Sweet Saturdays: Cherry Bakewell Tart (No Bake)

It’s a sweet, sweet Saturday here on the beautiful Isle of Wight. Wish you were here! You probably wish you were here. It’s lush. I think I might just stay another week or year or so.

I was going to save my Peanut Butter Chocolate Tart  for this week’s Sweet Saturdays recipe, but I couldn’t contain my excitement for it until the weekend. Alas, the Peanut Butter Chocolate Tart didn’t make it to this week’s post. BUT, fear not! I whipped up something just as good for the weekend.

As you know, I’m staying in an oven-free cabin, so everything I’ve made this week has had to be no-bake. This has resulted in two biscuit bases in one week. Sorry! But I’d like to add here that the no-bake biscuit-based Bakewell tart (my head hurts just from reading that back) that emerged from my oven-free week is pretty damn good.

Cherry Bakewell Tart (No Bake)

  • 200g digestive biscuits
  • 100g glacé cherries (plus extra to decorate)
  • 200g ground almonds
  • 8 tbsp. maple syrup
  • 1 tbsp. icing sugar (plus extra for dusting)
  • 2 tsp. almond extract
  • 2 tbsp. cherry jam
  • 200g sugarpaste icing or 125g icing sugar mixed with water to make a thick, spreadable glacé icing *(see note)
  1. Grease a 9-inch flan dish. Chop the glacé cherries finely. Crush the digestive biscuits in a large bowl, then add 50g ground almonds and mix together. Add 6 tbsp. maple syrup and cherries and stir until everything is combined. With your hands (prepare to get sticky), press the mixture firmly into the base and sides of the flan dish. Freeze for 15 minutes.
  2. Meanwhile, in a bowl, add 150g ground almonds, icing sugar, 2 tbsp. maple syrup and the almond extract. Then add 4-5 tbsp. water and mix together until you form a dough (marzipan).
  3. Remove the flan dish from the freezer. Spread the cherry jam over the biscuit base. Freeze again for a further 15 minutes. Remove from the freezer and push the marzipan gently and evenly over the jam onto the base of the tart.
  4. Dust a surface with icing sugar and roll out the sugarpaste into a circle just smaller than the flan dish. Lift the circle onto the marzipan, press down and smooth out. Or, if using glacé icing, spread over the top of the marzipan evenly.* Add cherry halves to decorate.
    *If using glacé icing, before spreading I’d recommend leaving the tart to dry out for at least 4 hours ideally, to allow the marzipan to dry and prevent excess moisture going into the icing.


  • If possible, opt for a smooth cherry jam (rather than one with whole/half cherries), as it will make placing the marzipan on top easier.

As always, let me know if you try it out send me your feedback (or just come and say hello!) through Instagram, Facebook, Twitter or click here for a link to my contact form.

Have a lovely weekend, beautiful people!

Sophie x


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