For my second Christmas bake I give you a British classic with a festive twist!
Buttery shortcrust pastry, beneath layers of cherry jam, frangipane and white icing. I decorated the Bakewell with a gorgeous Christmas wreath, made form sugar paste holly leaves, glacé cherry ‘berries’ and a dusting of edible glitter for a bit of Christmas sparkle.
I do have a confession, the pastry is not homemade I’m afraid! It’s been a busy few weeks with Christmas shopping and starting my new job (exiting times!) and hey, what’s wrong with taking a shortcut every now and then 🙂 If you do fancy making your own, then check out my fool-proof recipe here, it’s super easy to follow and won’t take you hours to make 🙂
Ingredients (makes an 8inch tart)
1 sheet Jus-rol ready rolled shortcrust pastry (if you fancy making your own check out my super easy recipe here)
For the frangipane:
150g unsalted butter
150g caster sugar
1 large egg
1 tsp almond extract
1 tbsp plain flour
150g ground almonds
For the icing layer:
200g icing sugar
1-2 tbsps water
Green sugar paste
Holly shaped cutter
Let’s get baking…
Lightly grease an 8inch fluted tart tin with a bit of butter.
Unroll your pastry sheet and lay it across the tart tin. Trim off any extra bits and use your fingers to press the dough into the corners and sides of the tin. Be mindful that the tart will shrink whilst in the oven, so you’ll want to leave a bit of height on the edge.
Put back in the fridge to chill for 20-30 minutes (this will help stop it from shrinking too much). Meanwhile preheat your oven to 180°C/400°F/gas mark 6.
Remove your tart from the fridge and prick the base all over with a fork. Line with baking paper and fill with baking beans or rice. Bake the tart blind for 10 minutes. Take your tart out of the oven and carefully lift out the baking paper and beans. Bake for a further 10 minutes until firm and golden. Remove and leave to cool. Using a knife trim the edge of the pastry to neaten I up.
Whilst the tart is cooling, make your frangipane by first creaming together the butter and sugar until light and fluffy. Crack in the egg, add the almond extract and add the tablespoon of flour (this will stop the mixture from curdling), mix until fully incorporated. Finally fold in the ground almonds.
Spread a layer of jam on the tart base. Top with the frangipane mixture, spreading it out into an even layer. Return to the oven for 25-30 minutes until the top has set and has turned golden brown. Remove and leave to cool.
Once the tart has completely cooled, mix the icing sugar with 1-2 tablespoons of water until you have a thick but pourable consistency. Pour the icing onto the tart and spread out into an even layer. Leave to set completely.
Time to decorate…
Either top with a glacé cherry or if you want to decorate your tart with a Christmas wreath like mine then stay with me and follow the next steps:
This step can be done in advance – Roll out the sugar paste until it is roughly a pound coin in thickness. Cut out roughly 20-30 holly shapes. Leave to dry out and harden.
Using icing sugar mixed with a little water, stick the holly shapes on top of the tart in a circle. Add glacé cherries to the wreath for the ‘berries’. Finally dust the tart with edible glitter to give it a Christmas sparkle!