Trentham tart is an old-English recipe for a jam sponge tart. It consists of shortcrust pastry slathered in raspberry jam and topped with vanilla sponge cake. This cake tart is adorned with glacé icing and distinctively decorated with candied cherries and walnuts.
Don't mistake this for Bakewell tart as that's an entirely different bake.
Want to Save This Recipe?
Enter your email and we’ll send the link straight to your inbox. Plus, you'll receive my trusted recipes each week!
Why you'll love this cake tart
- Appearance - the precise styling of this tart gives it a rustic but very distinct look. It's fun and frivolous.
- Texture - crisp pastry, sticky jam, fluffy sponge, soft icing, chewy cherries and crunchy walnuts provide plenty of contrasting textures.
- Taste - this jam tart with sponge topping is just the right level of sweetness.
- Easy to find ingredients - a well-stocked pantry and fridge should hold all the items required. And they are all available in supermarkets.
Trentham tart is a little heard of British dessert from Staffordshire. The best way to describe it is as a jam tart with sponge cake topping. But that would be selling it short. This cake tart is decorated in a rather fun and unique way using glacé icing, candied cherries and walnuts. This method of adornment transforms it from an ordinary jam sponge tart into the Trentham tart.
This recipe for Trentham tart is part of my series of recipes from The Midlands.
More unusual treats from The Midlands include Buxton pudding, Bakewell pudding, Mansfield pudding and Northamptonshire pudding. They all have their own unique twists taking them from ordinary to noteworthy.
What is Trentham Tart?
To be precise Trentham tart consists of:
- A shortcrust pastry shell.
- A thick layer of jam (usually raspberry or strawberry).
- Vanilla sponge cake topping.
- Thick glacé icing.
- Candied cherries and walnuts.
An authentic Trentham tart will have one cherry placed in the centre of the tart with a walnut half (or a split half) on either side of it. Eight more cherries and walnut halves are placed around the edge of the tart.
Like a lot of old recipes, the exact origins of the Trentham tart are unclear. One story claims this dessert originated in the kitchens of Trentham Hall. The tale asserts that a scullery maid accidentally topped a Bakewell tart with sponge cake batter instead of frangipane. As the diners all enjoyed it immensely, the recipe stuck.
Another story purports that the Trentham tart was created by Stoke-on-Trent confectioner, Mr. Cornwell, in 1910. He and his daughter certainly produced them commercially for several decades.
Regrettably, this cake tart recipe fell out of favour after the 1950s, often overlooked in favour of the Bakewell tart.
And the difference between Trentham tart & the Bakewell tart? The latter is made with a layer of almond frangipane rather than vanilla sponge. You could consider Trentham tart as a Bakewell tart without almonds.
Ingredients notes
- Butter/ Margarine - use proper butter for the shortcrust pastry but you can use either butter or margarine for the vanilla sponge.
- Sugar - you'll need caster sugar for the sponge batter and icing sugar for the pastry and glacé icing.
- Jam - raspberry is the traditional option in this cake tart recipe but go with your own personal preference.
- Candied cherries - also known as glacé cherries. Go with the bright red ones for extra fun if you don't mind a bit of food dye.
- Walnuts - use plain walnut halves (unsalted and not candied).
Equipment notes
You'll need an 8-inch (20cm) circular tart tin with a depth of 1-inch (2.5cm) when baking this cake tart recipe. The ingredient quantities listed are perfect for this size of tin. Using a smaller/ larger tin will mean that there is too much/ too little pastry & filling to yield the best result.
How to make this cake tart
Full instructions and measurements are given in the printable recipe card at the end of this post.
Step 1. Stir flour, icing sugar and salt together in a bowl. Cube the butter and drop it in.
Step 2. Use your fingertips to rub the fat into the other ingredients until it resembles breadcrumbs. Then stir in ice-cold water.
Step 3. Use your hand to gently pull the dough into a ball.
Step 4. Knead briefly on a lightly floured worktop then flatten it into a disc, wrap it and chill it in the fridge for 30 minutes.
Step 5. Roll the dough out to 2-3mm thickness and line a baking tin with it. Chill for 20 minutes then prick the base all over with a fork.
