Cherry Bakewell Tarts | Cherry Bakewell Tarts are a classic British dessert

[@efcsscfe2208]

I got a sugar buzz just watching. Yum. It’s nice to find a proper British chef/baker

[@BackyardChef]

Yes, I was running around the kitchen. Best, Rik

[@maureenhack6964]

Just watching the Bakewell tarts recipe. At the moment I've got Wet Nelly cooking in the oven, it's starting to smell delicious. You can keep your arty farty chefs your recipes are the real deal .

[@BackyardChef]

Wonderful! Thank you. Best, Rik

[@pixie3760]

So nice to see another cook who actually cooks by eye. For myself I find it works so much better.

[@BackyardChef]

I totally agree! Thank you. Best, Rik

[@marysobczak2078]

My absolute favourite as a kid in Merseyside. Now 73 years old in Melbourne, still my favourite.

[@BackyardChef]

Yes, nice. There will be the more traditional Bakewell coming soon. Love to Melbourne. Best, Rik

[@sbender3787]

My great-grandmother, born in the 1870s made a version of these every Christmas. She lived into her 90s. I still have a few of her tins.

[@BackyardChef]

Treasure them with the memories. Best, Rik

[@budgieboy52]

They look amazing, Rik. As I am now retired (71) i am following my passion for cooking and baking. Your videos are an inspiration for me. I love your pies. Ive recently made your cheese, ham and beans (and pineapple) slices: they went down a treat. I'm also in the process of getting together the ingredients for your delicious looking pork pie. Christmas may never be the same, if it turns out well. We usually use our excellent, local pork butcher, but maybe your recipe will turn out to be a winner.

[@BackyardChef]

You can do it! The pork pie isn't too hard to do. Age means nothing in cooking! Best, Rik

[@helenromanelli2544]

I love your videos--you are so down to earth and enthusiastic. A joy to watch.

[@michaelbratton3319]

Ric,ive put about 3 stone on since i found your channel the recipes easy to follow?my curries have improved, and ive started baking my own cakes now?happy xmas from a bloated BIGMICK IN THE UK 🇬🇧 😂😂😂

[@BackyardChef]

Mick, you make me smile every comment mate - Happy Christmas to you and yours. p.s. don't try and catch me up on the waistline - in 2 years mine is busting the tape. Best, Rik

[@carollewis5931]

I'm so glad you put raspberry jam in my son and I had an argument as he said it's cherry bakewell so it must be cherry jam you proved me right which I'm not very often 😅

[@BackyardChef]

Thank you. Best, Rik

[@annbretagne2108]

I think cherry refers to the glacé cherry you put on top.

[@Wisdom-Nuggets-Tid-Bits]

Absolutely DIVINE!! Thank you ever so much! I have NEVER seen a proper video of Bakewell tart on YT nor on Internet search. Nothing ever added up right - until now. I love these and as soon as I can get some little tart dishes, I am on it. Such a great contribution to a party, dinner guests, or just for a sit down with glorious hot tea! I will watch this a couple of more times before making it. Again, thank you!!! The best.

[@BackyardChef]

A nice pot of tea works well. Best, Rik

[@elizabethannegrey6285]

Childhood revisited. 👏👏👏

[@BackyardChef]

Thank you. Best, Rik

[@lisahodges8299]

Oh yum! man & cakes. Birdy

[@BackyardChef]

Thank you 😋Best, Rik

[@suewarner1781]

Old fashion cooking that is the only way I have ever cooked, baked, etc. The cherries are ripe on my trees, think I will make this. Thank You!

[@BackyardChef]

Thank you. Best, Rik

[@johnantonis8815]

Look real great chef going to make they beautiful tasty pie chef love your food great teacher chef ❤

[@BackyardChef]

Thank you. Best, Rik

[@pamelavandermey5166]

I love watching your videos and learning about traditional foods.

[@BackyardChef]

Thank you. A good one tonight. Best, Rik

[@pamelavandermey5166]

They have all been good!

[@ritatodd1070]

Oh my those are so pretty, very labor intensive tho, I bet they taste wonderful.

[@BackyardChef]

Hi Rita - a little time. It tastes amazing inside. Best, Rik

[@Gravitational234]

Wonderful instructions and exceedingly good cakes!

[@BackyardChef]

Thank you. If I could make pastry the same as those guys, I might have had a different job in my lifetime. Best, Rik.

