Bakewell tart with amarena cherries and frangipane
A Bakewell tart with amarena cherries, almond filling, toasted flaked almonds and icing.
- 1 tart
Method
Pastry
Mix the flour, butter, sugar and salt by hand to make a firm dough.
Grease the tart tin, roll out the dough and line the tin. Cover the pastry with baking parchment and weigh it down with baking beans.
Blind bake at 180 °C for about 20 minutes until golden and cooked through. Remove the parchment and baking beans.
Filling
Mix the softened butter with the almond paste and beaten eggs. Spread the frangipane over the tart base.
Halve the amarena cherries and scatter them over the frangipane. Sprinkle with the flaked almonds.
Bake the tart again for about 10 minutes until golden, then remove it from the oven.
Icing and topping
Mix the icing sugar with the water to make a thick icing that runs off a spoon. Add an extra drop of water if needed.
Drizzle the icing over the tart in lines and leave to cool.
Cook like this with your group?
After every workshop you receive all the recipes you cooked by email. Choose a workshop and we will put together a menu for your group.
Browse the workshops