Cherry Bakewells consist of a crisp shortcrust pastry, sweet home-made cherry jam, soft almond frangipane topped with white icing and a glacé cherry.
- 230 g Fresh Cherries (Destoned)
- 100 g Caster Sugar
- 1 Lemon (Juice)
- 125 g Butter
- 125 g Golden caster sugar
- 1 Large egg
- 2 tsp Plain flour
- 125 g Ground Almonds
- 250 g Icing Sugar
- 2.5 tbsp Water
- 12 Glacé cherries
Preparing the Cherry Jam
Place the destoned cherries, the juice of the lemon and caster sugar in a pan on a medium heat.
Bring the jam to the boil,, then turn down to a simmer and allow to simmer for 15-20 minutes on a low heat.
Then place the jam in a food processer and blend until smooth. Pour into a jar and allow to cool.
Preparing the frangipane
In a bowl, cream together the butter and golden caster sugar.
Add the egg and continue to whisk until all is combined.
Add the flour to prevent the mixture from splitting
Pour in the ground almonds and mix together until completely combined.
Assembling the Tart
Roll out the pastry to a thickness of 1/2 cm.
Cut the pastry with a 9cm ring cut. Place the pastry inside the muffin moulds. On top of the pastry place in a piece of greaseproof paper and baking bean. Bake for 10 minutes before removing the beans and baking for an additional 10 minutes.
Once removed from the oven, place a couple of teaspoons of jam in the bottom, followed by the frangipane and place back in the oven for 20 minutes.
Meanwhile, mix the icing sugar with the water until it forms a smooth thich white icing.
Once cooked, remove from the oven and place on a wired rack to cool.
Spoon the white icing on to the top of the tarts and place a glacé cherry in the centre of the tart to get that classic bakewell look.