Additional Ingredients

For the filling:

100 grams	Butter unsalted, softened
125 grams	Golden Caster Sugar (Billington's)
3	Free Range Eggs (Happy Eggs) Large, beaten
0.50 tsp	Neilsen Massey Almond Extract
150 grams	Almonds ground
6 tbsp	Strawberry Jam

Further Additional Ingredients

To decorate:

100 grams	Fondant Icing (Silver Spoon)
100 grams	Natural Glace Cherries (Billington's)
	toasted flaked almonds

How to make Bakewell Tart

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1. Sift the flour and icing sugar into a large mixing bowl. Using your fingertips, rub the butter into the flour until the mixture resembles fine breadcrumbs. (or whiz the ingredients in a food processor)
2. Make a well in the centre of the flour mixture. Beat the egg yolk with 2 tbsp cold water and stir into the flour until the mixture comes together. If the mixture is crumbly, add a drop more water to make a soft pliable dough.
3. Push the pastry together and shape into a flat circle. Wrap in cling film and chill for half an hour in the fridge.
4. Roll the pastry out on a lightly floured work surface until it is 3mm thick – about the thickness of a pound coin. Drape the pastry over the rolling pin and lift I to the tart tin. Press pastry against the edges. Trim the edges with a knife. Chill for half an hour in the fridge.
5. Preheat the oven to 190°C, 170°c fan, gas 5. Line the pastry case with a circle of baking parchment and fill with baking beans then bake for 10 minutes.
6. Remove the baking beans and parchment and return the tart case to the oven for 5 minutes until lightly golden. Turn the oven down to 180°C/160°c fan/ gas 4.
7. To make the filling, place the butter and sugar in a bowl and beat together until pale and fluffy. Gradually beat in the eggs, then stir in the almond extract and ground almonds. Spread the jam over the pastry base, then spoon the almond mixture over the jam, Return the tart to the oven and bake for 25-35 minutes, or until the filling is golden on top and feels firm in the middle.
8. To decorate, sieve the icing sugar into a small bowl. Add 2 tsp cold water and mix to a thick icing, adding a drop more water as needed. Spread over the tart and decorate with cherries and flaked almonds.

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