Maraschino Cherry Bakewell Tart
Ingredients
Pastry
400g flour
100g sugar
250g butter (diced and cold)
1 egg
Filling
125g butter
125g sugar
75g ground almonds
25g flour
1 egg
1 egg yolks
Almond essence
Other
Cherry jam (or any dark jam)
Maraschino cherries
Brown sugar
Icing sugar
Method
Start by making the tart case: rub the flour and butter together to form a breadcrumb consistency then add the sugar and mix in the egg slowly
Mix till it forms a smooth dough and then cover and place in the fridge to rest for a couple of hours
Roll out the dough to cover a tart case then place back into the fridge to rest for 15 minutes, blind bake with beans or rice for 15 minutes at 180.C then allow to cool
Next make the filling by creaming the butter and sugar and, then slowly adding the eggs and then the flour and ground almonds, finish with a little almond essence
Take the cooled tart case and cover the bottom with a layer of cherry jam, then place the tart filling inside and spread around
Place some Maraschino cherries around and top with flaked almonds and a small sprinkling of flaked almonds
Bake in a preheated oven @ 190.C for around 30 minutes till a knife comes out smooth
Allow to cool and decorate with icing and more cherries