![]() ![]() Tip the cherries into a separate bowl and stir in the remaining tablespoon of cornflour. Strain the cherries over a bowl, catching the juices below. Cook on a high heat for a couple of minutes, stirring occasionally, then add a tablespoon of cornflour and stir until well combined. Put the cherries, icing sugar and kirsch in a saucepan. Bake for 20 minutes, remove the paper and beans, and bake for a further 10 minutes, until light golden. Put the tin in the freezer for 15 minutes to firm up again, line with a circle of baking paper and pack with dried rice or baking beans. Gently press the dough into the indents of the tin, and lightly prick the base of the pastry with a fork. Lift the dough over your rolling pin, then carefully lay it into the tin. On a lightly floured surface, roll out the dough to about 3mm thick and just larger than your tin. Wrap in a damp tea towel and chill for an hour. Stir in the remaining pastry ingredients, then knead with your hands until it just comes together to form a smooth dough (you don’t want to overwork it). Rub in the butter using your fingertips, until it resembles fine breadcrumbs with no lumps. Prep 50 min Chill 2 hr+ Cook 1 hr 20 min Serves 8-10įor the pastry 250g plain flour, plus extra for dusting 160g unsalted butter, chilled and diced 1 large egg yolk 30g icing sugar ½ tsp fine sea salt 20ml whole milk ½ tsp vanilla bean paste or extract 1 lemon, zest finely gratedįor the cherries 400g fresh cherries, pitted 50g icing sugar 3 tbsp kirsch 2 tbsp cornflourįor the custard 3 large eggs 50g golden caster sugar 50g plain flour 1 tbsp cornflour 200ml double cream 200ml buttermilk ½ tsp almond extract ¼ tsp fine sea saltįor the pastry, sift the flour into a large bowl. Make sure you allow the tart to cool completely before slicing it up and sharing.
0 Comments
Leave a Reply. |
AuthorWrite something about yourself. No need to be fancy, just an overview. ArchivesCategories |