We are still in the throes of LA wildfire recovery. Thank you for all your prayers, beautiful messages of support, and more. Los Angeles is in for a long recovery but I have renewed faith in humanity and the power of community. My site was under planned construction the last 2 weeks. It was supposed to take much less time, but multiple people who were working on the backend were impacted by recent events. I appreciate your patience. I have not forgotten about you! I will host live Office Hours on Wednesday, January 22 at noon PST for anyone in my online cooking classes who would like to join. We don’t have an agenda. We chat about whatever you want! Look for the zoom invite in your email inbox.
I have LOVED seeing all your creations of my recipes on Instagram. If you make any of my recipes, please tag me @pamelasalzman #pamelasalzman so I can check them out! I have a free Monday newsletter with my thoughts, new recipes, and things I’m loving lately. Subscribe here!
Happy New Year! Let’s start 2025 off on the right foot but you know how I feel about resolutions – I’m not a huge fan or setting ourselves up for unrealistic expectations. I like to reflect and reevaluate always but life is complicated and sometimes hard – sometimes good enough is good enough. More cooking is generally better for us but being overly restrictive is unkind and likely to backfire. I am here to help support you in the kitchen and help you eat the way you want to eat. One of my favorite mantras has been and will continue to be “make it easier for you to do the things you want to do.” If you want to cook more, start writing a meal plan. If you want to eat better, stock the kitchen with more nutritious foods. If you want to exercise more, schedule it into your day. As for me, my goals haven’t changed much year to year. I strive to live a life of purpose, to help my community, to connect with human beings that I love, and keep my health a priority.
I have LOVED seeing all your creations of my recipes on Instagram. If you make any of my recipes, please tag me @pamelasalzman #pamelasalzman so I can check them out! I have a free Monday newsletter with my thoughts, new recipes, and things I’m loving lately. Subscribe here!
A warm, bubbling Apple Blackberry Crumble is the ultimate comfort dessert—juicy fruit laced with cinnamon and lemon, topped with a buttery, crunchy layer that’s simply irresistible. Whether you’re enjoying it warm from the oven topped with a scoop of vanilla ice cream or indulging in leftover crumble for breakfast (we won’t tell!), this delicious dessert is a crowd favorite for all the right reasons.
Why You’ll Love This Apple Blackberry Crumble Recipe
This apple blackberry crumble is so simple and adaptable, made with wholesome pantry staples like cinnamon and sugar, and paired with fresh or frozen fruit for a dessert that feels both comforting and elevated. The recipe is highly customizable—swap flours, adjust the sugar to your taste, or use plant-based butter–your choice! With its foolproof instructions, you’ll be guided step-by-step to achieve a perfect perfect crunchy crumble every time.
It’s also seasonally adaptable– opt for tart apples like Granny Smith or Bramley apples for a bold flavor, or choose sweeter varieties like Pink Lady or Honeycrisp. Combine them with juicy blackberries for that irresistible tart-sweet balance that makes this blackberry apple crumble recipe a true crowd-pleaser. Try it warm it with a little whipped cream or add it to the dessert table at your next dinner party.
Ingredient Notes
For the Fruit Filling:
Apples: Use a mix of tart apples (Granny Smith, Bramley) and sweet apples (Pink Lady, Honeycrisp) is ideal for a balance of flavors.
Blackberries: Fresh or frozen blackberries work beautifully. If using frozen, defrost them and drain excess liquid to avoid a watery crumble.
Brown sugar
Lemon juice: Adds a tart flavor and some brightness that enhances the tartness of the apples and blackberries while balancing the sweetness of the filling. Freshly squeezed juice is ideal, but bottled lemon juice can work in a pinch.
Ground cinnamon: Brings a warm, comforting spice that pairs beautifully with the fruit, creating a classic flavor profile for crumbles.
Sea salt
For the Crumble Topping:
Flour: Use all-purpose, white whole wheat, or a reliable gluten-free blend like King Arthur or Bob’s Red Mill.
Light brown sugar: Adds a subtle caramel-like sweetness to the crumble. You can substitute it with dark brown sugar for a richer flavor or granulated sugar if needed, though it won’t provide the same depth.
Aluminum-free baking powder: Ensures the crumble topping has a tender texture without any metallic aftertaste.
