Pippa Middleton: Morello cherry Bakewell tart recipe 100g unsalted butter 125g caster sugar 3 eggs, beaten ½ tsp almond extract 150g ground almonds To decorate 75g icing sugar, sifted Roll out the pastry and line a 30 x 20cm rectangular, or 23cm square loose-bottomed fluted flan tin. Place in the fridge for 30 minutes. Preheat the oven to 190°C, gas mark 5. Line the pastry case with baking parchment and fill with baking beans. Bake for 15 minutes, lift out the paper and beans, and cook for a further 5 minutes until the pastry is golden brown. Allow to cool slightly then spread the jam over the base of the pastry. Place the butter and sugar in a medium sized bowl and beat with an electric whisk until pale and fluffy. Beat in the eggs, a little at a time. Add the almond extract and fold in the ground almonds. Pour this mixture over the jam and level it out with a spatula or the back of a spoon. Bake the tart on the middle shelf of the oven for 25-30 minutes, until cooked and golden. Allow to cool slightly, then remove from the tin. Mix the icing sugar with 1 tbsp cold water. Drizzle the icing over the top of the tart using a teaspoon. Cut into 12 rectangles. Serve warm, with thick custard, as a pudding or cold with a mug of tea or coffee. This recipe was originally published on Waitrose.com Pippa Middleton puts the stardust into Christmas - 100 feet up