Serves 12
Ingredients:
For the pastry
- 250g plain flour
- 1 Tbsp icing sugar
- 125g butter, cold and in cut into cubes
- 1 egg yolk
- Ice water
Pinch of salt
For the filling:
- 180g butter, softened
- 180g sugar
- 3 large free-range eggs
- 180g ground almonds
- 1 tsp almond extract
- 200g raspberry jam
- 100g Staffords Maraschino Cherries, drained
- 25g flaked almonds
Special equipment:
23cm fluted tart tin
Method:
For the pastry:
Place flour, icing sugar and salt in a food processor.
Blend to combine well.
Add the butter and pulse until the mixture resembles wet sand.
Add the egg yolk and drizzle in 1-3 tsp of ice water slowly as you blend until the dough comes together.
Press dough together into a flat disc and wrap well in glad wrap.
Chill in the fridge for 30 minutes.
Roll chilled dough out onto a lightly floured work surface.
Fill a 23cm loose-based, fluted tart tin.
Press well into the sides.
Trim the top of excess pastry.
Chill again for 15 mins.
Pre-heat oven to 180˚C.
Fill pastry case with baking paper and baking beans or rice etc
Bake the pastry case for 15 mins.
Remove the paper and baking beans and cook for a further 10 mins until the pastry is dry and a light golden colour.
Remove from the oven and leave to cool.
For the filling:
Cream the butter and sugar together until very light and fluffy.
Beat in the eggs, one at a time.
Mix in the ground almonds and almond extract.
Spread the jam over the base of the pastry case.
Slice Staffords Maraschino Cherries in half and cover the jam with the cherry halves, cut side down.
Dollop the almond filling evenly on top, and then gently spread it out, keeping the cherries in place.
Finish with a sprinkle of flaked almonds.
Bake for 35–40 mins until the frangipane filling is firm and golden brown on top.
Allow to cool completely in the tin.
Carefully remove tart from the tin and remove the base.
Plate onto a flat serving platter or cake stand.
Slice and enjoy!