Cherry Bakewell Tart
A classic British tart containing almond frangipane, a layer of morello cherry jam and decorated with a chocolate feathering through the simple glace icing.
Servings: 8
Equipment
- 1 22cm (8½in) loose bottomed deep fluted flan tin
- Rolling Pin
- small piping bag
Ingredients
for the pastry case
- 225 g (8oz) plain flour plus extra for rolling out
- 50 g (2oz) icing sugar
- 125 g (4oz) butter , chilled & diced
- 1 medium egg , lightly beaten
for the frangiepan
- 125 g (4oz) butter , softened
- 125 g (4oz) caster sugar
- 2 large eggs
- ½ teaspoon almond extract
- 125 g (4oz) ground almonds
To complete
- 2-3 tablespoon Morello cherry jam
- 200 g (7oz) icing Sugar
- 40 g (1½oz) milk or plain chocolate
Instructions
To make the pastry case
- Place 225 g (8oz) plain flour, 50 g (2oz) icing sugar and 125 g (4oz) butter cut into cubes into a good sized bowl. Rub the butter into the flour and icing sugar until the mixture resembles breadcrumbs.
- Make a well in the centre of the breadcrumbs and add the 1 medium egg, beaten. Gently bring the mixture together to form a dough. You may need to add a little cold water to fully bring the mixture together. Tip the dough onto a lightly floured work surface and lightly knead the dough for 10 seconds. Shape the pastry into a ball and flatten into a disc. Allow to rest in a cool place for 10 minutes.
- Roll out the pastry into a large circle and use to line the flan tin. Use a fork to gently prick the pastry base. Place into the fridge to chill for about 30 minutes.
- Preheat the oven to 200℃ (180℃ fan)/400°F/gas mark 6. Place a flat baking sheet onto the middle shelf which is large enough to house the flan tin.
Meanwhile make the frangipane
- Beat 125 g (4oz) butter and 125 g (4oz) caster sugar together until light and fluffy. Add ½ tsp almond extract to 2 large eggslightly beat to mix. Add the eggs to the butter and sugar mixture a third at a time, beating well after each addition. Fold in 125 g (4oz) ground almonds , using a spatula or large metal spoon.
Add the filling
- Spoon 2-3 tbsp Morello cherry jam into a small bowl and stir to slacken. Add half a teaspoon of water if necessary, and mix. Spoon the jam into the pastry case and spread out.
- Carefully spoon the frangipane mixture over the top of the jam and spread level, then make slight indentation in the centre of the frangipane to prevent the frangipane from doming during the bake.
Bake
- Place the flan tin into the oven and bake for 30 - 35 minutes. The tart is ready when the sponge is golden brown and a skewer inserted into the centre comes out clean. Remove from the oven and allow to cool in the tin placed on a wire rack.
To complete
- Break 40 g (1½oz) milk or plain chocolate into squares into a heat proof bowl and melt over a pan of hot water.
- Sift 200 g (7oz) icing Sugarinto a bowl. Add a splash of water and stir. Keep adding a dribble of water and stirring until you have a thick smooth icing.
- Spread the icing over the top of the cooled tart. Spoon the mleted chocolate into a small piping bag ( no nozzle needed). Cut off the tip of the piping bag. Pipe straight parallel lines over the icing. Gently drag a cocktail stick or the back of a small knife at 90 degree (or a 45 degree angle as I did) through the icing and chocolate lines to create the feather effect.
Notes
Cook's Tip
- To spread the frangipane over the jam without disturbing it you may find it easier to fill a large piping bag (no nozzle required) with the frangipane mixture and pipe over the jam.
- You may need to rotate the tart after 20 minutes of baking to ensure even baking.
- Make sure the tart is completely cold before decorating.
- For an alternative decoration sprinkle flaked almonds over the surface of the frangipane before baking.
- To Store