Cherry bakewell tart

Method

1. For the pastry, blend the flour, icing sugar and salt in a food processor. Add the butter and pulse until the mixture resembles wet sand. Add the egg yolk and slowly drizzle in 1 – 3 tsp of ice water as you blend until the dough comes together.

2. Press the dough into a flat disc, wrap well in cling film and chill for 30 minutes.

3. Roll the chilled dough out on a lightly floured surface and use it to fill a 23 cm loose-based, fluted tart tin. Press well into the sides, trim the excess and chill again for 15 minutes.

4. Preheat the oven to 180°C. Fill the pastry case with baking paper and baking beans or rice and bake for 15 minutes. Remove the paper and beans and bake for a further 10 minutes until the pastry is dry and light golden. Leave to cool.

5. For the filling, cream the butter and sugar until very light and fluffy. Beat in the eggs one at a time, then mix in the ground almonds and almond extract.

6. Spread the jam over the base of the pastry case. Halve the Staffords Maraschino Cherries and cover the jam with the cherry halves, cut side down.

7. Dollop the almond filling evenly on top and gently spread it out, keeping the cherries in place. Finish with a sprinkle of flaked almonds.

8. Bake for 35 – 40 minutes until the frangipane is firm and golden brown on top. Cool completely in the tin, then carefully remove the tart from the tin and the base, plate onto a serving platter or cake stand, slice and enjoy.