Cherry Tart
A fresh cherry should have a shiny, taut skin and no soft patches. The colour can vary with different varieties, but most sold in Ireland are a deep wine colour.
SERVES
10
PEOPLE
PREP TIME
35
MINUTES
COOKING TIME
42
MINUTES
Ingredients
for the pastry:
225g plain flour, sieved
140g cold butter, cubed
60g golden caster sugar
1 egg, lightly beaten and an extra egg yolk for the pastry glaze
for the filling:
800g cherries, stoned and halved
150g cherry jam
1 tsp vanilla
2 tbsp corn flour
40g golden caster sugar
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