This is a real British classic; a crisp shortcrust pastry base, topped with a layer of cherry jam and a frangipane sponge. And not too difficult either.

Cherry Bakewell Tart {recipe}

Ingredients:

for the pastry:

• 150g plain flour *a pinch of salt
• 75g cold butter, cubed
• 1-2 tbsp cold water

for the filling:

• 2 tbsp cherry jam
• 100g butter
• 100g caster sugar
• 100g ground almonds
• 25g plain flour
• 2 eggs, beaten
• 40g flaked almonds

for the icing:

• 80g icing sugar
• luke warm water

Method:

1. To make the pastry, rub the cold butter into the flour and salt until the mixture resembles fine breadcrumbs. Add just enough water to bring the pastry together into a soft, malleable dough. Wrap in clingfilm and refrigerate for 30 minutes.

2. Once the dough is chilled, roll it out on a lightly floured surface until large enough to line your tart case. It should be only a few millimetres thick. Preheat the oven to 200C/180C(fan).

3. Carefully transfer the dough into the case and press, using a spare piece of dough, into every corner of the case. Do not trim.

4. Line the pastry with foil or baking parchment and fill with baking beans. Blind bake for 12 minutes, remove the beans and bake for a further 5 minutes.

5. Meanwhile, gently melt the butter and sugar together in a pan and beat through the almonds, flour and eggs.

6. Once the pastry is ready, spread it with the cherry jam and top with the prepared frangipane. Sprinkle over the flaked almonds and bake for 25-35 minutes, until golden brown. Trim the pastry.

7. Set the tart aside to cool for 10 minutes. Prepare your icing by mixing the icing sugar with enough water to create a paste thick enough to coat the back of a spoon. Drizzle over and serve.