Iced Bakewell Tart Tray Bake

Iced Bakewell Tart Tray Bake - Take the classic cherry Bakewell tart recipe and make it into a tray bake. A golden layer of shortcrust pastry filled with an almond cake, strawberry jam, and topped with icing and glacé cherries.

Shortcrust Pastry:
½ cup unsalted butter, cold, cubed (115 g)
1¾ cups all-purpose flour, unbleached (220 g)
½ cup caster or granulated sugar (100 g)
1 large egg

Filling:
6 Tbsp. seedless strawberry jam
1¾ sticks unsalted butter, softened (200 g)
1 cup caster or granulated sugar (200 g)
4 medium eggs
1 cup almonds, ground (120 g)
1 cup self-raising flour (125 g)
2 tsp. pure almond extract

Icing:
2½ cups confectioners' sugar (312 g)
3 Tbsp. water
16 glacé cherries

For the Shortcrust Pastry:
Using a food processor, pulse together the butter and flour until a fine crumb consistency is formed. You may also use a pastry cutter, or your fingertips.

Add the sugar and mix until combined. Add the egg and mix until a dough starts to form. Don't 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 400°F (200°C/180°C fan, Gas Mark 6).

On a lightly floured surface, roll out the pastry to fit the base and sides of a greased 13x9" baking tray. Spread the jam over the pastry base.

For the Filling:
Using a handheld or stand mixer, beat the butter and sugar until smooth and creamy, Beat in the eggs, one 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.

For the Icing:
In a small bowl, mix together the icing sugar and 3 Tbsp. 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.

Makes 16 slices.

Cook's Notes:

• Leftovers can be covered tightly and stored in the fridge for up to 5 days. This tart also freezes well for up to 3 months. Thaw overnight in the fridge before serving.
• This tart can be made 1 day in advance. After icing and decorating, cover tightly and keep at room temperature.

Nutrition Information:
Amount Per Serving: Calories: 365, Total Fat: 16g, Saturated Fat: 7g, Trans Fat: 0gUnsaturated Fat: 8g, Cholesterol: 79mg, Sodium: 161mg, Carbohydrates: 51g, Fiber: 2gSugar: 36g, Protein: 5g