Simnel Cherry Tart

Very, very lovely even though I over-baked my pastry!!! (oh, and a great opportunity to sneak some marzipan!!)

 (Good Food magazine)

75g self-raising flour

375g pack sweet shortcrust pastry (or homemade!)

140g butter, softened

140g golden caster sugar

2 large eggs

75g ground almonds

175g dried mixed fruit

50g glace cherries, halved

zest and juice of 1 orange

1 tsp mixed spice

1 tsp cinnamon

6 tbsp cherry jam

350g marzipan, ½ cut into small cubes, ½ rolled into 11 balls to represent the apostles

50g icing sugar

25g toasted flaked almonds

1. On a floured work surface, roll out the pastry to the thickness of a £1 coin. Lift the pastry over your rolling pin and use to line a 20 x 30cm rectangular fluted tart tin, leaving a rim of overhanging pastry. Chill for at least 30 minutes.

2. Heat oven to 200C/180C fan/gas 6. Line the pastry case with baking parchment, then fill with baking beans. Blind bake for 15 mins, remove the beans and parchment, and bake for a further 10 mins until the pastry is pale golden and biscuity. Leave to cool.

3. Reduce oven to 170C/150 fan/gas 3. In a bowl, cream the butter and sugar until pale and creamy. Add the eggs, one at a time, whisking well between each addition. Stir in the flour, almonds, dried fruit, cherries, half the orange zest and the spices. Spread the jam over the base of the tart case, then dot the cubes of marzipan over the top. Pour over the cake mixture and smooth with a spatula. Bake for 35 mins until golden and risen. Leave to cool in the tin.

4. If you want to brown the tops of your marzipan balls, heat the grill to medium. Put the marzipan balls on a baking tray lined with parchment paper and place under the grill for 1-2 mins until golden – make sure you keep an eye on them, as they will burn easily. Let cool. To make the icing, mix the icing sugar with enough orange juice to make a thick, smooth icing. Drizzle the icing over the tart, top with the toasted almonds and the remaining orange zest. Cut into squares and serve.