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Rustic Cherry Tart

Recipe by Bill Granger from bill's food

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This tart is looks great for a dinner party. Other fruit can be substituted if cherries aren't in season.

Serves 12

Ingredients

75 g unsalted Butter softened
90 g caster sugar
80 g ground Almonds
2 egg yolks
½ teaspoon vanilla extract
1 sheet Puff pastry
1 egg yolk
300 g cherries pitted and cut in halves

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Method

To make the frangipane, mix the butter, sugar, ground almonds, egg yolks and vanilla extract in a mixing bowl and mix until combined (alternatively you can place the ingredients in a food processor and mix until combined).
Refrigerate until chilled.
Preheat the oven to 220°C (400°F/Gas 6).
Lay the puff pastry on a baking tray and trim off the edges of pastry (this makes the edges rise evenly).
Using the point of a sharp knife, and being careful not to cut right through, score a 1 cm (1/2 inch) border around the edge of the sheet of puff pastry.
Prick the entire surface with a fork and brush with egg yolk.
Spread the frangipane evenly over the pastry within the scored area.
Place the cherries, with the cut side up, in a single layer on top of the frangipane.
Place the tart in the oven and bake for 25 minutes until the sides are golden and puffed.

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Recipe Rating

Cooking Time: 25M

What do you think?

Pina10 April 2011

I made this on Good Friday but used pears instead as I'm allergic to cherries (go figure). It was absolutely yummy. My whole family loved it too. I poached peeled and quartered pears in some water, brown sugar and a little cinnamon for only 5 mins then sliced them thinly and arranged them in a fan shape. I'll definitely keep this one in my repertoire!

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Conchita October 2010

Deve estar delicioso!!!!!!

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XOXO September 2010

I will try today, seems to be easy to prepare and eat haha

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Johanne6 June 2010

Fantastic tart and very easy to make. What other fruit would it work with as cherries have such a short season?

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Ree2 August 2009

I tried this for the first time with peaches...dead easy to make and really yummy!

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Folio May 2009

I didn't *** the base of the pastry and now wonder whether that's why the frangipani mix (chilled as directed) just melted in the oven, poured off the pastry and left a vile-smelling pool of black, burnt sugar on the baking tray! That was after 15 mins, when the pastry was starting to blacken on the bottom anyway - 25 mins seems a very long time for a sheet of pastry to be cooked at 220 degrees. I'm glad I was watching my oven and stopped it earlier...would be advisable, as with trying out any new recipe. All in all, looked promising but didn't work for me.

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AM163 April 2009

Yummy, easy and moooooorish!

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WK9 April 2009

I am about to make this delicious looking tart. Met him at the Lindfield Book Launch of his new book Feed Me Now. It was held at the Killara Golf Club and was a little sit down intimate dinner with Bill seated in the restaurant and the waiters and waitresses bringing beautiful dishes from the book. Afterwards he made a speech and was amazing (as usual). This is the third book launch I've gone to, one in Melbourne where he was cooking on stage at a food expo, the second one at Killara Hotel a few years back and then this week. He just gets better and better and he made the remark "people ask me if my teeth are real". LOL. He should do ads for Colgate. We had a great time, thank you Bill Granger.

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pat magee January 2009

The best Tart I have had in a long time - and so simple to make - and OH!!!! so easy to consume.

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CJ36 January 2009

This tart is devine

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- ann December 2010
  
  it's spelled DIVINE
  
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bonkers December 2008

This recipe is right wicked, i got it sorted pronto and bish bash bosh i was hoffing down sweet chunks before Jules even got home.

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- sandy b September 2009
  
  lmao!!!
  
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