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Cherry bakewells

A traditional sweet treat

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Nutrition (per portion)

Total Fat27g

Saturated Fat

Total Carbohydrate48g


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Cherry bakewell

Yields: 12

Prep Time:

Cook Time:


U.S. U.K. Conversion chart
  • 500g pack dessert pastry
  • flour, for dusting

For the filling

  • 125g/4oz butter, softened
  • 125g/4oz caster sugar
  • 100g/3½oz ground almonds
  • 1tsp almond extract
  • 1 egg, lightly beaten
  • 50g/2oz self-raising flour
  • about 2-3tbsp cherry jam

For the topping

  • 175g/6oz icing sugar
  • 12 fresh or glacé cherries

You will need

  • 10-12 lightly greased small deep tartlet tins


  1. Preheat oven to gas mark 5/190°C (170°C in a fan oven). Roll pastry out and cut out rounds, line tins, then line with parchment paper and beans. Bake for 10 mins, remove beans and paper.
  2. Add butter and sugar to bowl and beat until creamy. Add ground almond and almond extract, egg and flour, and beat.
  3. Add 1tsp jam to each pastry, top with almond mixture and bake for 15-20 mins. Remove from oven and leave to cool. Mix icing sugar with 1tbsp warm water, spread over each tart, top with a cherry and leave to set.
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