When I picked up the sour cherry conserve from the shelf at Lidl, I did not have any particular baking plans in mind.
It was for the first time I have noticed ‘sour’ conserve, and bakers alike may agree, I too have the tendency to pick up peculiar (even so to me) or interesting ingredients, purchase them and head home to think on best ways to utilize them in cooking and baking.
This tart perhaps a ‘cheat’s way’ to include cherry in frangipane, was indeed an experiment like most of my recipes.
Cream Cili’s take on Frangipane in Journey of tarts and quiches
Recipe – 16cm tart ring
You could use any Sweet Pastry recipe for your base.
100g Plain flour
50g Unsalted butter (cold)
20g Icing sugar
8-12g Egg yolk
¼ tsp. Vanilla Essence
Cold water as necessary
- Rub butter with flour, add sugar. Using fork, gradually add the yolk to the mixture.
- Add vanilla essence and knead briefly. Add cold water if necessary (You are looking for a dry mixture, with knead-able texture)
- Refrigerate for minimum of 45 minutes, roll out to 5mm thickness, cut to size of your tart ring (+ approx.size of your ring depth) and place it over the tart ring. Lightly prick the tart base using the fork.
- Par-bake the base 180’C (with weights) for 10 minutes, remove and cool.
10g Salted Butter
40g Unsalted Butter (Butters melted and cooled)
50g Icing sugar
13g Plain flour
35g Ground almond
80g Egg whites
½ Lemon rind only
45g Sour cherry conserve (in piping bag)
- Combine icing sugar, plain flour, ground almonds and lemon rind in a bowl.
- Whisk egg whites till white and foamy (just before a soft peak).
- Add egg whites and melted butters to the dry ingredients, whisk and combine.
- Pour the frangipane mixture into the par-baked pastry, add sour cherry conserve in small and equal portions around the mixture.
- Bake at 180’C for 20-25mins till top is browned.
Hope you enjoy this recipe too..