We all love a traditional dessert from time to time and what could be better than a large slice of home-made Cherry Bakewell Tart. There's just something about the combination of the sweet jam, soft almond sponge and buttery pastry that make this such a mouth-watering treat.
I've been using this recipe for years now and its never steered me wrong. So, if your racking your brain trying to think of what to serve up at the next family dinner or you want to show off to some friends who are coming round for coffee, give this recipe a go! I guarantee it to be a crowd pleaser!
What you will need:
For the pastry:
- 150g plain flour
- 50g White vegetable fat
- 25g block margarine
- 1/4 pint cold water
- 1 tablespoon ground almond
For the filling:
- 2 large tablespoon of jam
- 50g self raising flour
- 50g caster sugar
- 50g soft margarine
- 1 egg
- 1/2 capful almond essence
For the icing:
- 100g icing sugar
- 2 tablespoons of water
- Red food colouring
The 'how to':
Put the plain flour, white vegetable fat, block margarine in a large bowl and rub together until it resembles fine breadcrumbs. Add in the ground almonds.
Gradually add the cold water to bring the mixture together into a ball, be careful not to add too much water as this will make it sticky.
When it has come together wrap it in some cling film and place in the fridge for 10-20 minutes.
Grease a pie dish and place ready to one side and pre heat the oven to gas mark 6 or 7.
Sprinkle some plain flour onto a board or surface, remove the pastry from the fridge and gently roll it out until it is a few centimetres large than the diameter of your pie dish before carefully lifting it into the pie dish and fitting it to the edges. At this stage you can either remove the excess party from the edges or leave it on, my suggestion is to leave it on as the pastry can shrink in the oven.
Spread the jam into the bottom of the pastry in a thin layer and place to one side.
In a bowl mix together the self raising flour, caster sugar, soft margarine, almond essence and egg.
Pour the mixture on top of the Jam in the pastry case and spread to fully cover the jam.
Bake in the oven for 20-25 minutes until golden brown. Allow to cool completely before tidying the edges of the pastry case.
Mix up the icing sugar with the cold water and pour into the pastry case to completely cover it with icing.
If you wish to add the pink effect, add a small amount of red dye to some icing and pipe in straight lines across the tart. Take a cocktail stick and whilst the icing is still soft drag it across the tart the other way to drag the colour across the icing.
Allow to set fully in the fridge before cutting up and serving! Enjoy.