Cherry Bakewell Tart

Serves 8

1 x 8in sweet pastry case, part-baked (see sweet pastry case)
Cherry jam
100g dairy-free margarine
100g caster sugar
2 eggs
75g ground almonds
25g gluten-free plain flour
½ teaspoon baking powder
A few drops gluten-free almond extract

50g flaked almonds
100g fondant icing, made up as instructions on the packet
10g dairy-free dark chocolate

Preheat oven to 190°c / 170°c fan oven / 375°f / gas mark 5.

Fill the pastry case with baking beans and part bake for just 15 minutes (see sweet pastry case).

Take out the baking beans and spread the cherry jam over the pastry base.

Cream together the caster sugar and dairy-free margarine until lighter in colour. Beat in the egg.

Stir the ground almonds, gluten-free flour, and baking powder together then fold into the creamed mixture with the almond extract. This is called frangipane. Gently spread this over the pastry case.

If topping with flaked almonds, scatter these over the top. Bake for 20 to 25 minutes until golden brown and a knife inserted into the centre comes out clean. Leave to cool.

If topping with fondant and chocolate – when the bakewell has cooled – prepare the fondant following packet instructions 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.

Gently 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. Leave to set.

Ovens do vary. Some ovens will not require you to part bake the pastry case. If you feel the pastry has overcooked make a note not to part bake the pastry case before filling next time.

Try making this with different fillings – jams, fruit, mincemeat. If filling with fruit or mincemeat, I would recommend sprinkling flaked almonds on top. Fondant icing would be a little too sweet and overpower the flavour of your filling.

Plum and Hazelnut Tart
Ingredients as for Bakewell tart exchanging cherry jam for plum jam and blanched hazelnuts for ground almonds. You will probably need to blitz the hazelnuts to a powder in a food processor. You will also need fresh plums.

Follow the instructions as for Bakewell tart but spread the base with plum jam.

Make the frangipane using ground hazelnuts instead of almonds and omit the almond extract.

Cover the jam with the frangipane.

Cut the plums in half and remove the stone. Cut each half in half again and arrange over the frangipane.

Bake in the oven at 190°c /170°c fan oven / 375°f / gas mark 5 for 25 to 30 minutes until golden and a knife inserted in the centre comes out clean.

Place 1 tablespoon of plum jam into a small saucepan with 1 tablespoon water. Bring to the boil, stirring and brush over the top of the tart to glaze.

Try this recipe using different fruit.