This Cherry Bakewell tart is a favourite amongst the team at the Academy. Try this version as we replace the raspberry jam with cherry and use whole fresh cherries inserted into the frangipane for pockets of intense flavour. A true British classic and tea-time favourite.
Makes 8-10
For the pastry:
For the filling:
If you have time, overnight chilling for the raw pastry works best, so that it firms up. Just remove it from the fridge about 30 minutes before rolling out so it is manageable.
Recipes extracted from Bread Street Kitchen by Gordon Ramsay and the Bread Street Kitchen Team, published by Hodder & Stoughton, £26
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