Cherry Bakewell tart - recipe
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Prepare
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Serves
10 -
Cook
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Skill
Medium
Ingredients
For the pastry
- 250 g Plain white flour
- 100 g Icing sugar
- Salt
- 125 g Butter (salted) cut into cubes, at room temperature
- 1 Egg yolk(s) (free range) medium
For the filling
- 125 g Butter (salted) softened
- 125 g Unrefined golden caster sugar
- 1½ tsp Almond extract
- 3 Egg(s) (free range) beaten
- 125 g Almonds (ground)
- 2 tbsp Self-raising white flour
- 4 tbsp Jam cherry
- 30 g Almonds (flaked)
For the topping
- 50 g Icing sugar
- 100 g Glace cherries
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1
Sift 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.
For this step you'll need:
- 250g Plain white flour
- 100g Icing sugar
- Salt
- 125g Butter (salted) softened
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2
Mix the egg yolk with 3 1/2 tablespoons of cold water and add into the flour mixture.
For this step you'll need:
- 1 Egg yolk(s) (free range) medium
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3
Using a butter knife bring the pastry together, adding a little more water if needed. Wrap in cling film and chill for 30 minutes.
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4
Roll 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.
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5
Preheat the oven to 190C (fan 170C, gas mark 5).
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6
Prick 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.
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7
Turn down the oven to 180C (fan 160C, gas mark 4).
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8
For the filling, cream together the butter, sugar and almond extract either with a wooden spoon or an electric whisk until light and fluffy.
For this step you'll need:
- 125g Butter (salted) softened
- 125g Unrefined golden caster sugar
- 1½tsp Almond extract
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9
Gradually beat in the eggs, and fold in the almonds and flour.
For this step you'll need:
- 3 Egg(s) (free range) beaten
- 125g Almonds (ground)
- 2 tbsp Self-raising white flour
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10
Spread the jam over the base of the pastry, top with the almond mixture and spread out, and sprinkle over the flaked almonds
For this step you'll need:
- 4 tbsp Jam cherry
- 30g Almonds (flaked)
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11
Bake in the oven for 45 minutes until the top is golden and feels firm to the touch, and cool on a wire rack.
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12
Mix the icing sugar with 1 tbsp water until it coats the back of a spoon.
For this step you'll need:
- 50g Icing sugar
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13
Remove 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.
For this step you'll need:
- 100g Glace cherries