Bakewell Tray Bake

Ingredients
500g sweet shortcrust pastry
6 tbsp strawberry jam
200g butter, softened
200g caster sugar
4 medium eggs
100g ground almonds
100g Dove Farm Gluten Free self-raising flour, plus extra for dusting
300g icing sugar
24 glacé cherries
25g toasted flaked almonds

Method
Preheat the oven to 200°C. On a lightly floured surface, roll out the pastry to fit the base and sides of a 30cm x 20cm baking tray. Spread the jam over the pastry base.

Place the butter and caster sugar in a large bowl and beat with an electric hand whisk until smooth and creamy. Beat in the eggs, 1 at a time, adding 1 tbsp ground almonds after each addition. Add the flour and remaining almonds and stir well. Spoon the mixture over the jam, spreading to make an even layer.

Bake for 35-40 minutes until well risen, firm and golden. Remove from the oven and leave to cool in the tin.

In a small bowl, mix together the icing sugar and 3 tbsp water to make a fairly thick icing. When the tart is cold, spoon the icing on top, spreading evenly. Decorate with glacé cherries and flaked almonds and leave to set. Cut the tart into squares or rectangles and arrange on platters to serve.

Notes To freeze: Make the tart, allow to cool, but don’t ice or decorate. Wrap well in cling film and foil and freeze for up to 3 months. Defrost fully before icing and decorating.