Cherry Bakewell tart

SERVES 8-10

For the pastry

125g butter, softened

75g icing sugar, sifted

2 large eggs, beaten separately 250g plain flour, plus extra for dusting pinch of sea salt

For the frangipane

150g butter, softened 150g caster sugar 3 large eggs, beaten 150g ground almonds 25g plain flour

1tsp almond extract 3tbsp cherry jam 15 fresh cherries, stems removed and stoned 30g flaked almonds 1-2tbsp runny honey

To serve clotted cream

24cm x 2.5cm fluted, loose-based tart tin baking beans

To make the pastry, cream the butter and icing sugar together in a bowl until light and creamy, then slowly beat in one of the eggs.

Gradually stir in the flour and salt, adding a third of the flour at a time, bringing it all together to make a very soft dough.

Work it into a ball with your hands but do not overhandle. Pat into a flat round, wrap in cling film and chill in the fridge for at least 1 hour before rolling out. If it still feels soft, chill it for a bit longer.

Roll out the pastry on a lightly floured surface and use it to line the tart tin, leaving some excess pastry overhanging the rim (reserve any leftover bits for patching up the base, if needed). Prick the base with a fork and place in the fridge for 30 minutes.

Preheat the oven to 200C/400F/Gas 6. Sit the tin on an oven tray and line the pastry case with baking parchment and fill with baking beans or uncooked rice. Bake ‘blind’ for 15 minutes.

Take out of the oven, remove the baking beans and paper, then patch up any cracks in the case with the reserved pastry. Brush the remaining beaten egg over the pastry case. Return to the oven for 5 minutes, until the base is cooked and pale golden.

Remove from the oven and reduce the temperature to 180C/350F/Gas 4. While the tart case is still warm, use a sharp knife to trim off the excess pastry then brush out any loose crumbs and leave to cool completely.

To make the frangipane, cream the butter and caster sugar in a bowl until light and fluffy. Gradually beat in the eggs, then stir in the ground almonds, flour and almond extract until it is all combined.

Spread the jam over the base of the pastry case, then spoon over the frangipane. Smooth with a palette knife, then press the cherries into the frangipane. Sprinkle with the flaked almonds.

Bake the tart for 40 minutes, until set. Remove from the oven, brush the top with honey, then bake for a further 4-5 minutes, until the honey is set and the tart is glossy, checking that the top doesn’t overbrown.

Leave to cool completely before removing it from the tin. Slice and serve with clotted cream.