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Cherry Bakewell Tartelettes With Cherry Pit Ice Cream Milkshakes

Bakewell Cherry Tarts & Cherry Pit Ice Cream

June has definitely been a strange month starting by my baking the latest Daring Bakers challenge the first week it was revealed. That has not happened in almost two years but there are too many work deadlines this month to monkey around with all forms of important business. Work and Daring Bakers that is. These Bakewell Cherry Tarts served with Cherry Pit Ice Cream Milkshakes don’t monkey around either.

Oh yes, even after all this time I still take my DB very seriously!! Our challenge this month was to make this traditional British tart and beside the three key components of the shortbread pastry crust, preserves and frangipane filling, we were pretty much let loose to do as we desired. If you have been catching my latest Daring Bakers challenges, when I am given this much freedom, my mind goes in overdrive and the kitchen turns into super porduction for a few hours. All around me usually rub their hands knowing there will be an abundance of desserts for the next few days while B. sighs as he approached the scene of the crime.

Bakewell Cherry Tarts

This time, I decided to throw myself a real challenge. To only make one possibility. How did I do? Well, I thought everything was groovy, sticking to my one idea of cherry preserve and almond frangipane. Then my brain got a little looser and I had this urgent craving to make cherry pit ice cream while pitting a few boxes of cherries for jams. Summer is here, I am jamming people and stone fruits are definitely high on my list. I like to get the darkest one I can find for jams, makes the finished color really pretty.

Having made Bakewell tarts before, I wanted to fiz things up a bit and serve them with tiny milkshake shots. I have had cherry pit ice cream on my mind ever since Shuna from Eggbeater posted about it last year. I am not going to get into the whole controversy of using pits in ice creams (or jams for that matter). Shuna wrote three very detailed posts about it so please read them well if you are interested in the topic.

All I can say is I did not hear a peep out of my guests when dessert came around. I think that means they’ll be back, ahahah!

Bakewell Cherry Tarts

The June Daring Bakers' challenge was hosted by Jasmine of Confessions of a Cardamom Addict and Annemarie of Ambrosia and Nectar. They chose a Traditional (UK) Bakewell Tart… er… pudding that was inspired by a rich baking history dating back to the 1800’s in England.

Cherry Bakewell Tartelettes:

Notes: The only change I made to the recipe given by our hostesses was to prebake the tart shells before filling them with jam and frangipane. The high ratios of butter in both the crust and filling can hinder the crust from baking all the way through while your filling overcooks.

Makes ten 3-inch tartelettes.

Sweet shortcrust pastry:
225g (8oz) all purpose flour
30g (1oz) sugar
2.5ml (½ tsp) salt
110g (4oz) unsalted butter, cold (frozen is better)
2 (2) egg yolks
2.5ml (½ tsp) almond extract (optional)
15-30ml (1-2 Tbsp) cold water

125g (4.5oz) unsalted butter, softened
125g (4.5oz) icing sugar
3 eggs
2.5ml (½ tsp) almond extract
125g (4.5oz) ground almonds (or other nut of your choice)
30g (1oz) all purpose flour

Jam or preserve of your choice
Prepare the dough:
Sift together flour, sugar and salt. Grate butter into the flour mixture, using the large hole-side of a box grater. Using your finger tips only, and working very quickly, rub the fat into the flour until the mixture resembles bread crumbs. Set aside.Lightly beat the egg yolks with the almond extract (if using) and quickly mix into the flour mixture. Keep mixing while dribbling in the water, only adding enough to form a cohesive and slightly sticky dough.
Form the dough into a disc, wrap in cling and refrigerate for at least 30 minutes.

Prepare the frangipane:
Cream butter and sugar together for about a minute or until the mixture is primrose in colour and very fluffy. Scrape down the side of the bowl and add the eggs, one at a time, beating well after each addition. The batter may appear to curdle. In the words of Douglas Adams: Don’t panic. Really. It’ll be fine. After all three are in, pour in the almond extract and mix for about another 30 seconds and scrape down the sides again. With the beaters on, spoon in the ground nuts and the flour. Mix well. The mixture will be soft, keep its slightly curdled look (mostly from the almonds) and retain its pallid yellow colour.

