With cherries in season, this is a great summer dessert and can be served hot or cold – you can even use the base recipe and then swap out the fruit to whatever you fancy.
Ingredients:
110g cherries (stoned and halved)
½ tbsp vanilla extract
25g raspberries
25g blueberries
1 pack ready made shortcrust pastry
1 egg
1 egg yolk
45g icing sugar
10g flour
25g ground almonds
50ml whole milk
60ml single cream
1.5 tbsp flaked almonds
You can get local cherries from Cherry Picked Hampers and eggs from Fluffetts. Other fruit can be found here and you can find milk and cream here.
Method:
Preheat the oven to 200 degrees or gas mark 6.
Grease a tart tin and set it aside.
Check the cherries are stoned and halved and then toss them in the vanilla extract and roast them for 8 minutes until they start to soften. Add the raspberries and blueberries and stir, then set aside.
Line the greased tart tin with the pastry and prick the base. Line with baking parchment and fill with baking beans or uncooked rice to pre cook. Bake for 15 minutes and then remove the fillings and cook for a further five minutes.
While that’s cooking, whisk together the egg, sugar, flour, ground almonds, milk and cream.
Take the pastry out of the oven and scatter over the fruit, pour over the egg mixture and top with flaked almonds. Reduce the oven temperature to 180 degrees/gas mark 4 and cook for 20 minutes. Check it is cooked by inserting a skewer into the middle, if it comes out clean – you’re ready to go!
Serve hot or cold and add a dollop of cream or ice cream to really finish it off!
