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.
Craving more sweet treats? Subscribe to my newsletter to receive recipe updates straight to your inbox. You can also keep up to date on Facebook, Pinterest, and Instagram.
Fancy something savoury? Head on over to our food blog, Simply Savoury Meals.
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.
59 comments
I haven’t ever had a bakewell tart, but this looks delicious! Your pictures are so pretty!
Thank you, Shannon!
I have never had a bakewell tart but it looks delicious!
Thanks, Nicole! It really is 🙂
I can’t believe how quickly December is going by! My husband and I fell in love with bakewell tarts when we visited London a few years ago. I love that you made squares instead! So pretty and perfect for sharing!
Thanks, Kelly! 🙂
Wow! This looks delicious! I’ve never had a bakewell tart but i think i am going to have to try it now 🙂
Thanks, Vicky & Ruth! 🙂
I have never seen something like this. Looks so delicious and amazing clicks!WOW
Thanks, Kushi!
What a lovely cake! Love the gorgeous jammy filling!
Thanks, Jessica!
This cake reminds me so much of a cake my great-aunt used to bake when I was a child, it makes me totally nostalgic. 🙂 I have to give it a try and see if it tastes similar to that. It would be nice!
Thanks, Adina! 🙂
Does the pasty cook properly as it’s not blind baked first? I hate a ‘soggy bottom’ Thanks
No need to blind bake, the pastry turns out lovely and flaky 🙂
My nan used to make something similar, she used to bake blind the pastry first so no soggy bottoms!
You can totally blind bake the pastry before adding the other layers! I haven’t had a problem with a soggy base with this recipe 🙂
How many slices would you say you get out of one batch?
About 18 big slices, or 32 smaller slices.
Omg i made it and got people asking me for recpie iv send them ur link just one thing my pastry was bit wet n just about rolled why was that ?
But it lookd perfect…only thing i left out was cherrys as i dont like them but thanks for a tasty cake x
I’m so glad everyone enjoyed it! If the pastry was a little too wet to handle, add more flour 🙂
I made this yesterday, everybody loved it! Thanks for sharing this delicious recipe 🙂
I’m so glad everyone enjoyed it! 🙂
My mum used to make this for me and my brothers and sisters we loved it then and I make it now when my sisters visit, it looks exactly like yours, happy memories thank you.
Your welcome, Mary! It’s a timeless classic recipe 🙂
I work in a very quaint country home in Kent and we are always on the look out for new cakes for the tea shop. I came across yours on Pinterest, and people love it, so much that I can probably make it in my sleep now.
Why have I never made this before. It’s delicious I’ll definitely be making it again.
I’m so glad you enjoyed it, Julia! 🙂
How long does this keep roughly? Would be perfect for my husbands birthday to take into work (he loves cherry bakewell!) but I would have to bake it a couple of days in advance. Do you think that would be ok? Thanks!
Hi Katy! The tart should keep well in the fridge for a couple of days. You can also freeze it for up to 3 months, and ice/decorate it on the day of serving.
Thank you so much Marsha! Can’t wait to make it!
I hope you enjoy! 🙂
I’m British, but live in America. I’m taking this to my daughters school tomorrow for international food day. Gotta represent the UK!
Can’t beat a classic bakewell tart! 🙂
When you say, “mix together the butter and flour until there are no lumps of butter”. Does the butter have to be soft and won’t it go creamy like butter and sugar?
Use cold butter, and no, it won’t be creamy like butter and sugar. It will resemble fine breadcrumbs.
I totally messed up the filling part as I converted wrong (I’m not used to using grams) and added 2 sticks of butter, which was a little too much. I didn’t realise this mistake until after it baked in the oven.
The middle of the tart was very soggy while the rest baked okay. I gave the non-soggy squares to family and friends for Christmas. But I’m not sure how to fix the soggy squares. Some expert baking advice would be helpful, please. 🙁
I’m afraid I wouldn’t know how to fix soggy squares, other than to start from scratch. I have edited the recipe to now include both American and UK measurements 🙂
No problem. I’ll be more aware for next time. The rest of the squares turned out great! Thanks for the conversions. Will definitely help in the future. 🙂
Thanks for this. I’m trying out baking for the first time. I was so proud that I tried this one . Was yum !
I’m so glad you enjoyed it!
Made this today with my 16 yr old. It’s absolutely delicious and NO soggy bottom!! Will definitely be making this together again as it went down a treat with the rest of the family xxx
I’m so glad everyone enjoyed it! 🙂
Will definitely be having a go at some of your other recipes too xxx
Turned out amazingly made a few tweaks added extra almond extract and it did need cooking for about 55 minutes to fully cook not 35 but this could be due to me halving the recipe and using a slightly deeper pan
Could you make this with blackberry jam?
Yes, if you’d like 🙂
Hi could I use jam with seeds in it as I don’t like seedless jam
Yes you can – enjoy! 🙂
Made this for my son and daughter in law as they were visiting and Bakewell tart is their favourite.
What a hit! It was gorgeous! Took the leftovers into work and have had so many compliments and requests for the recipe: everyone loved it. There were only leftovers as my husband and I are trying to cut down our cake intake and left in the house we would have easily eaten the lot!
I’m so glad it was such a hit with everyone! Thank you for the lovely comment. 🙂
Don’t you have to bake the pastry blind before adding the frangipani?
Lindsey from Portland UK
Nope! No need for this recipe 🙂
What can I use if don’t have almonds?
Almonds are the key ingredient/flavour in this recipe, and can’t really be substituted with anything else.
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?
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 🙂
Great recipe and a beautiful Bakewell tart after.
Thanks