Cinnamon: Provides a warm, aromatic spice that complements the tartness of the fruit.
Sea salt
Unsalted Butter: Vegan butter works as well. Just make sure it’s cold to create that signature crunchy topping.
Vanilla extract: A little vanilla elevates the buttery crumble with a hint of sweetness.
For exact ingredient amounts and instructions, see the printable recipe card below.
How to Make This Apple Blackberry Crumble
Step 1: In a large bowl, toss the apples with brown sugar, lemon juice, cinnamon, and salt. Bake covered in a cast iron skillet or baking pan to soften the apples while intensifying their flavor. Whisk the dry ingredients in a mixing bowl, then cut in the butter and vanilla extract with your fingertips or a food processor until you achieve pea-sized clumps and there are no dry bits left.
Step 2: Mix the blackberries into the partially baked apples. Smooth the top of the apples with a spatula. Sprinkle the topping evenly over the warm fruit. Bake uncovered until golden brown and bubbling around the edges.
Step 3: Sprinkle the topping evenly over the warm fruit. Bake uncovered until golden brown and bubbling around the edges.
Step 4: Let the crumble rest at room temperature for at least 45 minutes to allow the juices to thicken. Serve warm with your favorite topping.
Expert Tips
I haven’t tried all brands, but King Arthur and Bob’s Red Mill GF flour blends are pretty consistent subbed one-for-one with AP flour.
Always bake until the fruit filling bubbles to ensure the juices thicken properly.
Tart varieties like Granny Smith or Bramley hold their shape during baking, while sweeter apples like Pink Lady add a lovely sweetness.
A good gluten-free flour blend ensures a tender, crumbly topping without sacrificing texture.
Serving Tips
Pair your fruit crumble with:
A dollop of crème fraîche for a touch of richness.
Alongside scrambled eggs and bacon for a hearty breakfast.
Storage Tips
For best results, store any leftovers in an airtight container or covered with plastic wrap in the refrigerator for up to 3 days.
If you’d like to prepare the crumble in advance, you can freeze the unbaked crumble for up to 3 months. When you’re ready to enjoy it, bake the crumble straight from frozen, adding an extra 10–15 minutes to the baking time.
To reheat leftovers, warm them in a 350°F oven until the topping regains its crisp texture, making it taste freshly baked all over again.
Recipe FAQs
Can I use other fruits in this crumble?
Absolutely! Swap out blackberries for raspberries, blueberries, or even pears. This recipe is versatile and works with most fresh fruit.
How do I prevent the topping from sinking?
Ensure the apples are baked first to reduce their volume, then evenly distribute the crumble topping. This prevents it from sinking into the filling.
Can I make this recipe vegan?
Yes! Replace the butter with plant-based butter and ensure your sugar is vegan-friendly.
How do I know when the crumble is ready?
You’ll know your apple blackberry crumble is ready when the topping is beautifully golden brown and crisp, and the fruit filling is bubbling around the edges of the baking dish.
What should I do if the crumble mixture is browning too quickly while the crumble is still baking?
If the topping starts to brown too quickly before the filling bubbles, you can loosely cover it with foil to prevent over-browning while the fruit finishes cooking.
Why is my crumble filling turning out runny?
To avoid this, make sure the fruit mixture is bubbling around the edges of the baking dish before removing the crumble from the oven. Also, letting the crumble cool for at least 45 minutes after baking allows the juices to set properly. If you’re using frozen fruit, make sure it’s fully defrosted and drained before baking, as excess moisture can also lead to a watery filling.
If you give this recipe a try, snap a pic and tag @pamelasalzman so I can see your beautiful creations. I also really appreciate readers taking the time to leave a star rating and review! I have started a weekly Monday newsletter with tips, musings, new recipes not published here, fun new finds, and more. Subscribe for free here.
For more delicious recipes and to learn how to be a better cook, check out my monthly online cooking classes. I have been teaching people for 15 years how to cook healthy food that their families love! Join me!
Easy Apple Blackberry Crumble Recipe
Pamela
A warm, bubbling Apple Blackberry Crumble is the ultimate comfort dessert—juicy fruit laced with cinnamon and lemon, topped with a buttery, crunchy layer that’s simply irresistible. Whether you’re enjoying it warm from the oven topped with a scoop of vanilla ice cream or indulging in leftover crumble for breakfast (we won’t tell!), this delicious dessert is a crowd favorite for all the right reasons.
