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    Brown sugar roasted cherry tart

    • Vegetarian
    • Preparation time: 15 minutes
    • Cooking time: 40 minutes
    • Total time: 55 minutes

    Serves: 8


    4 tbsp light brown muscovado sugar
    180g cherries, halved
    225g double cream
    3 egg yolks
    205g Waitrose sweet pastry case 


    1. Preheat the oven to 200˚C, gas mark 6. On a parchment-lined baking tray, toss 1 tbsp muscovado sugar with the cherries. Spread out and roast for 18-20 minutes, until sticky and caramelised, then set aside to cool completely.

    2. In a large jug, whisk the cream, egg yolks and a pinch of salt with the remaining 3 tbsp sugar, until combined. Put the pastry case onto a rimmed baking tray, pour in most of the custard and scatter over the roast cherries. Put in the oven, then carefully pour in the remaining custard. Bake for 15-20 minutes, until lightly browned and just set, with a slight wobble in the centre. Cool on a wire rack and serve warm or chilled. 

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    This recipe first appeared in Waitrose Food, May 2018 issue. Download the Waitrose Food app for the full issue


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