g Icing Sugar Opies Cocktail Cherries Red food colouring
1
Step 1
Pre-heat your oven to 200°C/180°C fan/gas 6.
2
Step 2
Beat the butter and sugar together in a bowl until light and fluffy. Add the egg and mix again until well combined, then fold in the flour and ground almonds.
3
Step 3
Place the tart case on a baking tray, then spread the fruit compote over the base. Spoon in the almond mixture (frangipane) so it sits just below the top of the case.
4
Step 4
Bake in the oven for 20 minutes until frangipane is golden, risen and springy to touch. Leave to cool.
5
Step 5
Sift the icing sugar into a bowl and mix with 2 tbsp cold water, until you have a thick but not quite pourable consistency. Spoon the icing onto the tart until the frangipane is covered, reserving a tiny bit of icing sugar mixture.
6
Step 6
Add some red food colouring to the remaining icing sugar, mix until the colour is even, then pipe parallel lines of red icing across the tart. Using a toothpick, make vertical lines on the cake to create a feathered icing effect. Finish the cake with an Opies Cherry and leave to set.
Ingredients
125 g Butter, at room temperature
125 g Caster Sugar
1 g Egg, beaten
90 g Opies Summer Berry Compote
75 g Plain Flour
140 g Ground Almonds
1 g Shop-bought tart case
200 g Icing Sugar Opies Cocktail Cherries Red food colouring