3 ½poundsmixed applespeeled, cored, and cut into ¾-inch pieces
2Tablespoonspacked brown sugarlight or dark
2Tablespoonslemon juice
½teaspoonsea salt or kosher salt
¾teaspoonground cinnamon
1pintfresh or frozen/defrosted blackberries
FOR THE CRUMBLE TOPPING:
1cupall-purpose flour or white whole wheat flour or a good GF flour blend
1/2cuppacked light brown sugar
1teaspoonaluminum-free baking powder
1teaspoonground cinnamon
1/2teaspoonkosher salt
8Tablespoons1 stick unsalted butter or plant butter cut into cubes, plus more for the baking dish
2teaspoonspure vanilla extract
Instructions
Adjust oven racks to upper-middle and lowest positions (you’ll use both at different times) and preheat oven to 400 degrees.
Start the fruit filling: Toss apples, 2 tablespoons brown sugar, lemon juice, ½ teaspoon salt, and ¾ teaspoon cinnamon together in a large bowl. Transfer to an 8-inch square baking pan or cast iron skillet with at least 2-inch sides and press into an even layer. Cover the pan with a lid or tightly with aluminum foil and place on a rimmed baking sheet. Transfer sheet pan to the oven and bake on the lower rack for 35 minutes.
While apples bake, prepare crumble topping: in a medium bowl, whisk together flour, ½ cup brown sugar, baking powder, 1 teaspoon cinnamon, and salt. Add butter and vanilla and mash with a fork or crumble together with your fingertips until moist clumps form and no dry flour remains. You can also pulse this in a food processor. I like the topping pieces to be about the size of peas or smaller.
Remove the sheet pan from the oven. Check to make sure the apples have started to get tender and shrink down a bit. Carefully stir in blackberries. Smooth the top of the apples with a spatula. Sprinkle the crumble topping evenly over the fruit. Transfer the sheet pan to the upper rack and bake until the topping is nice and golden and the filling is bubbling along the edges of the baking dish, 25 to 35 minutes. I always make sure my fruit desserts are bubbling before I take them out otherwise you may have a watery dessert. Place the baking dish on a wire rack and allow to sit at room temp for at least 45 minutes before serving. During this time, the juices will thicken up nicely. Serve with vanilla ice cream, if desired.
Notes
I haven’t tried all brands, but King Arthur and Bob’s Red Mill GF flour blends are pretty consistent subbed one-for-one with AP flour.
Always bake until the fruit filling bubbles to ensure the juices thicken properly.
Tart varieties like Granny Smith or Bramley hold their shape during baking, while sweeter apples like Pink Lady add a lovely sweetness.
A good gluten-free flour blend ensures a tender, crumbly topping without sacrificing texture.
Happy Almost New Year!! I hope you had a joyous Christmas and/or Hanukkah celebration with your loved ones. It is a special time of year for me when I am able to have quality time with my family and my kids. I cherish every minute. A few notes – if you take my monthly online cooking class, the January class is ready, but we will send it to you on either January 2 or 3 just so it doesn’t get buried in your inbox. The recipes are ideal for starting the new year on the right foot!
Wednesday (New Year’s Day): We always made lentils on New Year’s Day for good luck. I usually continue this tradition with a big pot of lentil soup, but the Lentil Shepherd’s Pie (which we now make every year on Christmas) is outstanding.
I have LOVED seeing all your creations of my recipes on Instagram. If you make any of my recipes, please tag me @pamelasalzman #pamelasalzman so I can check them out! I have a free Monday newsletter with my thoughts, new recipes, and things I’m loving lately. Subscribe here!
Get ready—this easy Whipped Goat Cheese Dip recipe is so irresistibly delicious, that it’s bound to be the star of your next gathering. Creamy, tangy goat cheese is perfectly whipped and topped with caramelized shallots, crispy rosemary, smoky almonds, and sweet, chewy dates. This delicious dip is everything you want in an appetizer—savory, slightly sweet, and indulgent with a hint of crunch.
