Iced Bakewell Tart Tray Bake – A buttery, flaky shortcrust pastry filled with raspberry jam and almond flavoured sponge, and topped with sweet icing and Glacé cherries. The classic cherry Bakewell tart made into a tray bake!
Iced Bakewell Tart Tray Bake
The Bakewell tart – a British classic, and a dessert I simply cannot resist.
I’ve taken the cherry Bakewell tart and turned it into a tray bake.
This recipe consists of a sweet, buttery, flaky shortcrust pastry filled with a layer of raspberry jam and almond flavoured sponge cake, and topped off with sweet icing and Glacé cherry halves.
Baked in a rectangle cake pan for simplicity, ready to be sliced and served.
An absolutely delicious and stunning dessert that everyone will love!
Ingredients you’ll need
Here’s a list of ingredients you’ll need to make this tart. You can find my recipe card at the bottom of this post for the complete list with their amounts.
For the Crust
- Plain/all-purpose flour
- Icing/powdered sugar
- Unsalted butter: Cold and cubed.
- Large eggs: You’ll need 1 egg + 1 egg yolk.
For the Filling
- Unsalted butter: Softened to room temperature.
- Caster/granulated sugar
- Large eggs: You’ll need 4 at room temperature, beaten.
- Ground almonds
- Almond extract
- Seedless raspberry jam
For the Topping
- Icing/powdered sugar
- Almond extract
- Glacé cherries
How to make Iced Bakewell Tart Tray Bake
To make this tray bake, start by making the pastry.
Add the flour, sugar, and salt to a food processor, and pulse a few times to combine.
Add the butter and pulse until the mixture resembles fine breadcrumbs with pea-sized pieces.
Add the egg and egg yolk, and pulse until the dough starts to come together.
Do NOT process to the point that a large ball of dough is formed. The dough should be quite crumbly with large clumps, and should stick together when you press a piece between your fingers.
Transfer the dough to a lightly floured surface, and gather into a ball. Shape the dough into a 1-inch thick disc. Wrap tightly in clingfilm, and refrigerate for at least 1 hour before use.
On a lightly floured surface, roll out the pastry to fit the base and sides of a 13×9-inch baking tray.
For the filling, grab a large mixing bowl and beat together the butter and sugar until light and fluffy.
Beat in the eggs.
Fold in the ground almonds and almond extract.
Spread the jam across the pastry base.
Spoon in the filling and spread out evenly.
Bake for 30 – 40 minutes or until firm and golden brown.
Remove from the oven and leave to cool completely in the pan on a wire rack.
For the icing, grab a small mixing bowl and mix together the icing sugar, water, and almond extract to make a fairly thick icing, adding more water if needed.
Pour the icing on top of the cooled tart, and spread out evenly.
Decorate with glacé cherries, and leave to set. Cut the tart into squares, serve, and enjoy!
The printable recipe card with the FULL list of ingredients and instructions can be found at the bottom of this post.
NOTE: For best results, I highly recommend using the gram measurements (with a digital scale), rather than the cup measurements.
Cup measurements are simply not accurate enough, and I cannot guarantee the best results if you use them.
This Iced Bakewell Tart Tray Bake is:
- quick and easy to throw together
- infused with almond flavour
- absolutely delicious and stunning
- a crowd-pleaser!
How long will this tray bake last? Leftovers can be covered tightly and stored in the fridge for up to 5 days.
Can I freeze this tray bake? Yes, it also freezes well (before being iced and decorated) for up to 3 months. Thaw overnight in the fridge before serving.
The pastry can also be made ahead of time: Wrap tightly in clingfilm and keep refrigerated for up to 5 days, or frozen for up to 3 months. Thaw overnight in the fridge before use.
If you try this recipe, let us know! Leave a comment, rate it, and don’t forget to tag me on Instagram and hashtag it #marshasbakingaddiction. I’d love to see!
Try these Bakewell recipes!
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Originally Published: December, 2015 | Updated: April, 2023