B and I have been Jamming, whipping up cherry and vanilla jam on a Tuesday night after work, as you do. I have to say, its really rather delicious.
I can’t get enough of cherries at the moment, they are in my lunchbox at work, on my crumpets at breakfast (in jam format) and here they are again in one of my favourite puddings -frangipane tart
You will need:
for the sweet shortcrust pastry:
100g castor sugar
for the frangipane filling:
150g castor sugar
1egg and 1 yolk
150g ground almonds
7 tablespoons of cherry jam
12 cherrys de-stoned and chopped in half and a good handfull of sliced almonds.
This recipe makes a 12x36cm rectangular tart, it would probably make an 25cm round tart also.
Using a hand blender (or if you are very lucky a Kitchen aid/equivalent!) cream together your butter and sugar, until you have a smooth pale mix and the grain of the sugar is no longer visible. Add your egg and blend until you have a smooth light batter. Scrape down the sides of the bowl during mixing if necessary. Add your flour, mix briefly until all your ingredients are well combined, you can see no more traces of butter mix and you have a light smooth dough. Your pastry is ready to go! This recipe makes plenty of pastry so if you have any left over pop it in the freezer and it will keep for up to 3 months.
pre-heat your oven to 160 degrees, butter your tin and then roll out your pastry. Optimum thickness is 3mm, but it doesn’t matter too much. Whats most important is that your pastry is a nice even thickness throughout so it can bake evenly. line your pie tins and trim off the overlapping edge, prick the base of the pastry lined tin with a fork and set your case in the fridge to relax as you prepare your frangipane filling.
Using an electric mixer or kitchen aid cream together your butter and sugar until pale, light and fluffy. Add your egg and mix until well combined then add your yolk and mix again and when you have a light, smooth batter gently fold in your ground almonds.
To assemble your tart:
Remove your pastry case from the fridge and add 7 tablespoons of cherry jam to it’s base, spreading the jam with the back of a spoon as you go so you have a nice even cherry distribution. Next spread your frangipane over the top of your jam. Now this can get messy and sometimes the jam likes to creep up over the top of the almond mix. I like to use a piping bag and pipe lines of the frangipane mix over the jam then smooth the mix down with a palette knife. If you don’t have a piping bag carefully spoon the mixture onto your jam base then smooth over with a palette knife or the back of a spoon.
Decorate with your sliced cherrys and a scattering of flaked almonds then bake for 35-45 minutes until golden.
Slice the tart into fingers, wrap up the slices in greaseproof paper and pack in your picnic basket.