The first time I made it it was a sloppy mess, but the second time it was quite nice. This seems to be a hard recipe, but that’s just me.
You will need:
- You can use 500g of ready-made sweet shortcrust pastry
- 120g soft butter
- 85g sugar
- 4 egg yolks
- 265g plain flour
1. Cream together the butter and sugar, add the yolks one at a time beating well after each addition.
2. Add the flour and stir well.
3. On a floured surface, roll out the pastry to the size of the baking tin (30cm x 20cm). Cut of and extra and add small amounts if there are holes or tears. Set aside.
You will need:
- 5 tbsp strawberry jam
- 200g butter, softened
- 200g caster sugar
- 4 eggs
- 100g self-raising flour
- 2 tsp almond extract
- 400g icing sugar
- 3 1/2 – 4 tsp water
- glace cherries
Method (the rest)
1. Spread the jam over the pastry base. Set aside (again).
2. Cream together the butter and sugar until soft. Add the eggs one at a time and beat well after each addition. (Mine looked horrible and lumpy, if yours does too don’t worry mine turned out really nice (the second time)).
3. Mix in the flour, after add the almond extract and mix well. Preheat oven the gas mark 5/ 375*F/190*C.
4. Spoon the mixture over the jam and smooth the surface. Put in the oven and bake for 35-40 minutes or until golden brown on top.
5. When you take it out you’ll likely notice that it moves like its liquid… and that’s cos it is. Its REALLY REALLY REEEAAALLY IMPORTANT TO LEAVE IT UNTIL IT’S COLD. You can refrigerate when its cooled if you want, we did.
6. While it’s cooling, make the icing. Put the icing sugar in a bowl along with the water, stir well. It needs to be a thick icing.
7. When cold, pour the icing evenly over the top of the whatever-it’s-called and leave to set for a few minutes, put the cherries on top in the places you want them. Leave to set for a bit. Enjoy!
Tip: Test the icing to see if it’s runny. If it is, leave for up the 12 hours to set. You can also add flaked almonds with the cherries.