by Bill Granger
from Bills Food
(William Morrow, 2005)
Serves 12
Almonds and cherries, a welcome match, come together in a rich, fragrant frangipane checkered with row upon row of wine-purple fruit. This delicious still life is framed by a single sheaf of puff pastry to create a sleek, angular tart.—Bill Granger
convert Ingredients
For the frangipane
2 1/2 ounces unsalted butter, chopped
1/3 cup caster (superfine) sugar
3/4 cup ground almonds
2 egg yolks
1/2 teaspoon vanilla extract
For the tart
1 sheet puff pastry
1 egg yolk
10 1/2 ounces cherries, pitted and cut in halves
Sugar, for sprinkling
Cream, for serving (optional)
Directions
Make the frangipane
1. Mix the butter, sugar, ground almonds, egg yolks and vanilla extract in a food processor until combined. Refrigerate until chilled.
Make the tart
1. Preheat the oven to 400°F (200°C). Put a baking tray in the oven to heat.
2. Lay the puff pastry on a piece of baking paper on another baking tray. 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 1/2 inch border around the edge of the sheet of puff pastry.
3. 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 on the hot tray and bake for 15 minutes. Sprinkle with sugar and bake for another 5 to 10 minutes, until the sides are golden and puffed.
4. Serve with cream if you wish.
Recipe © 2002 Bill Granger. All rights reserved.
