Name: Cherry Black Forest Bakewell
Total time: 4800 s
Yield: 6
Ingredients: 50 gram butter; 1 pack ready-rolled shortcrust pastry; 60 gram caster sugar; 1 egg; 75 gram ground almonds; 20 gram plain flour; 15 gram cocoa powder; 2 tablespoon cherry jam; 1 punnet cherry; to taste icing sugar; 1 tub crème fraîche

Step 1

Preheat the oven to 200°C/180°C fan/ gas mark 6.

Step 2

Grease a 20 cm round tart tin with butter then line with the pre-rolled pastry (1 pack) . Place in the fridge to chill for 30 minutes. Once chilled, line with baking parchment and baking beans before blind baking for 25 minutes. Remove the beans and return to the oven for a further 5 minutes, until golden, then cool completely.

Step 3

Meanwhile, to make the chocolate frangipane, beat together the butter (50 g) and sugar (60 g) until pale and light. Beat in the egg (1) followed by the ground almonds (75 g) , then fold in the flour (20 g) and cocoa powder (15 g) and set aside.

Step 4

Spread the cherry jam (40 g) over the base of the tart then spoon over the frangipane, smoothing out evenly. Dot the cherries (1 punnet) on top, cut-face up.

Step 5

Bake for 20-25 minutes, until the frangipane is just set. Cool in the tin.

Step 6

To serve, remove from the tin and dust with icing sugar (to taste) . Serve with crème fraîche (1 tub) .

Cherry Black Forest Bakewell

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