Summer Fruit Cherry Bakewell

Cooking Time
40
Portions
1

Ingredients

Increase Portion Size

  • g Butter, at room temperature
  • g Caster Sugar
  • g Egg, beaten
  • g Opies Summer Berry Compote
  • g Plain Flour
  • g Ground Almonds
  • g Shop-bought tart case
  • 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