Cherry bakewell tart

• 1 quantity of shortcrust pastry
• 1 quantity basic sponge mixture
• 1 ½ tsp almond extract
• 30g apricot jam
• 50g raspberry jam

For the icing:

• 100g icing sugar
• Boiling water
• 8 glace cherries to decorate

1. Pre-heat oven to 170°C.
2. Roll out the pastry a little bit bigger than the flan tin.
3. Place in the tin and press into the edges and remove any excess pastry from around the top. Prick all over the base of the flan with a folk.
4. Blind bake for 10 minutes and allow to cool.
5. Spoon the low protein jam and spread to cover the base.
6. Add the almond extract to the basic sponge mixture and stir in well.
7. Add the sponge mixture on top of the jam and spread
8. Bake for 30–35 minutes until golden brown.
9. Allow to cool in the tin on a wire rack.
10. Mix the icing sugar with a few drops of boiling water till you have a thick smooth icing.
11. Once the tart has cooled, warm the apricot jam in the microwave then brush the jam over the top of the tart.
12. Now spread the icing over the top and decorate with the cherries.
13. Remove from the tin and cut into slices.
14. You can keep for a few days in an airtight tin.

Chef's tips:

• You can add fresh or frozen fruit to the base of the tart before topping with sponge.
• If you don’t like almond try vanilla or zest of an orange or lemon.
• You can make this into mini tarts if you prefer.