Cherry Bakewell tart

Food and Travel (UK) - - Contens -

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.

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