Cherry bakewells have to be one of my all time favourites so when I saw this recipe in th British Bake Off book, I thought I've got to give it a go. I did cheat with the pastry by buying it pre-made but, one thing at a time in this cooking learning curve. While this recipe takes a little longer due to the pastry, it was still quite simple. The pastry ended with a nice crunch; there was a sweetness from the cherry jam and a delicious wholesome flavour from the almond mix. I would love to try this again with mini versions as well.
Puff pastry (pre-rolledpack)
150g caster sugar
150g ground almonds
1tbsp double cream
2 tsp morello cherry jam
1 tbsp flaked almonds
2 tbsp strawberry jam
1. Roll out the puff pastry onto a floured surface and line a round tin with it by rolling it onto a rolling pin then into the tin.
2. Heat the oven to 190C. Fill the pastry tin with cling film and rice or baking beans and blind bake for 12-15 minutes. Then remove the cling film and rice / baking beans and bake again for another 12 minutes at 180C. Leave to cool hen it is taken out of the oven.
3. Put the eggs and sugar into a mixing bowl and whisk for 5 minutes until thick and mousse-like. Fold in the ground almonds and cream using a metal spoon.
4. Spread the jam onto the bottom of the pastry. Pour the almond mixture over the top then sprinkle the flaked almonds evenly.
5. Bake for 40 minutes until firm when pressed in the centre. Remove form the tin and brush a thin layer of warm jam on top as a glaze. Leave to cool before cutting.
This would also be good with icing sugar stripes to add some extra sweetness. A perfect treat with an afternoon cup of tea.