Cherry and Hazelnut Bakewell Tart

This is basically my Bakewell tart recipe with knobs on. Bakwell tart, funnily enough, originated in the Derbyshire town of Bakewell where every baker worth his salt is laying claim to the recipe. You can use fresh pitted cherries, preserved, or Griottines, or a mixture.

Ingredients:

1 x 10" sweet pastry tart, baked blind
Enough cherries to cover the base of said tart - cut in halves
A handful of roughly chopped hazelnuts
200 g unsalted butter
200 g caster sugar
150 g ground almonds
50 g plain flour
4 eggs
warm raspberry jam
Sliced almonds


Method:

1. Whip the butter and sugar until pale and fluffy

2. In the meantime generously coat the base of the tart case with jam. Add all but 10 of the halved cherrries and the hazelnuts.

3. Gradually add the egg, flour and ground almonds to the butter and sugar, beating well between each addition.

4. Spoon into the tartlet, place the reserved cherries at regular intervals on the top, sprinkle with sliced almonds and bake for 45 minutes. Brush the top with jam and cool.