Neven Maguire's Cherry & Lemon Curd Bakewell Tart

INGREDIENTS

• 1 Pack Simply Better All Butter Shortcrust Pastry, thawed
• 50g Self-Raising Flour, plus extra for dusting
• 150g Caster Sugar
• 2 Cartons Simply Better Handpicked King Cherries
• 1 Tbsp. Simply Better Balsamic Vinegar of Modena
• 150g Butter, at room temperature
• 150g Ground Almonds
• 3 Simply Better Irish Corn Fed Free Range Eggs
• 8 Tbsp. Simply Better Sicilian Lemon Curd
• 1 Carton Simply Better Irish Made Madagascan Vanilla Bean Ice Cream

METHOD

1. Preheat the oven to 160°C (320°F/Gas Mark 3) and place a baking tray on the middle shelf. Roll out the pastry on a lightly floured work surface and use to line a 10” loose bottom tart tin. Place in the freezer for 30 minutes to firm up.
2. Destone the cherries and toss in a bowl with the balsamic vinegar. Set aside to macerate.
3. Put the sugar in a large bowl with the butter, ground almonds, flour and eggs and beat with an electric whisk until smooth and fluffy. Spread 6 Tbsp. of the lemon curd over the base of the pastry. Spoon the almond mixture into the lined tart tin, working it around from the outside before working towards the middle of the pastry case.
4. Drain the cherries well, reserving the juices and then arrange in the tart, pressing gently into the frangipane mixture. Bake for 1 hour until nicely risen and the pastry rim is lightly golden. Stir the remaining 2 Tbsp. of the lemon curd into the cherry juice and set aside.
5. Remove the tart from the oven and glaze with the cherry & lemon curd mixture, then leave to cool in the tin for at least 10 minutes. Transfer to a cake stand and cut into slices. Arrange on plates and serve warm with scoops of the ice cream.