
  9. To decorate

    Once cool, heat the apricot jam until it is smooth and runny. Brush the jam thinly over the tops of the tarts and leave to set.
  10. Heat the fondant in a small saucepan over a medium heat, but be careful not to let it boil. It should have a dipping temperature of approximately 48–52°C and a thick but runny pouring consistency. Should the consistency be too thick at the correct temperature, dilute it with a little bit of sugar syrup.
  11. Add the glucose and the pink food colour to make a soft pink shade. Place the fondant into a deep bowl that will allow for dipping.
  12. Pick one tart up at a time and hold it upside down, dipping it into the hot fondant up to the fluted edge of the tart shell. Lift out and spin it fast to let the excess fondant drip off and leave to set.
  13. If the first dip is not perfect, double dip it once the first layer has set. Make sure that your fondant is always hot and runny when dipping and reheat from time to time as required.
  14. Mix two thirds of the sugar paste with the red food colouring to create a cherry red shade. Shape into small equal-sized balls with your hands, making 2 balls per tart.
  15. Mix the last third of sugar paste with green food colouring and using a small rolling pin, roll the paste out on a surface dusted with icing sugar until 1–2mm thick. Cut out small leaf shapes and score the centre with the back of a small kitchen knife.
  16. Make the royal icing and mix a small amount of it with brown food colour to a soft-peak consistency. Fill a paper piping bag with the brown icing. Snip a small tip off the end of the bag and pipe the cherry stems onto the tarts. Stick the cherries and leaves on top using the remaining brown icing.
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