Regional Bake - Bakewell Tart

Ingredients

Method

1. 1
   Pastry

   Add all of the ingredients to the bowl of a stand mixer, and mix with the paddle attachment until combined.

2. 2
   Pastry

   Wrap in cling film and rest in the fridge until needed (at least 20 minutes).

3. 3
   Cherry Filling

   Chop up the whole cherries into smaller pieces to spread across the bottom of the pastry case (by hand or in a food processor).

4. 4
   Cherry Filling

   Set aside until needed.

5. 5
   Almond Frangipane

   Add the butter and sugar to the bowl of a stand mixer, and mix with the paddle attachment until light and fluffy.

6. 6
   Almond Frangipane

   Add a third of the egg and mix until combined and then add a third of the dry (flour and ground almonds) and mix until combined, scraping between each addition. Continue adding the egg and flour until all has been combined.

7. 7
   Almond Frangipane

   Transfer to a piping bag and refrigerate until needed.

8. 8
   Assembly

   Preheat the oven to 160°C.

9. 9
   Assembly

   Roll the pastry to around 3-4mm in thickness and line the tart case (20-24cm diameter).

10. 10
    Assembly

    Prick the bottom of the pastry with a fork, line with greaseproof paper and fill with rice or baking beans. Bake for around 15 mins.

11. 11
    Assembly

    Remove the rice/baking beans and bake for a further 10 mins (or until slightly golden).

12. 12
    Assembly

    Remove the pastry case from the oven and spread an even layer of the cherry filling across the base. Pipe an even layer of frangipane on top, filling to just under the top of the pastry case.

13. 13
    Assembly

    Scatter over cherries and press into the frangipane. Scatter over the flaked almonds and bake for around 45 mins or until the frangipane is set and golden in colour.

14. 14
    Assembly

    Glaze the top and remove the tart case before serving.