Bakewell Tart 🍧

Método

1. 1

   Line a 20 cm tart tin with the pastry, prick the base and chill 20 minutes.

2. 2

   Blind-bake at 190°C/375°F with baking beans for 15 minutes; remove beans and bake 3 more minutes — the base must stay dry.

3. 3

   Spread the jam in an even layer over the cooled base.

4. 4

   Beat butter and sugar pale, work in the eggs a little at a time (add a spoon of flour if it curdles), then fold in ground almonds and almond extract.

5. 5

   Pile frangipane over the jam, level and scatter flaked almonds; bake 25-30 minutes until risen and deep gold.

6. 6

   Cool in the tin, then ice with the sugar paste thinned with hot water, and drag cherries across the pink surface.