Cherry Bakewell Tart

Semolina mimics the texture of ground almonds here, so even those avoiding nuts can enjoy this retro treat.

Hands-on time 45min, plus chilling and cooling. Cooking time about 1½hr. Serves 8

FOR THE PASTRY • 200g plain flour, plus extra to dust • 2tbsp icing sugar, sifted • 60g unsalted butter, chilled and cubed FOR THE CHERRY COMPOTE • 300g frozen cherries • 2tbsp caster sugar • Finely grated zest and juice ½ lemon, keep separate FOR THE ‘FRANGIPANE’

• 150g unsalted butter,

softened

• 225g caster sugar

• 2 medium egg yolks

• 2tsp vanilla bean paste • 1tbsp milk

• 150g dry semolina

• 2tbsp plain flour

• Finely grated zest 1 orange

FOR THE TOPPING • 50g icing sugar • Pink food colouring, optional

1 To make pastry, pulse flour, icing sugar and a pinch of salt in a food processor to combine. Add butter and pulse until mixture resembles fine breadcrumbs. Add 21/2tbsp cold water and pulse until pastry begins to clump together. Empty on to a work surface, shape into a disc, wrap in clingfilm and chill for 30min.

2 For the cherry compote, heat cherries, sugar and lemon juice in a pan over low heat, stirring until sugar dissolves. Turn up heat to medium-high and bubble for 10min, until the cherries have started to break down and the liquid is syrupy. Remove from heat, stir through zest and cool.

3 Lightly dust a work surface with flour and roll out pastry; use to line a 20.5cm round, loose-bottomed, deep, fluted tart tin; leave excess hanging over edges. Prick base with a fork and chill for 10min.

4 Preheat oven to 200°C (180°C fan) mark 6. Line pastry case with a large piece of baking parchment and fill with baking beans. Bake for 15-20min until sides are set. Carefully lift out parchment and beans and return tin to oven for 5min until pastry feels sandy to the touch and is lightly golden. Trim excess pastry with a serrated knife, then set tin aside to cool. Reduce oven temperature to 180°C (160°C fan) mark 4.

5 To make the ‘frangipane’, beat butter and sugar using a handheld electric whisk until

pale and fluffy. Gradually beat in yolks, then vanilla. Fold through the milk, semolina, flour and orange zest (the mixture will be thick).

6 Spread compote into base of pastry case (still in tin). Dollop on ‘frangipane’ and level with your hands. Bake for 50min, until set. Cool in tin for 20min, then transfer to a wire rack to cool completely.

7 For the topping, mix icing sugar with enough water to form a thick icing that can still be drizzled. If you like, remove half to a separate bowl and dye with pink food colouring. Drizzle or pipe icing(s) over top of tart. Leave to set a little before serving.

PER SERVING 558cals, 6g protein, 23g fat (14g saturates), 82g carbs (50g total sugars), 2g fibre