Why You’ll Love This Whipped Goat Cheese Appetizer
This whipped goat cheese dip is a crowd-pleaser for so many occasions. It’s elegant enough for holiday dinners and cocktail parties, yet simple enough for a weekend dinner with friends. This recipe is also incredibly versatile, serving as a beautiful appetizer, a delicious spread for toast, or even a unique dip for fruit like apple or pear slices. Despite its simplicity, this easy appetizer is both easy and impressive, requiring just a few ingredients and prep time while delivering big on flavor and presentation.
For a healthier option, skip the usual bacon topping and opt for smoked almonds instead like I do. They provide the same satisfying crunch and smoky flavor but with far less saturated fat, making this dip a lighter choice without sacrificing taste. The best part is, you can prep the dip base ahead of time and serve it on a cheese platter with crostini, crackers, or even apple slices for a fresh, seasonal touch.
Ingredient Notes
For the Whipped Goat Cheese
Plain Goat Cheese: Use high-quality goat cheese for the strong, tangy flavor and the creamiest texture. Let it come to room temperature for easy blending.
Greek Yogurt: Adds creaminess while keeping the dip light and protein-packed.
Honey or Hot Honey: A touch of sweetness balances the goat cheese’s tang. Use hot honey for a hint of heat.
Olive Oil: A drizzle of good-quality olive oil elevates the dip’s flavor and richness.
Salt and Pepper
For the Topping
Shallots: Caramelized shallots add depth and natural sweetness. If you’re short on time, crispy store-bought onion pieces are a great shortcut.
Rosemary: Frying the rosemary brings out its earthy aroma and crispy texture.
Dates: Medjool dates lend a chewy, caramel-like sweetness that pairs perfectly with the tangy goat cheese.
Smoked Almonds: Deliver a smoky, salty crunch that complements the creamy texture of the dip.
Olive Oil: A drizzle of good-quality olive oil elevates the dip’s flavor and richness.
For Serving
Pair with crostini, crackers, pita chips, fresh veggies, or fresh apple/pear slices for a mix of textures and flavors.
For exact ingredient amounts and instructions, see the printable recipe card below.
Step-by-Step Instructions
Step 1: Place the goat cheese, yogurt, olive oil, honey (or hot honey), salt, and black pepper in a food processor. Blend until smooth and creamy—it should be thick but spreadable, like a rich yogurt with a fluffy texture. Transfer to a serving bowl and set aside, or refrigerate until ready to serve.
Step 2: Heat a small skillet over medium heat. Add 2 teaspoons of olive oil and the shallots. Lower the heat and cook, stirring occasionally, until golden and caramelized (about 20-30 minutes). Transfer the whipped dip to a serving dish or large shallow bowl.
Step 3: In the same skillet, heat the remaining 2 teaspoons of olive oil over medium-low heat. Add rosemary sprigs and fry until crispy and lightly browned. Let cool slightly, remove the leaves, and chop them.
Step 4: Top the whipped goat cheese with caramelized shallots, crispy rosemary, chopped dates, and smoked almonds. Finish with a generous drizzle of hot honey and olive oil on top of the goat cheese dip.
Recipe Tips
Hot honey can vary in spice level, so taste before drizzling. Use regular honey in the goat cheese mixture if you want less heat, and reserve hot honey for the topping.
If you’re short on time, swap caramelized shallots with crispy fried onions from the store.
This whipped goat cheese dip pairs beautifully with a crisp glass of Sauvignon Blanc, a light Pinot Grigio, or even a sparkling rosé. For a non-alcoholic option, try a sparkling citrus water or a ginger-infused iced tea to complement the flavors
Serving Tips
This dip is the perfect addition to a cheese board or served alongside other easy appetizers like marinated olives, blistered shishito peppers, or a simple hummus for a well-rounded spread.
Pair it with crusty bread or pita chips to create a more filling and satisfying appetizer. For a fresh and vibrant touch, serve it with fresh-cut veggies like cucumbers, endive leaves, or carrots, which provide a crisp contrast to the creamy dip.
Storage Tips
Store any leftover dip in an airtight container for no more than 3 days in the refrigerator. If the goat cheese dip thickens in the fridge, let it sit at room temperature for 10-15 minutes before serving.
Recipe FAQs
How do I make this dip without a food processor?
If you don’t have a food processor, you can use a hand mixer or whisk the goat cheese mixture vigorously in a large bowl until smooth and creamy.
