Cherry Bakewell Tart

Ingredients

• For the pastry: For the pastry:
• 200g (1 ⅔ cups) all-purpose flour 200g (1 ⅔ cups) all-purpose flour
• 100g (½ cup) unsalted butter, cold and cubed 100g (½ cup) unsalted butter, cold and cubed
• 50g (¼ cup) granulated sugar 50g (¼ cup) granulated sugar
• 1 egg yolk 1 egg yolk
• 2 tbsp cold water 2 tbsp cold water
• For the frangipane filling: For the frangipane filling:
• 150g (1 ½ cups) ground almonds 150g (1 ½ cups) ground almonds
• 100g (½ cup) unsalted butter, softened 100g (½ cup) unsalted butter, softened
• 100g (½ cup) granulated sugar 100g (½ cup) granulated sugar
• 2 eggs 2 eggs
• 1 tsp almond extract 1 tsp almond extract
• For the cherry topping: For the cherry topping:
• 200g (1 cup) cherry jam 200g (1 cup) cherry jam
• For the icing: For the icing:
• 100g (1 cup) powdered sugar 100g (1 cup) powdered sugar
• 1-2 tbsp water 1-2 tbsp water

Nutrition

• Calories (kcal / KJ): 380 kcal / 1590 KJ
• Fat (total, saturated): 22g, 9g
• Carbohydrates (total, sugars): 40g, 24g
• Protein: 7g
• Fiber: 2g
• Salt: 0.2g

Preparation

1. 1.
   Preheat the oven to 180°C (350°F) and grease a 9-inch tart pan.
2. 2.
   In a large mixing bowl, combine the flour, butter, and sugar for the pastry. Rub the mixture with your fingertips until it resembles breadcrumbs.
3. 3.
   Add the egg yolk and cold water to the mixture. Mix until the dough comes together.
4. 4.
   Roll out the pastry on a lightly floured surface and line the tart pan with it. Trim any excess dough.
5. 5.
   In a separate bowl, cream together the softened butter and sugar for the frangipane filling until light and fluffy.
6. 6.
   Gradually add the eggs, one at a time, beating well after each addition. Stir in the ground almonds and almond extract.
7. 7.
   Spread the cherry jam evenly over the pastry base.
8. 8.
   Pour the frangipane filling over the cherry jam, smoothing it out with a spatula.
9. 9.
   Bake the tart in the preheated oven for 35-40 minutes, or until the filling is golden and set.
10. 10.
    Allow the tart to cool completely in the pan before removing.
11. 11.
    In a small bowl, mix the powdered sugar and water to make the icing. Drizzle the icing over the cooled tart.
12. 12.
    Serve the Cherry Bakewell Tart at room temperature and enjoy!

Treat your ingredients with care...

• Almond extract — If you don't have almond extract, you can substitute it with vanilla extract for a slightly different flavor profile.
• Ground almonds — Make sure to use finely ground almonds for a smooth and creamy frangipane filling.
• Cherry jam — Opt for a high-quality cherry jam with a good balance of sweetness and tartness for the best flavor.

Tips & Tricks

• For a decorative touch, you can use a fork to create a crisscross pattern on the pastry before baking.
• If you prefer a stronger almond flavor, you can add a few drops of almond extract to the icing.
• Serve the tart with a dollop of whipped cream or a scoop of vanilla ice cream for an extra indulgence.
• If you want to make individual tarts, you can use mini tart pans or muffin tins instead of a large tart pan.
• To enhance the flavor, you can lightly toast the ground almonds before adding them to the frangipane filling.

Serving advice

Serve the Cherry Bakewell Tart as a delightful dessert after a traditional British meal. It pairs well with a cup of tea or coffee.

Presentation advice

Present the Cherry Bakewell Tart on a decorative serving platter or cake stand. Dust it with a sprinkle of powdered sugar and garnish with fresh cherries or almond flakes for an elegant touch.