One of our absolute favourite desserts is this cherry and almond tart.
For the last 2 years we have enjoyed it on Christmas Day in place of plum pudding.
We use our preserved kentish cherries..and if we can beat the birds to the tree,
there is usually enough bottled up to make 3-4 tarts..spaced through the year
The recipe comes from my favourite and most used cookbook.. from Stephanie Alexander
The store bought frozen shortcrust sheets work fine if you don't feel like making your own
SInce this pastry was quite thin I only blind-baked for 15 mins at about 180 deg C
here's Jem spreading the almond paste over the cherries
and the finishing touches before baking..we got a little excited and brushed the syrup on
before baking..it didn't matter though..still tasted beaut!
Can't wait for the next one..Easter me thinks! :D
For the last 2 years we have enjoyed it on Christmas Day in place of plum pudding.
We use our preserved kentish cherries..and if we can beat the birds to the tree,
there is usually enough bottled up to make 3-4 tarts..spaced through the year
The recipe comes from my favourite and most used cookbook.. from Stephanie Alexander
The store bought frozen shortcrust sheets work fine if you don't feel like making your own
SInce this pastry was quite thin I only blind-baked for 15 mins at about 180 deg C
here's Jem spreading the almond paste over the cherries
and the finishing touches before baking..we got a little excited and brushed the syrup on
before baking..it didn't matter though..still tasted beaut!
Can't wait for the next one..Easter me thinks! :D
Gosh Gina, I can see why that is your favorite. I'll have to check out the cook book. Have a great week!
Rhonda
Posted by: Rhonda Smith | 02 February 2009 at 10:41 PM
looks very delicious!! the two heart shape in the middle is a lovely touch
Posted by: chumpman | 03 February 2009 at 12:49 AM
looks delicious, and those hearts - adorable. xx
Posted by: driftwood | 03 February 2009 at 02:02 AM
This looks absolutely fabulous! Thank you for sharing it! :) Yum!
Posted by: tattingchic | 03 February 2009 at 03:37 AM
Yum, cherries and almonds. And the hearts are adorable!
Posted by: dottycookie | 03 February 2009 at 06:04 AM
Adorable looking tart! It simply looks delish. And that cookbook-I gotta check it out!
Posted by: Christy | 03 February 2009 at 09:54 AM
You know Gina, cherries and all other berries are the most expensive fruit over here as they are all airfreighted in. Most people would not buy them as it cost about USD20.00 for that jar you have there..which is expensive for the standard here. Lucky you to have them growing nearby. Yummy!! I want a bite of that now...though we normally have blueberry cakes here only.
Posted by: M.Kate | 03 February 2009 at 05:05 PM
Yummo that looks delicious & fairly easy, I'll have to give that one a try. I always make a choc cherry torte at easter & I think yours (& Stephanie's) might just replace it.
Posted by: Jo | 03 February 2009 at 09:50 PM
Lovely cooking : ) I bought some chicken today, was trying to think of a new recipe, so I think I will try yours Gina. My mouth is watering for the cherry pie! Its funny - as I made a lovely apple pie tonight for a change.
Posted by: Beth Russell | 04 February 2009 at 07:16 PM
This looks like a work of art! You did a wonderful job with the top crust design. It sounds delicious!
Another recipe to copy :-) THANKS!
Hugs, Pat
Posted by: Pat | 05 February 2009 at 06:18 AM
funny how we find a book we like and use it often...
Some year I am reeeelly gonna have to find a gram scale and try cooking by weights instead of measuring cups and teaspoons as we do here. I have several recipes I'm saving for that day.
Posted by: BumbleVee | 09 February 2009 at 09:06 AM
Yes, it's a fantastic cook book. Ohhh that looks fantastic on top... and inside too! You're so talented!
Posted by: Beth | 15 April 2009 at 01:02 PM