Can I add other toppings?
Absolutely! Try some red pepper flakes for a bit of spice, a spoonful of fig jam for added sweetness, lemon zest for brightness, or roasted garlic for a richer flavor. Other topping ideas include sun-dried tomatoes, crispy bacon, or a drizzle of maple syrup instead of honey.
Can this dip be made ahead of time?
Yes! Whip the goat cheese mixture up to a day in advance and refrigerate it. Add the toppings right before serving for the best texture and presentation.
What if I don’t have hot honey?
If you don’t have hot honey, mix regular honey with a pinch of red pepper flakes or a dash of cayenne.
If you give this recipe a try, snap a pic and tag @pamelasalzman so I can see your beautiful creations. I also really appreciate readers taking the time to leave a star rating and review! I have started a weekly Monday newsletter with tips, musings, new recipes not published here, fun new finds, and more. Subscribe for free here.
For more delicious recipes and to learn how to be a better cook, check out my monthly online cooking classes. I have been teaching people for 15 years how to cook healthy food that their families love! Join me!
Creamy Whipped Goat Cheese Dip
Pamela
This easy Whipped Goat Cheese Dip recipe features tangy goat cheese perfectly whipped and topped with caramelized shallots, rosemary, almonds, and dates.
2large shallotschopped or store-bought crispy onion pieces
2rosemary sprigs
4Medjool Dateschopped
¼cupsmoked almondschopped
For serving: crostini, crackers, apple or pear slices
Instructions
To make the whipped goat cheese, place the goat cheese, yogurt, 1 tablespoon of oil, 1 tablespoon honey (or hot honey), and salt and pepper in a food processor. Process until smooth. It should be the consistency of a thick creamy yogurt. Transfer whipped goat cheese to a serving dish and set aside or refrigerate if you’re not serving this right away.
Warm a small skillet over medium heat. When warm, add 2 teaspoons of olive oil and the shallots. Reduce heat to low and cook the shallots, stirring occasionally, until caramelized. This usually takes 20-30 minutes. Transfer the shallots to a small plate or bowl.
Heat the same skillet you used to cook the shallots over medium-low heat. Add remaining 2 teaspoons of oil and the rosemary. Fry the rosemary sprigs on both sides until lightly browned and crispy. Remove from heat and allow to cool slightly. Remove rosemary leaves off the sprig and chop.
Top the whipped goat cheese with the caramelized shallots, crispy rosemary, chopped dates and smoked almonds. Drizzle with extra hot honey and extra olive oil. Serve with toasted bread or crackers and/or sliced apples or pears.
Notes
Hot honey can vary in spice level, so taste before drizzling. Use regular honey in the goat cheese mixture if you want less heat, and reserve hot honey for the topping.
If you’re short on time, swap caramelized shallots with crispy fried onions from the store.
This whipped goat cheese dip pairs beautifully with a crisp glass of Sauvignon Blanc, a light Pinot Grigio, or even a sparkling rosé. For a non-alcoholic option, try a sparkling citrus water or a ginger-infused iced tea to complement the flavors
I always enjoy the Christmas holiday season. It is a special time of year with traditions and quality time with my family. Since all three of my kids live in different cities, it is one of the only times of year that we are all together. If you need any last-minute gift inspiration, I have several great newsletters with links galore! I hope you have a meaningful and joyous Christmas and/or Hanukkah this week. I am grateful for each one of you and look forward to sharing more in the new year!
Tuesday (Christmas Eve): Normally, this is a potluck dinner at my aunt’s house for 100-120 people! We always have dozens of fish dishes, including linguine with clam sauce, baccala, stuffed clams, eel, octopus and more. I have never published a clam sauce recipe, but I do something similar to this one but with a little tomato cooked into the sauce. If you are doing a seafood Christmas Eve, check out Cod Acqua Pazza or the Halibut with Capers and Lentils from my December 2020 online class; a simple arugula and radicchio salad; plus some garlicky broccoli rabe. Here’s a recipe for Whole Roasted Branzino if you’re in the mood for an easy and elegant fish dish or you can do the broiled branzino fillets from QTQ. My cousin Allison makes dozens of “haystacks” and there are biscotti, panettoni, and more. Apple Amaretti Crisp with vanilla ice cream would make a great dessert too. Here are a few other dessert options: Whole-Grain Chocolate Chip Cookie Skillet Cake with vanilla ice cream,Vegan gingerbread, Cherry Bakewell Tart. Don’t forget to check out my December 2024 Class for more ideas!
