Black Cherry Bakewell Tart
A classic tart and thoroughly delicious. I have decorated this one for Christmas.
Serves 8-10
Ingredients
For the pastry
7 oz Plain flour
4oz Chilled butter cut into dice
1 oz Icing sugar
4 tbsp beaten egg
For the filling
150g soft butter
150g Icing sugar
75g Ground almonds
75g Ground Rice (or use 150g total weight of ground almonds)
3 medium eggs
3/4 tsp almond extract
1 tbsp Self Raising flour
3 tbsp Black cherry jam or Apricot Jam (for another flavour option)
2-3 tbsp flaked almonds
For the Glace Icing (if using)
175g Sifted icing sugar
¼ tsp almond extract
1 tbsp lemon juice and sufficient water to make a thick yet still runny icing
1 Black Morello Glace Cherry
Red food colouring
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Preparation
You will need a 23cm loose bottomed flan tin lightly greased or brushed with lining paste.
Start by making the pastry. In a food processor blitz together the flour, icing sugar and butter until the mixture resembles fine breadcrumbs. With the motor running then add the egg in a thin steady stream and allow the mixture to form a ball. Rest in the fridge for 30 minutes.
Preheat the oven to 190 degrees c. Roll out the pastry and line the prepared tin with the pastry. Line with paper and baking beans then bake blind for 15 minutes. Carefully remove the paper and beans, trim the case, prick the base with a fork then pop back into the oven for a further 2 minutes. Reduce the oven temperature after baking the pastry to 175 degrees c.
Prepare the filling by simply placing all the ingredients into a bowl and beat together until smooth. Take the pastry case and allow to cool a little then spread the jam over the base then top off with the filling. Smooth it out then of you decide against the icing topping simply scatter over the flaked almonds and bake for 25 minutes. Once baked and cooled sift over icing sugar to finish.
If you decide to decorate your tart with icing. Make the icing by sifting the icing sugar into a bowl then add the lemon juice followed by the water a little at a time and just sufficient to make a thick smooth paste. Add the almond extract and taste – don’t overdo the extract. Add then sufficient water 1 tsp at a time until you achieve a thick yet still runny icing.
Spoon out a couple of tablespoons of the icing into a separate bowl and colour dark red. Transfer to a small reusable piping bag.
Take the white icing and once the tart has cooled pour it over, tilting the tart from side to side to allow the icing to find its own level. Avoid using a spoon or a knife as it will leave a mark.
Whilst the icing is still wet pipe red blobs and decorate using a cocktail stick to create a feather effect. I finished mine with a black Morello glace cherry. The options are endless !
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