[@lindak8664]

These have made me want a Mille Feuille (French Vanilla Slice). The only similarity is the stripes in the white icing (the bakery had an iced version & a icing sugar dusted version) Why a tart triggered me into wanting custardy, creamy, puff pastry dessert slice is one of those weird things we aren’t even supposed to understand, just accept it and move on 🤷🏼‍♀️ 🤤 I love your recipes Rik, you’ve definitely still got it. No ‘old boy’ about it!

[@BackyardChef]

Thank you. Feeling it these days! Best, Rik

[@mmanda515]

Reminds me of my Nana's Empire Biscuits we had as kids... OMG, think my blood sugar went through the roof just watching this. WANT 'em. If I make them tho, I'm in trouble. LOL Deeeeeelish!!!! Enjoy one for me!!!! :)

[@BackyardChef]

Thank you. Best, Rik

[@Rachel-gd7mx]

Been in hosp for a week eating nowt. Been watching your videos drooling about what i can eventually eat. These are stunning. Proper portion not one of those piddly little things !

[@BackyardChef]

Get well, don't eat too much! You will be telling me off! Thank you. Best, Rik

[@Rachel-gd7mx]

@@BackyardChef 🥰

[@jillfrancis8380]

These look wonderful Rik. I love the way you say 'frangipane'. I might try making them for a garden party I usually have in May /June but will try making them smaller as I'll make other things too. Brit in Oklahoma, USA. 😊

[@BackyardChef]

Thank you, Jill. Love to Oklahoma. Best, Rik

[@Nanette-n8n]

Bakewell tarts are my favourite treat. Have never known how to make them. Thank you for sharing this recipe. They will be delicious for the coming holiday. No homemade raspberry jam but I will find some. Love your videos, ❤ from Oz.

[@BackyardChef]

Thank you, just make sure you let them set up properly. Thank you for joining from down under. Best, Rik

[@melodyszadkowski5256]

Baking by hand is so much more satisfying. And it's a joy to find a proper baker who still does it this way

[@BackyardChef]

Thank you. Best, Rik

[@Julsfr]

They look scrumptious, my favourite cake .thank you for sharing this recipe 👌

[@BackyardChef]

Thank you. Best, Rik

[@EastSider48215]

My word, these look sooooooo good! The comments about other varieties of similar tarts is also very interesting and so far, they shall sound delicious. Clearly, the poor reputation attributed to British cookery is just plain wrong.😊

[@BackyardChef]

Thank you. Best, Rik

[@christinevanbeveren2761]

😍😍😍👍 OH How I love these ❣️ (. 😋🥰. Anything with Almond / mars-pine)

[@BackyardChef]

Thank you. Best, Rik

[@SamtheMan0508]

I'm drooling!

[@BackyardChef]

Thank you. Best, Rik

[@doreenjackson7287]

Fabulous oh my disgustingly good or is it exceedingly good 😂another must try

[@BackyardChef]

Thank you. Best, Rik

[@kscptv]

Amazing recipe chef!

[@BackyardChef]

Thank you. It's just, Rik. Best, Rik

[@davidcrossley7145]

Sorry they are Bakewell tarts. I still make Manchester tart . “Manchester tart is jam at the bottom then banana and covered in custard. Ric those Bakewell tarts you made look fantastic. I’m going to make some my self when I get back home after the Easter break. 👍👍

[@BackyardChef]

Thank you. Best, Rik

[@patigirl2470]

These are lovely!!!

[@BackyardChef]

Thank you. Best, Rik

[@lizhannah8412]

Tae hell with your Jamie Oliver's and Gordon Ramsay's. You'll do for me.

[@BackyardChef]

Thanks a bundle. You'll do for me! Best, Rik

[@elisaastorino2881]

Can't stand either one of those clowns either.

[@capnpugwash5403]

yummmmmmm

[@BackyardChef]

Thank you. Best, Rik

[@WendyP1965]

OMG!

[@BackyardChef]

Thank you. Best, Rik

[@helenromanelli2544]

very pretty...

[@BackyardChef]

Thank you. Best, Rik

[@TimTernet0]

Wow! Thanks again.

[@BackyardChef]

You bet! Thank you. Best, Rik

[@isnamthere4690]

You have a beautiful, hypnotic lilt to your voice.

[@BackyardChef]

Oh thank you! Does that mean boring and you put me to sleep? Best, Rik

[@isnamthere4690]

No, sir. It means I can't stop watching! 🙂@@BackyardChef

[@BackyardChef]

Thank you. It's Rik to you and everyone - no sir. Thank you for your politeness. Best, Rik@@isnamthere4690

[@juliewilbur647]

My granddaughter loves maraschino cherries, can't wait to make these for her!!!!!

