Marzipan Bakewell Tart

If you love a bakewell tart and you love marzipan, then this is the bakewell tart for you.

You can use a sweet pastry or a shortcrust, I have put both recipes  here.

You will need:

Sweet Pastry:

  • 115g Butter
  • 100g Caster sugar
  • 1 Egg
  • 250g Plain flour

Short Crust Pastry:

  • 85g Butter
  • 170g Self Raising Flower
  • Enough cold water to form a dough

Filling:

  • 250g Marzipan

Sponge:

  • 170g Caster Sugar
  • 170g Butter
  • 3 Eggs
  • 85g Ground Almonds
  • 85g Self Raising Flour
  • ½ tsp Almond Essence
  • ½ tsp Baking Powder
  • 100g Glace Cherries

Icing:

  • 5tbsp Icing Sugar
  • 1tbsp Water
  • 8 Glace Cherries (Cut into halves)

Method:

Pastry:

Sweet Pastry:

  • Combine the butter and sugar with an electric whisk.
  • Add the egg and mix well.
  • Sieve in the flour and mix with a fork until it comes together into a ball of dough.
  • Chill for one hour before using.
  • Grease a 23cm tin or dish (I have a loose bottomed tin) and pre heat the oven to 170degrees.
  • Flour the surface and rolling pin, roll out the pastry until even and about ½ cm thick, until large enough to fit your chosen dish/tin.
  • Gently push the pastry into the sides of the tin (I used a ball of excess dough to do this) trim off any excess, prick all over the bottom of the pastry with a fork and ‘blind bake’ for 5mins.
  • Tip: to blind bake line your pastry case line the pastry with baking paper and fill with blind baking beans or I just carefully line with foil (this isn’t as efficient but it is quicker and good if you don’t have the beans).
  • (Meanwhile make the sponge filling as listed below)
  • Remove from the oven, your case is now ready for filling (keep the pastry in the tin).

Or

Short Crust Pastry:

  • Combine the butter and flour together until it resembles bread crumbs.
  • Add enough cold water (a little at a time) until the ‘bread crumbs’ forms a dough.
  • Rest the dough in the fridge for at least 10 mins.
  • Grease a 23cm tin or dish (I have a loose bottomed tin) and pre heat the oven to 170degrees.
  • Flour the surface and rolling pin, roll out the pastry until even and about ½ cm thick, until large enough to fit your chosen dish/tin.
  • Gently push the pastry into the sides of the tin (I used a ball of excess dough to do this) trim off any excess, prick all over the bottom of the pastry with a fork and ‘blind bake’ for 5mins.
  • Tip: to blind bake line your pastry case line the pastry with baking paper and fill with blind baking beans or I just carefully line with foil (this isn’t as efficient but it is quicker and good if you don’t have the beans).
  • (Meanwhile make the sponge filling as listed below)
  • Remove from the oven, your case is now ready for filling (keep the pastry in the tin).

Filling:

  • Roll the marzipan out so it will cover the base of the pastry lined tin and place it gently over the blind baked pastry ready for the sponge.

Sponge:

  • Cream the butter and sugar together.
  • Add the eggs one at a time, beating well after each addition.
  • Fold in the ground almonds, almond essence, flour, baking powder and glace cherries until thoroughly mixed.
  • Spoon the cake mixture into the pastry case filling it just shy of the top of the pastry case and making sure the mixture is spread evenly to the edges;
  • Bake for 25-30 mins at 170degrees.
  • Allow to cool completely.

Icing:

  • Mix the icing sugar with the water to a paste, if it is too thick for spreading add a splash more water – but not too much or you will need more icing sugar!
  • Spread evenly onto the bakewell tart and decorate with the cherry halves.

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