Healthier Cherry Bakewell Tart Vegan Recipes

CHERRY BAKEWELL TART

Cherry bakewell tart image

Make this glorious cherry bakewell tart for dessert, with homemade almond pastry, a frangipane filling, cherry jam and fresh cherries dotted throughout

Provided by Tom Kerridge

Categories Dessert

Time 1h50m

Number Of Ingredients 13

Ingredients

2 tbsp black cherry conserve or cherry jam
300g cherries, pitted
25g flaked almonds
clotted cream, crème fraîche or vanilla ice cream, to serve
200g plain flour, plus extra for dusting
100g ground almonds
50g golden caster sugar
150g cold butter, cut into cubes
1 egg, beaten
150g softened butter
150g golden caster sugar
150g ground almonds
2 eggs, beaten

Steps:

First, make the pastry. Tip the flour, ground almonds, sugar and a pinch of salt into a bowl. Use your fingers to rub the butter in until the mixture resembles breadcrumbs. Drizzle in the egg, then slowly mix in up to 2 tbsp ice-cold water until it comes together into a dough. Shape into a disc, wrap and chill for 30 mins. Will keep chilled for two days.
For the filling, beat the butter and sugar together with an electric whisk until combined. Add the ground almonds and eggs, then beat for 1 min more until you have a thick, spreadable paste. Will keep chilled for up to a day. Remove from the fridge an hour before needed.
Roll the pastry out on a lightly floured surface to the thickness of a £1 coin. Use it to line a 23cm fluted tart tin, leaving some overhanging the rim. Chill for another 30 mins or put in the freezer for 20 mins.
Heat the oven to 200C/180C fan/gas 6. Prick the pastry case all over with a fork, then line with a large circle of baking parchment. Fill with baking beans and bake for 20 mins. Remove the beans and parchment, then bake for 10-15 mins more until the pastry is biscuity brown. Remove from the oven, trim off the excess using a serrated knife, then leave to cool slightly.
Spread the cherry conserve or jam over the base of the tart, then spoon in the frangipane filling and gently spread to the edges. Push the cherries into the filling slightly, then scatter over the flaked almonds. Bake for 45-50 mins until the cherries have sunken into the tart and the filling is deeply golden and set. Leave to cool completely in the tin, then remove to a serving plate or board and cut into slices. Serve with clotted cream, crème fraîche or a scoop of vanilla ice cream, if you like.

Nutrition Facts : Calories 495 calories, Fat 35 grams fat, SaturatedFat 14 grams saturated fat, Carbohydrate 36 grams carbohydrates, Sugar 22 grams sugar, Fiber 1 grams fiber, Protein 10 grams protein, Sodium 0.5 milligram of sodium

CHERRY BAKEWELL CAKE

Cherry Bakewell Cake image

Based on the classic english bakewell tart. If you know someone who likes almonds and cherries, then they will just love this cake - it's full of almond flavour and sandwiched with cherry preserves.

Provided by English_Rose

Categories Dessert

Time 45m

Yield 8 serving(s)

Number Of Ingredients 11

Ingredients

7 ounces butter, well softened, plus extra for greasing
7 ounces superfine sugar
4 ounces ground almonds
4 ounces all-purpose flour
2 teaspoons baking powder
1/2 teaspoon almond extract or 1/2 teaspoon almond essence
4 large eggs
6 ounces black cherry all-fruit spread
6 ounces confectioners' sugar
6 teaspoons water or 6 teaspoons lemon juice
1 tablespoon sliced almonds, toasted

Steps:

Heat oven to 350F and make sure there's a shelf ready in the middle. Butter and line the bases of two 8in round sandwich tins with baking paper.
Using electric beaters, beat together all the cake ingredients with a pinch of salt until smooth, then spoon into the tins and level the tops.
Bake for 30 mins or until golden and springy. Don't open the oven before 25 mins cooking time has passed.
When they're ready, cool the sponges for a few mins, then tip out of the tins and cool completely on a wire rack. Make sure the top of one of the cakes is facing up as you'll want a smooth surface for the icing later on.
When cool, put one sponge on a serving plate, then spread with preserves. Sandwich the second sponge on top. Sieve the confectioners sugar into a large bowl. Add the water or lemon juice, then stir until smooth and thick. Spread evenly over the top and let it dribble over the sides. Scatter with the nuts and leave to set for a few mins before cutting.

Nutrition Facts : Calories 533.4, Fat 30.4, SaturatedFat 14.1, Cholesterol 159.1, Sodium 269.4, Carbohydrate 60.4, Fiber 2.2, Sugar 46.6, Protein 8

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