Cherry Bakewell Tarts | Cherry Bakewell Tarts are a classic British dessert

butter

🥗Healthier: coconut oil

💰Cheaper: margarine

Coconut oil is dairy-free and lower in saturated fat.

self-raising flour

🥗Healthier: whole wheat flour

💰Cheaper: all-purpose flour + baking powder

Whole wheat flour adds fiber and nutrients.

icing sugar

🥗Healthier: powdered erythritol

💰Cheaper: granulated sugar

Powdered erythritol is a low-calorie sweetener.

cherries

🥗Healthier: fresh berries

💰Cheaper: canned cherries

Fresh berries offer antioxidants and are often less expensive.

Preheat the oven to 190°C (375°F).

Roll out the shortcrust pastry and line tartlet tins.

Chill the pastry-lined tins in the fridge for 15 minutes.

Spread a layer of raspberry jam in each pastry case.

In a bowl, cream together the butter and sugar until light and fluffy.

Add eggs one at a time, mixing well after each addition.

Stir in almond extract and mix until combined.

Fold in the self-raising flour and milk until smooth.

Spoon the almond mixture over the jam in each tart case.

Top each tart with a cherry and slivered almonds.

Bake in the oven for 20-25 minutes until golden brown.

Remove from the oven and allow to cool in the tins for a few minutes.

Transfer to a wire rack to cool completely.

Dust with icing sugar before serving.

Cooking Techniques

Spice Level:

Allergens