Cherry Chocolate Bakewell

Cherry Chocolate Bakewell

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Serves 8

For the pastry
190g unsalted butter, diced
1 medium egg, beaten
50g white caster sugar
½ tsp whole milk
250g plain flour

For the egg wash
1 medium egg
1 medium egg yolk

For the crystallised almonds
50g almonds, halved
50g white caster sugar

For the frangipane
225g unsalted butter
225g golden caster sugar
4 medium eggs
175g ground almonds
50g plain flour
20g cocoa powder
jar cherry preserve, blitzed
15 jarred black cherries in Kirsch

For the crème fraiche garnish
185g crème fraiche
30g icing sugar
40g Kirsch
dark chocolate, shaved to garnish

In the bowl of a stand-up mixer fitted with a paddle attachment, combine the butter, egg, sugar and milk. Switch the attachment to the dough hook, add the flour and knead the dough until it just comes together. Press into a ball, cover in clingfilm and chill for 2-3 hours.

Preheat the oven to 170°C. Roll the pastry out to 3mm thickness between 2 sheets of parchment.

Place in the fridge for 10 minutes. Remove and line a 23cm loose bottomed fluted flan tin. Place onto a tray. Roll any excess dough into a small ball, dust with a little flour and press into the corners of the tin. Allow the pastry to overhang. Reserve any leftovers. Take a large sheet or parchment paper and roll into a ball. Stretch back out and line the tart case. Fill to the edge with baking beans or coins.

Bake the tart case for 40 minutes.

In the meantime, prepare an egg wash by blitzing 25g warm, leftover pastry with 1 whole egg and 1 egg yolk. After 30 minutes of baking, remove the baking beans and parchment and brush the tart case with the egg wash. Cook for an additional 10 minutes. Remove from the oven. Once the pastry is cool enough to handle, but not yet too brittle to work with), take a sharp knife and run it around the top of the tart tin to remove the excess pastry, then leave the pastry to cool completely.

For the crystallised almonds, toast the almonds in the oven for 8 minutes. Make a syrup with the sugar and 75g water and bring up to 130°C. Remove the syrup from the heat and add the toasted almonds. Mix the almonds into the syrup until the mixture crystallises. Pour onto a tray lined with parchment paper and allow to cool. Once hardened, break up into smaller pieces.

For the frangipane base, cream together the butter and sugar in a stand-up mixer fitted with a paddle attachment. Slowly add three of the eggs, one at a time. Reduce the speed of the mixer and add the ground almonds, flour and cocoa powder. Mix well and add the remaining egg, then mix until well combined.

Preheat the oven to 170°C. Spread the cooked pastry case with an even layer of the cherry preserve, then cover with the frangipane mixture. Bake in the oven for 25 minutes. Remove from the oven and arrange the drained cherries and crystallised almonds on top. Return to the oven for a further 20 minutes.

Allow to cool before removing from the tin.

To make the crème fraiche garnish, whisk together the crème fraiche, icing sugar and Kirsch. Serve a dollop alongside each slice of Bakewell and shave over chocolate to finish.