Bakewell tarts are traditionally made with lots of almonds - this version is made with lots of cherries! Cherry jam and cherries line the bottom of the tart, then the icing is made with cherry juice for extra cherry flavour. Yum!
- 1 sheet shortcrust pastry
- 2 tbsp. cherry jam
- 50g sweet cherries, stones and stems removed
- 60g caster sugar
- 60g butter
- 60g self-raising flour
- 115g ground almonds
- 1 egg
- Juice of 1/2 lemon
- 60g icing sugar
- Cherry juice
Preheat oven to 200C and line a loose-bottomed tart tin with the pastry. Let it hang over the side as this will be trimmed once cooked.
Spread the jam over the base. Finely chop the cherries and scatter over the jam.
Beat the sugar and butter together until pale and fluffy, then add the egg. Stir in the flour, almonds and lemon juice until the mix is fairly smooth. Pour over the pastry base and spread around with a spoon.
Bake the tart for 25 minutes or until a skewer inserted into the centre of it comes out clean. Leave to cool completely.
Mix the icing sugar with just enough cherry juice to create a runny consistency. Pour over the tart and leave to set. Trim the pastry and serve cooled.