Cherry bakewell tart

Make this glorious cherry bakewell tart for dessert, with homemade almond pastry, a frangipane filling, cherry jam and fresh cherries dotted throughout

Prep:40 mins
Cook:1 hrs 10 mins
plus 1 hr chilling

Serves 12
More effort

Nutrition per serving

kcal 495
fat 35g
saturates 14g
carbs 36g
sugars 0g
fibre 1g
protein 10g
salt 0.5g

Ingredients

2 tbsp black cherry conserve or cherry jam
300g cherries, pitted
25g flaked almonds
clotted cream, crème fraîche or vanilla ice cream, to serve
200g plain flour, plus extra for dusting
100g ground almonds
50g golden caster sugar
150g cold butter, cut into cubes
1 egg, beaten
150g softened butter
150g golden caster sugar
150g ground almonds
2 eggs, beaten

Method

First, make the pastry. Tip the flour, ground almonds, sugar and a pinch of salt into a bowl. Use your fingers to rub the butter in until the mixture resembles breadcrumbs. Drizzle in the egg, then slowly mix in up to 2 tbsp ice-cold water until it comes together into a dough. Shape into a disc, wrap and chill for 30 mins. Will keep chilled for two days.
For the filling, beat the butter and sugar together with an electric whisk until combined. Add the ground almonds and eggs, then beat for 1 min more until you have a thick, spreadable paste. Will keep chilled for up to a day. Remove from the fridge an hour before needed.
Roll the pastry out on a lightly floured surface to the thickness of a £1 coin. Use it to line a 23cm fluted tart tin, leaving some overhanging the rim. Chill for another 30 mins or put in the freezer for 20 mins.
Heat the oven to 200C/180C fan/gas 6. Prick the pastry case all over with a fork, then line with a large circle of baking parchment. Fill with baking beans and bake for 20 mins. Remove the beans and parchment, then bake for 10-15 mins more until the pastry is biscuity brown. Remove from the oven, trim off the excess using a serrated knife, then leave to cool slightly.
Spread the cherry conserve or jam over the base of the tart, then spoon in the frangipane filling and gently spread to the edges. Push the cherries into the filling slightly, then scatter over the flaked almonds. Bake for 45-50 mins until the cherries have sunken into the tart and the filling is deeply golden and set. Leave to cool completely in the tin, then remove to a serving plate or board and cut into slices. Serve with clotted cream, crème fraîche or a scoop of vanilla ice cream, if you like.