Assemble the tartelettes:
Place the chilled dough disc on a lightly floured surface. If it’s overly cold, you will need to let it become acclimatised for about 15 minutes before you roll it out. Flour the rolling pin and roll the pastry to 5mm (1/4”) thickness, by rolling in one direction only (start from the centre and roll away from you), and turning the disc a quarter turn after each roll. When the pastry is to the desired size and thickness, transfer it to the tart pans, press in and trim the excess dough. Patch any holes, fissures or tears with trimmed bits. Place the tarts on a baking sheet line with parchment paper and chill in the freezer for 15 minutes.

Preheat oven to 200C/400F. Position a rack in the center of the oven.

Remove shell from freezer, spread as even a layer as you can of jam onto the pastry base. Top with frangipane, spreading to cover the entire surface of the tart. Smooth the top and pop into the oven for 30 minutes. Five minutes before the tart is done, the top will be poofy and brownish.

For the milkshakes: process about one cup of the cherry pit ice cream (or you favorite one) in blender with enough milk to achieve milkshake consistency. Serve in glass shots alongside the tarts.

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Audax June 27, 2009 um 7:34 am

Just love it as always your blog is super and the pixs are wonderous. Cheers

Vera June 27, 2009 um 7:35 am

What a fabulous idea for an ice cream, Helen! Gorgeous photos, as always!

Anonymous June 27, 2009 um 7:40 am

Gorgeous as usual, but the best part is..they come with milkshakes! You rock, Helen 🙂 Can't wait for your cookbook!

Elissa June 27, 2009 um 7:45 am

I always love the look of your tarts and the milkshakes look fantastic on the side too!

sweetakery June 27, 2009 um 7:53 am

Beautiful tarts & pic’s! love the ice cream idea!..

Dominique June 27, 2009 um 7:56 am

Beautiful pictures, as allways, I love all the desserts with cherries. Have a nice week-end!

Julia @Mélanger June 27, 2009 um 8:13 am

I always have a feeling of apprehension when I visit your site around the Daring Bakers posting time. I KNOW you'll be showcasing a fabulous version of the challenge. This month is no exception. Great job. Beautiful. Love the cherry. 🙂

Rosa's Yummy Yums June 27, 2009 um 8:23 am

Your tartlets are very pretty! I love that choice of filling…



Bir Dut Masalı – nUnU June 27, 2009 um 8:23 am


Botacook June 27, 2009 um 8:40 am

Mmmmh, ça a l'air divin! Le mélange cerise-amande est toujours délicieux. Parfait avec une tasse de thé! Et tes photos sont comme d'habitude magnifiques!

Aparna Balasubramanian June 27, 2009 um 8:42 am

I think I have run out of expressions to convey what I have to say everytime I see a post here.
But I'll say this much; I envy all those people who got a taste of this.

pigpigscorner June 27, 2009 um 9:10 am

They look so pretty! Love how you served it with milkshake!

Y June 27, 2009 um 9:26 am

The milkshakes are so cute they make me want to squeal. Cherry pit, you say..!

Oh, and fab tarts too. Cherry is one of my favourite Bakewell flavours 🙂

Jamie June 27, 2009 um 9:36 am

Not only beautiful to look at, I bet these babies are fabulously delicious! I love cherries – one of my favorite fruits – and using the cherry jam is wonderful!

Lis June 27, 2009 um 9:36 am

Mmmm milkshake shots – genius! Everything looks amazing 🙂

Simply Mel {Reverie} June 27, 2009 um 9:54 am

Your blog is incredible! Each post leaves all my senses in overdrive…

Cherries are my ultimate summertime fruit!

Kavey June 27, 2009 um 10:10 am

Beautiful food, beautiful photos! Your blog is so inspirational!

Isabelle Lambert June 27, 2009 um 11:00 am

superbes photos qui mettent vraiment en valeur ce dessert, très simple, mais néanmoins excellent 🙂

Simo June 27, 2009 um 11:03 am

Che meraviglia….e che splendide foto!

