A DELICIOUS TART IN A SWEET PASTRY BASE WITH A TANGY CHERRY JAM AND ALMOND FRANGIPANE FILLING

INGREDIENTS
PASTRY
225G PLAIN FLOUR
140G BUTTER
PINCH OF SALT
30G ICING SUGAR
1 EGG YOLK
FILLING
LARGE HANDFUL FLAKED ALMONDS
JAR OF CHERRY JAM(YOU CAN USE ANY FLAVOURED JAM IF YOU PREFER SOMETHING DIFFERENT)
170G SOFT BUTTER
170G CASTER SUGAR
1 BEATEN EGG
1 EGG YOLK
DROP OF VANILLA EXTRACT
170G GROUND ALMOND
3 TABLESPOONS PLAIN FLOUR

RECIPE

FIRSTLY MAKE THE PASTRY
IN A BOWL OR MIXER, MIX TOGETHER THE BUTTER, FLOUR AND SALT UNTIL IT FORMS A BREADCRUMB LIKE TEXTURE

NOW
ADD THE ICING SUGAR, 1 EGG YOLK AND 2 TABLESPOONS OF WATER AND MIX TO FORM A DOUGH. THEN WRAP IN CLINGFILM AND COOL IN THE FRIDGE FOR 30 MINUTES

THEN…
PREHEAT THE OVEN TO 160° (FAN)
ON A FLOURED SURFACE ROLL OUT THE DOUGH AND LINE IN INTO A LOOSE BOTTOM TART TIN (20-25CM SIZE) AND TRIM OF THE EXCESS PASTRY. PRICK THE BASE WITH A FORK AND BAKE IN THE OVEN FOR 15-20 MINUTES UNTIL LIGHT GOLDEN.

NOW
REMOVE FROM THE OVEN AND THEN POUR IN THE JAM TO COVER ALL THE BASE EVENLY AND LEAVE TO COOL

NOW MAKE THE FRANGIPANE
MIX THE SOFT BUTTER AND SUGAR TOGETHER

THEN
ADD IN 1 BEATEN EGG, 1 EGG YOLK AND DROP OF VANILLA AND MIX

NOW ADD
GROUND ALMONDS AND FLOUR AND MIX WELL AND POUR THAT EVENLY ONTO THE JAM BASE (ONCE COOLED)

SPRINKLE A HANDFUL OF ALMOND OVER THE TOP AND BAKE FOR 30-40 MINUTES UNTIL GOLDEN BROWN

ONCE BAKED AND COOLED, SERVE WARM OF COLD OR WITH CUSTARD, CREAM OR ICE CREAM

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