Island Life Magazine Ltd April/May 2014 | Page 101

FOOD

Cherry Bakewell Tart

Spring Pavlova

Serves 8 - 10

A punnet of fresh raspberries

For the sweet pastry

A few blueberries and 1 passion fruit

125g unsalted butter
90g golden caster sugar
250g plain flour 1 egg
• Rub the butter, sugar and flour together to a
breadcrumb texture, add the egg and knead
into a dough.
• Wrap in cling film and place in fridge for
half an hour to rest. Once rested, roll out the
pastry to the thickness of a pound coin.
• Line the tin with butter, push pastry to the
edges and trim excess.

For the filling

185g unsalted butter
160g sugar
185g ground almonds
20g flour
20g cornflour
3 eggs
Flaked almonds and icing sugar for
decoration
• Cream butter and sugar. Mix flour, almonds
and cornflour together in separate bowl.
• Add half of flour mix to butter and sugar
blend, add the eggs and then add the rest of
dry ingredients and mix.
• Fill bottom of pastry tin with cherry jam then
pour in filling. Sprinkle with flaked almonds.
• Bake for 35-45 minutes at 160 degrees, until
golden brown. Once c