If you’re a fan of classic British baking, you’re going to absolutely adore this Mary Berry(-ish) Cherry Bakewell Tart Recipe. This tart is my go-to when I want to impress guests without spending all day in the kitchen. It has that perfect balance of crumbly, buttery pastry, luscious almond frangipane, and just the right amount of tart cherry jam to keep things fresh and vibrant. Honestly, I could chat about this tart for hours because it’s just so good, so let me walk you through everything you need to know to nail this bake brilliantly every time.

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Why You’ll Love This Recipe

  • Easy to follow: I kept this recipe straightforward so even if you’re new to baking, you’ll find success and smiles.
  • Classic yet flexible: You can swap the cherry jam for other favorites without losing any love or flavor.
  • Taste that improves over time: It honestly tastes even better the next day, making it perfect for prepping ahead.
  • Impresses everyone: My family goes crazy over this tart and I bet yours will too.
The image shows a single slice of almond tart placed in the center of a white plate. The tart has three visible layers: a golden-brown crust at the bottom, a thick light yellow almond filling in the middle, and a top layer sprinkled with thin sliced almonds and a light dusting of sugar. The crust looks crisp and slightly flaky, while the almond filling appears smooth with a soft texture. The white plate sits on a red fabric with a yellow stitch line visible on the left edge. Photo taken with an iphone --ar 4:5 --v 7 this …

Ingredients You’ll Need

The beauty of this Mary Berry(-ish) Cherry Bakewell Tart Recipe is how the simple ingredient lineup comes together to make something truly special. I always try to use quality butter and freshly ground almond flour if I can, and I’ve got a few tips about the jam below too.

  • All-Purpose Flour: Make sure it’s fresh—you want that clean, rich flavor for your pastry base.
  • Butter (chilled and softened): I like to use unsalted butter so I can control the saltiness perfectly.
  • Confectioners’ Sugar: Sift it well to keep your dough silky smooth.
  • Large Egg: Bring it to room temperature for better mixing.
  • Ice Water: Add slowly to form a pliable dough without it becoming sticky.
  • Salt: Just a pinch balances the sweetness and enhances the almond flavors.
  • Tart Cherry Jam: I find store-bought tart cherry jam works beautifully here and saves so much time.
  • Granulated Sugar: Feel free to use baker’s sugar if you have it—it blends better into the frangipane.
  • Almond Flour or Finely Ground Almonds: Freshly ground gives the best texture and flavor, trust me.
  • Almond Extract: This is what gives the Bakewell that unmistakable smell and depth.
  • Sliced Almonds: Toast them lightly before topping for an extra crunch and nuttiness.
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Note: You’ll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

Variations

I love how adaptable this Mary Berry(-ish) Cherry Bakewell Tart Recipe is — it’s a wonderful base to personalize. I’ve tried a few variations over the years and it’s fun to mix things up to keep this tart fresh for every occasion.

  • Jam swaps: Raspberries, blackcurrants, or apricot jam work beautifully if tart cherry isn’t in the pantry.
  • Nut alternatives: Ground pistachios or hazelnuts add a lovely twist to the frangipane if you’re feeling adventurous.
  • Gluten-free: Use a gluten-free flour blend and double-check your almond flour is pure for an allergy-friendly version.
  • Vegan version: I haven’t tried it extensively, but swapping eggs for flaxseed egg and using vegan butter looks promising.

How to Make Mary Berry(-ish) Cherry Bakewell Tart Recipe

Step 1: Making the Perfect Pastry Base

Start by pulsing your flour, chilled butter, sugar, and salt together until it resembles coarse breadcrumbs. Then, gradually add the beaten egg and ice water—just enough to bring the dough together into a soft ball. I learned that overworking the dough makes it tough, so mix gently and quickly. Wrap it in cling film and chill for at least 30 minutes; this rest period really helps it hold together and bake beautifully crisp.

Step 2: Blind Baking the Pastry

Roll out the chilled dough evenly and carefully fit it into your 9-inch tart pan. Prick the base all over with a fork—this prevents bubbles during baking. Line with parchment and fill with baking beans or rice, then bake at 375°F (190°C) for about 15 minutes until the edges just start to color. Remove the beans and bake for another 5 minutes to dry out the base. This ensures your tart won’t get soggy once the filling goes in.

Step 3: Adding Jam and Frangipane Filling

After the base cools slightly, spread a generous but even layer of tart cherry jam. The jam is the sweet-tart counterpoint to the rich almond filling. For the frangipane, cream the softened butter and sugar until fluffy, then mix in the beaten egg, almond flour, salt, and almond extract. Pour this over the jam layer, smoothing out evenly.

Step 4: Baking to Golden Perfection

Scatter sliced almonds on top for that iconic crunch and bake at 350°F (180°C) for about 30 minutes. You’re aiming for a golden, slightly domed frangipane with edges that pull away gently from the pan. The aroma alone will pull everyone into the kitchen!

