Iced Bakewell Tart Tray Bake

• Vegetarian

• Produce

  • 1 Glace cherries

• Refrigerated

  • 1 Egg, large
  • 4 Eggs, medium

• Condiments

  • 6 tbsp Strawberry jam

• Baking & Spices

  • 2 tsp Almond extract
  • 280 g Castor sugar
  • 300 g Icing sugar
  • 225 g Plain flour
  • 100 g Self raising flour

• Nuts & Seeds

  • 100 g Almonds, ground

• Dairy

  • 310 g Butter, unsalted

• Liquids

  • 3 tbsp Water

Found on marshasbakingaddiction.com

Ingredients

• 110g cold unsalted butter, cubed
• 225g plain flour
• 80g caster sugar
• 1 large egg
• 6 tablespoons strawberry jam
• 200g unsalted butter, softened
• 200g caster sugar
• 4 medium eggs
• 100g ground almonds
• 100g self-raising flour
• 2 teaspoons almond extract
• 300g icing sugar
• 3 tablespoons water
• Glacé cherries

Directions

• Using a handheld or stand mixer fitted with the paddle attachment, mix together the butter and flour until there are no lumps of butter, and a fine crumb consistency is formed. Add the sugar and mix until combined. Add the egg and mix until a dough starts to form. Dont over-mix otherwise the pastry will become stiff and brittle.
• Turn the pastry out onto a lightly floured surface, and bring it together until smooth and even. Form into a ball and flatten slightly, then wrap the pastry in clingfilm, and place in the fridge to rest for about 30 minutes.
• Preheat the oven to 200C/400F. On a lightly floured surface, roll out the pastry to fit the base and sides of a greased 12 x 8 baking tray. Spread the jam over the pastry base.
• Using a handheld or stand mixer, beat the butter and sugar until smooth and creamy, Beat in the eggs, 1 at a time, adding 1 tablespoon of ground almonds after each addition. Add the flour, remaining almonds, and almond extract, and stir well. Pour the mixture over the jam, spreading out to make an even layer.
• Bake for 30 - 35 minutes until well risen, firm and golden. Remove from the oven and leave to cool completely in the pan on a wire rack.
• In a small bowl, mix together the icing sugar and 3 tablespoons of water to make a fairly thick icing. When the tart is cool, pour the icing on top, spreading out evenly. Decorate with glacé cherries, and leave to set. Cut the tart into squares and serve.