Cherry and apple tart

Cherries are in the shops and Bramley apples are on their way. Slightly tarter than an eating apple, we seem to forget that Bramley’s exist but they add a lift to apple dishes and they also tend to hold their shape better when cooked.

Don’t worry if some of the cherries sink into the mixture while cooking. It can add a little excitement to your supper!

Serves six

For the pastry:

  • 175g sifted plain flour
  • 100g butter
  • Two eggs
  • Two or three drops of vanilla extract

For the filling:

  • Three medium cooking apples
  • 150g cherries – halved and stoned
  • 200g unsalted butter
  • 200g sugar
  • Four eggs
  • 100g ground almonds
  • 50g plain flour

Preheat the oven to 150°C (gas mark 2).

First cook the pastry base. In a mixing bowl, cream the butter with the eggs until smooth. Gently fold in the flour and the vanilla extract and bring together in a ball. Wrap in cling film and place in the fridge to rest for 45 minutes. Roll out and line an eight inch pastry ring or flan dish. To bake blind, cover the pastry on the bottom and sides of the flan with foil and weigh it down with a handful of dried beans or pasta and bake in the oven for 25 minutes. Remove, lift off the foil and allow the pastry to cool.

Preheat the oven to 180°C (gas mark 4). To make the filling, in a mixing bowl, cream the butter with the sugar then, adding individually, beat in the eggs. Using a metal spoon, gently fold in the ground almonds followed by the flour.

Peel and slice the apples. Half fill the pastry case with the almond mix and fan the apples on top. Then fill the pastry case with the remaining mix and arrange the halved cherries on top. Place in the oven and bake until a skewer inserted into the centre comes out clean – about 20 to 25 minutes. Serve warm, possibly with mascarpone, crème fraîche or fresh cream.

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