Cherry Bakewell Tart

For the pastry

• Add the flour and icing sugar to a bowl. Add the baking block and rub the mixture together.

• Add the egg yolk, and a tablespoon of cold water to the bowl and mix until the pastry comes together. Don’t overwork it!

• Grease and flour a 20cm loose bottomed tart tin. Roll the pastry out onto a lightly floured surface.

• Press the pastry into the tin and trim the edges. Stab small holes into the base of the pastry with a fork and then refrigerate for an hour!

• Preheat the oven to 180ºC fan – Cover the pastry with baking parchment and fill with baking beans/rice and bake the pastry for 15 minutes.

• After 15 minutes, remove the parchment and the beans and bake for an extra 5 minutes or until the pastry is cooked through.

For the filling

• Spread the Cherry Bakewell Curd over the base of the pastry.

• Cream the baking spread/butter and sugar together.

• Add the egg and almond essence and fold in the ground almonds and flour.

• Spread the mixture over the curd and sprinkle the flaked almonds on top.

• Return to the oven at 180°C for 45 minutes or until baked.

• Leave to cool before removing from the tin and slicing.