Bakewell Tart

Start with the Pastry. I have normally made a batch and either kept in the fridge or frozen it.

Sieve the flour into a roomy mixing bowl and add the margarine or butter. Using a fork squash it into the flour remembering to continually coat the fork with the flour so that it doesn't stick to it too much. You should end up with the butter in tiny little lumps/balls mixed into the flour. Not like the traditional rubbing in with your fingertips! It is best not to touch the mixture with yours hands very much as it melts the butter. Next pour in a little cold water and start to bring together the mixture to form a ball. Adding little drops of water as you go. When most of the mixture is sticking together start to form a ball with your hands quickly and this should then start to make the bowl cleaner. Place the ball into a sandwich bag and place in the fridge for about 20 minutes. (just long enough to wash up the mess!) Roll the pastry out on a floured surface to about 5mm thick and place it into a loose bottomed round, cake tin. Cut off the excess ( this can be used for jam tarts!) Place a sheet of grease proof paper on top of the pastry and fill with baking balls or dried lentils/beans and bake until starting to turn golden.

FILLING
Cream the butter and sugar together until light and fluffy. Mix in the eggs and then slowly fold in the flour. Add the Almond essence (if using extract use less)

Spread the jam in the bottom of the pastry case and the pour in the cake mixture. Bake for 10-15 mins at 200C or gas mark 7 or until golden.

Cover with icing and add the halfed cherries to decorate.