![]() Remove from oven and brush liberally with the icing sugar/cherry syrup paste.Make a lattice with remaining pastry and bake for 25-30 minutes until golden brown.Dob the remainder of the frangipane mixture over the cherries, doing your best to cover them (a few gaps are fine and result in a nice rustic-looking pie).Layer about half of the mixture over base of pastry crust.Add flour, almond meal and salt and mix to combine.Add egg and egg yolk while continuing to process.Using a food processor, cream the butter and sugar until pale and creamy.100 g icing sugar mixed to a paste with 1-2 Tb reserved cherry syrup.90g unsalted butter at room temperature.This takes only a minute or two – watch this! It can dry out very quickly in the end. ![]() With the lid off, bring remaining juice to the boil and allow to reduce to a thick syrup.Remove cherries with a slotted spoon and set aside. Use the back of a spoon to crush them from time to time.Place cherries in non-reactive pot, add sugar and lemon juice, bring to boil, turn heat down, cover, then simmer until cherries have given up most of their juice (about ten to 15 minutes).Remove from oven to cool and do NOT remove from flan case!.Bake for ten minutes, then remove baking paper from tart case and bake for a further five to ten minutes until the crust is crisp and starting to turn golden.Remove tart case from fridge and cover with baking paper and weights (I use dry rice) to ‘blind bake’.Preheat oven to 180☌ (160☌ fan-forced).Refrigerate again for 60 minutes at least. Roll out to fit a 23 cm loose-bottomed flan case (reserve about ¼ of the pastry for the lattice top).Gently roll into a log, wrap and refrigerate for at least an hour (or until needed – can be frozen and allowed to thaw in fridge for several hours).Try not to add more flour or it will become hard and flakey. Remove from food processor and form it into a ball on cling film or baking paper.When the mixture resembles coarse breadcrumbs, add water, one tablespoon at a time.Add flour and salt, egg yolks and lemon zest and continue to blend.Using a food processor, cream butter and sugar until light and fluffy.255 g pastry flour (plain flour is fine).It is reasonably easy to find in well-stocked supermarkets these days. Pastry flour is lower in gluten and is superior to plain flour when making shortcrust pastry and buttery cookies. But the end product is a delicate, light and buttery crust. This recipe makes a very short crust and the dough is hard to work with. I always use lemon rind, it brings out a special flavour and I also use pastry flour, rather than regular plain flour. It’s a very versatile case for sweet tarts. This shortcrust pastry recipe is from Jamie Oliver’s Jamie’s Dinners book. You could make this with store-bought sweet shortcrust pastry, but it wouldn’t be as special. I would call this recipe moderate to easy, except I find the pastry a challenge to deal with (especially in the Australian summer).Īpologies for the not so camera-worthy image of the tart I made the mistake this time of removing the pastry tart from its metal tart case before re-baking with the frangipane, and it sort-of collapsed in the oven! Which brings me round to this wonderful summery dessert pie, no, tart! It’s definitely a tart, or it should be, with this super buttery melt-in-the-mouth pastry and sweet cherry frangipane. Get what I’m saying?Īlso, I usually associate tarts with sweet shortcrust filled with something sweet, like fruit – I don’t often associate tarts with savoury fillings, I call those quiches! Well, in my mind, a tart is a pie with no top! A tart can stand alone held up only by it’s pasty, whereas pies can be in a bowl with pastry on top. What’s the difference between a pie and a tart? This is something I often get confused about.
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