Step 6. Fill with baking parchment and baking beans. Bake for 20 minutes, then remove the baking beans and parchment and bake for another 10 minutes.
Step 7. Cream the butter and sugar together until light and fluffy then beat in the egg.
Step 8. Add the vanilla extract and milk and beat again.
Step 9. Sieve the flour, baking powder & salt into the bowl and fold it in using a large metal spoon.
Step 10. Spread the jam over the baked pastry case. Spoon the sponge batter over the jam and spread it to the edge of the pastry case covering the jam entirely.
Step 11. Bake the tart for 30 minutes until the sponge is golden and feels light and spongy when pressed with a finger. Let it cool completely.
Step 12. Mix the icing sugar with lemon juice and water then spread it over the tart. Press the cherries and walnuts into the icing before it sets. Place eight of each around the edge then put a whole cherry into the centre. Place 2 walnut halves (or a half cut into 2) on either side of the cherry.
Expert Tips
Top Tip: when blind baking pastry tart cases using a dark tin and placing the tin on a hot baking sheet in the oven helps to ensure the base is properly cooked.
- You can use store-bought sweet shortcrust pastry (approximately 300g) if you don't want to make your own.
- The most accurate way to measure ingredients for baking is with digital scales and gram measurements. The cup measuring system is wildly inaccurate so I don't recommend it.
- The ingredients listed require an 8-inch (20cm) circular baking tin. If you use a smaller or larger tin there will either be too much or too little of the ingredients to fill it properly.
- Wait until your sponge tart has cooled fully before adding the glacé icing, otherwise it will soak in.
Variations
- Swap the jam: this old English jam sponge tart is typically made with raspberry jam. You should feel free to use whatever jam is your favourite (or the one that you have open at the time of baking this recipe). You could also use marmalade.
- Nut-free: you can omit the walnuts if you are serving it to anybody with a nut-allergy. It won't be a Trentham tart if you do, but it will still be a very tasty jam sponge tart.
Frequently asked questions
The original recipe calls for 2 tablespoons of sugar and 4 tablespoons of flour in the sponge cake batter. To avoid confusion over whether to use culinary spoons or measuring spoons, or whether these should be heaped, rounded or levelled spoons I have tested the recipe and converted these measurements to grams. I have also swapped vanilla essence (shudder) for vanilla extract.
That might depend on the recipe you are used to for maid of honour tarts. Some, including Bero maid of honour tarts, are topped with sponge cake. Other versions, however, use a curd cheese topping.
This jam sponge tart needs no further adornment. A few fresh raspberries would be my only suggestion (plus a cup of tea). Avoid additions such as custard, cream or ice cream. This is not the place for them.
Store your tart in an airtight container at room temperature. If it has been cut into then press food wrap or foil against any exposed sponge cake to prevent it from drying out. Consume it within 2 days.
This jam tart with sponge topping can be frozen once baked, but it is best to freeze it before it has been decorated. The glacé icing, cherries and walnuts will all be adversely affected in the freezer.
Let the baked tart cool then cover it in food wrap, label it and freeze it for up to 2 months. When your tart is required, let it defrost fully then proceed to ice and decorate it.
More delicious British tart recipes
Have you made this cake tart recipe? Please give the recipe a rating or leave a comment - I love to hear how you get along with my creations.
Stay in touch: sign up to receive LittleSugarSnaps newsletters to hear when new recipes are published. Or follow me on social media:
📖 Recipe
Want to Save This Recipe?
Enter your email and we'll send the link straight to your inbox. Plus, you'll receive my trusted recipes each week!
Trentham Tart (A Cake Tart Recipe)
Equipment
- 1 x 8-inch (20cm) circular tart tin preferably with a loose bottom to make it easy to remove the tart once it has baked.
