Cherries cherries cherries

Young, NSW is the cherry capital and we usually make our yearly pilgrimage in November to go picking with friends. But with Aussie cherries currently out of season, I made do with cherries from USA.

Cherry tart by Bill Granger

Pastry

125g unsalted butter

90g caster sugar
175g plain flour
A pinch of salt
2 tablespoons almond meal

Filling

170mL cream

2 eggs lightly beaten

2 teaspoons vanilla extract

3 tablespoons caster sugar

2 tablespoons plain flour

550g cherries, halved and pitted (fresh is best)

Preheat the oven to 180C and grease a 24cm round tart tin. To make the pastry stir together the butter and sugar in a large mixing bowl. Add the flour and salt to stir to make a soft dough. Transfer the dough to the tin and press evenly into the base and side of the tin with your fingertips. Put the tin on a baking tray and bake for 12-15 minutes or until pastry is slightly puffy. Remove from oven and sprinkle the almond meal over the base

To make the filling, whisk together the cream eggs, vanilla and sugar. Add the flour and whist until well mixed. Arrange the cherries, slightly overlapping over the pastry base and pour the cream filling evenly over the cherries.

Return the tart to the oven for a further 40-50mins until the filling is firm. Leave to cool and serve with cream or ice cream.

 

This didn't last very long in my household, yummy!