[@BackyardChef]

That sounds amazing hope she enjoys. Thank you. Best, Rik

[@JohnStarkey-u6z]

Tell me, please. Were these possibly the inspiration for Empire Cookies?

[@BackyardChef]

No idea! Thank you. Best, Rik

[@amandah4834]

Hi Rik iv just made a sheet tin with your filling and my left over pie pastry , obviously the pastry wasn’t sweet but I don’t mind that , thank you , a full day in the kitchen for me today made yogurt and flour wraps too for the freezer 🤣, Amanda xx

[@BackyardChef]

Wow! Very busy! I just feel like making something unusual tomorrow! I have these crazy thoughts every week and have to refrain - Not tomorrow! Thank you. Best, Rik

[@amandah4834]

@@BackyardChef oh yes go for it 👍xx

[@davidf9494]

Great Stuff Rik! I'll definitely make these this weekend - great video as always!

[@BackyardChef]

Thank you. Best, Rik

[@TheNoiseFamily]

Love them.

[@BackyardChef]

Thank you 😋 Best, Rik

[@1DrBar]

I like these tips on "old fashioned" cooking by hand. I've got food processors but there is something to be said about being more involved in the process, and the peace and quiet of life without high speed motors. I of course prefer to refer to it as "artisanal cooking". ;) What happens if the bottom of the dough is not pricked with a fork?

[@BackyardChef]

The bottom can bubble up. Best, Rik

[@caroleorion1273]

Love your recipes really old school.

[@BackyardChef]

Thank you so much 😊Best, Rik

[@victorbonello7132]

Beautifull tarts my friend,tempting.THANS. watching from MALTA eu.

[@BackyardChef]

Thank you. Love to Malta. Best, Rik

[@carolynknight7670]

Seriously good! Done it again Rik 👍

[@BackyardChef]

Wow. Thank you. Best, Rik

[@neilanthonyhaywardlewis8978]

Lovely, love a Bakewell tart, I made a cornflake pie a while ago, another 70's School favourite....

[@BackyardChef]

I made it a couple of weeks ago - ha ha ha amazing. Best, Rik

[@purpl3cow]

Yuummmmmmmmm

[@adykirk]

Love them bet they tast g8 hope u and you family have a good xmass ceep wll

[@BackyardChef]

Thanks, Ady. Straight back at you, mate. Happy Christmas to you and yours. Best, Rik

[@allenbrown8158]

10 out of 10 Rik my favourite

[@BackyardChef]

Thanks, Allen. Just make sure it is all set up properly. I didn't have time for filming. I rushed a little. Best, Rik

[@allenbrown8158]

have you tried a rissole recipe with left over roast meat i cant seem to get it right I need a bit of help. tks Rik. @@BackyardChef

[@JeanLarkin-j4n]

Thanks Rik I LOVE bakewell tart

[@BackyardChef]

Real Bakewell coming soon. Best, Rik

[@ZenonZolek]

Rik the "artiste" good job, they look great

[@BackyardChef]

Thanks, just made the fondant icing up in a day or two. Best, Rik

[@mariGentle]

They look amazing ❤

[@BackyardChef]

Thank you. Best, Rik

[@dennismartin2882]

Great vid mate

[@BackyardChef]

Thank you, Dennis. If you make them, let them set up not like me. Best, Rik

[@andrewsquire1024]

They look absolutely delicious - thanks for sharing 😊

[@BackyardChef]

My pleasure 😊Thank you. Best, Rik

[@pennykafai4645]

I very much like Bakewell tart with a good brew. Thanks for the recipe- I am sure it will be 100% improvement to Mr Kiplings tarts. Thanks for a well presented tutorial and the recipe. Also thanks for all these calories that o shall be consuming and becoming even more chubbier! 😂 I love your excitement when you sample your own bakes.❤

[@BackyardChef]

Hope you enjoy - only eat one! Nowt wrong wi Chubby shows you are alive and normal. I have a Bakewell tart coming soon. Best, Rik

[@harrybond007]

I think the filling must have a certain amount of flour as part of the recipe, it's really not optional, I made this and the filling was not as I expected, was not cake like enough, also I think it needs to bake a bit longer, I'll work on it as Bakewell tart is one of my favorites. Pastry was very good.

