Desserts

Cherry Tart by Bill Granger

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Cherry Tart

Recipe by Bill Granger
Servings

8

servings
Prep time

20

minutes
Total

1

hour 

 This dessert is the bomb.  Its creamy, sweet and when served warm with cream your taste buds just get a little over excited.  Its easy to make and a great dish for kids to try and expand their cooking skills.  This recipe is from Bill Grangers Cookbook Summer.  Fabulous cook book I’ve also made his Apple, Celery & Cucumber Salad which is now a family favourite.  

Ingredients

  • The Crust
  • 125g (½C) unsalted butter, melted and cooled

  • 90g (½C) caster sugar

  • 175g (1¼C) plain flour (I used GF)

  • A pinch of salt

  • 2 Tbsp almond meal (ground almonds)​

  • The filling
  • 170ml cream

  • 2 eggs, lightly beaten

  • 2 tsp vanilla extract

  • 3 Tbsp caster sugar (this can be halved)

  • 2 Tbsp plain flour

  • 550g cherries, pitted (fresh are best) I used frozen as cherries weren’t  in season

Directions

  • Preheat the oven to 350ºF/180°C.
  • Have ready a 24cm/10-inch round loose-bottomed tart pan
  • The Crust
  • Stir together the butter and sugar in a large mixing bowl.
  • Add the flour and salt and stir to make a soft dough.
  • Transfer the dough to the pan and press evenly into the base and sides with your floured fingertips. The dough seems like it’s not enough but it is.
  • Bake for 15-18 minutes, until beginning to brown.
  • Remove from the oven and sprinkle the almond meal over the base.
  • For the filling:
  • Whisk together the cream, eggs, vanilla and sugar.
  • Add the flour and whisk until well mixed.
  • Arrange the cherries over the pastry base and slowly pour the cream filling evenly over the cherries.
  • Return the tart to the oven and bake 40-50 minutes until the filling is firm.Leave to cool on a wire rack and serve with cream or ice cream.

Notes

     

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