• Ingredients: 15
  • Serves: 10
  • Prep: 30 mins
  • Bake: 1 hour 5 mins
  • Level: medium

Cherry Bakewell tart with plain white flour, icing sugar, salt, butter (salted), egg yolk(s) (free range), butter (salted), unrefined golden caster sugar, almond extract, egg(s) (free range), almonds (ground), self-raising white flour, jam, almonds (flaked), icing sugar, glacé cherries. To make this cherry bakewell tart for 10 persons you will need 30 mins for preparation and 1 hour 5 mins for baking.

Ingredients

For the pastry

For the filling

For the topping

  • 50g Icing sugar
  • 100g Glacé cherries

Directions

  1. Step 1Sift the flour, icing sugar and salt into a bowl. Add the butter and rub in with your finger tips until the mixture resembles breadcrumbs, alternatively you can do this in a food processor.

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  2. Step 2Mix the egg yolk with 3 1/2 tablespoons of cold water and add into the flour mixture.

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  3. Step 3Using a butter knife bring the pastry together, adding a little more water if needed. Wrap in cling film and chill for 30 minutes.
  4. Step 4Roll out the pastry on a lightly floured surface and use to line a 35cm x 10cm rectangular loose bottomed fluted tart tin, pressing the pastry into the fluted edge and leaving the overhang. Chill in the fridge for 20 minutes.
  5. Step 5Preheat the oven to 190C (fan 170C, gas mark 5).
  6. Step 6Prick the pastry base with a fork and line with baking parchment and fill with either rice or baking beans. Place on a baking sheet and bake blind for 20 minutes, removing the paper and rice or beans 5 minutes before the end. Trim any excess pastry off with a sharp knife, using the top of the flan tin as a guide.
  7. Step 7Turn down the oven to 180C (fan 160C, gas mark 4).
  8. Step 8For the filling, cream together the butter, sugar and almond extract either with a wooden spoon or an electric whisk until light and fluffy.

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  9. Step 9Gradually beat in the eggs, and fold in the almonds and flour.

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  10. Step 10Spread the jam over the base of the pastry, top with the almond mixture and spread out, and sprinkle over the flaked almonds

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  11. Step 11Bake in the oven for 45 minutes until the top is golden and feels firm to the touch, and cool on a wire rack.
  12. Step 12Mix the icing sugar with 1 tbsp water until it coats the back of a spoon.

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  13. Step 13Remove the tart from the tin, and place on the wire rack. Drizzle over the icing in an zig zag effect and then top with cherries and leave to set. Serve sliced with a cup of tea.

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