I have LOVED seeing all your creations of my recipes on Instagram. If you make any of my recipes, please tag me @pamelasalzman #pamelasalzman so I can check them out! I have a free Monday newsletter with my thoughts, new recipes, and things I’m loving lately. Subscribe here!
If you’ve been craving a dessert that’s both timeless and approachable, this cherry bakewell tart is the one! A buttery, tender shortcrust pastry holds layers of tart or sweet cherry jam and a rich almond frangipane filling, topped with sliced almonds for crunch. Whether you’re baking it for a weekend treat or a showstopper dessert for guests, this tart is sure to impress.
Why You’ll Love This Cherry Bakewell Recipe
I saw a Bakewell Tart for the first time on The Great British Baking Show and knew I had to make it. As soon as I did, it quickly became one of my go-to holiday desserts and one of my favorite non-chocolate desserts. I love a tart – I have a mix of savory and sweet-tart recipes on my site like a grain-free balsamic roasted strawberry tart, a pear frangipane tart, and a tomato tart with an olive oil crust. Each one is an elegant, impressive, but easy dish that is perfect for Christmas and Hanukkah, but I truly make them all year long. This recipe combines almond flavor with fruity jam to make it absolute heaven, and the tart is as beautiful as it is delicious.
If you’ve never made pastry before, this shortcrust sweet pastry is a great place to start – it’s easier to work with than pâte brisée and holds up well for days at room temperature. While mini Bakewell tarts are charming, a full-sized tart is easier to prepare and makes a stunning centerpiece, with its layers of jam and frangipane on full display. Give it a try – I promise it’s not as tricky as it seems!
What is a Bakewell Tart?
A traditional Bakewell tart is a classic British dessert made with a sweet shortcrust pastry, jam, and rich almond frangipane filling, often topped with sliced almonds or icing. Shortcrust pastry, made with flour, butter, and a little liquid, is tender and crumbly, ideal for both sweet and savory dishes, and truly delicious!
Originating in the village of Bakewell in Derbyshire, England, the Bakewell Tart has been a beloved dessert for centuries. While traditional versions often feature icing, this rustic take highlights the natural sweetness of cherry jam and nutty almond frangipane.
Ingredient Notes
Crust
All-purpose flour (or half GF oat flour and half GF flour blend): Provides structure and a tender base for the tart. The GF flours are a great option for a gluten-free version.
Powdered sugar: Helps the crust have a finer, melt-in-your-mouth texture.
Sea salt
Unsalted butter: The key to a flaky, buttery crust. Plant butter works just as well for a dairy-free option.
Egg yolk: Helps bind the dough together.
Cold water: Helps bring the dough together without making it sticky.
Filling
Unsalted butter: Provides richness and moisture to the almond filling. Plant butter is a perfect swap if you’re dairy-free.
Granulated sugar: Sweetens the filling and helps create a light, fluffy texture.
Sea salt: A little salt cuts through the sweetness and enhances the almond flavor.
Blanched almond flour: The star of the filling, giving it a nutty, rich flavor and smooth texture.
All-purpose flour (or GF flour blend): Adds structure to the filling without making it too dense.
Egg: Provides structure and helps the filling puff up slightly as it bakes.
Egg white: Lends additional structure and lightness to the filling.
Almond extract: Brings out the almond flavor, making the filling taste like classic frangipane.
Cherry jam: Adds a sweet and tangy layer between the crust and filling, bringing bright flavor and moisture.
Sliced almonds: Provide a beautiful, crunchy topping that adds texture and reinforces the almond flavor.
See the full recipe card below for exact ingredient amounts and instructions.
How to Make This Cherry Bakewell Tart
Step 1: Make the crust. In the bowl of a food processor fitted with the metal S blade, combine the flour, powdered sugar, and salt. Pulse a few times to mix. Add the butter and pulse until the pieces are about the size of peas. Add the egg yolk and cold water, then pulse again until the dough comes together. If you don’t have a food processor, mix the dry ingredients in a large mixing bowl, cut the butter into the flour using a pastry cutter or a fork until it resembles small crumbs, then mix in the egg yolk and water to form a ball of dough.
