Description
This Bakewell traybake combines a buttery shortcrust pastry base with a moist almond and coconut filling, topped with juicy cherries and toasted coconut for a delightful twist on the classic Bakewell tart. Perfect for slicing and sharing, this traybake offers a rich, fruity, and nutty flavor in every bite.
Ingredients
Pastry
- 375g ready-made shortcrust pastry
Filling
- 200g unsalted butter, softened
- 200g caster sugar
- 3 eggs
- 2 tbsp plain flour, plus extra for dusting
- 100g ground almonds
- 150g desiccated coconut
- 1 tbsp whole milk
- 6 tbsp black cherry jam
- 10-12 fresh whole cherries, pitted and halved
- 60g toasted desiccated coconut for decoration
Instructions
- Prepare and chill the pastry base: Line a 25cm x 20cm rectangular brownie tin with baking paper. Roll out the shortcrust pastry on a lightly floured surface to about 3mm thickness, slightly larger than the tin. Fit the pastry into the tin, trimming excess. Prick the base with a fork and chill in the refrigerator for 30 minutes to prevent shrinkage during baking.
- Blind bake the pastry: Preheat the oven to 180°C (fan 160°C/gas mark 4). Cover the pastry base with a second layer of baking paper and fill with baking beans. Bake for 15 minutes to set the crust. Remove the beans and top paper, then bake for another 5 minutes or until the pastry is lightly golden and cooked through. Allow the pastry case to cool completely in the tin.
- Make the almond filling: Beat the softened butter and caster sugar together until pale and fluffy. Add eggs one at a time, beating thoroughly after each addition. Stir in the plain flour until combined, then fold in the ground almonds and desiccated coconut. Finally, add the whole milk to loosen the mixture slightly, folding gently to incorporate.
- Assemble and bake: Spread a thin layer of black cherry jam evenly over the cooled pastry base. Spoon the almond and coconut mixture over the jam, smoothing to an even layer. Press the halved cherries gently into the mixture, keeping them visible on the surface. Sprinkle the toasted desiccated coconut on top for added texture. Bake in the oven for 30-35 minutes until the filling is set and golden.
- Cool and serve: Remove the traybake from the oven and allow it to cool completely in the tin. Once cooled, cut into slices and serve as a delicious afternoon treat or dessert.
Notes
- Ensure the pastry is thoroughly chilled before blind baking to avoid shrinkage.
- Use fresh cherries for the best texture and flavor; substitute with frozen and thawed if unavailable.
- To toast desiccated coconut, spread it on a baking sheet and bake at 180°C for 5-7 minutes, stirring frequently to prevent burning.
- This traybake can be stored in an airtight container at room temperature for up to 3 days.
- For a nut-free variation, substitute ground almonds with an equal amount of oat flour or ground seeds.
- Prep Time: 40 minutes
- Cook Time: 50 minutes
- Category: Dessert
- Method: Baking
- Cuisine: British
