Whilst the Morello Cherry tree has done fairly well this year, it hasn't produced enough cherries for making jam, so I was looking for an alternative way to make sure they didn't go to waste. I decided to try making a Frangipane Tart.
Now, although I am not working and am very much enjoying my 'Life of Pottering', I still think life is too short for making pastry, so I have to confess to buying a sweet pastry case from Asda - it only cost 90p.
Ingredients
A 20cm sweet pastry tart case
Sufficient jam to cover the base of the tart
Sufficient cherries, or other fruit, to cover the base of the tart
100g butter
100g caster sugar
2 large eggs
100g ground almonds
- Spread the base of the tart case with jam, I used a jar of Marrow and Ginger that we had made a number of years ago.
- Sprinkle over your cherries, though I am sure you could pretty much use any other fruit that you fancied. I might give it a go with some blackberries next time.
- Make your frangipane by creaming together the butter and sugar, beating in the eggs and then stirring in the ground almonds.
- Spread over your tart and place in the oven at 190c for about 40 minutes, until the frangipane is nice and golden and firm to the touch.
It was absolutely delicious, we polished it off in no time and we liked it so much I've already made another!
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