Cherry Bakewell Bars

Cherry Bakewell Bars

Cherry Bakewell Bars are a delicious treat inspired by the classic British Bakewell Tart. They consist of a shortcrust pastry base topped with a layer of cherry jam, followed by an almond-flavored sponge cake layer, and finished with sweet Glacé cherries.

Prep time: 25 mins, plus chilling and cooling time

Bake time: 40 mins

Makes: 24



Tala Performance Baking Tray 39cm x 27cm 

Tala FSC Revolving Rolling Pin

Tala Silicone Spatula 

Tala Dusty Pink Stoneware Mixing Bowl 

Tala 3 Open Tip Nozzles with Icing Bag 





450g shortcrust pastry

400g cherry jam



100g unsalted butter, melted

90g caster sugar

200g ground almonds

100g plain flour, sifted

3 large eggs

1 teaspoon almond extract



400g icing sugar

3-4 tbsp water

1 teaspoon almond extract

Red food colouring


To finish

Glacé cherries



  • Roll out the pastry on a lightly floured surface until large enough to cover a 39.5cm x 27cm greased tray. Lift the pastry over a rolling pin, then press it over the base of the tray. Prick the base with a fork then bake blind in a preheated oven to 200°C/180°C/gas mark 6 for 10 mins.
  • Let cool down a bit then spread the jam all over the pastry base with the help of a spatula.
  • Make the frangipane. Whisk the eggs and sugar together until fluffy. Fold in the butter, almond extract, ground almonds and flour.
  • Transfer the frangipane mixture to a large piping bag, cut the tip off then pipe it out all over the jam base.
  • Reduce the oven temperature to 180°C/160°C fan/gas mark 4 and bake for 30 min.
  • Leave to cool down completely before icing.
  • Make the icing. Beat together the icing sugar, water and almond extract. Pour it over the tart but keep a few tbsp.
  • Add some red food colouring to the leftover icing then transfer it to a small piping bag fitted with a 2mm plain round nozzle.
  • Pipe some parallel lines of red icing on the white icing then drag a toothpick across the lines to create a fathered effect.
  • Add some glacé cherries to decorate.
  • Divide the tart into 24 equal squares.
  • Enjoy!




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