Iced Bakewell Tart Tray Bake – Take the classic cherry Bakewell tart recipe and make it into a tray bake! A golden layer of shortcrust pastry filled with an almond cake, strawberry jam, and topped with icing and glacé cherries!
I can’t believe it’s nearly Christmas! Times goes by so quickly, doesn’t it?
Today, I bring you another Christmas recipe. A Christmas classic with a twist. Iced Bakewell Tart Tray Bake! I love Bakewell tarts, and I came across this tray bake version on Delicious Magazine.
I think these delicious squares look even better than individual mini tarts!
Ingredients for Iced Bakewell Tart Tray Bake:
For the pastry
- unsalted butter
- plain/all-purpose flour
- caster/granulated sugar
- egg
For the filling
- strawberry jam
- unsalted butter
- caster/granulated sugar
- eggs
- ground almonds
- self-raising flour
- almond extract
For the icing
- icing/powdered sugar
- water
- Glacé cherries (about 16, depending on the number of slices you’ll cut out)
This Iced Bakewell Tart Tray Bake is:
- loaded with delicious almond flavour
- has an all-butter pastry base
- topped with a sweet glaze and glacé cherries
I made my own shortcrust pastry instead of buying ready-made, but feel free to buy if you are short on time! Look for 500g shortcrust pastry.
More bakewell recipes to try next!
I hope you love this classic recipe with a twist as much as I do.
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Iced Bakewell Tart Tray Bake
Take the classic cherry Bakewell tart recipe and make it into a tray bake! A golden layer of shortcrust pastry filled with an almond cake, strawberry jam, and topped with icing and glacé cherries!
Ingredients
For the Shortcrust Pastry
- 1/2 cup (115g) cold unsalted butter, cubed
- 1 and 3/4 cups (220g) plain/all-purpose flour
- 1/2 cup (100g) caster/granulated sugar
- 1 large egg
For the Filling
- 6 tablespoons seedless strawberry jam
- 1 and 3/4 sticks (200g) unsalted butter, softened
- 1 cup (200g) caster/granulated sugar
- 4 medium eggs
- 1 cup (120g) ground almonds
- 1 cup (125g) self-raising flour
- 2 teaspoons almond extract
For the Icing
- 2 and 1/2 cups (312g) icing/powdered sugar
- 3 tablespoons water
- 16 Glacé cherries
Instructions
For the Shortcrust Pastry
- Using a food processor, pulse together the butter and flour until a fine crumb consistency is formed. You may also use a pastry cutter, or your fingertips.
- Add the sugar and mix until combined. Add the egg and mix until a dough starts to form. Don't over-mix otherwise the pastry will become stiff and brittle.
- Turn the pastry out onto a lightly floured surface, and bring it together until smooth and even. Form into a ball and flatten slightly, then wrap the pastry in clingfilm, and place in the fridge to rest for about 30 minutes.
For the Filling
- Preheat the oven to 200C/400F. On a lightly floured surface, roll out the pastry to fit the base and sides of a greased 13x9-inch baking tray. Spread the jam over the pastry base.
- Using a handheld or stand mixer, beat the butter and sugar until smooth and creamy, Beat in the eggs, one at a time, adding 1 tablespoon of ground almonds after each addition.
- Add the flour, remaining almonds, and almond extract, and stir well. Pour the mixture over the jam, spreading out to make an even layer.
- Bake for 30 - 35 minutes until well risen, firm and golden. Remove from the oven and leave to cool completely in the pan on a wire rack.
For the Icing
- In a small bowl, mix together the icing sugar and 3 tablespoons of water to make a fairly thick icing.
- When the tart is cool, pour the icing on top, spreading out evenly. Decorate with glacé cherries, and leave to set. Cut the tart into squares, serve, and enjoy.
Notes
Leftovers can be covered tightly and stored in the fridge for up to 5 days. This tart also freezes well for up to 3 months. Thaw overnight in the fridge before serving.
This tart can be made 1 day in advance. After icing and decorating, cover tightly and keep at room temperature.
Nutrition Information:
Yield: 16 slices Serving Size: 1 sliceAmount Per Serving: Calories: 365Total Fat: 16gSaturated Fat: 7gTrans Fat: 0gUnsaturated Fat: 8gCholesterol: 79mgSodium: 161mgCarbohydrates: 51gFiber: 2gSugar: 36gProtein: 5g
Nutrition information isn’t always accurate.
Trudi
Thursday 1st of April 2021
Hello, I am trying to work out what actual baking tray I need. It says 13x9-inch baking tray, but I can not find any.. am I reading this wrong? Could you help me with the depth? Many thanks
Mariam
Sunday 21st of June 2020
Great recipe and a beautiful Bakewell tart after. Thanks
Jo
Thursday 14th of May 2020
I used the right size tin but the cake cooked in about 20 mins.....bit worried the pastry won't be done. We'll see!! Maybe needed to be a lower temp for a fan oven?
Marsha
Thursday 14th of May 2020
To guarantee pastry gets cooked from underneath, place the pan on a baking tray when baking. The heat from the baking tray will help cook the pastry :)
Donna
Sunday 23rd of June 2019
What can I use if don't have almonds?
Marsha
Monday 24th of June 2019
Almonds are the key ingredient/flavour in this recipe, and can't really be substituted with anything else.
Lindsey Jones
Thursday 15th of November 2018
Don’t you have to bake the pastry blind before adding the frangipani?
Lindsey from Portland UK
Marsha
Friday 16th of November 2018
Nope! No need for this recipe :)