Cannelle Et Vanille June 27, 2009 um 11:16 am

they looks absolutely perfect and refreshing with the little milkshakes!

Anonymous June 27, 2009 um 12:10 pm

Your creative and unique desserts always fascinate me, but it's amazing how sometimes sticking to the basics is actually the most rewarding. Your tarts look stunning and I am dying to try the ice cream. Thank you for sharing.

Char June 27, 2009 um 12:18 pm

oh yum….divineness and tartness together. perfection

Hilda June 27, 2009 um 12:34 pm

Ooh yeay! quelles belles cerises Helene! I have been asking the hub about Mahleb cherries (middle eastern) because this book I bought recently has a recipe for Mahleb cherry pit cake in it. Can't wait to find some and make it. Love the mini-milkshakes, it's so hot here they would be just the ticket. Love love.

Anna June 27, 2009 um 12:46 pm

Beautiful is not enough to descripe you little tarts! Great job and lovely photos 🙂

anna June 27, 2009 um 1:04 pm

That looks lovely and the milkshake sounds incredible! I have been saving apricot pits for ice cream but didn't know I could also use cherry pits. I'll have to try that, too!

Katie June 27, 2009 um 1:09 pm

You can't go wrong with cherries and almonds. I'm intreged by the milkshakes – sounds delicious.

Sara June 27, 2009 um 1:26 pm

Sounds absolutely delicious! I LOVE cherry jam, and it seems like it would be terrific with the frangipane. Yum! Gorgeous photos, too!

Simones Kitchen June 27, 2009 um 2:15 pm

Fantastic combination with the cherry icecream milkshakes and the lovely bakewell tarts. Your photos are gorgeous as usuall and I especially love the drops on the milkshake glasses!

Manggy June 27, 2009 um 2:56 pm

I LOVE it when you are all serious… down to the detail of the cherry pit milkshake! What, the straw was not made of a hollowed-out vanilla pod? Hee hee, just kidding!

Cherries are uber-expensive here (but still happen to be available, just to dangle in front of the social elite), so naturally I am really drawn to them, my damn tongue! And I am really drawn to your stunner of a dessert!

Laura June 27, 2009 um 3:01 pm

Lovely combination. I had ice cream made with stone fruit pits before, but never with cherry pits. I wonder how different it tastes.

I got to start making it as I have found myself at the last possible minute lately. Thanks goodness it is Saturday!

Indirect Heat June 27, 2009 um 3:15 pm

Cherry pit ice cream?!?!!!

That's pure GENIOUS!


Cheri | Kitchen Simplicity June 27, 2009 um 3:25 pm

They look delicious as usual! I am going to have to take a look at the cherry pit ice cream. Great pairing!

Heather June 27, 2009 um 3:34 pm

Wonderful tarts! I just love your blog.

Mme June 27, 2009 um 3:43 pm

Tartlette, you are my idol.

Challenge after challenge, post after post, I'm inspired.

Olga June 27, 2009 um 3:46 pm

stunning! when I showed my twin sister your blog, she said it was like a breath of fresh air 🙂

Susan @ SGCC June 27, 2009 um 3:52 pm

Simply stunning, as always, Helen! Your lovely photos keep getting better and better (if that's possible)!

I used cherry preserves too, and I agree that the cherry/almond combination is perfect. The milkshakes intrigue me. I'm going to go over to Shuna's site to learn about cherry pit ice cream next!

TeaLady June 27, 2009 um 4:12 pm

OH!!! those look AMAZING!!! As usual. They came out perfectly.

lisa (dandysugar) June 27, 2009 um 4:29 pm

What a cute idea to serve them with the milkshakes! Sounds delicious. Your tartlets look like a perfect refreshing summer day treat!

Anonymous June 27, 2009 um 4:50 pm

Your tartelettes look heavenly and I totally love the presentation. Your photos are so nice! Kudos!

Deeba PAB June 27, 2009 um 4:56 pm

Just gorgeous Helen…& then the milkshakes add a new,breathless dimension to food! WOW…I love anything cherry & this is inspirational!

