Cherry Chocolate Bakewell Tart

Crispy, chocolate pastry, filled with a layer of cherry jam, and a dark chocolate frangipane, topped with white chocolate decorations.


I’ve had a half full jar of cherry jam languishing at the back of my fridge for a while now, so I decided that this weekend I would have to use it up, and what better use for cherry jam than a bakwell tart!

A few years ago me and some friends stopped off at Bakwell after a day trip to Chatsworth Hall, and we all had a traditional Bakewell pudding. I was quite surprised at how different they were to the sickly sweet tarts, smothered in icing, that you can buy in most supermarkets and bakeries. So when I decided to make a bakewell tart,  I wanted to make something that was a bit more like the traditional one I had in Bakewell.

I couldn’t resist trying to mess with the recipe a little bit, and I thought that cherry and chocolate are such a good combination, that adding some cocoa powder to the pastry and frangipane must be a great idea, and I think I was right! The result is like a deliciously nutty cherry brownie, encased in crispy chocolatey pastry.



You could change the cherry jam to any kind you like, orange or raspberry would be nice, or you could exchange the jam for peanut butter!

You could also make a white chocolate version, by swapping the cocoa powder and milk in the frangipane with some melted white chocolate.



The Pastry:

  • 200g Plain Flour
  • 120g Butter
  • 1tbsp Icing Sugar
  • 1tbsp Cocoa Powder
  • 2-3tbsp Cold Water

The Filling:

  • 150g Cherry Jam
  • 120g Butter
  • 120g Caster Sugar
  • 150g Ground Almonds
  • 2 Eggs
  • 30ml Milk
  • 1tbsp Cocoa Powder

To Make:

The Pastry:

Preheat the oven to 180°C and grease a large tart dish.

Rub the butter into the flour until the mixture resembles breadcrumbs, then stir through the icing sugar and coca powder.

Mix in the water, bit at a time, until the mixture comes together in a ball.

Turn out onto a floured work surface and roll out as thin as possible, I usually aim for about a centimeter.

Transfer to pastry to the prepared dish and press into the grooves of the dish, trim off the overhanging edges and prick the bottom of the pastry with a fork.


Bake in the preheated oven for 15 minutes.

The Filling:

Cream the butter and sugar together in a large bowl, then mix through the eggs, one at a time.

Fold in the ground almonds and coca powder and milk.

Spread the cherry jam over the bottom of the blind baked pastry case, then pour in the chocolate frangipane mixture. Smooth until flat, and then bake in the pre-heated oven for 25-30 minutes.


Once cooked, remove from the oven and lave to cool.

Once the tart has cooled, transfer to a large plate or cake stand and decorate with some white chocolate shavings.