Step 2: Transfer the dough to a lightly floured surface and roll it into a 12” circle using a rolling pin. Carefully transfer the rolled dough to a 9” tart pan, pressing it into the corners. Trim the dough with kitchen scissors or a sharp knife so that you’re left with just ½ inch of overhanging dough around the edges of the tart. Fold the overhang down into the sides of the tart to reinforce the sides of the pastry and use the tines of a fork to prick the bottom in several places. Freeze the crust for 30 minutes. While the crust freezes, preheat the oven to 400F.
Step 3: Place the tart on a rimmed baking sheet. Line the top of the crust with a sheet of parchment paper or foil and fill it with pie weights, rice, or anything that is oven-safe and heavy enough to keep your crust from puffing when it bakes. (I use dried beans and I’ve had the same ones for 30 years LOL.)
Step 4: Bake the crustwith the weights for 20 minutes, then remove the parchment with the weights and bake for 5 – 10 minutes longer, until the edges of the crust are lightly golden. Remove the crust from the oven and allow it to cool slightly while you prepare the filling. Reduce the oven temperature to 350F.
Step 5: Make the filling: In the bowl of a stand mixer or, with a hand mixer, beat the butter, sugar, and salt until pale and fluffy. Stir in the flour, whole egg, egg white, and almond extract until combined.
Step 6: Spread a layer of cherry jam evenly into the bottom of the slightly cooled crust. Dollop the filling over the jam. Gently spread it so it fills the crust, smoothing out the top with a spatula.
Step 7: Dollop the filling over the jam. Gently spread it so it fills the crust, smoothing out the top with a spatula.
Step 8: Sprinkle the sliced almonds on top. Bake the tart at 350F for 35 – 40 minutes, until the top is golden brown and a toothpick inserted into the center comes out clean. Remove the tart from the oven and let it cool completely on a wire rack. Serve at room temperature. Enjoy!
RecipeVariations
This Cherry Bakewell Tart is wonderfully adaptable! Here are some fun ways to make it your own:
Swap out cherry jam for peach, fig, or apricot jam in the summer, or use cranberry or plum jam in the winter.
Replace the almond flour with sunflower seed or pumpkin seed flour for a nut-free version. You can also use a vanilla extract instead of almond extract for a subtle flavor.
Replace granulated sugar with monk fruit sweetener or a similar substitute for a lower-sugar tart.
Expert Tips
If you use a chunky jam, you may want to use ½ cup instead.
To make this tart vegan, replace the butter with plant butter, such as Miyoko’s, and substitute the eggs in the filling with 6 tablespoons of sweetened condensed coconut milk. Reduce the sugar in the filling to 6 tablespoons to balance the sweetness.
A good-quality jam makes all the difference. Opt for a tart variety to balance the sweetness of the filling.
Serving Tips
For best results, serve the tart slightly warm or at room temperature for the best flavor.
For an elegant presentation, dust the tart lightly with powdered sugar just before serving. You can also garnish with fresh cherries for a pop of color and a nod to the tart’s fruity layer.
Drizzle a little almond glaze (icing sugar/confectioners’ sugar, water, and almond essence) or melted white chocolate over the top for a festive touch.
Storage Tips
Store the tart in an airtight container or with plastic wrap at room temperature for several days. Freeze for up to 3 months.
Recipe FAQs
What tart pans work best?
A fluted tart pan with a removable bottom is ideal for this recipe. It allows for easy removal of the tart and creates those beautiful, scalloped edges that make the dessert look so professional.
Can I freeze the unbaked crust or filling?
Yes, you can freeze both the crust and the filling! Roll out the crust and fit it into the tart pan, then freeze it until firm. For the filling, store it in an airtight container. When ready to use, defrost both components in the refrigerator before assembling and baking.
If you give this recipe a try, snap a pic and tag @pamelasalzman so I can see your beautiful creations. I also really appreciate readers taking the time to leave a star rating and review! I have started a weekly Monday newsletter with tips, musings, new recipes not published here, fun new finds, and more. Subscribe for free here.
For more delicious recipes and to learn how to be a better cook, check out my monthly online cooking classes. I have been teaching people for 15 years how to cook healthy food that their families love! Join me!