Engineer Baker June 27, 2009 um 4:57 pm

Milkshake shots – how wonderful! I've never tried ice cream with cherry pits, but it sounds very good. And I'm quite impressed at how early you did this, since I made mine, oh, Thursday night 🙂

Clumbsy Cookie June 27, 2009 um 5:09 pm

You did it! You managed to do just one thing! Well done Helen! But do what you do it's always elegant, gorgeous and delicious for sure!

Rose June 27, 2009 um 5:15 pm

Ahhh your blog is so pleasing to the eyes! Such gorgeous photography. I will have to check out these milkshakes… I've never heard of cherry pit…anything!

Well done =)

Anonymous June 27, 2009 um 5:38 pm

Your pictures are fantastic and I love the information links you gave about using the cherry pits. I had no idea you could use them in the way you showed. I love learning new things about food:)

Lori June 27, 2009 um 5:52 pm

I am proud of you only making one. Usually you are going "hog wild". Not that I mind. But glad to see you taking it easy too. If thats even possible. But back to the beauties you created. Just beautiful as usual. Now I am off to read about the "pits".

Wolf June 27, 2009 um 5:52 pm

So cute! The milkshake sounds delicious!

Lauren June 27, 2009 um 5:58 pm

Yum! Your tartlettes are adorable =D. Beautiful job, as always!

Heather B June 27, 2009 um 7:10 pm

My mom would love your fabulous cherry tarts and milkshake! Great job!

jillian June 27, 2009 um 7:34 pm

Beautiful!! I like the idea of the cherry pit ice cream.

Valérie June 27, 2009 um 7:36 pm

I want to make tart crusts like yours when I grow up… 😉

Beautiful as always!

Lisa is Bossy June 27, 2009 um 7:38 pm

Cherry pit ice cream? I glanced at Shuna's recipe – sounds incredibly labor intensive and fantastic! Beautiful job Helen!

Helene June 27, 2009 um 8:14 pm

Lisa: actually it's not the process is not that bad. Smashing the pits is very good for stress relief!

Unknown June 27, 2009 um 8:35 pm

Why do your cakes look so damn perfect? You're pushing me to retire to photography alone, but you're threating me also in that field: your shots are gorgeous!

Elle June 27, 2009 um 9:58 pm

Fantastic combo of tart and little milky shots with the more bitter cherry pit flavor. uch pretty presentation, too.

Dragon June 27, 2009 um 10:11 pm

You are so creative! Great job on this month’s challenge.

Unknown June 27, 2009 um 10:24 pm

Sounds delicious, cherry with this little tart! I'm also excited to hear more about the things you've been up to lately!

Unknown June 27, 2009 um 11:36 pm

Your photos are stunning as ever, Helen. The presentation is always so feminine and delicate. Love it!

Isabelle June 28, 2009 um 12:11 am

Absolument magnifique et totalement ravissant! Quel duo exquis que la cerise et l'amande.

alana June 28, 2009 um 2:12 am

Fabulous! The milkshakes were a stroke of genius too.

Mary June 28, 2009 um 2:20 am

Your tarts are so beautiful! And I'm sure they taste delicious!

PAM June 28, 2009 um 2:48 am

Oooooh, love the little milk shakes and the tarts look great too!! Perfect!!

Laura June 28, 2009 um 2:58 am

Amazing pics as always. Sophisticated presentation. So creative. Love it!

Dharm June 28, 2009 um 4:10 am

You are the heights that all of us aspire to reach dear friend! This looks superb… as usual!!

Anita June 28, 2009 um 12:16 pm

Wow! These look gorgeous and I love that you made cherry pit ice cream milkshakes to go with them!

Alisa@Foodista June 28, 2009 um 12:20 pm

Lovely. if i had that in front of me, i'd probably take a lot of pictures of it before eating.Love it!

strawberriesinparis June 28, 2009 um 2:07 pm

Helen you are amazing! Great idea for the cherry pit delights!

