IN SEASON
CHERRY & ALMOND TART
With an extra dollop of yoghurt or cream, this tart is a lovely afternoon treat, served either hot or cold.
FOR THE PASTRY: 225g plain flour 100g butter
25g caster sugar 1 medium egg yolk
FOR THE FILLING: 150g butter, softened 150g caster sugar 3 eggs, beaten 250g ground almonds 75g plain flour 8 tbsp black cherry yoghurt 250g fresh cherries, stoned 25g flaked almonds 2 tbsp apricot jam, sieved and warmed
1 For the pastry, place the flour, butter and sugar in a food processor and blend until the mixture resembles breadcrumbs. Add the egg yolk and 3 tbsp cold water and blend until the mixture forms a ball. Turn out and knead lightly. The roll out on a lightly floured surface and use to line a 25cm round fluted flan tin. Prick the base and sides with a fork. Cover and chill for 1 hour.
2 Line the pastry case with parchment paper and baking beans and bake blind
26 | THE WEST COUNTRY FOODLOVER
serves 4
in a preheated oven at 190C / Gas 5 for 10 minutes. Remove the beans and paper and bake for a further 5 minutes. Remove from the heat. Reduce the oven temperature to 180C / Gas 4.
3 For the filling, beat the butter and sugar together using an electric whisk until pale and fluffy. Gradually beat in the eggs and then fold in the ground almonds. Fold in the flour and yoghurt.
4 Arrange the cherries in the pastry case and spread over the filling. Scatter over the flaked almonds and bake for 40-45 minutes, until golden.
5 Remove the tart from the oven and brush with the apricot jam. Serve warm with extra yoghurt or cream.
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CHOCOLATE CHERRY CLAFOUTIS
Clafoutis is a simple batter pudding. Chocolate pairs beautifully with cherries, but you can also change the fruit depending on what’s in season.
serves 2
200g cherries, pitted 55g jarred black cherries in kirsch 1.5 tbsp kirsch 50g caster sugar
10g melted butter, plus extra to grease Demerara sugar, to sprinkle 1 large egg, plus 1 large egg yolk Pinch of fine sea salt 25g plain flour 1 tbsp dark cocoa powder 140ml Jersey or regular full-fat milk 25g finely chopped dark chocolate (70% cocoa solids) Icing sugar, to dust Crème fraîche, to serve
1 Squeeze the cherries a little to burst their skins and put in a dish with the jarred
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