Cherries are in season, and Julius Roberts helps us put them to good use with his recipe for Cherry Frangipane Tart 🍒🤤 follow along here 👉 https://youtu.be/iJq8QEU_uro and catch some other delicious recipes in tonight's episode of A Taste of the Country, ⏰ 7:30pm 📺 Channel 5.
CHERRY FRANGIPANE TART:
Just like Granny used to make. This recipe is super adaptable, you can use pears or apples and blackberries in winter. Plums or damsons in autumn. Apricots, raspberries etc in summer. Rhubarb and oranges in spring. It also includes a how to for the easiest pastry ever... just butter and flour.
For the cherries: 500g cherries, stoned 2 Tbs sugar Glug of brandy
For the frangipane filling: 150g salted butter 150g Caster sugar 3 eggs 150g Almonds - grind these in a food processor first, or use pre ground 1 heaped teaspoon baking powder The zest of one large lemon 3 Tbs apricot compote
To serve: crème fraiche
METHOD
For the pastry: Put the flour in your food processor, add the butter on top. Blitz for 45 seconds until the butter is incorporated into the flour. Then with the processor running, add ice cold water, a tablespoon at a time, until the dough forms into a ball. You want to work the pastry as little as possible. So work fast and keep it cold. Stop the processor the minute the pastry comes together.
If not using a food processor. Add the flour and butter to a large bowl. Crumble the butter into the flour between your fingers, add a few splashes of ice cold water to bring it together into a dough . Wrap and chill in the fridge for an hour.
Then working fast and keeping it cold, roll out the pastry to 30 cm(ish) sized round on a floured surface, into a disk the thickness of a pound coin. Lay into a 26cm loose bottom tart case and gently press into the sides. Don’t trim the edges. Let it overhang. Put in the freezer for 30 minutes.
Bake blind, with baking beans, at 180 degrees for 20 minutes until crisp and golden.
For the filling: Put the cherries in a bowl, sprinkle over the sugar and brandy, cover and leave to macerate for 2 hours.
In the bowl of an electric mixer whisk, beat together the sugar and butter until light, pale and fluffy. Add the eggs one at a time and continue beating until combined. Add the ground almonds, baking powder and lemon zest and give the frangipane a final mix together. Then spoon the apricot compote onto the bottom of your tart case, cover with the frangipane mix and dot with the stoned cherries and their liquid, press them gently into the frangipane. Bake at 180 degrees until puffed and golden which should take at around an hour.
Leave to rest for 15 minutes before serving. Serve with crème fraiche.
Channel 5
Cherries are in season, and Julius Roberts helps us put them to good use with his recipe for Cherry Frangipane Tart 🍒🤤 follow along here 👉 https://youtu.be/iJq8QEU_uro and catch some other delicious recipes in tonight's episode of A Taste of the Country, ⏰ 7:30pm 📺 Channel 5.
CHERRY FRANGIPANE TART:
Just like Granny used to make. This recipe is super adaptable, you can use pears or apples and blackberries in winter. Plums or damsons in autumn. Apricots, raspberries etc in summer. Rhubarb and
oranges in spring. It also includes a how to for the easiest pastry ever... just butter and flour.
INGREDIENTS
Simple shortcrust pastry:
360g plain flour
180g cold salted butter, cubed
For the cherries:
500g cherries, stoned
2 Tbs sugar
Glug of brandy
For the frangipane filling:
150g salted butter
150g Caster sugar
3 eggs
150g Almonds - grind these in a food processor first, or use pre ground
1 heaped teaspoon baking powder
The zest of one large lemon
3 Tbs apricot compote
To serve: crème fraiche
METHOD
For the pastry:
Put the flour in your food processor, add the butter on top. Blitz for 45 seconds until the
butter is incorporated into the flour. Then with the processor running, add ice cold water, a
tablespoon at a time, until the dough forms into a ball. You want to work the pastry as little
as possible. So work fast and keep it cold. Stop the processor the minute the pastry comes
together.
If not using a food processor. Add the flour and butter to a large bowl. Crumble the butter
into the flour between your fingers, add a few splashes of ice cold water to bring it together
into a dough
.
Wrap and chill in the fridge for an hour.
Then working fast and keeping it cold, roll out the pastry to 30 cm(ish) sized round on a floured surface, into a disk the thickness of a pound coin. Lay into a 26cm loose bottom tart case and gently press into the sides. Don’t trim the edges. Let it overhang. Put in the freezer for 30 minutes.
Bake blind, with baking beans, at 180 degrees for 20 minutes until crisp and golden.
For the filling:
Put the cherries in a bowl, sprinkle over the sugar and brandy, cover and leave to macerate for 2 hours.
In the bowl of an electric mixer whisk, beat together the sugar and butter until light, pale
and fluffy. Add the eggs one at a time and continue beating until combined. Add the ground almonds, baking powder and lemon zest and give the frangipane a final mix together. Then spoon the apricot compote onto the bottom of your tart case, cover with the frangipane mix and dot with the stoned cherries and their liquid, press them gently into the frangipane. Bake at 180 degrees until puffed and golden which should take at around an hour.
Leave to rest for 15 minutes before serving. Serve with crème fraiche.
2 years ago | [YT] | 86