Kim June 28, 2009 um 2:41 pm

They both look so good. I would have a hard time choosing which one I would have first- the tarts or the milkshake. Great photo shoot, this post was quite precious! Made me feel that I was in the countryside. Cherry pit, controversy? I think I will remain ignorant and just give this a try.

Sunshinemom June 28, 2009 um 3:32 pm

No new adjectives in my vocabulary for your blog:) BEAUTIFUL!

Jen Yu June 28, 2009 um 3:36 pm

Okay missy. I always love to see what you come up with for each DB challenge, but now you've thrown me for a loop on this milkshake! Sounds so good! Cherry pit, eh? 🙂 I just read up on those controversial posts… I think the thing that she never states (which two scientists over here gleaned from all of the info) that would be most helpful to others is 1) the pits contain small amounts of this toxic compound and 2) our bodies can break it down in small amounts. That means if you ingest a little bit here and there, it's fine. It's not cumulative like gold or other heavy metals that your body cannot eliminate. Just don't ingest a huge amount all in one sitting 🙂 In any case, your food is always a welcome site to me. I'd eat any dish you whipped up – cyanide compounds or no! hee hee.

Erin June 28, 2009 um 4:02 pm

Oh my gosh! I totally lost track of time this month, and didn't even realize I'd totally missed doing this challenge! I will have to try to squeeze it in sometime this week, because it's a recipe I really wanted to try. Yours look beautiful!

Helene June 28, 2009 um 6:29 pm

JenYu: I have read and re-read the posts and Shuna does include all the links explaining why pits maybe harmful if ingested in large quantities. They are strained from the ice cream here which is also an added bonus not to overload on the comsumption.

Amy J. June 28, 2009 um 7:09 pm

Wow-ee! Leave it to you to do something cool and rare like cherry-pit ice cream! Your tarts look exquisite as well!

steph- whisk/spoon June 28, 2009 um 8:11 pm

you may have just picked one variation, but it is a great one! sounds wonderful, and iyou have inspired me to make some cherry jam this summer (and to save those pits!!).

NKP June 28, 2009 um 9:24 pm

Fantastic! Your tarts are miniature works of art!

Shelly June 28, 2009 um 11:57 pm

Both your tart and the milkshake look delicious! I'd never heard of cherry pit ice cream before. You have such a wonderful blog! Such great food and photography 🙂

Anonymous June 29, 2009 um 1:08 am

with cherry pit ice cream milkshakes?!! How LUSCIOUS! Love the double cherries!

Arwen from Hoglet K June 29, 2009 um 1:33 am

It's an interesting story about the cherry pits. I wonder why people are more worried about cherry and apricot kernels than bitter almonds or even almond essence.

breadchick June 29, 2009 um 3:29 am

Lovely as usual and inventive. Makes me want to chance the pits!

Anshika June 29, 2009 um 5:53 am

Ice cream milk shake with delicious tartelettes make a great combination. Excellent.

Meeta K. Wolff June 29, 2009 um 7:10 am

how are you managing it all helen? the tarts look gorgeously elegant but what is getting my undivided attention are the milkshakes!

morgana June 29, 2009 um 7:19 am

Beatiful tarts!!! I love cherries and with that ice cream… Mmmmmmm. Delicious.

Lesley June 29, 2009 um 1:26 pm

Very pretty. I would love to know what kind of tart form you use.
I was seriously thinking of doing cherry jam as well (not homemade, of course) since cherry and almond go so well together.
Bravo! Great ideas.

Gloria Baker June 29, 2009 um 1:51 pm

Fantastic and lovely as always,xxbeauty gloria

I love little tarts

Ramya Kiran June 29, 2009 um 1:52 pm

Mind blowing Clicks! and awesome presentation.. Loved it!

Renato June 29, 2009 um 2:00 pm

Your tarts are really cute! And I loved the idea of serving with mini-milkshakes as dessert!
I'll certainly do that someday at home! Really amazing!

veron June 29, 2009 um 2:24 pm

Simply lovely my dear!

