Bakewell Tart

Sweet Short crust Pastry

450g plain flour

300g butter

150g icing sugar

2 egg yolks

2 whole eggs

1 lemon zest

5g Salt

Method: Sift the flour and the salt. Quickly rub the butter in with the flour until the mixture resembles crumbs. Mix the sugar and lemon zest into the mixture, then add the egg yolks and eggs. Work everything together and rest for 1 hour

Frangipane

225g Caster Sugar

225g Unsalted Butter

15 drops Almond Essence, From Pipette.  Be careful this is very strong. Taste.

175g Ground Almonds

50g Plain Flour

4 Eggs

Method:  Cream together butter and Sugar until white. Mix together Almonds and Flour, add one egg at a time to the butter, sugar mix, sprinkling a little of the almond, flour mix in at the same time to help the eggs bind. Once all eggs are well mixed into the mix fold in the rest of the ground almonds and flour.

Soured Cherries

2kg Cherries

200g Sugar

Method: Place 1kg of defrosted soured cherries into a pan with 200g of caster sugar. Dissolve the sugar, and then remove the pan from the heat, blitz cherries with hand blender and return to heat. Reduce until the right consistency. (i.e.) until it coats the back of a spoon. Remove from the head, let cool a little and add 1kg of whole cherries. Make sure the whole cherries have completely defrosted before adding to the syrup. If the cherries are not defrosted, the mix will be to wet

To Assemble

Line individual Tart Moulds with Sweet Pastry.

Place 50g of Cherries in the base of the mould with juice.

Spoon 80g of Frangipane into the mould on top of the cherries.

Cook in oven@ 170oC. After 15 minutes sprinkle flaked almonds over the tart.

Cook for a total of 35 minutes. Make sure the pastry is cooked properly.

To serve

Warm the tart up in the oven. Spoon some warm custard onto the centre of a plate; place your  bakewell tart onto the custard. Dust with icing sugar.

This recipe was kindly contributed by Dominic Chapman, Head Chef at The Royal Oak, Paley Street