This Cherry and Coconut Bakewell Tart is a variation of a traditional Bakewell tart, and is filled with cherry jam, fresh cherries and a delicious coconut frangipane. The tart can be serve warm with a dollop of cream or ice cream for a tasty family dessert. It is also equally delicious served cold with a cup of tea or coffee for a fabulous mid morning or afternoon tea treat.
Cherry and Coconut Bakewell Tart
I am lucky enough to live close to Borough Market and on a recent trip I picked up a 2kg (4 lb 8oz) box of cherries for a bargain price. I love fresh cherries and would happily munch through a bag full, but for some strange reason neither of my boys like them and Mr B is not that bothered either. Are they mad? Anyway given that I had far too many for me to eat I thought I had better make something with them. Luckily they do like cherries cooked in dishes.
I used 1 kg (2lb 4oz) to make some jam which I have to confess was only partly successful as I didn’t get a good set. I was preparing to reboil it, but before I got a chance, I served some spooned over a few fresh berries which I have just started to harvest from my mini allotment and some icecream for an impromptu dessert. I can confirm unset cherry jam makes an excellent cherry sauce, so it’s into the fridge and I’m not going to go to the hassle of reboiling it after all.
But what to do with the rest of the cherries? There are lots of lovely things to make. A cherry pie would be good, and someone suggested a cherry chutney which sounded interesting. I also like Cherry clafoutis (A french dish of cherries baked in a sweet batter). But it was Mr B who came up with a cherry bakewell, and I have to keep him sweet 🙂 Cherry bakewell is a tart I have made many times before, fresh cherries baked in an almond frangipane in a sweet pastry case. Always delicious. But I wanted to try something a bit different, I have been thinking about trying out a coconut frangipane for a little while. Cherries and coconut are a great flavour combination and so Cherry and Coconut Bakewell Tart it was!
The coconut frangipane goes so well with the cherries and the overall tart is sweet and delicious. I added a layer of my (runny) cherry jam in the bottom of the tart but I am not sure it really needed it so feel free to leave the jam out if you prefer. Being the impatient kind of people that we are, we enjoyed a slice of the tart while it was still warm from the oven. A dollop of cream turned it into a decadent dessert. The rest was served cold the following day with a cup of tea – it was the weekend!
As for the remaining fresh cherries – I ate them!
A delicious twist on the traditional Bakewell tart. A crisp sweet pastry case filled with a layer of cherry jam and fresh cherries topped with a coconut frangipane. Serve hot or cold
- 200 g plain flour (7oz/1⅔ cup)
- 1 tbsp icing sugar
- 100 g butter , cut into small cubes (3½oz)
- 250 g fresh cherries (9oz)
- 6–8 tbsp cherry jam (optional)
- 125 g butter , softened (4oz)
- 100 g golden caster sugar (3½oz/½ cup)
- 2 large eggs
- 100 g desiccated coconut (3½oz)
To make the pastry case, Place the flour and icing sugar into a mixing bowl with the butter. Rub the butter into the flour until the mixture resembles fine breadcrumbs. Add enough cold water to mix to a dough and allow to rest for 10 minutes.
Roll out the pastry and use to line a 20cm(8in) round fluted flan case. and chill for at least 30 minutes.
Preheat the oven to 200ºC (190ºC fan)/400ºF/gas mark 6. Line the pastry case with baking parchment and fill with baking beans. Bake for 10 minutes.
Remove the paper and beans and bake for another 10 minutes or until just golden.
- Meanwhile pit the cherries.
Once the pastry case is cooked, reduce the oven temperature to 180ºC (160ºC fan)/350ºF/gas mark4. Spread the jam if using over the base of the pastry case.
To make the filling, beat together the butter and sugar until very pale and fluffy, then beat in the beat in the eggs one at a time. Fold in the coconut.
Spread the coconut mixture level in the pastry case then arrange the cherries on top, pressing down into the mixture.
Bake for 35–40 minutes until the filling is well risen and golden. Allow the tart to cool in the tin for at least 15 minutes before removing from the tin. Serve hot or cold.