Helene June 29, 2009 um 2:57 pm

Lesley: these are 3-inches wide bottomless tart shells.

chenoa June 29, 2009 um 6:00 pm

your website is exquisite, in the most delightful way!!!!!

yummy wishes 🙂

Patricia Scarpin June 29, 2009 um 7:01 pm

Helen, I am making these as soon as December arrives – cherry season here!

Hannah June 29, 2009 um 8:38 pm

Ah, so cute! And what a great pairing with that cherry pit milkshake, too. 🙂

PheMom June 29, 2009 um 9:25 pm

I am hoping to get my cherry jam made next week. Your tarts all look amazing! Do you have your own special recipe for your cherry preserves?

Marc @ Norecipes June 29, 2009 um 9:32 pm

I really need to get back into DB. These look sooo good. I think I only lasted 2 challenges before throwing in the towel, but I've done a Thomas Keller recipe and helped with a Pierre Herme recipe in the past two weeks so I'm feeling a little more confident in my baking skills…

Karin June 29, 2009 um 10:17 pm

Your Bakewell tart looks fantastic….I live very near Bakewell and is the very place I got married….what a lovely little town. The traditional Bakewell tart is nice, although quite greasy so new variations could make the difference!! :o)

Hale June 29, 2009 um 11:04 pm

Helen , where can i find 3-inch tartelette tins?

They look so yummy, i can't wait to bake them..

Melissa June 30, 2009 um 3:36 am

So pretty and cute! Great job!

MyKitchenInHalfCups June 30, 2009 um 4:54 am

Save the best till last … I come here … don't tell OK.
Didn't hear a peep out of guest just ummmmm so good and slurp on those milk shakes. How cool to do the shakes in shots!

ice tea: sugar high June 30, 2009 um 5:00 am

I'm lost for words. These are just sooo stunning. Love the mini milkshakes. Gorgeous!

Trissa June 30, 2009 um 11:03 am

Love it! After seeing your post I am psyched to work harder on the next DB challenge!

Natalie June 30, 2009 um 12:07 pm

Just perfect!.. the milkshakes.. the tarts.. the images.. 🙂

Nawal June 30, 2009 um 3:23 pm

De Superbes Photos comme à chaque fois 🙂

Risa July 1, 2009 um 1:10 am

I love those little milkshakes! They are adorable.

Amara July 1, 2009 um 9:09 am

How many tries toes it take you to whip something like this out? Like… usually a one time shot relying on past expertise? Or do you do you play with it a couple times to make it work just the right way?

They look so beautiful.

ChichaJo July 1, 2009 um 9:20 am

I've never had bakewell tarts before but they sound just lovely with the jam and the frangipane! Your photos are beautiful as always! 🙂

featherbed July 1, 2009 um 6:17 pm

mmmmm, these look so delish!! And great photos!

Keri July 1, 2009 um 9:19 pm

Gorgeous pictures. I'm craving cherries now:-)!!

jasmine July 3, 2009 um 2:14 am


Stunning photos, of course!

Comme toujours, tu faire un travail incroyable.

Merci de votre participation, mon amie.

Jenny July 6, 2009 um 12:51 pm

Sorry I am so late – wow, what a thing to be late for! I admit, I've never heard of ice cream (or jams) made from pits before. Course, the only cherries around here right now are awful and expensive, so now is not the time to try it.

helene06 August 31, 2009 um 8:58 am

quelles belles photos!

Monica June 12, 2011 um 9:44 am

Simply.. WOW. I'm so looking forward to give it a go. Will first try to make my own preserve from the cherries from our garden, and add them in.
Wonderful blog and gorgeous pictures.

Liz June 5, 2012 um 7:48 am

these look so adorable, I can't wait to try them out!
I recently got some little pastry rings, and this is probably a stupid question, but do you bake the pastry with the rings still on?


Helene June 5, 2012 um 3:58 pm

Liz: not a stupid question: without the rings the dough does not stand straight – they are like tartlets molds without bottom. So yes, keep them on!

Liz June 9, 2012 um 7:48 pm

great, thanks!

plasterer bristol February 8, 2016 um 7:12 am

Yum my favorite, thanks for sharing this fantastic recipe.


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