TEATIME TREATS
Cherry and raspberry Bakewell tart
SERVES 8-10
500g (1lb 1oz) shortcrust pastry
240g (8½oz) unsalted butter, softened
240g (8½oz) golden caster sugar
3 medium Clarence Court Hen's eggs
300g (10½oz) ground almonds
2 tbsp plain flour
2 tsp almond extract
½ a 370g jar of Bonne Maman Berries and Cherries Conserve
½ a 230g jar of Fabbri Amarena Cherries in syrup, drained
a handful of fresh raspberries (optional)
4 tbsp flaked almonds
2 tbsp icing sugar fresh berries, to serve
1 Roll out the pastry to 3mm (1/8in) thick. Use the pastry to line a 25cm (10in) nonstick, loose-bottomed tart tin. Leave a little overhang to allow for shrinkage. Prick the base and chill in the fridge for at least 1 hour.
2 Preheat the oven to 180°C/Gas Mark 4. Line the tart tin with baking parchment and fill with ceramic baking beans or dried pulses. Blind bake the pastry case for 15 minutes. Remove the baking beans and return to the oven for a further 10 minutes until golden. Allow to cool, then trim the edges.
3 Place the butter and sugar in the bowl of a freestanding mixer and whip to a light paste. Add the eggs, ground almonds, plain flour and almond extract, then mix again to a smooth frangipane. Set the mixture aside.
4 Spoon the conserve into the tart case and smooth into one layer. Scatter over the cherries and raspberries (if using.) Pour in the frangipane and smooth over with a spoon. Scatter over half the flaked almonds and bake in the oven for about 45 minutes or until golden and risen.
5 Toast the remaining almonds in a dry pan and place to one side. Remove the tart from the oven and place on a cooling rack. Allow to cool for a few minutes in the tin, then remove from the tin and allow to cool completely.
6 When ready to serve, scatter over the berries, toasted almonds and sieve over the icing sugar. Serve with cream and a little extra conserve, if you like.
Vegan lemon bars
MAKES 16
For the filling
125g (4½oz) cashew nuts, soaked in warm water for 4 hours, then drained 225g (8oz) coconut cream (the top of a can of full-fat coconut milk, drain the liquid part) 2 tbsp cornflour 125ml (4½floz) lemon juice (about 2 lemons)grated zest of 2 lemonsa pinch of sea salt 60g (2oz) xylitol sugar alternative or
