Sweet, almond frangipane and a lightly fragrant and sour jammy layer brought together in a crisp pastry case.
Cherry and Raspberry Bakewell Tart, the perfect marriage of British pud with a French twist.
Prep Time: 30 minutes plus 1 hour chilling, Cooking Time: 1 hour 10 minutes
- 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
- 370g jar Bonne Maman Berries and Cherries Conserve
- 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
- 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 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.
- 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.