Classic Cherry Bakewell — a plant-based British recipe by BOSH!
Jump to recipeMore British recipes →More Desserts recipes →

Classic Cherry Bakewell

Honestly, a classic Cherry Bakewell might be one of the most comforting things you can bake. We grew up eating these and being able to make a completely plant-based version that tastes this good still feels like a bit of a win. You've got that jammy cherry and raspberry compote, a buttery shortcrust base, and a soft almond frangipane on top. It's the kind of thing you make on a Sunday afternoon and then eat way too much of before dinner. If you've been looking for a reason to bake something properly special, this is it.

Cook: 85 min
Serves 4

Before You Start

  • Preheat oven to 180°C
  • Reduce oven temperature to 160°C (after Step 2)
  • 23cm tart tin greased
  • Stand mixer (or hand-held beaters)
  • Mixing bowl
  • Measuring jug
  • Microplane or zester
  • Spatula
  • Cooling rack
  • Baking beans
  • Parchment paper
  • Pit cherries & make compote — cool completely before assembling

Ingredients

  • 4 tbsp unsweetened almond milk
  • 200g ground almonds
  • 200g plain flour
  • 60g golden caster golden
  • 15g demerera sugar
  • ¼ tsp almond extract
  • icing sugar to dust
  • flaked almonds - for sprinkling
  • ½ vanilla pod
  • 200g ground almonds
  • Pinch of salt
  • 4 tbsp olive oil
  • 250g cherries
  • 250g raspberries
  • 75g golden caster golden
  • Juice of 1 lemon
  • 1 tsp almond extract
  • 2 tsp vanilla extract
  • Pinch of salt
  • 100g coconut oil
  • 100g golden caster golden
  • 150 tbsp unsweetened almond milk
  • 2 cornflour

Method

1

First make the compote

  • Pit the cherries and put them in the cold saucepan
  • Add the raspberries and caster sugar
  • Cut the vanilla pod in half lengthways with a sharp knife, scrape out the seeds and add them to the pan
  • Zest in the lemon, then cut it in half and squeeze in the juice, catching any pips with your other hand
  • Put the pan on a medium heat and bring to a simmer
  • Cook for 14–16 minutes, stirring occasionally, until the mixture is thickened and almost jam-like
  • Take the pan off the heat and set to one side to cool and thicken
2

To make the base for the tart

  • Put the ground almonds into a mixing bowl
  • Stir in the flour, sugars and salt until well mixed
  • Pour the olive oil, almond milk and almond extract into a measuring jug, stir and then pour the mixture into the bowl
  • Mix well with a wooden spoon until a dough forms
  • Put the dough into the centre of the greased tin and use your hands to carefully and firmly press it out to evenly cover the base and up all around the sides of the tin

Lay a piece of parchment paper over the base 

  • Pour the baking beans into it to weigh down the pastry as it cooks
  • Put the tin in the hot oven and bake for 15 minutes
  • Take the tin out of the oven, remove the parchment paper and baking beans and put the tart back in the oven for a further 6–8 minutes, until the pastry is turning golden
  • Remove from the oven and set aside to cool to room temperature
  • Reduce the oven temperature to 160°C
3

To make the frangipane

  • First soften the coconut oil by warming it for a few seconds in the microwave, if necessary (or in a small pan on a medium heat)
  • Spoon the softened coconut oil and sugar into the bowl of the stand mixer and beat for 2 minutes (or use a mixing bowl and beat with hand-held beaters until you have a custard consistency)
  • Add the ground almonds, cornflour, almond milk, vanilla extract, almond extract and salt and beat for another minute
4

Spread the thickened compote evenly over the base of the tart

  • Pour the frangipane mixture over the top of the compote and smooth it out with a spatula or the back of a spoon
  • Put the tart back in the oven and bake for 40–45 minutes, until the top of the tart is turning golden
5

Remove the tart from the oven

  • Leave it to stand on a cooling rack for 30 minutes to firm up
  • Carefully remove the tart from the tin
  • Serve at room temperature in slices, finished with a dusting of icing sugar and a sprinkling of flaked almonds
  • Top with custard or dairy-free ice cream and a couple of sticks of Poached Rhubarb, if you like

Tips & Variations

  • Make the compote the night before: We almost always do this. It thickens up more as it cools and the flavour deepens overnight. Less stress on baking day too.
  • Blind bake properly: Don't skip the blind baking stage. It's the thing that stops your base going soft and sad. Use baking beans or just dried rice if you haven't got any.
  • Almond extract goes a long way: A little goes a long way here. If you add too much it can taste a bit artificial, so trust the recipe and don't be tempted to double it.

Why This Works

The trick is in the compote. Cooking the cherries and raspberries down with vanilla and lemon juice gives you this intensely fruity, glossy layer that cuts through the richness of the frangipane perfectly. We find that letting the compote cool completely before it goes into the tart makes a huge difference, because it keeps the pastry from going soggy and the layers stay really distinct when you slice it.