Monday, 23 January 2012

Sussex/Frangipane Cherry Tart

We're supposed to be able to buy these as individual servings in the pub, but we haven't been able to get them for months! Therefore, muggins here, has to make them regularly.

Recipe compliments of BBC Good Food:


200g plain flour
25ml semolina (for extra crunch)
100g unsalted butter
1 tbsp caster sugar
1 egg, beaten

140g golden caster sugar
140g ground almonds
140g butter, melted
1 egg, plus 1 egg yolk
2 tbsp kirsch or Armagnac (I use brandy)
500g cherries, stones removed (I use ready pitted, frozen)
2 tbsp cherry conserve (we use whatever jam we have, it's only used as a sweet glaze)

1. To make the pastry, process the flour (or flour and semolina, which gives it extra crunch) and butter, then add the sugar, followed by the beaten egg and just enough water (about 2 tbsp) to form a dough. Shape into a disc, wrap in cling film and leave to rest in the fridge for 20 mins.

2. Meanwhile, to make the filling, place the sugar, ground almonds, butter, egg and egg yolk in a bowl and mix to make a creamy paste. Stir in the kirsch or Armagnac. Chill for at least 20 mins.

3. Heat oven to 190C/fan 170C/gas 5. Roll the pastry out onto a floured surface and use to line a 23cm loose-bottomed tart tin. Fill with lightly greased foil and baking beans and bake for 20-25 mins, removing foil after 15 mins, until golden. Spread the almond paste onto the base of the pastry and bake for 25 mins until golden and crisp. When the tart comes out of the oven, arrange the cherries on top in a single layer. Heat the cherry conserve with 1 tbsp water until smooth, then brush over the cherries. Leave to cool before removing from the tin. 

If word get outs that we have this in, it doesn't last long. I've had one woman tell me it was orgasmic, no joke. And just the other day a woman who was about to leave, saw me leave the kitchen and rushed back to tell me how much she enjoyed it! Give it a try!

Sam x

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