These cherry Bakewells are a twist on the classic recipe as they are made with fresh cherries instead. Using readymade shortcrust pastry these tarts take 20 mins to bake and you can make 12 of them in one batch – perfect if you’re sharing them with family and friends. Dust with icing sugar or serve with ice cream and custard for dessert. The sweet, tangy cherries and flaked almond combo adds a delicious flavour and texture to these Bakewells making them extra special.
- 1⁄2 x 375g packet sweet shortcrust pastry
- 3-4tbsps cherry conserve
- 100g butter, softened
- 100g caster sugar
- 100g ground almonds
- 1 medium egg
- 18 cherries, stoned and halved
- 1-2tbsps flaked almonds
- 75g icing sugar
- You will also need:
- 12-hole bun tray
- 8-9cm fluted, round cutter
- Small disposable piping bag
Roll the pastry out thinly and line the bun tray, then chill the cases for about 15 minutes.
Set the oven to 200°C/400°F/Gas Mark 6. Spoon a little cherry conserve into the base of each pastry case.
Beat together the butter, sugar, ground almonds and egg and spoon on top of the cherry conserve, spreading it out slightly.
Top each tart with 3 pieces of cherry and sprinkle over the flaked almonds, pressing them down slightly into the mixture.
Bake the tarts in the centre of the oven for 15-20 minutes, until they have risen and feel just firm to the touch. Remove from the oven and transfer them to a wire rack.
Mix the icing sugar with enough water to give a drizzling consistency and fill the piping bag. Cut off the end of the bag to give a small hole and pipe over the top of the warm cakes. Leave for the icing to set and serve warm or at room temperature.
To save time, you can just dust these with icing sugar rather than drizzling over the icing