Ingredients
For the shortcrust pastry
- 150 g Plain flour all purpose
- 90 g Butter cold
- 30 g Icing sugar
- ¼ teaspoon Salt
- 2-3 tablespoons Water ice-cold
For the filling
- 125 g Raspberry jam
- 120 g Plain flour all purpose
- 60 g Butter (or baking margarine) room temperature
- 60 g Caster sugar
- 1 Egg large, free-range
- 1½ teaspoons Vanilla extract
- 1 tablespoon Milk
- 1 teaspoon Baking powder
For the top
- 150 g Icing sugar
- 1 teaspoon Lemon juice (optional)
- Water cold
- 9 Glacé cherries candied cherries
- 9 Walnut halves
Instructions
Make the shortcrust pastry
- Stir the flour, icing sugar and salt together in a bowl. Cube the butter and drop it in.
- Use your fingertips to rub the fat into the other ingredients until it resembles breadcrumbs. Stir in 2-3 tablespoons of the ice-cold water adding just enough to form a soft but not sticky dough.
- Use your hand to gently pull the dough into a ball.
- Knead the dough briefly on a lightly floured worktop then flatten it into a disc, wrap it and chill it in the fridge for 30 minutes.
- Meanwhile, preheat the oven to 180℃/ 350℉ and put a baking sheet in to warm up.
- Roll the dough out to a thickness of 2-3mm and line the baking tin with it. Chill for 20 minutes then prick the base all over with a fork.
- Fill the pastry case with baking parchment and baking beans. Bake for 20 minutes, then remove the baking beans and parchment and bake for another 10 minutes.
Prepare the filling
- Cream the butter and sugar together until they are light & fluffy then beat in the egg.
- Add the vanilla extract & milk and beat again.
- Sieve the flour, baking powder & salt into the bowl and fold it in using a large metal spoon.
- Spread the jam over the baked pastry case. Spoon the sponge batter over the jam and spread it to the edge of the pastry case covering the jam entirely.
- Bake the tart for 30 minutes until the sponge is golden and feels light and spongy when pressed with a finger. Let it cool completely.
Decoration
- Mix the icing sugar with the lemon juice and just enough water to form a thick icing that can be spread over the top of the sponge. Start with 2 teaspoons of water and keep adding more in ¼ teaspoon increments until the desired consistency is reached.
- Press the cherries and walnuts into the icing before it sets. Place eight of each around the edge then put a whole cherry into the centre. Place 2 walnut halves (or a half cut into 2) on either side of the cherry.
Notes
- You can use store-bought sweet shortcrust pastry (approximately 300g) if you don't want to make your own.
- The most accurate way to measure ingredients for baking is with digital scales and gram measurements. The cup measuring system is wildly inaccurate so I don't recommend it.
- The ingredients listed require an 8-inch (20cm) circular baking tin. If you use a smaller or larger tin there will either be too much or too little of the ingredients to fill it properly.
- When blind baking pastry tart cases using a dark tin and placing the tin on a hot baking sheet in the oven helps to ensure the base is properly cooked
- Wait until your sponge tart has cooled fully before adding the glacé icing, otherwise it will soak in.
- Omit the walnuts if you are serving it to anybody with a nut-allergy. It won't be a Trentham tart if you do, but it will still be a very tasty jam sponge tart.
- Store your tart in an airtight container at room temperature. If it has been cut into press food wrap or foil against any exposed sponge cake to prevent it from drying out. Consume it within 2 days.
Debbiebray says
Wow!! Jane i like your recipes for cake tart but the issue there is that I can't make it cos it's hard for me to do it,I have tried so many times but I still didn't get it right.
Jane Coupland says
Hi Debbie. Oh no - can you tell me the parts you are having trouble with so I can help out out?
Allison says
I lived in Trentham for many years and I’d never heard of this tart but when I saw it on your email last week I had to make it for a picnic my friends and I had planned. I only had a 23cm tart tin so I increased the ingredients a little to fit it. It looked amazing and went down very well with everyone and (unfortunately) I brought an empty tin back with me! I will definitely make it again. Thank you for the recipe, the history of it and for making me aware of a local delicacy.
Jane Coupland says
Allison, thankyou for your lovely comment. I'm thrilled it ticked so many boxes for you... though sad for you that there was one slice too few 😉
Jane Coupland says
Thankyou for reading about this recipe. I hope that I've convinced you to bake it.