Iced Bakewell Tart Tray Bake

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A buttery, flaky shortcrust pastry filled with raspberry jam and almond flavoured sponge, and topped with sweet icing and Glacé cherries. The classic cherry Bakewell tart made into a tray bake!

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On a lightly floured surface, roll out the pastry to fit the base and sides of a 13x9-inch baking tray.

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Using a handheld or stand mixer, beat together the butter and sugar until light and fluffy.

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Beat in the eggs.

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Fold in the ground almonds and almond extract.

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Spread the jam across the pastry base.

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Spoon in the filling and spread out evenly.

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Bake for 30 - 40 minutes or until firm and golden brown.

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In a small bowl, mix together the icing sugar, water, and almond extract to make a fairly thick icing.

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Pour the icing on top of the cooled tart, and spread out evenly. Decorate with glacé cherries, and leave to set.

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Get the full recipe list and instructions at the link below!

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