Recipe
Bakewell
tart
Ingredients
- 1kg Macphie Cherry Bakewell Sensation®
- 350g water
- 250g vegetable oil
- Short crust pastry
- Macphie 5th Avenue® White Icing
- Macphie 5th Avenue® Dark Chocolate Icing
- Macphie fru-ti o.t.t® Mixed Berry dessert topping
- Apricot jelly
- Glace cherries
- Flaked almonds
Method:
Line 4″ or 8″ flan cases with short crust pastry.
Spread a layer of Macphie fru-ti o.t.t® Mixed Berry dessert topping on the pastry base.
Place Cherry Bakewell Sensation® into a machine bowl fitted with a paddle, add water and vegetable oil and mix on slow speed for 1 minute, scrape down. Mix for a further 2 minutes on medium speed. Mix for a final minute on slow speed.
Deposit the mix into the flan case.
Place the flaked almonds on top (not on the iced version).
Bake at 180°C for 35-40 minutes.
Glaze the top of the almond topped version with hot apricot jelly. Alternatively finish with Macphie 5th Avenue® White Icing and feather Macphie 5th Avenue® Dark Chocolate Icing.
