top of page

Cherry Curd Bakewell Tart

A crumbly sweet shortcrust shell with almond paste and a thick layer of cherry curd, topped with fresh cherries and toasted almonds...

Use the leftover curd to fill espresso cups for an elegant dessert, or pop it in ramekins, scatter with sugar and blowtorch for a riff on a creme brulee.

For the curd:

  • Roughly 500g halved and pitted cherries

  • Juice of ½ lemon

  • 220g white sugar

  • 100g unsalted cold butter, cubed

  • Pinch of salt

  • 3 eggs, beaten

  • 3 egg yolks

For the pastry:

  • 200g plain flour, sifted

  • 125g cold unsalted butter, cubed

  • 65g caster sugar

  • 1 egg yolk

For the almond paste:

  • 1 tsp clear honey

  • Water, to loosen

  • 125g ground almonds

  • Drop of almond extract

To serve:

  • Handful of flaked almonds

  • Handful of halved, pitted cherries

For the curd:

  1. Heat the cherries to a saucepan with a small cup of water and the lemon juice. When they are soft, mash them with a potato masher and squeeze through a sieve into a measuring jug until you have 225ml of cherry juice.

  2. Beat the eggs and egg yolks into the sugar.

  3. Gradually add the cherry juice.

  4. Add to a large heavy-bottomed saucepan over a low heated and stir until it thickens to a custardy consistency. Mix in the salt and allow to cool slightly.

  5. Gradually add in the butter, stirring continuously, until it thickens to a curd.

  6. Chill.

For the pastry:

  1. Pulse the flour and the cubed butter into crumbs in a food processor.

  2. Add the sugar and mix again.

  3. Tip in the egg yolk and almond extract and mix to a dough. If you need to, add a teaspoon of iced water.

  4. Squish into a dish, wrap in parchment and chill for 30 minutes.

  5. Preheat the oven to 180 degrees.

  6. Lightly grease a 20cm tart tin.

  7. Roll the pastry out to about ½ cm thickness and drape it over the tin, pushing it into the corners.

  8. Prick the base with a fork.

  9. Scrunch and unscrunch a square of baking parchment and use it to cover the pastry. Fill with baking beans or dried pulses.

  10. Bake for 15 minutes, then remove the baking beans and parchment. Return to the oven and bake until golden brown. Allow to cool.

For the almond paste:

  1. Mix the honey, almonds and extract in a bowl.

  2. Add water until it forms a paste.

To assemble:

  1. Smear a thick layer of the almond paste into the pastry case.

  2. Slather over the curd and smooth.

To serve:

Toast the flaked almonds and allow to cool. When cool, top the tart with the almonds and a pile of the halved cherries.

2 views0 comments

Recent Posts

See All
Post: Blog2_Post
bottom of page