[@BackyardChef]

I've got the other version coming up soon. Thank you. Best, Rik

[@feecameron-of6zu]

Hi Rik, wonderful recipe. They look scrumptious 😋 Could you tell me where you got the pie tins from. Many thanks

[@BackyardChef]

I have tried to recall - I just walked into a baking shop and bought them. I cannot remember to be honest. Best, Rik

[@hainsey123]

Looks lush 😍😋😋

[@BackyardChef]

Thank you 😋Best, Rik

[@neilanthonyhaywardlewis8978]

Sadly the Bakewell factory in Salford area closed down when I lived in Manchester for a spell. But How about Vanilla slices, oh yes, yes, flakey pastry is bit of a faff from scratch but worth the effort 😊

[@BackyardChef]

Will look into it, Mate. Best, Rik

[@martyn-jq3cc]

Favourite sweet pies ever for me they always have been. Rik i notice on quite alot of your pies and things ate cooked on the toast setting, do you find that the best then ?

[@BackyardChef]

It helps to give a more varied heat setting. It would have been a game changer if there was a low fan with a full range of temp control. I cook in it everyday and still learning. Best, Rik

[@martyn-jq3cc]

@@BackyardChef where both my lads have grown up and the family is basically just me and one son I've no need for a whacking great oven anymore. I've had another air fryer for years and it was excellent just too small, I still bake and cook all foods from scratch so my induction hob, pressure cooker and now hysapientia air fryer is all I need and watching your brilliant videos gave me the confidence to bake cakes in it . I've cooked ever since I was a lad and gadgets like this make it different and more enjoyable plus saving money as cooking quicker meals. Yes I shall be adapting the settings and temps for myself going forward plus getting tips by watching your videos. Cheers

[@BackyardChef]

Thank you for the reply. Loved reading. There isn't a panic. You know most folksloose it , if its not quite cooked the way they know from an oven. Air fryers are not like that as you know. The HYSapientia handles pies perfectly. Do you do Yorkshire puddings in there? Best, Rik@@martyn-jq3cc

[@pgree6176]

What is shortening and also all-purpose flour please

[@BackyardChef]

AP Flour - same as plain flour. Shortening - Vegetable fat. Crisco amzn.to/48dqAMk Best, Rik

[@jay-911]

Hi rik.. I'm going to do this in a 9-inch round tin.. would I use the same amount of ingredients as you did for the individual ones you made. ?

[@BackyardChef]

Yes, that sounds about ok. Best, Rik

[@jay-911]

Thanks 👍

[@jillmorrison5202]

Do you have a recipe for the caramel tart that was a regular of school dinners?

[@BackyardChef]

Thank you. Best, Rik

[@paulinewayland713]

Hi Rick. What does the apple cider vinegar do to the pastry?

[@BackyardChef]

Hi Pauline, have a look at this kzbin.info/www/bejne/sJrWcoqLiqeiosU Best, Rik

[@jamiewebb774]

This is brilliant rik, i love bakewell. I tried making some jam tarts over the weekend with some ready to roll shortcrust pastry but they didnt come out like the crumbly pastry that our jam tarts, mince pies and apple pies made by a very popular brand. What is the secret to get this crumbly pastry.

[@BackyardChef]

Jamie, I have a recipe I last made in my notebook years ago. I will make it and see if it is the same. Now, it's simple and is not my go-to for pastry. However, I remember it was close to the famous cakes you mentioned. Please stick tight; I will try to knock something out soon. Best, Rik

[@jamiewebb774]

@BackyardChef much appreciated pal. I was quite disappointed that its wasnt the crumbly barely holding together pastry i was hoping for

[@lynsoeder7422]

Here in the mountains of North Carolina, US, we are having a bumper crop of apples this year. I decided to get ahead and make a green apple pie. I used your recipe for the crust, mixing the butter in with my hands,. The crust is fantastic! Thank you for teaching me that trick!

[@BackyardChef]

Thank you. Best, Rik

[@iole96792]

If someone baked me one of these or anything, really, the last thing I would do is complain about the straightness of the lines. Every line is a work of original art to me, before I gobble it up!!! 🤣

[@BackyardChef]

Thank you. Best, Rik

[@margaretc782]

Rik how do I get the recipe of the video I am writing them down but I'm not as fast as I used to be as I am 84 but I love all of your videos Margaret from Canada

[@BackyardChef]

Hi Margaret. Sorry you are having trouble. If you scroll down the description there is a full ingredient list. If using a phone you click the more and then more it opens it all up to read. Hope this helps. Best, Rik

[@user-zj5kj4tc8e]

Love everything but the icing. Any alternative

[@BackyardChef]

Don't put it on. Thank you. Best, Rik

[@gwenmaffei1946]

😃🙋🏻‍♀️

[@BackyardChef]

Thank you. Best, Rik

[@fishfootface]

Wow. Yum. I bet your wife loves you.😅👍

[@BackyardChef]

Not for pastry! I get a telling off. Best, Rik

[@fishfootface]

@@BackyardChef As a woman I'm going to have to take her side, of course. 😁

[@BackyardChef]

Of course! Best, Rik@@fishfootface

[@helenromanelli2544]

wouldn't advise using rice in case some escapes into the pastry!

