Cherry Bakewell Tart - serves 8
Ingredients
- 1 x 8in sweet pastry case, uncooked (see sweet pastry case)
- Cherry jam
- 100g butter or margarine, at room temperature
- 100g caster sugar
- 2 eggs
- 75g ground almonds
- 25g gluten free plain flour
- Couple of drops gluten free almond extract
- Topping
- Either
- 50g flaked almonds
- Or
- 100g gluten free fondant icing, made up as instructions on the packet
- 10g dark chocolate
Need some advice on ingredients see -
The wheat, gluten and lactose free store cupboard
Method
Preheat oven to 190°c / 375°f / gas mark 5.
Spread the cherry jam over the pastry base.
Cream together the caster sugar and margarine.
Beat in the egg.
Stir in the ground almonds, gluten free flour and almond extract. This is called frangipane.
Spread this over the pastry case.
If topping with flaked almonds, scatter these over the top.
Bake for 25 to 30 minutes until golden brown and a knife inserted into the centre comes out clean. Leave to cool.
If topping with fondant and chocolate, prepare the fondant and melt the chocolate in the microwave on a low heat.
Make a small paper piping bag (see instructions), fill with the chocolate and fold over the end. Snip the tip of the bag off so the chocolate comes out in a thin line.
Have a small sharp knife ready. When the tart is cold spread the fondant icing over the top with a small palette knife or using the back of a spoon.
Quickly pipe lines of chocolate over the top of the icing. Run the sharp knife through the lines one way then the other to create a feathered effect.
how to make this recipe dairy free...
Use dairy free margarine in place of the butter and dairy free plain chocolate for the topping.
Gem's hints and tips
Ovens do vary. If you find the pastry hasn’t cooked properly, next time you make it part bake the pastry case before adding the filling.
Try making with different flavoured jams or mincemeat. If filling with mincemeat top the tart with flaked almonds.
Plum and Almond Tart
Follow instructions as for Bakewell Tart but
Spread the base of the pastry with plum jam.
Cover this with the frangipane.
Cut four plums in half, remove the stone and arrange over the frangipane.
Bake at 190°c / 375°f / gas mark 5 for 25 to 30 minutes until golden and a knife inserted comes out clean.
Place 1 tbsp apricot or plum jam into a small saucepan with 1 tbsp water, boil together and brush over the top of the tart to give a glaze.
Try this recipe using different fruits.
