Cherry Bakewell Tart 🍒 | Montvale Bakes

butter

🥗Healthier: coconut oil

💰Cheaper: margarine

Coconut oil provides a dairy-free option while margarine is often less expensive.

ground almonds

🥗Healthier: almond flour

💰Cheaper: sunflower seed flour

Sunflower seed flour is a nut-free alternative that can be cheaper.

powdered sugar

🥗Healthier: coconut sugar

💰Cheaper: granulated sugar

Coconut sugar is less processed, while granulated sugar is typically cheaper.

raspberry jam

🥗Healthier: fruit preserves

💰Cheaper: store-brand jam

Store-brand jam can be a cost-effective alternative.

Knead the dough gently for a few seconds until smooth.

Form the pastry into a disc and chill for an hour to avoid the butter melting.

Gently dust your work surface and rolling pin with flour. Roll dough to shape and gently fold the pastry over the baking tin.

Pierce the sides and base of the pastry dough and place back in the refrigerator to firm up before baking.

Once chilled, fill the base of the pastry with parchment paper and baking beans, preheat the oven to 180C for 11 minutes.

Take the pastry out of the oven and brush the base with egg wash (mixture of egg/milk).

Return to the oven and bake for another 5-6 minutes until golden brown.

Once combined, trim the baked pastry and spread base with jam of your choice - we’ve used cherry jam!

Put the frangipani cake batter into a piping bag, and pipe directly over the jam layer until halfway full.

Place back in the oven at 180C for about 25-27 minutes.

In a separate bowl, add a small amount of the icing sugar and add red food colouring for the tart.

Glaze the top of the tart with the icing and gently pipe your red icing across the top. Feather the icing in alternate directions.

Cooking Techniques

Spice Level:

Allergens