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Hello! It’s been a couple of weeks since my last post. Life has been super busy, my little boy has started school and my step daughter and my grandson have been staying with us. I’m just back from a lovely weekend away with some friends though so now I’m ready to get back into the swing of things and back to work! Today’s post is a recipe (always a favourite with you guys!) for Cherry Bakewell tart. I made this on my step-daughters suggestion as she lived on them while she was pregnant!
This Cherry Bakewell Tart consists of a crisp pastry shell (no soggy bottoms here) with a layer of cherry jam in the base topped with frangipane and then a layer of almond flavoured icing. If you love the little individual ones that you buy from the shop then you will love, love, love this recipe.
To make sure that your pastry shell stays nice and crisp you will be blind baking it before you add in the jam and frangipane batter. Blind baking is a method used when making some pies. You will roll out your pastry and then lay it over your tin/dish and press it down into the sides. Once you have done this get a sheet of baking paper large enough to cover the pie shell. I like to screw this sheet of paper into a ball and then re-flatten it before placing it over the shell. I find that the baking beans fit in better this way. Then add a layer of baking beans on top of the baking paper before adding to the oven. You can buy special re-usable baking beans or just use a bag of dried beans/rice (just make sure to keep these separate from your actual dried beans/rice so you don’t end up cooking them after). This method stops the pastry from rising when you bake it so that you are still able to add your filling.
I really hope that you enjoy the recipe! Have you ever tried making your own Cherry Bakewell before? Let me know what you think in the comments below.
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