Step 5: Finishing Touches

Once out of the oven and cooled, dust lightly with sifted confectioners’ sugar. You can’t go wrong with this simple finish—it adds just the right touch of sweetness and looks charming. I like to pop mine in the fridge for a few hours or overnight; it not only tastes better but slices much neater too.

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Pro Tips for Making Mary Berry(-ish) Cherry Bakewell Tart Recipe

  • Don’t overwork the pastry: Chill it well and handle gently to keep that delicate crumb.
  • Use a tart pan with a removable bottom: It makes taking out the tart a breeze and keeps edges beautiful.
  • Toast the sliced almonds lightly: It really elevates the flavor and adds crunch, trust me on this one.
  • Let it chill before slicing: This prevents the frangipane from sticking and makes for cleaner, prettier slices.

How to Serve Mary Berry(-ish) Cherry Bakewell Tart Recipe

The image shows a close-up of a slice of pie on a white plate in the front, with a golden-brown crust topped with thin, toasted almond slices. The pie has three visible layers: a thick, crumbly light yellow crust base, a dark purple jam-like filling layer in the middle, and a slightly thicker top crust layer covered with almonds. In the background, another slice of the same pie sits on a white cake stand, and a third slice is on another white plate with a fork. The whole setting is on a white marbled surface with a small green and purple flower arrangement in the back. Photo taken with an iphone --ar 4:5 --v 7

Garnishes

I usually keep it simple with a dusting of confectioners’ sugar, but sometimes I drizzle a bit of melted dark chocolate or add a few fresh cherries for a pretty pop of color. For a truly indulgent touch, a dollop of whipped cream or a scoop of vanilla ice cream alongside takes it to the next level.

Side Dishes

I like serving this tart with a cup of strong English breakfast tea or a lightly brewed coffee. If it’s a brunch affair, some fresh fruit or a simple green salad can balance this rich dessert beautifully.

Creative Ways to Present

For special occasions, I’ve placed the tart on a rustic wooden board with edible flowers scattered around. It’s also fun to cut it into mini tarts or tartlets for more elegant party servings. You can get playful with drizzles, or even pair with a berry compote for a colorful, impressive display.

Make Ahead and Storage

Storing Leftovers

I like to wrap leftover tart tightly in plastic wrap and store it in the fridge. It keeps beautifully for up to 3 days. The flavors actually meld and improve—seriously delicious.

Freezing

This tart freezes well if you want to make it way ahead. Just wrap whole or sliced portions in cling film and place in a freezer bag. When you’re ready, thaw overnight in the fridge — it maintains texture and taste better than I expected!

Reheating

To reheat, pop slices into a warm oven (around 325°F / 160°C) for about 10 minutes. This refreshes the flakiness of the pastry and warms the filling just enough without drying it out. If you like it served warm with cream or custard, that’s the perfect way.

FAQs

  1. Can I use store-bought pie crust instead of making pastry from scratch?

    You can, but the homemade pastry really adds that authentic, buttery texture that makes this tart special. If short on time, a high-quality store-bought crust will work—just blind bake it carefully to avoid sogginess.

  2. What’s the difference between Bakewell tart and Bakewell pudding?

    Great question! The Bakewell tart has that frangipane almond filling covered with a layer of jam and flaky pastry, while Bakewell pudding usually has a jam filling topped with egg and almond custard. Both are delicious, but this recipe is a tart style inspired by Mary Berry’s classic.

  3. Can I substitute almond flour with regular flour?

    Almond flour is key to the texture and flavor here because it adds richness and moisture. Regular flour wouldn’t replicate the same nutty taste or soft crumb. If allergies are an issue, try ground oats or another nut-free alternative, but results will vary.

  4. How do I prevent the tart edges from over-browning?

    Using a tart pan with removable sides helps the sides bake evenly. To protect edges, you can cover them with foil or a pie shield halfway through baking once they reach a golden tone.

Final Thoughts

I absolutely love how this Mary Berry(-ish) Cherry Bakewell Tart Recipe turns out every time—it’s the kind of dessert that makes people smile before their first bite. When I first tried it, I was hooked by the mix of crisp pastry, the almond filling’s cozy warmth, and the tart cherry’s bright pop. If you want a show-stopping, yet approachable bake that can be made ahead and savored any time, you really can’t go wrong with this one. Make it for your next family gathering or just because you deserve a delicious treat—you’ll thank me later.

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Mary Berry(-ish) Cherry Bakewell Tart Recipe

4.9 from 507 reviews
  • Author: Julia
  • Prep Time: 40 minutes
  • Cook Time: 30 minutes
  • Total Time: 1 hour 10 minutes
  • Yield: 10 to 12 servings
  • Category: Dessert
  • Method: Baking
  • Cuisine: British
Print Recipe

Description

A delightful Mary Berry-inspired Cherry Bakewell Tart featuring a buttery shortcrust pastry filled with tart cherry jam and almond frangipane. This classic British dessert is topped with sliced almonds and a dusting of confectioners’ sugar, offering a perfect balance of sweet and nutty flavors in every bite.

