Cherry tart

Description:
This treat is an ideal one for tea and sharing.

Main ingredients:
Dairy, Flour, Fruit, Eggs, Sugar, Nuts, Spice, Pastry

Ingredients:
75g pack sweet shortcrust pastry
140g butter, softened
140g golden caster sugar
2 large eggs
75g self-raising flour, plus extra for dusting
75g ground almonds
175g mixed dried fruit
Zest and juice 1 orange (retain the juice in a bowl and set aside)
1 tsp mixed spice
1 tsp cinnamon
6 tbsp cherry jam
125g marzipan, ½ cut into small cubes
50g icing sugar, to decorate
25g flaked toasted almonds
50g glacé cherries, halved (optional for decoration)

Method:
Preheat the oven to 200°C / 400°F / Gas mark 6.
On a floured work surface, roll out the pastry to the thickness of a €1 coin.
Lift the pastry over a rolling pin and use to line a 20 x 30cm rectangular fluted tart tin, leaving a rim of overhanging pastry. Chill for 30 minutes.
Line the pastry case with greaseproof paper then fill with baking beans.
Blind-bake for 15 minutes, remove the beans and the paper and bake for a further 10 minutes until the pastry is pale golden. Leave to cool.
Reduce the oven to 160°C / 325°F / Gas mark 3.
In a bowl, mix the butter and sugar until pale and creamy.
Add the eggs, one at a time, whisking well between each addition.
Stir in the flour, almonds, dried fruit, cherries, half the orange zest, and the spices.
Spread the jam over the base of the tart case, then place the cubes of marzipan over the top evenly.
Pour over the cake mixture and smooth with a spatula or the back of a spoon.
Bake for 35 minutes until golden and risen.
Leave to cool in the tin.
To make the icing, mix the icing sugar with enough orange juice to make a thick, smooth icing.
Drizzle the icing over the top with the flaked almonds and the remaining orange zest and a few of the glace cherries to decorate if using.
Cut into slices to serve.

Will keep for 5 days in a sealed container.

Serves: Makes 15 squares
Preparation Time: 50 minutes
Cooking Time: 60 minutes
Recipe Type: Cakes & Baking, Dessert
Level of Difficulty: Moderately Easy