Cherry Black Forest Bakewell

11 INGREDIENTS • 6 STEPS • 1HR 20MIN

Cherry Black Forest Bakewell

Recipe
This heavenly hybrid of Black Forest gateau and Bakewell tart is a real treat – perfect for get-togethers in the garden.
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This heavenly hybrid of Black Forest gateau and Bakewell tart is a real treat – perfect for get-togethers in the garden.
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Marks & Spencer
Whatever you fancy cooking, we've got a recipe to inspire you. From speedy midweek meals to budget-friendly family dinners and weekend treats, let us help you cook and eat better, every day.

1HR 20MIN

Total time

Ingredients

Servings
6
50 g
M&S Collection Farmhouse British butter, softened
plus extra for greasing
1 pack
(320 g)
ready-rolled shortcrust pastry
60 g
caster sugar
1
medium M&S free-range mixed size egg
75 g
ground almonds
20 g
M&S Remarksable Value plain flour
15 g
cocoa powder
2 tbsp
cherry jam
1 punnet
(200 g)
cherry, deseeded, halved
to taste
icing sugar
to serve
1 tub
(300 g)
M&S British crème fraîche
to serve

Nutrition per serving

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Calories
683kcal
Fat
46.6 g
Saturates
25.3 g
Sugars
30.4 g
Salt
298.9 mg
Love This Recipe?
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Cherry Black Forest Bakewell
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author_avatar
Marks & Spencer
Whatever you fancy cooking, we've got a recipe to inspire you. From speedy midweek meals to budget-friendly family dinners and weekend treats, let us help you cook and eat better, every day.

Method

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step 1
Preheat the oven to 200°C/180°C fan/ gas mark 6.
step 2
Grease a 20 cm round tart tin with butter then line with the pre-rolled pastry (1 pack). Place in the fridge to chill for 30 minutes. Once chilled, line with baking parchment and baking beans before blind baking for 25 minutes. Remove the beans and return to the oven for a further 5 minutes, until golden, then cool completely.
step 3
Meanwhile, to make the chocolate frangipane, beat together the butter (50 g) and sugar (60 g) until pale and light. Beat in the egg (1) followed by the ground almonds (75 g), then fold in the flour (20 g) and cocoa powder (15 g) and set aside.
step 4
Spread the cherry jam (2 tbsp) over the base of the tart then spoon over the frangipane, smoothing out evenly. Dot the cherries (1 punnet) on top, cut-face up.
step 5
Bake for 20-25 minutes, until the frangipane is just set. Cool in the tin.
step 6
To serve, remove from the tin and dust with icing sugar (to taste). Serve with crème fraîche (1 tub).
step 6 To serve, remove from the tin and dust with icing sugar (to taste). Serve with crème fraîche (1 tub).

ONE LAST THING....

Due to our seasonal product ranges, ingredient availability may vary. We recommend searching for ingredients and checking the stock in your local store using our online catalogue or speaking with a colleague in-store for the most up-to-date information. Leave a comment below the recipe if you’d like to ask about an ingredient substitution and one of the team will get back to you to suggest a relevant swap, if applicable.

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