Ingredients

For the Pastry:

  • 1 2/3 cups All-Purpose Flour (225 g / 8 oz.)
  • 11 tablespoons Butter, chilled (150 g / 5.5 oz.)
  • 1/4 cup Confectioners’ Sugar (25 g / 1 oz.)
  • 1 Large Egg, beaten
  • 2 tablespoons Ice Water, plus more if necessary
  • 1/4 teaspoon Salt

For the Filling:

  • 1/3 cup Tart Cherry Jam (or substitute your favorite jam)
  • 11 tablespoons Butter, softened (150 g / 5.5 oz.)
  • 3/4 cup Granulated or Baker’s Sugar (150 g)
  • 1 1/2 cups Almond Flour or Finely Ground Almonds (150 g / 5.5 oz.)
  • 1/4 teaspoon Salt
  • 1 Large Egg, beaten
  • 1 teaspoon Almond Extract

For Topping:

  • 1/3 cup Sliced Almonds
  • 1 tablespoon Confectioners’ Sugar, sifted

Instructions

  1. Make the Pastry Dough: In a large bowl, combine the all-purpose flour, confectioners’ sugar, and salt. Cut the chilled butter into the flour mixture using your fingers or a pastry cutter until it resembles coarse crumbs. Add the beaten egg and 2 tablespoons of ice water, mixing gently with a fork or your hands until the dough just comes together. If the dough is too dry, add additional ice water, a teaspoon at a time, to form a soft dough. Wrap the dough in plastic wrap and refrigerate for at least 30 minutes.
  2. Prepare the Tart Shell: Roll out the chilled dough on a lightly floured surface to fit a 9-inch tart pan or 9-inch springform pan with a removable bottom. Carefully press the dough into the pan, trimming any excess. Chill the shell in the fridge for 10 minutes to prevent shrinking during baking.
  3. Blind Bake the Pastry Shell: Preheat the oven to 350°F (175°C). Line the pastry shell with parchment paper and fill it with pie weights or dried beans. Bake for 15 minutes, then remove the weights and parchment and bake for another 5-7 minutes until the base is lightly golden. Remove from oven and let cool slightly.
  4. Add the Cherry Jam: Spread the tart cherry jam evenly over the baked pastry shell, creating a smooth layer as the base for the almond filling.
  5. Make the Almond Filling: In a mixing bowl, cream together the softened butter and granulated sugar until light and fluffy. Add the beaten egg and almond extract, mixing well. Fold in the almond flour and salt until fully combined, forming a smooth frangipane batter.
  6. Assemble and Bake: Pour the almond frangipane evenly over the cherry jam layer in the tart shell. Smooth the top with a spatula. Sprinkle the sliced almonds evenly over the surface. Bake in the preheated oven for 25-30 minutes, or until the filling is set and golden brown.
  7. Cool and Finish: Remove the tart from the oven and place on a wire rack to cool completely in the pan. Once cooled, gently remove from the tart pan. Before serving, dust the top with sifted confectioners’ sugar for a beautiful finishing touch.
  8. Serve and Store: For best flavor, refrigerate the tart for several hours or overnight. This also makes slicing easier and cleaner. Serve chilled or at room temperature in slices.

Notes

  • This recipe is adapted from Mary Berry’s Bakewell Tart from The Great British Baking Show, with modifications including the use of tart cherry jam instead of homemade raspberry jam, topping with sliced almonds and confectioners’ sugar instead of icing, and added salt for balance.
  • Using a kitchen scale to measure ingredients by weight, as noted, is recommended for best results.
  • Special equipment: 9″ tart pan or 9″ springform pan with a removable bottom is needed for shaping the tart perfectly.
  • The tart’s flavor improves if made a day in advance and kept refrigerated, which also makes slicing neater.
  • Cherry jam selection impacts flavor; choose a high-quality tart cherry jam for best taste.

Nutrition

  • Serving Size: 1 slice (1/12 of tart)
  • Calories: 380 kcal
  • Sugar: 22 g
  • Sodium: 120 mg
  • Fat: 25 g
  • Saturated Fat: 12 g
  • Unsaturated Fat: 10 g
  • Trans Fat: 0 g
  • Carbohydrates: 34 g
  • Fiber: 3 g
  • Protein: 6 g
  • Cholesterol: 70 mg
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Hi, I’m Julia! A foodie who believes in keeping cooking simple, fun, and full of flavor. From quick weeknight meals to tasty treats, I’m here to share recipes that make life a little easier—and a lot more delicious. Let’s get cooking!

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