Cherry Bakewell Tart
Pamela
If you’ve been craving a dessert that’s both timeless and approachable, this cherry bakewell tart is the one! A buttery, tender shortcrust pastry holds layers of tart or sweet cherry jam and a rich almond frangipane filling, topped with sliced almonds for crunch. Whether you’re baking it for a weekend treat or a showstopper dessert for guests, this tart is sure to impress.
8Tablespoons1 stick unsalted butter or plant butter, softened
1/2cupgranulated sugar
1/4teaspoonsea salt
1 1/4cupsblanched almond flour
1/4cupall-purpose flour or GF flour blend
1large egg
1large egg white
3/4teaspoonalmond extract
6Tablespoonscherry jamor any jam! Raspberry is a classic
1/2cupsliced almonds
Instructions
Make the crust: combine the flour, powdered sugar, and salt in the bowl of a food processor fitted with the metal S blade. Pulse the dry mixture a few times to combine. Add the butter and pulse until the butter is the size of peas. Add the egg yolk and the water and pulse until the dough comes together. (If you don’t have a food processor, you can use a large mixing bowl and work the butter into the flour with a pastry cutter or fork – until the butter is cut into small pieces and then add the egg yolk and water to create a ball of dough.)
Transfer the dough to a lightly floured work surface and roll into a 12” circle. Carefully transfer the rolled dough to a 9” tart pan, pressing it into the corners. Trim the dough with kitchen scissors so that you’re left with just ½-inch of overhanging dough around the edges of the tart. Fold the overhang down into the sides of the tart to reinforce the sides of the pastry and use the tines of a fork to prick the bottom in several places. Freeze the crust for 30 minutes.
In the meantime, preheat the oven to 400 F degrees.
Place the tart on a rimmed baking sheet. Line the top of the crust with a sheet of parchment paper or foil and fill with pie weights, rice, or anything that is oven-safe and heavy enough to keep your crust from puffing when it bakes. I use dried beans and I’ve had the same ones for 30 years LOL.
Bake the crust with the weights for 20 minutes, then remove the parchment with the weights and bake for 5 to 10 minutes longer, until the edges of the crust are lightly golden.
Remove the crust from the oven and allow it to cool slightly while you prepare the filling.
Reduce the oven temperature to 350 F degrees.
Make the filling: Beat together the butter, sugar, and salt until pale and fluffy. Stir in the flours, whole egg and egg white, and almond extract until combined.
Spread the raspberry jam evenly into the bottom of the slightly cooled crust. You want a nice thin layer of jam to cover the bottom of the crust. Dollop the filling over the jam. Gently spread it so it fills up the crust, smoothing out the top with a spatula. Sprinkle the sliced almonds on top.
Bake the tart in a 350 F oven for 35 to 40 minutes, until the top is golden brown and a toothpick inserted into the center comes out clean.
Remove the tart from the oven and allow it to cool completely on a rack. Serve at room temperature.
Store the tart, well covered, at room temperature for several days. Freeze for longer storage.
Notes
If you use a chunky jam, you may want to use ½ cup instead.
To make this tart vegan, replace the butter with plant butter, such as Miyoko’s, and substitute the eggs in the filling with 6 tablespoons of sweetened condensed coconut milk. Reduce the sugar in the filling to 6 tablespoons to balance the sweetness.
A good-quality jam makes all the difference. Opt for a tart variety to balance the sweetness of the filling.
Happy Weekend! I don’t know about you, but I am trying to find the joy in the holiday season and all that I have to look forward to and not be a grinch about my to-do list which only seems to grow and not shrink! Gah! I am doing a special IG live on Monday at 5:00 pm PST on Staub’s Instagram account. I’ll be whipping up some delicious and easy appetizers for the holidays! Also, if you take my online cooking classes, I am hosting office hours on Tuesday 12/17 at noon PST to answer any and all questions or just provide you a breather from the chaos! Look for the zoom link in your inbox and let me know if you don’t see it.
I have LOVED seeing all your creations of my recipes on Instagram. If you make any of my recipes, please tag me @pamelasalzman #pamelasalzman so I can check them out! I have a free Monday newsletter with my thoughts, new recipes, and things I’m loving lately. Subscribe here!
