After baking the Cherry and almond tart, I was delighted to find another recipe including cherries and almonds.
The pastry was nice and crisp on the edge and I enjoyed that part of it. However I found the filling had an overpowering taste of lemon. I don’t think the lemon was necessary, so I suggest that, unless you’re a big fan of lemon, you leave it out.
This recipe is from the Baking Heaven magazine-Winter 2013 edition.
For the Pastry
225g plain flour (+ extra for dusting)
115g cold marge
55g caster sugar
1 free-range egg yolk
2-3 tbsp milk
Or 375g block ready-made shortcrust pastry
For the filling
150ml cherry juice
6 tbsp cherry conserve or jam
Grated zest of 1 small lemon (optional)
2tsp vanilla extract
2tbsp cornflour mixed with 2 tbsp lemon juice (again optional with lemon)
700g cherries, pitted
For the crumble
115g plain flour
40g ground almonds
85g cold butter, diced
85g demerara sugar
40g flaked almonds
1) Sieve the flour into a bowl, add the diced butter and rub together using your fingertips until it resembles breadcrumbs. Stir in the sugar, add the egg yolk with the milk and mix together lightly to form a dough ball.
2) Dust a work surface and a rolling pin with flour. Roll out the pastry to a circle 30cm in diameter and 5mm thick (TheBakerKid tip: Be careful when rolling out sweet shortcrust pastry because it breaks up, as I found out the bad way. If you’re a child, I suggest you ask for help before advancing any further.)
3) Line the pie dish with the pastry, trim away excess and crimp edges with your fingers or a fork (TheBakerKid tip: We used a 23cm pie dish but you can use whatever you like to suit how you want it. Just remember it has to be an ovenproof dish!). Cover with cling film and rest in the fridge for at least 30 minutes.
4) Meanwhile, in a saucepan mix together the cherry juice, the conserve or jam, the lemon zest (if you’re having it!) and vanilla extract and stir in the cornflour and lemon juice (if you’re having it!). Stir over a low to medium heat on the hob until thickened then add the pitted cherries and set to one side to cool.
5) For the crumble mix, place the flour and ground almonds into a bowl, add the butter and rub together with your fingertips until the mixture resembles breadcrumbs. Stir in the sugar and the flaked almonds.
6) Pre-heat the oven to 1900C. Pour the cherry filling into the pastry-lined pie dish and top with the crumble mixture. Make sure that the crumble mixture is evenly distributed before placing into the oven for 45-50 minutes or until the edges and crumble are a golden brown colour. Take out and serve whilst still hot.
We had this with Marks and Spencer Thick and Creamy Madagascan Vanilla Custard.
Please leave a comment on how you get on yourself.