Thursday, 26 April 2007
Recipe: Cherry Tart
Ingredients: 2 sheets Phyllo Pastry, each 12" x 6"; approximately 30 fresh Cherries (the darker the better!); 30g Butter; 2 tablespoons Plain Flour; 2 tablespoons Sugar (or Sweetener); 1 tablespoon Cherry Liqueur of some description (I use Vedrenne Creme de Griotte, but in practice any strongly flavoured spirit will suffice).
1. Pre-heat oven to 200 degrees C.
2. Prepare two individual tart shells, using the Phyllo and Butter (melt the Butter and brush the Phyllo sheets with it; cut each sheet into two squares, and use each pair of squares to form a double-layer tart shell, tucking the edges and corners in as you go, to create a neatly round shell). Blind-bake 5 minutes in the pre-heated oven; then remove the baking weights and bake a further two minutes or so, thoroughly to brown and crisp the base of the shell.
3. While the shells are baking, stone the Cherries into a bowl. In a separate bowl, mix together the Flour and half of the Sugar.
4. Divide the Flour/Sugar mixture between the two shells, spreading it evenly. Pack the stoned Cherries on top, forcing as many into each shell as you can manage in one tight layer. Sprinkle the remaining Sugar over the Cherries, and sprinkle the liqueur over the top.
5. Return the tarts to the oven and bake for 25 - 30 minutes, until the Cherries have visibly collapsed and are oozing with juice and the pastry is a rich dark brown. Remove from the oven and leave to cool somewhat before serving.
Best served warm.