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Bakewell Tart

Pastry

200g plain flour

75g butter

35g icing sugar

1 egg

Rub the flour and butter to a fine consistency and add the icing sugar. Add the egg to form a dough and wrap in cling and chill for 20 minutes. Roll out and line a loose bottom tin with pastry and prick all over with a fork. Line with foil and fill with baking beans.

Bake at 180oc for 15 minutes and remove foil and beans.

Frangipane

140g soft butter

140g castor sugar

140g ground almonds

140g self-raising flour

2 eggs

Beat the butter and sugar until pale and fluffy. Add the eggs then the almonds and flour.

Spoon half over the bottom of the pastry. Dot the top with stoned cherry halves and then add the remaining frangipane and smooth over the top.

Bake for 35 minutes.

Custard

3 egg yolks

50g sugar

15g cornflour

250ml whole milk

100ml cream

1 teaspoon vanilla extract

Whisk the egg yolks, sugar and cornflour. Scald the milk, cream and vanilla and then pour over the egg mixture. Whisk and return to pan. Stir until the mixture coats the back of a spoon and serve.