Prep Time:45 mins
Cooking Time:1 hour
Our Bakewell tarts are one the best loved pastries in the bakery. British Vogue called them the best in town, and we can’t argue with that. We make them with fresh seasonal fruit so they’re adaptable year round but there’s something very special about when cherries are in season. With just a dab of buttercream on top, crisp pastry and soft frangipane they’re perfect little indulgences for the summer.
Click here to see my Bakewell tart animation
You can also order some from us anytime
1 batch of Sweet Shortcrust Pastry
1/2 batch of Vanilla Buttercream
- 1 egg yolk lightly beaten with 25ml of double cream or milk
Mixed Berry Coulis
- 200g fresh raspberries, blackberries or stoned fresh carried, hulled and halved, or 200g mixed berries
- 50g caster sugar
- 50ml water
- 230g unsalted butter
- 230g golden caster sugar
- 230g ground almonds
- 3 eggs
- 50g plain flour
- Finely grated zest of an orange or lemon
- 20g flaked almonds, untoasted
- 1/2 batch of buttercream
- Handful of fresh cherries
- 30g flaked almonds, toasted
One 23cm round tart tin, or one 12 hole cupcake/muffin tray
Mixed Berry Coulis
- Place all of the ingredients in a medium-sized pan bring to the boil over a gentle heat, stirring continuously. Reduce to a simmer and heat for 15 minutes, or until thickened.
- Allow to cool, then transfer the coulis to a liquidiser or use a hand blender to puree. Finally pass it through a sieve, pushing as much of the pulp as possible and discarding any seeds.
- Beat the butter and sugar together for about 3 minutes.
- Beat in the ground almonds, and then add the eggs one at a time, beating between additions. Finally beat in the flour and the citrus zest.
- Preheat the oven to 180C fan assisted/ gas mark 6.
- Roll out pastry to about 3mm thickness and cut rounds to fit your prepared tray, allowing extra to cover the sides – approximately 10cm rounds for a standard cupcake tray. Press these carefully into the cavities and refrigerate for around 30 minutes. Line, weigh down with baking beans and blind bake for around 10-15 minutes, or until starting to brown. Remove from oven, brush all over with the egg wash and bake for another 2 minutes to seal. Remove from the oven and allow to cool.
- Spoon 2 teaspoons of the coulis into the cooked pastry cases, pipe or spoon frangipane on top to fill, then sprinkle with the untoasted almonds and return to the oven to bake for 20-25 minutes, or until the frangipane on top is golden brown. Try to avoid opening the oven before 15 minutes have passed, as the delicate structure of the frangipane means they have a tendency to sink. Remove from the oven and place on a wire rack to cool completely.
- Pipe each tart with a dab of buttercream, then top with a fresh cherry and some toasted flaked almonds.
Find this and other perfect pastry recipes in Lily Vanilli’s Sweet Tooth