Cherry Bakewell Tart 🍒 | Montvale Bakes

Cherry Bakewell tart recipe

Shortcrust pastry:

400g Plain flour
60g Confectioners sugar
200g unsalted cold butter cubed
1 egg yolk
1 teaspoon of cider vinegar
2- 3 teaspoons of cold water

Knead the dough gently for a few seconds until smooth.

Form the pastry into a disc and chill for an hour to avoid the butter melting.

Gently dust your work surface and rolling pin with flour. Roll dough to shape and gently fold the pastry over the baking tin.

Pierce the sides and base of the pastry dough and place back in the refrigerator to firm up before baking.

Once chilled, fill the base of the pastry with parchment paper and baking beans, preheat the oven to 180c for 11 minutes.

Take the pastry out of the oven and brush the base with egg wash (mixture of egg/milk)

Return to the oven and bake for another 5-6 minutes until golden brown.


Frangipani batter:

100g soft, unsalted butter.
100g caster sugar.
2 large eggs
1/4 teaspoon of almond extract.
85g ground almonds
50g plain flour

Once combined, trim the baked pastry and spread base with jam of your choice - we’ve used cherry jam!

Put the frangipani cake batter into a piping bag, and pipe directly over the jam layer until halfway full (this will rise and allow enough space for the icing layer)

Place back in the oven at 180C for about 25-27 minutes.

Icing:

300g confectioners sugar.
Raspberry jam or food colouring
1 Teaspoon of water at a time until reaching consistency shown in the video.

In a separate bowl, add a small amount of the icing sugar and add red food colouring for the tart.

Glaze the top of the tart with the icing and gentle pipe your red icing across the the top. Feather the icing in alternate directions.