SWEET & TREATS

Summer Fruit Frangipane Tart

This recipe is inspired by 2 recipes, a traditional British Bakewell tart and a French classic “Tarte aux Cerises”; Cheery Pie.

I absolutely love frangipane, to be honest I like anything almond. One thing to watch out for is the stones. I made this tart à la Française, which means keeping the stones of the cherries in, simply because it adds flavour to the frangipane and helps the cheries retain moisture. So if you do, make sure you warn whomever is about to eat this pie!!!!

Prep Time25 min
Cook Time55 min
Total Time1 hr 20 min
Serving Size1 - 25cm Tart

Cuisine
- French

For the Dough

200g Wholemeal Flour
100g Butter cut into small cubes, softened
6 Tbsp. cold water

For the Jam

200g Strawberries
100g Blackberries

For the Filling

100g Butter
75g Golden Caster Sugar
100g Ground Almonds
2 Eggs
200g Cherries

Method

Preheat your oven to 200°C/400°F.

Make Your Dough:

Into a large bowl mix the flour and butter using a mixer or fork. Mash the butter into the flour until it resembles breadcrumbs.

Add the water over the flour and stir to bring together a ball of dough. If it does not do this easily, add a few more drops of water. Cover the dough and leave it to stand for at least 15 minutes.

Make Your Jam:

In a shallow pan, add all the fruit and cook on a simmering heat for about 20 minutes or until you get a nice sticky jam consistency. Half way, give it a taste (be careful hot fruit can really burn so make sure it cools a little before tasting!) and if your fruit is not sweet enough for your palette, you might want to add a little sugar or honey.

Make Your Tart:

Butter a 25 cm tart dish and keep aside.

Roll out your pastry thinly and line the your tart dish. Spread the bottom of the pastry with jam.

In a separate bowl or electric mixer cream the butter and sugar together until pale and fluffy. Break both your eggs in a small dish and whisk and add to the butter a little at a time.

If using a electric mixer remove the bowl and fold in the ground almonds with a wooden spoon.

Put the mixture in the pastry case over the jam, smooth the surface with the back of your spoon and add the cherries. Please note that I do not remove the stones and this is a preference but if you do choose to leave the stones in you need to make sure to warn the pie eaters!

Bake at 200°C/400°F in the lower shelf of your oven for about 15 minutes. Your tart should just start to get brown; then reduce the heat to 160°C/325°F for a further 20-30 minutes or until the filling feels firm to the touch.

Serve preferably warm with a spoon of crème fraîche!

Enjoy… Bon appetit! ♥♥♥