[@BackyardChef]

Thank you. Best, Rik

[@suepearce2005]

What is all purpose flour ? why not self raising or plain ? thank u

[@BackyardChef]

All purpose is plain flour. Best, Rik

[@suepearce2005]

@@BackyardChef Thank u

[@meebzilla]

Where do I get ground almond?

[@BackyardChef]

At a store, Amazon - how do I know where you get ground Almonds? Have to leave that to you. Thank you. Best, Rik

[@paulgrendall5138]

Some butter some sugar ??? Weights would help please!!

[@BackyardChef]

In the description, full list

[@meebzilla]

The recipe is not here, nor in any of your video descriptions?

[@BackyardChef]

Sorry it is. Thank you. Best, Rik

[@robertmorley3609]

Have you tried freezing and grating the butter?

[@BackyardChef]

I have. Have you? Thank you. Best, Rik

[@robertmorley3609]

@@BackyardChef No. While I tend to use shop bought pastries, I do make my own hot water pastry for my pork pies. I just watched you making scones (not scons!) and will give them a go. Greetings from Ontario, Canada.

[@hannabuck1581]

Oh my goodness! What a wonderful sugar bomb!!!!

[@BackyardChef]

Thank you. Best, Rik

[@jackiedyer7824]

Lovely recipe but you never give us the amounts when it comes to ingredients 😮

[@BackyardChef]

I do every time - look ion the description a FULL list. Thank you. Best, Rik

[@denisdonovan2033]

I see you never list quantity of ingredients...

[@BackyardChef]

I SEE YOU ALWAYS ASSUME!!!!! I was raised to NEVER assume and I was also raised with manners - so here is your answer - In the description

[@Mike-pi6pu]

These are not the Bakewells I recall; I’d call them Manchester tarts but hey I’m often wrong. Yes, there is a Mr Kipling version vaguely like this but his cakes were never exceedingly good just exceeding tiny and disappointing. The poor quality synthetic flavours used back then have a lot to answer for: many people are convinced that they don’t like marzipan, almond or Bakewells because of them, likewise strawberry (cheap yoghurt) or mint (garden peas). Whatever, for me the frangipani is topped with a scattering of flaked almonds, not icing and a glacé cherry. Each to his own I guess. Rik you’ll know that a Bakewell pudding is something entirely different and distinct. After you’re done with the best old school recipes perhaps you’ll show us some old-school regional recipes? Or historical ones? Of late I’ve been reflecting on just how fondly people remember the best of mass catering post WWll up until around 1980. It’s remarkable given how poor the reputation of much British cooking was back then. Clearly not always deserved.

[@BackyardChef]

Great reading, Mike. Yes not deserved at all. Original Bakewell's with marzipan are amazing! I have started with some regional and I will continue. Thanks for the encouragement. Best, Rik

[@emerald-i5c]

Hi there.....I remember Manchester tart at school, it was a cold custard flan with jam and coconut. Wasn't much for that. The Bakewell Pudding is different yes, but can be a bit greasy I always think. These are brilliant Rik and especially your pastry tips!! Xx love these videos

[@BackyardChef]

Thank you. Best, Rik@@emerald-i5c

[@barbd5607]

Thanks for another great recipe Rik 🤤

[@elayjayudny9741]

Sorry, you’re wrong: these are not Manchester tarts! But I agree that icing has no place on a Bakewell tart or pudding. I highly recommend Nigella’s recipe for one large Bakewell tart, which is the best recipe I’ve tried and which uses almond pastry and doesn’t need pre-baking of pastry case. 😋 I don’t know how Mr.Kipling’s cakes are not classed as confectionery because at least 60% of each cake must be pure sugar. Best wishes to all.

[@LockStoppageSandwich]

Ermmmmm these are Mr Kiplin Bakewell tarts ……………….NOTHING like authentic Bakewells.

[@BackyardChef]

Good memories. Thanks for sharing. Hope you enjoy. Best, Rik

[@catswambo9706]

Aw doesn't matter. A bit of variation

[@paulgrendall5138]

How much flour???

[@BackyardChef]

In the description, full list