Cherry and Raspberry Bakewell Tart

Cherry and Raspberry Bakewell Tart
30 mins preparation, 70 mins cooking time
Serves 8

Sweet, almond frangipane and a lightly fragrant and sour jammy layer brought together in a crisp pastry case. The perfect marriage of British pud with a French twist.

Afternoon Tea , British , Vegetarian , Medium , Easter , Baking , Dessert

Ingredients

1 500g pack shortcrust pastry
240g unsalted butter, softened
240g golden caster sugar
3 medium Clarence Court Hens eggs
300g ground almonds
2 tablespoons plain flour
2 teaspoons almond extract
½ 370g jar Bonne Maman Berries and Cherries Conserve
½ 230g jar Fabbri Amarena Cherries in syrup (drained)
A handful fresh raspberries (optional)
4 tablespoons flaked almonds
2 tablespoon icing sugar
Fresh berries to serve

Method

1

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.

2

Pre-heat the oven to 180c/ 350f/ gas mark 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.

3

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.

4

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.

5

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.

6

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.

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