400g plain flour
200g diced cold butter
2g salt
1 egg + 1 yolk
80g sieved icing sugar
2 tbsps of milk (if needed)
350g frozen cherries
80g caster sugar
Macerate the above overnight or for at least 3-4 hrs.
Bring to a simmer, then reduce down all the syrup with the cherries until nicely glazed, then leave to cool.
240g caster sugar
240g butter
240g whole eggs, whisked
120g plain flour, sieved
120g ground almonds
150g cherry jam
2g salt
1 sweet pastry lined tart case
Almond extract
250g fresh cherries, de-stoned
80g-100g flaked almonds
Place the flour and sugar into a bowl with a beater, then add the salt and diced butter. Turn on the machine onto a low and mix for 2-3 minutes until you have a fine bread crumb consistency, then rub with your finger tips.
Add the eggs and milk until the dough comes together – it should not be to dry otherwise it will crumble when you roll it out.
Place the dough in cling film and into the fridge for 30 minutes before rolling out.
Grease and flour your tart case, then roll out the pastry to a 0.5cm thickness and lay this into the tin. Place into the fridge to set for 30 minutes
Cream the butter with the caster sugar, then add these alternating with the sieved flour, salt, ground almonds and 2/3rds of the flaked almonds.
Once combined, add a little almond essence, then place into a piping bag. Spread the cherry jam on the base of the tart and then the cherry compote. Pipe on the frangipane on top, going from side to side. Place on the whole cherries randomly and sprinkle over the remaining flaked almonds.
Bake this in an oven at 180c for approx. 35- 40 mins until nicely coloured and golden brown.
Allow to cool and brush with a hot cherry jam or simple syrup, then dust with sieved icing sugar.
400g plain flour
200g diced cold butter
2g salt
1 egg + 1 yolk
80g sieved icing sugar
2 tbsps of milk (if needed)
350g frozen cherries
80g caster sugar
Macerate the above overnight or for at least 3-4 hrs.
Bring to a simmer, then reduce down all the syrup with the cherries until nicely glazed, then leave to cool.
240g caster sugar
240g butter
240g whole eggs, whisked
120g plain flour, sieved
120g ground almonds
150g cherry jam
2g salt
1 sweet pastry lined tart case
Almond extract
250g fresh cherries, de-stoned
80g-100g flaked almonds
Place the flour and sugar into a bowl with a beater, then add the salt and diced butter. Turn on the machine onto a low and mix for 2-3 minutes until you have a fine bread crumb consistency, then rub with your finger tips.
Add the eggs and milk until the dough comes together – it should not be to dry otherwise it will crumble when you roll it out.
Place the dough in cling film and into the fridge for 30 minutes before rolling out.
Grease and flour your tart case, then roll out the pastry to a 0.5cm thickness and lay this into the tin. Place into the fridge to set for 30 minutes
Cream the butter with the caster sugar, then add these alternating with the sieved flour, salt, ground almonds and 2/3rds of the flaked almonds.
Once combined, add a little almond essence, then place into a piping bag. Spread the cherry jam on the base of the tart and then the cherry compote. Pipe on the frangipane on top, going from side to side. Place on the whole cherries randomly and sprinkle over the remaining flaked almonds.
Bake this in an oven at 180c for approx. 35- 40 mins until nicely coloured and golden brown.
Allow to cool and brush with a hot cherry jam or simple syrup, then dust with sieved icing sugar.
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