Well, here it is if anyone wants it:
CHERRY BAKEWELL TART
For the pastry:
300g plain flour, plus extra for dusting
150g chilled butter
75g ice-cold water
For the frangipane:
200g softened butter
200g caster sugar
4 medium eggs
200g ground almonds
For the cherry jam:
150g frozen cherries
150g frozen or fresh raspberries
100g caster sugar
flaked almonds, for decoration
▪First, make shortcrust pastry by weighing the flour into a large bowl.
▪Cut the butter into manageablechunks and add to the flour.
▪Rub them into eachother until your mixturelooks like breadcrumbs.
▪Weigh out the water and addaround 3/4 to the bowl.
▪Swirl a knife around to mixit a bit before using your hands.
▪Add more of the water, a little at a time andwork it in until it forms a ball.
▪Wrap ittightly in cling film and chill for aslong as you can spare (15+ mins).
▪Whilst the pastry is resting in the fridge, preheat the oven to 180°C/160°C fan/Gas 4 and grease a 12-inch tart tin.
▪Roll out your chilled pastry on a floured surface to the thickness of a £1 coin.
▪Roll it up around your rolling pin and place it in the tart tin.
▪Trim around the edges, leaving at least a centimetre overhang. Prick the base with a fork and chill for another 15 minutes.
▪Line your pastry case with a square of baking paper weighted down with some loose change or some baking beans.
▪Bake for 15–20 minutes, then remove the paper and bake for another 10 minutes until pale, but obviously cooked.
▪Whilst the case is baking, start the jam. ▪Put the cherries and raspberries into a pan with the sugar, place on a high heat and bring to a boil. Reduce the heat to medium and simmer until thick and jammy, stirring regularly. This will take about 10 minutes.
▪Make your frangipane whilst the pastry is baking bycramming the softened butter and sugar together.
▪Add the eggs and almonds and mix everything together.
▪When the pastry is baked, trim the excess with a sharp knife.
▪Spread your jam over the base and then cover carefully with frangipane.
▪Sprinkle the flaked almonds on top.
▪Return to the oven and bake for 20 minutes or until the frangipane is springy and golden.
▪You can add some whole cherries/raspberries on top of the jam layer and cover with the frangipane.