Cherry Bakewell Tart Recipe

CHERRY BAKEWELL TARTS
Makes 5 (4” tarts) or 1 (10” tart)




INGREDIENTS:

FOR CRUST:
1 ¼ cups (150g) flour
2 tbsp (13 g) powdered sugar
¼ tsp (1.25ml) salt
½ cup (120 g) butter, chilled and diced into cubes
1 egg yolk
1-2 tbsp (30 ml) ice water

FILLING:
½ cup (120 g) butter
½ cup (50 g) powdered sugar
3 eggs
2 tsp (10 ml) almond extract
1 cup (240 ml) almond meal
3 tbsp (22 g) flour
¼ tsp (1.25 ml) salt

5 tbsp (75 g) cherry jam
¼ cup (30 g) raw sliced almonds



METHOD:
In the bowl of a food process combine flour., sugar salt, pulse to combine. Then slowly add butter pulsing until a coarse meal forms.

In a small bowl whisk together the egg yolk and water and then slowly add this egg mixture to the food processor pulsing until a dough ball forms.

Turn dough out onto a floured surface, flatten into a disk and wrap in parchment paper. Chill in refrigerator for 30 mins.

Meanwhile, make the filling. In the bowl of an electric mixer beat together the butter and sugar until combined. Add the eggs, almond extract, almond meal, flour and salt and set aside.

Fit dough into tart pan, and trim the edgres with a knife to form a clean edge. Freeze for 10 mins to allow dough to harden up.

Then place 1 tbsp of jam in the bottom of each tart tin, spread to cover the bottom. Then add a dollop of the filling, all the way to the top, and smooth out a spatula. Top with sliced raw almonds.

Bake at 350F for 25 mins or until the tart is golden brown and set.

Serve with my Homemade Whipped Cream (recipe below). Enjoy! xx


HOMEMADE WHIPPED CREAM
Serves 8

INGREDIENTS:
2 cups (475ml) heavy whipping cream
2 tbsp (13 g) powdered sugar
1 tsp (5 ml) vanilla extract


METHOD:
Combine all ingredients in the bowl of an electric mixer. Whip until soft peaks form.