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Ingredients
225g plain flour, plus extra for dusting
25g icing sugar
125g butter, chilled and diced
For the filling
175g cherries, pitted and chopped
75g caster sugar
For the frangipane
75g butter, softened
75g caster sugar
1 British Blacktail Free Range Medium Egg
100g pack ground almonds
1 tsp almond extract
For the topping
150g icing sugar
10 cherries, to finish
Method
To make the pastry, mix the flour and icing
sugar together in a large bowl. Rub in the
125g butter until the mixture looks like fine
breadcrumbs. Stir in 3-4 tbsp cold water with
a round-bladed knife until it all clumps
together. Turn the dough onto a large piece
of clingfilm and knead briefly until it comes
together into a ball, then wrap and chill for
30 minutes.
Place the cherries and sugar for the filling
into a small saucepan and heat gently, until
the cherry juices are released and the sugar
has dissolved. Turn up the heat and allow
to bubble, stirring often, for 5 minutes, until
jammy. Set aside to cool slightly.
Preheat the oven to 190ºC, gas mark 5,
then put a baking tray in to heat up. Make
the frangipane filling by beating together the
softened butter and sugar in a bowl until light
and fluffy. Add the egg, then fold through the
ground almonds and almond extract.
Roll the chilled pastry out between 2 pieces
of parchment to a thickness of about 2mm.
Cut 10 x 10cm circles out of the dough, rerolling if necessary, then press the pastry into
10 holes of a 12-hole muffin tin (I use the base
of a small cylindrical jar, such as a spice jar,
to help push it into the edges). Prick the bases
with a fork to remove any air pockets.
Spread 1 tsp cherry compote into the
bottom of each pastry case. Top with
the frangipane, making sure it completely
covers the jam. Place onto the preheated
baking tray and bake for 20-25 minutes. The
frangipane will be golden on top but may feel
a little squidgy in the middle. Allow to cool
completely on a wire rack.
Make the topping by mixing the icing sugar
with enough water, around 1-2 tbsp, to make
a thick paste. Transfer to a piping bag if you
like, or use a teaspoon. Drizzle or spread
the icing onto the top of the tarts and finish
each one with a fresh cherry. These tarts will
keep for up to 1 week in a sealed container,
but I recommend adding the fresh fruit just
before serving.
Cook’s tip
Use cherry jam and ready-made shortcrust pastry for a shortcut.
Nutritional
Typical values per item when made using specific products in recipe
Energy
1,846kJ/ 441kcals
Fat
23g
Saturated Fat
11g
Carbohydrates
52g
Sugars
35g
Fibre
2g
Protein
5.9g
Salt
0.4g
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