Bakewell Tart
Jam and almond sponge on shortcrust, finished with icing and cherries.
You'll need
- 1 pack shortcrust pastry, 320 g
- 2 eggs
- 4 oz caster sugar
- 4 oz butter, or margarine
- 2 oz self-raising flour
- 2 oz ground almonds
- jam
- icing sugar, for water icing
- glacé cherries
Equipment
- pastry dish
- rolling pin
Method
- Preheat the oven to the temperature on the pastry packet.
- Roll out the pastry on a floured surface and line the pastry dish.
- Spread jam over the pastry.
- Mix the eggs, sugar, butter, flour and almonds.
- Pour on top of the jam and spread evenly.
- Bake until golden brown on top.
- Once cool, make a water icing and spread it across the top.
- Decorate with glacé cherries.