Fathers Days – Cherry BakeWell Tart Recipe!

Hello Lovelies, 

As you know yesterday was Fathers Day and I wanted to do something special for my dad as I couldn’t ask for a better one! So I decided to bake my dad his all time favourite Cherry Bakewell Tart but rather then making lots of little ones, I made one large one as I thought why not? 

From the moment I was born my dad has shown me nothing but never ending love and that’s something I’ll never take for granted. He’s not just my dad, he’s my rock, my biggest supporter and my bestfriend – there’s no doubt at times I can be a moody cow but the bond between myself and my dad is unbreakable! 

Not everyone has a relationship with their dad, like I have with mine and I’m unbelievably lucky! My dad has got a personality like no other, which is why I call him my one in a million as there’s certainly no other like my dad. Not only do myself and my mum adore him and his nutty personality, but my friends do – he never ever fails to have us dying with laughter… or screaming as he’s made us jump. I’ve always looked up too my dad since a very young age like any child does, because he’s my hero and I couldn’t be prouder of him. 

My dads continuously been there for me through the times when I’ve needed him most, through the toughest of times, throughout everything with my illness but not forgetting the best of times also. What I’ve alsways treasured about our relationship is the fact I can always confide in you, no matter what the problem! 

 “Dad, I know you’ve loved me as long as I’ve lived, but I’ve loved you my whole life!”

Anyway, before I ramble on anymore… let’s get on with the recipe; 



  • Raspberry jam 

Sweet Short Crust Pastry: 

  • 225/8oz of plain flour 
  • 150g/5 1/2oz butter, chilled 
  • 25g/1oz icing sugar 
  • 1 large free-range egg, beatened 

For Filling: 

  • 150g/5 1/2oz butter softened 
  • 150g/5 1/2oz caster sugar 
  • 150g/5 1/2oz ground almonds 
  • 1 large free-range egg, beatened 
  • 1 teaspoon of almond extract 

For Icing: 

  • 300g/10 1/2oz icing sugar
  • 1 teaspoon of almond extract 
  • Pink food extract 


  • Firstly, gather all ingredients and equipment you need so your ready! 
  • For the pastry, you need to measure the flour into a bowl and rub in the butter using your finger tips until the mixture resembles fine breadcrumbs. Then stir in the icing sugar. Add the eggs and two tablespoons of cold water mixing to form a soft dough. 
  • Next roll out the dough on a lightly floured surface to the thickness of a pound coin. Line a 23cm/9in fluted flan tin (or anytime you’ve got) and transfer to the fridge to chill for up to 30 minutes. 
  • Preheat the oven to 200C/180C Fan/Gas 6. 
  • Now, line the pastry case with non-stick baking paper and fill with baking beans or uncooked rice. Bake blind for 15 minutes, then remove the beans and paper and cook for a further 5 minutes to dry out the base. Set aside to cool for a little before adding the filling. 
  • For the filling, spread the base of the pastry case with raspberry jam, usually around 4 tablespoons but I done a little more as it makes it taste a little sweeter, it’s up too you. 
  • Furthermore, Cream the 150g of butter and 150g of caster sugar together until pale and fluffy. Then add 150g of ground almond, 1 large egg and almond extract and mix together.
  • Once you’ve mixed this together, spoon the mixture into the pastry case and smooth the surface using a palette knife. 
  • Reduce the oven temperature to 180C/160C Fan/Gas 4 and bake for 25-30 minutes, until golden brown and a skewer inserted in the centre comes out clea. Remove from the oven and leave to cool completely in the tin… this may take a while. 
  • For the icing, sift the icing sugar into a bowl, stir in the a lid extract and about 3 teaspoons of cold water to make a smooth, fairy thick icing. Place three teaspoons of the icing in a spareatw bowl and add a little pink food colouring gel to make a raspberry coloured icing. Spoon the pink icing into a small piping bag fitted with a small plain nozzle. 
  • Finally, when the tart has cooled completely, spoon the white icing on top and spread to form a smooth surface. Pipe parallel line Of pink icing over the white icing (at a 90 degree angle to the lines) to create a feathered effect. 
  • Leave to set, then serve in slices. 

And that’s your Cherry Bakewell Tart prepared, baked and ready to eat! I really hope you enjoy this tasty treat as much as my dad did, it’s gone down well that’s for sure. I’d highly recommend giving this tart a go, it’s a lot easier than it sounds and it comes out looking/smelling like childhood. 

I really hope you liked today’s two in one blogpost.  please do let me know if you give this a go, I’d love to see you recreations of this! You could totally make it your own which is the fun of baking! 

I just wanted to end the post saying Happy Fathers Day to my dad and all the dads out there, I’m thinking of those today who aren’t with us and also to those mums who stepped up to do the job of both. I hope you all had a lovely day wether you were celebrating or not, soaking up the sunshine but please do remember to stay hydrated!

Sending you all tons of love and hugs as always, 

Elle xo 



    • June 26, 2017 / 12:03 am

      According to my dad; as the days go on, it just gets more delicious – which is such a bonus. Thank you so much lovely, it’s so worth trying. It’s unbelievably easy too! Let me know if you do, I’d love to see your tart. Tons of love xxxxx

  1. June 21, 2017 / 7:57 pm

    This looks yum, and the recipe is straightforward enough that I think I might not mess it up too much. Your dad sounds great, glad you got to have a lovely day with him! Ashley 🙂

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