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.
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 ice cream 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.
How to serve Cherry and Coconut Bakewell Tart
It is delicious served hot or cold. Perfect with a cup of tea or coffee. I also think it makes a great dessert served warm with a dollop of cream, yogurt or ice cream.
As for the remaining fresh cherries - I ate them!
Cherry and Coconut Bakewell Tart
Ingredients
Pastry case
- 200 g plain flour
- 1 tablespoon icing sugar
- 100 g butter , cut into small cubes
Filling:
- 250 g fresh cherries
- 6–8 tbsp cherry jam (optional)
- 125 g butter , softened
- 100 g golden caster sugar
- 2 large eggs
- 100 g desiccated coconut
Instructions
- 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.
Julie McPherson says
I confess to having a slight coconut baking obsession as well as Bakewell tart being my all time favourite sweet tart, your recipe is a divine combination of the two. Love it. : ) Commenting as BritMums Baking Round-up Editor.
Jacqueline Bellefontaine says
Thank you Julie,They are a great combination if a little sweet.
Monika Dabrowski says
Another lovely bake! I love all the flavours and how uncomplicated this recipe is. I am baking today too, but something very different, I don't want to jinx it so I won't say what it is:)
Jacqueline Bellefontaine says
Thank you Monika, I look forward to seeing what you have been baking. J x