Easy Bakewell tart

A sure-fire hit with tea lovers everywhere, this version of the traditional Bakewell tart uses cherry jam instead of raspberry.

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For the pastry

  • 300g/10½oz plain flour, plus extra for dusting
  • 125g/4½oz unsalted butter
  • 30g/1oz sugar
  • 1 free-range egg, plus 1 extra, beaten, to glaze
  • 2 tbsp milk, to bind (if needed)

For the filling