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PrintRIPE TART
Serves :
4
Preparation Time :
Cooking Time :
Preparation Method :
- Sift the flour, salt, corn flour and icing sugar into a bowl, then rub in the butter until the mixture resembles fine breadcrumbs.
- Add the egg yolk and cold water and stir to bind together.
- Knead lightly on a lightly floured surface, roll out. Use to line a 23 cm (9 inch) fluted flan tin.
- Bake blind at 200°C (400°F) mark 6 for 10-15 minutes, until set.
- Arrange cherries in flan case. Mix icing sugar, eggs, almonds and essence, pour over cherries.
- Bake at 170°C (325°F) mark 3 for 50-60 minutes, until the top is firm and golden. Serve hot or cold.
INGREDIENTS
- 150 grams plain flour
- Pinch of salt
- 15 grams corn flour
- 50 grams icing sugar
- 50 grams butter
- 1 egg yolk
- 250 grams cherries, stoned
- 1eggs
- 50 grams ground almonds few drops of almond essence
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