Cherry Bakewell Tart

Short crust pastry
175g plain flour
Pinch of salt
25g caster sugar
115g unsalted butter
2 medium free range eggs

The Filling
115g soft butter
115g caster sugar
2 medium free range eggs
60g self raising flour
¼ teaspoon baking powder
115g ground almonds
Few drops almond essence
20 halved black cherries
4 tablespoons of cherry jam

The Topping
100g icing sugar
1 teaspoon lemon juice
1 tablespoon cold water
Toasted flaked almonds

Sift the flour, salt and sugar in to mixing bowl. Add the diced butter and rub with your fingers in to a mixture that resembles a fine bread crumb

Add the eggs and make in to firm dough.

Then wrap in cling film and rest in the fridge for 20 minutes

When rested roll out the pastry about 28cm across and then line flan tin, then prick base with fork.

Spread the jam and halved cherries into the flan dish.

Place soft butter sugar eggs sieved flour, baking powder ground almonds and almond essence and mix until thoroughly combined.

Spoon the mix on to the jam mix and place in to a pre heated oven 180c/350f/gas 4 and cook for 30 minutes. Or until pastry is a light golden brown and the filling is firm.

Remove from oven and leave to cool.

Mix the icing sugar, lemon juice and water into a smooth, runny icing. Pipe over the top in a zig zag pattern. Scatter with toasted almonds

Serve at room temperature with a quenelle of clotted cream.