Meadowsweet and Cherry Frangipane Tart
This all-purpose tart can have many flavours. Vary the fruit with, peaches, nectarines or figs.
SERVES
8
PEOPLE
Ingredients
300g fresh cherries, stoned
For the shortcrust pastry
175g plain flour
pinch of salt
100g butter
1 egg (to bind)
For the frangipane
50g butter
50g caster sugar
1 egg, beaten
55g ground almonds
25g flour
1 tbsp kirsch
To finish
100ml approx. redcurrant glaze (apricot glaze may also be used)
18cm diameter flan ring or tart tin with a removable base
Method
First, make the shortcrust pastry,
Sieve the flour and salt into a bowl, cut the butter into cubes and rub into the flour with the fingertips. Keep everything as cool as possible; if the fat is allowed to melt, the finished pastry may be tough. When the mixture looks like coarse breadcrumbs, stop. Whisk the egg.
Take a fork or knife (whichever you feel most comfortable with) and add just enough liquid to bring the pastry together, then discard the fork and collect the pastry into a ball with your hands. This way you can judge more accurately if you need a few more drops of liquid. Although slightly damp pastry is easier to handle and roll out, the resulting crust can be tough and may well shrink out of shape as the water evaporates in the oven. The drier and more difficult-to-handle pastry will give a crisper, shorter crust.
Flatten the pastry and wrap in parchment paper, leave to rest in the fridge for a minimum of 15 minutes or better still 30 minutes. This will make the pastry much less elastic and easier to roll.
Preheat the oven to 180°C/Gas Mark 4.
Roll out the pastry, line the tart tin with it, prick lightly with a fork, flute the edges and chill again until firm. Bake blind for 15-20 minutes.
Next, make the frangipane.
Cream the butter, gradually beat in the sugar and continue beating until the mixture is light and soft. Gradually add the egg, beating well after each addition. Stir in the ground almonds and flour and then add the kirsch. Pour the frangipane into the pastry case, spreading it evenly. Arrange the stoned cherries on top of the frangipane.
Bake the tart for 35-40 minutes or until the fruit is tender and the frangipane is set in the centre and nicely golden.
Meanwhile, make the redcurrant glaze.
Redcurrants are also in season at present; this is a brilliant recipe if you have some.
Melt a little redcurrant jelly with drop water in a small stainless-steel saucepan to thin and make a glaze.
To finish.
When the tart is fully cooked, paint generously with the glaze, remove from the tin and serve warm or cold with a bowl of softly whipped cream.
