For the pastry base

  • Sweet pastry 275.0 g

For the Filling

For the cinnamon sugar

  • Caster sugar 200.0 g
  • Water 100.0 ml
  • Cinnamon 2.0 g
  • Almonds 50.0 g

a refined tart incorporating the classic bakewell flavours.



  1. For the pastry base

    • Roll out sweet pastry and line a 40cm oblong tart case.
    • Allow to rest in the fridge for 30 minutes.
    • Line the case with parchement paper then fill with baking beans and blind bake at 160c for 20 minutes. Then remove the baking beans and parchment then continue to cook until the pastry is cooked and golden in colour.
    • Remove from the oven and allow to cool.
  2. For the Filling

    • Spread the cherry jam in the base of the pastry case.
    • Put the milk, double cream and almond essence in a pan and bring to the boil.
    • Whisk in the CARTE D’OR CRÈME BRULEE Mix then remove from the heat and allow the mix to sit for 2 minutes.
    • Whisk again and then pour into the pastry case and place in the fridge.
    • Allow to set for an hour.
  3. For the cinnamon sugar

    • Place the sugar and water in a pan then bring to a boil.
    • Continue to cook the sugar until it turns into caramel.
    • Add in the nibbed almonds and stir through.
    • Pour the mix on to a lined tray then dust over the cinnamon powder.
    • Allow to cool.
    • Once cool break up the caramel and place into a blender and blend until a fine powder is formed.
  4. To finish

    • Take the tart out of the fridge then dust with the cinnamon caramel.
    • Cut into portions to serve.