You will need
o 2 tbsp really good quality raspberry jam
Sweet shortcrust pastry
o 30g/1oz icing sugar
o 120g/4oz cold organic butter, cut into small cubes
o 215g/7½oz plain flour
o 2 medium free-range egg yolks
o 2 tbsp cold water
o 75g/2¾oz organic butter
o 75g/2¾oz caster sugar
o 75g/2¾oz ground almonds
o Finely grated zest of one lemon
o 1 medium free-range egg, beaten
o 200g/7oz icing sugar
o 1 tsp almond extract
o Red glacé cherries to decorate, halved
o 24cm loose-bottomed pastry case
How to make
1. First up, make the pastry for the case. I normally make mine the traditional way, by rubbing the butter into the dry ingredients with my fingers, but for this pastry I feel it’s better to use a food
processor if you can. The less it’s handled the better. So quickly pulse the dry ingredients together.
2. Add the butter and pulse until the mixture resembles fine breadcrumbs.
3. Add the egg and water and either tip into a bowl and work together by hand or pulse again until it comes together into a smooth pastry ball.
4. Tip onto a floured surface and roll to the required diameter. Lightly grease your tin and line it carefully with the pastry.
5. Wrap in cling film and place in the fridge for a bit of a rest
6. If you’re not using an Aga you will need to blind bake this case in a pre-heated oven 160ºC fan/180ºC/350ºF/Gas Mark 4.
7. Spread jam evenly over pastry case, leaving a gap of about 1cm from the edge all the way around.
8. Make your frangipane filling by creaming together the butter and sugar until pale and fluffy. Fold in the remaining ingredients and place the mixture into a piping bag with a large 12mm nozzle (or no nozzle at all).
9. Pipe mixture evenly over the jam layer, smoothing out gently with a palette knife.
10. Place tart tin straight onto the floor of your baking oven (three/four/five-oven Agas) or for a two-oven Aga place tin inside a large roasting tin and set on the floor of the roasting oven with
the cold plain shelf above on the third set of runners.
11. Bake for 20-30 minutes, checking regularly, especially if using a 2-oven Aga. The filling should be golden and firm to the touch
12. Allow to cool completely on a wire rack before removing from the tin.
13. To make fondant icing, put icing sugar into a mixing bowl with the almond extract. Stir, adding a little water until you have a thick, smooth fondant.
14. Pour the fondant icing into the tart tin until level and providing a thick covering. Then decorate with cherries and enjoy.
If you feel the need for more one to one tuition, phone 01544 350382 for further details
find us on facebook, twitter and instagram