Recipe by: Ange McCalmont

Source: Family Recipe

Serves 8


For Sweet Pastry short crust (premade shop bought short crust will also work)

  • 225gr Plain Flour
  • 150gr chilled butter
  • 25g Icing Sugar
  • 1 Large Egg Beaten
  • 2 Tbsp Cold Water

For Filling

  • 150gr Butter Softened
  • 150gr Caster Sugar
  • 150gr Ground almonds
  • 1 Large Egg
  • 1tsp Almond Extract
  • Cherry Jam

For Topping

  • 25gr Flaked Almonds
  • 80gr Icing sugar
  • 2 ½ tsp cold water


  • Pastry- 23cm fluted flan tin
  • Rub flour and butter together with fingertips until it resembles breadcrumbs.
  • Stir in icing sugar, add egg and water, mixing until forming a soft dough.
  • Roll out dough on a lightly floured surface and use to line 23cm fluted flan tin, pierce base with fork and then chill for 30mins.
  • Preheat oven 200c/400f
  • Line chilled case with baking paper and fill with baking beans/dried pulses and bake blind for 15mins, then remove beans and paper and bake for a further 5mins.
  • Spread jam on pastry base while still warm.

Download PDF here: British Cherry Bakewell Tart