Mary Berry(-ish) Cherry Bakewell Tart

This recipe is adapted from one that appeared on The Great British Baking Show, called “Mary’s Bakewell Tart”. I changed a few things.  I used Tart Cherry Jam, rather than making my own raspberry jam.  I also topped the tart with sliced almonds and confectioners’ sugar, rather than a confectioners’ sugar icing, and added a couple pinches of salt. 

The jam I used was This one. 

The original recipe was written with weights of ingredients, in grams, rather than Imperial measurements.  I calculated measurements from the weighted ingredients I used. So I recommend using the weights, as noted, if you have a scale. Special equipment needed:  a 9″ Tart pan or 9″ Springform pan, either with removeable bottom. It is worth mentioning that, like many baked goods, the flavor of this tart improves over time.  If you can make it a day in advance, I highly recommend it.  I like to keep the tart in the refrigerator because it makes the slices much easier and prettier.

  • Author: adapted from Mary Berry
  • Prep Time: 40 mins
  • Cook Time: 30 mins
  • Total Time: 1 hour 10 minutes
  • Yield: 10-12 Servings 1x
  • Category: Desserts
  • Method: Baking



For the Crust

  • 1 2/3 c. AP Flour (225 g/8 oz.)
  • 11 T Butter, chilled (150 g/5.5 oz.)
  • 1/4 c. Confectioners’ Sugar (25 g/1 oz.)
  • 1 Lg Egg, beaten
  • 2 T ice water, plus more, if necessary to form a soft dough
  • 1/4 t. salt

For the Filling

  • 1/3 c. Tart Cherry Jam (or substitute any of your favorite jam)
  • 11 T Butter, softened (150 g/5.5 oz.)
  • 3/4 c. Granulated or Baker’s Sugar (150 g)
  • 1 1/2 c. Almond Flour or Finely Ground Almonds (150g, 5.5 oz.)
  • 1/4 t. Salt
  • 1 Lg Egg, beaten
  • 1 t. Almond Extract
  • 1/3 c. Sliced Almonds
  • 1 T Confectioners’ Sugar, sifted


For the Crust

  1. In the bowl of a food processor (you could also do this by hand using a pastry cutter or your fingers), pulse together the Butter and Flour, until the largest chunks of butter are the size of large breadcrumbs or peas. Add the salt and confectioners’ sugar, and egg, pulse again. Slowly add the ice water while pulsing until the ingredients just begin to form a soft dough.
  2. On a floured work surface, pour out the dough and roll into a 12″ circle.  Transfer the circle to your 9” tart pan or springform, allowing the dough to cover the sides of the pan about 1-2 inches.  Refrigerate for 30 minutes.
  3. Preheat oven to 390F.  Line the bottom and sides of the tart shell with parchment paper (or foil would work) and cover with pie weights or dried beans (see Notes). Bake 15 minutes, remove weights or beans, then the parchment.  Return to oven for 5 minutes until crust appears dry.  Cool on a rack for several minutes while preparing filling.

For the Filling

  1. Spread the jam across the slightly cooled crust.
  2. Using a hand mixer or stand mixer, cream together the butter and sugar until pale and fluffy, about 5 minutes. Add the almond flour, egg, salt and almond extract and mix until incorporated. The mixture should be quite thick, sort of like thick oatmeal. Spoon on top of the jam in the shell and smooth with an offset knife.
  3. Sprinkle the flattened top of the filling with the sliced almonds.
  4. Reduce oven heat to 355F. Bake 25-35 minutes until top is golden and a toothpick or skewer inserted into the center of the tart comes out clean. Let the tart cool in the pan until completely cool.
  5. When ready to serve, sift confectioners sugar over tart.


I use about 2 lb. dried beans as pie weights.  I keep them in a Zippered plastic bag in my pantry, marked Pie Beans, reusing the same ones over and over again.

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