This Bakewell tart is based on a recipe which was on the menu in the early days of The Hand and Flowers when the pub won two Michelin stars. Use puff pastry to give it a lighter and more indulgent touch and cherry brandy to give the fruit more depth of flavour.
Ingredients
For the frangipane:
Method
- Preheat the oven to 200C and line a baking sheet with baking parchment. While the oven is heating, make the frangipane. Place the butter and icing sugar in a bowl and beat together until light and creamy. Beat in the eggs, one at a time, then add the ground almonds, stirring well, followed by the flour and the rum. Leave to one side.
- Place the cherries in a baking tray and pour over the cherry brandy. Place the tray in the oven and bake the cherries for 10 -12 minutes until they start to dehydrate and the brandy has evaporated. The cherry flavour intensifies by doing this.
- Roll the puff pastry out on a lightly floured surface until it is about 1/2cm thick. Use a 30cm plate as a template and cut out a circle of pastry. Spread the frangipane 1cm thick over the pastry, leaving about 2cm around the edge. Roll the edge in to form a rim. Press the dehydrated cherries into the frangipane and heavily dust with icing sugar. Place the baking sheet in the oven and bake the tart for 20 -30 minutes until crispy and golden brown.
- Remove the baking sheet from the oven and put a piece of baking parchment on top of the tart. Place another baking tray on top and flip the tart over. Take the first tray away and put the tart back into the oven for a further 10 minutes, upside down, to crisp up the bottom.
- Remove the tart from the oven and leave to cool for 15-20 minutes on a wire rack. Place a chopping board on top of the tart and flip it back over, the right way up. Sprinkle the top with a little more cherry brandy, dust with icing sugar and use a blowtorch to give a glaze. Serve with clotted cream.
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Overall Rating:
5.00
(2)
