INGREDIENTS
75g self-raising flour , plus extra for dusting
375g pack sweet shortcrust pastry
140g butter , softened
140g golden caster sugar
2 large eggs
75g ground almonds
175g mixed dried fruit
50g glacé cherries , halved
zest and juice 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 , to decorate
25g flaked toasted almonds
METHOD
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 mins.
2.
Heat
oven to 200C/180C fan/gas 6. Line your 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/150C 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 baking parchment 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 marzipan balls, flaked almonds and the remaining
orange zest. Cut into squares to serve. Will keep for 5 days in a sealed
container.
Credit to: bbcgoodfood.com
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