Pudding Baking

Cherry & Raspberry Bakewell Tart

Sweet almond frangipane and a lightly fragrant and sour jammy layer brought together in a crisp pastry case

30 minutes, plus chilling time prep, 1 hour, 10 minutes cook

Serves 8-10

Ingredients

1x 500g pack shortcrust pastry

240g unsalted butter, softened

240g golden caster sugar

3 medium Clarence Court Hens eggs

300g ground almonds

2 tbsps plain flour

2 tsps almond extract

1⁄2 370g jar of cherry preserve, such as Bonne Maman’s Berries and Cherries Conserve

1⁄2 230g jar cherries in syrup, such as those from Fabbri Amarena (drained)

A handful fresh raspberries (optional)

4 tbsps flaked almonds

2 tbsps icing sugar

Fresh berries

Method

Roll out the pastry to 3mm thick and use to line a 25cm non-stick, loose bottomed tart tin. Leave a little overhang to allow for shrinkage. Prick the base and chill in the fridge for at least 1 hour.

Pre-heat the oven to 180℃/Fan 160℃/Gas 4. Blind bake the pastry case for 15 minutes. Remove the baking beans and return to the oven for a further 10 minutes until golden. Allow to cool then trim the edges.

Place the butter and sugar in the bowl of a freestanding mixer and whip to a light paste. Add the eggs, ground almonds, plain flour and almond extract and mix again to a smooth frangipane. Place to one side.

Spoon the conserve into the tart case and smooth into one layer. Scatter over the cherries and raspberries (if using.)

Pour in the frangipane and smooth over with a spoon. Scatter over half the flaked almonds and bake in the oven for about 45 minutes or until golden and risen.

Toast the remaining almonds and place to one side. Remove the tart from the oven and place on a cooling rack. Allow to cool for a few minutes in the tin then remove from the tin and allow to cool completely.

When ready to serve scatter over the berries, toasted almonds and sieve over a little icing sugar. Serve with cream and a little extra conserve if you like.