My salad dressing days


I love a tart, me
November 5, 2005, 12:51 pm
Filed under: Uncategorized

Here at Casa Chickadee, we are nuts about nuts. If we’re not cracking them open with our bare teeth, we’re roasting the living daylights out of them. If we’re not roasting the living daylights out of them, we’re slinging them into a hot frying pan and toasting them. And if we’re not slinging them into a hot frying pan and toasting them, we’re tossing them, unadorned, into a green leaf salad. Oh yes.

We are particularly nutty about almonds, any which way: ground, whole, flaked. And best of all, we love a squishy frangipane. Hell, who doesn’t?

So, courtesy of Tamasin Day-Lewis in her book ‘The Art of the Tart’, it is with great (nut-involving) joy that we bring you:

Cherry and Almond Tart
Serves 6-8

Pastry:
120g/4oz plain flour
60g/2oz butter, cut into cubes
a pinch of salt
1 egg yolk
1-2 tbsp iced water
a little beaten egg
2 rounded tbsp apricot jam

Filling:
120g/4oz unsalted, softened butter
120g/4oz caster sugar, plus extra for serving
2 large eggs
120g/4oz ground almonds
grated zest of 1 lemon
400g/14oz (drained weight) stoned, bottled morello cherries

1. Blend flour, butter and salt in food processor. Tip into large bowl and gently mix in egg yolk and water with cool hands or a knife until well amalgamated. Chill in fridge for at least 1 hour.
2. Preheat over to 190c/375f/Gas 5. Line 22cm/9inch tart tin with pastry and bake blind for 15-20 minutes. Remove beans, brush pastry with beaten egg and return to over for further 10 minutes until golden, crisp and well cooked, especially the base.
3. Warm jam slightly and spoon over base of tart. Leave to cool. Turn oven down to 180c/350f/Gas 4.
4. Beat butter and sugar until light and fluffy. Add one egg and keep beating until entirely incorporated then add other egg and beat again. Add ground almonds and lemon zest amd fold them in thoroughly. Spoon into pastry case and smooth the top.
5. Press the cherries into the mixture, pushing them under the almond paste with your fingers.
6. Return to over and bake for 40 minutes or so, until surface golden brown, puffed up and springy to the touch. Switch off oven and leave in there for 15 minutes with door ajar.
7. Dust with caster sugar before serving.

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6 Comments so far
Leave a comment

I had just sat down, turned on my PC, and started working my way through my first bag of monkey nuts of the pre-Christmas season, when I started reading your blog.

Not particularly interesting, but I’d thought I’d mention it…

Comment by Kellycat

Pear and Almond is good too

Comment by Aginoth

we ♥ you for including metric equivalents. Well, we ♥ you anyway. xoxo

Comment by mireille

Yum …

Comment by Berlinbound

Mmmm. I love nuts too, but son and husband HATE them. I always have to make 2 of things, one with nuts and one without. It’s very tiresome. Can’t they just see the truth? Nuts are GOOD. 🙂

Comment by Kate

Love nuts. Can’t eat them (suffering from IBS – nuts=death). Sounds like a lovely recipe.

babes: I swear I’m not making it up – it’s the word-verification, er, word. LOL!

Comment by Bela




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