Woman’s Weekly UK – 23 July 2019

COOKERY

womansweekly.com 27

Cherry Bakewell slice

Bakewell tart is a ‘modern’ version of the Bakewell

pudding created in the Derbyshire town of the same

name,possiblyinthelate1800s.

Roasted fruit & granola tartlets

Adaptthegranolaandroastedfruitmixesusingwhateveryoufancy.

PER SERVING:

764 cals; 51g fat;

19g sat fat;

64g carbs

PER SERVING:
264 cals; 11g fat;
5g sat fat;
30g carbs

SERVES 8

✿ 500g (1lb 2oz) pack

shortcrust pastry

✿ 160g (5½oz) unsalted

butter, softened

✿ 160g (5½oz) caster

(superfine) sugar

✿ 2 medium eggs

✿ 160g (5½oz) ground

almonds

✿ 2tsp almond extract

✿ 100g (3½oz) cherry jam

✿ 2tbsp flaked almonds

✿ 3tbsp icing sugar

✿ 50g (1¾oz) glacé or

fresh cherries

1

Roll out the pastry to

about 3mm thick and use

to line a 35 x 12cm (14 x 5in)

rectangular loose-bottom tart

tin, allowing overhang. Prick

the base and chill for 1 hour.

2

Meanwhile, mix the

butter, caster sugar, eggs,

ground almonds and almond

extract and set aside.

3

Preheat the oven to

180C/Gas 4. Blind

bake the pastry case for

15 mins.

4

Remove the

greaseproof paper

and baking beans and

bake for a further 10 mins

until golden. Cool slightly

then trim the edges.

5

Spoon the jam into

the base then spread

over the frangipane and

half the flaked almonds.

Bake for 30 mins, allow

to cool a little before

transferring to a wire

rack to cool completely.

Toast the flaked

almonds until golden.

6

Mix the icing sugar

with water and

drizzle over the tart.

Scatter cherries and

almonds on top.

MAKES 6 TARTS

✿ 140g (5oz) rolled oats

✿ 1tsp ground cinnamon

✿ 1tsp vanilla bean paste

✿ 1tsp ground ginger

✿ 40g (1½oz) mixed unsalted nuts,

such as almonds, pecans

✿ 20g (¾oz) mixed seeds, such as

pumpkin, sunflower, sesame

✿ 20g (¾oz) coconut flakes

✿ 1tbsp coconut oil, plus extra

for greasing

✿ 3 dates, de-stoned

✿ 2tbsp maple syrup plus more

for drizzling

✿ 400g (14oz) mixed fruit, such as

apricots, plums, figs, de-stoned

✿ A sprinkling of ground cinnamon

✿ 150g (5oz) natural yogurt

1

Preheat the oven to 180C/Gas 4.

Place the oats, cinnamon, vanilla

bean paste, ground ginger, nuts, seeds and

coconut flakes in a food processor and blitz

to a breadcrumb consistency.

2

Melt the coconut oil and add to the food

processor with the dates, maple syrup

and 2tbsp cold water then blitz again to

form a soft dough.

3

Roast the fruit in a small tray with

a drizzle of maple syrup and the

cinnamon for 20 mins until soft.

4

Grease 6 mini loose-bottom 10cm (4in)

tart tins. Divide the oat mixture between

the tins and press the mixture into the bases

and up the sides. Place the tins on a baking

sheet and bake for 12–15 mins until golden.

5

Remove from the oven and allow to

cool a little before carefully transferring

the granola cases from the tins to a wire rack

to cool completely.

6

Serve each case filled with roasted fruit,

a spoonful of yogurt and an extra

sprinkle of ground cinnamon.