Fred's tips

You can use whichever fruits you would like in this lovely tart - apricots or pears work well too but try something different and tag us on social media to share your creativity.

  • Rolling pin icon
    Prep Time: Min
  • Cooker icon
    Cooking Time: Min
  • Clock icon
    Difficulty: Medium
  • Plate icon
    Makes: One pie which should feed between 8-10 people dependent on how much they love it

Ingredients

  • For the Pastry:
  • 200g Homepride plain flour
  • 100g cold butter, cut into small cubes
  • 50g water
  • 1g salt
  • 25g caster sugar
  • 1 x medium egg yolk
  • For the Frangipane:
  • 300g fresh or preserved cherries
  • 100g butter
  • 80g caster sugar
  • 100g ground almonds
  • 2 medium eggs
  • 20g Homepride plain flour
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Method

  1. Make the pastry first by adding the butter and flour to a large mixing bowl. Using your fingertips, rub together the butter and flour until it looks like bread crumbs.
  2. To the same bowl, add the water, salt, sugar and egg yolk then mix, bringing the ingredients together to form a dough.
  3. Knead lightly and form into a ball.
  4. Wrap in cling film and refrigerate for an hour or two
  5. Next, prepare the cherries by halving and removing the stones. Set aside in a bowl to use later. 
  6. Whilst the pastry is resting and chilling, make the frangipane. In a mixing bowl, cream together the butter and sugar using a spoon until light and fluffy. 
  7. Add the almond, egg and flour and fold carefully until combined.
  8. Cover and set aside. 
  9. To make the case, preheat the oven to 180c. Remove the pastry from the fridge and lightly flour a work surface to roll out the pastry, until it’s about the same thickness as a £1 coin. 
  10. Using your rolling pin as a support, transfer the pastry to the dish and line, making sure you lightly press into the corners. 
  11. Using a sharp knife, neatly trim the excess pastry from around the edges. Using a fork, prick the bottom of the pastry lining. 
  12. Scrunch up some greaseproof paper (enough to line your dish) and place over the pastry in your dish. Fill with ceramic baking beans or dried beans.
  13. Place in the oven to blind bake for 20 minutes. 
  14. Once blind baked, remove the baking beans and paper. Reduce the oven temperature to 170c. 
  15. Fill the pastry case with a layer of frangipane then push the cherries into it.
  16. Place the pie into the oven and bake for 20-25 minutes. 
  17. Once cooked, remove from the oven and leave to cool in it’s dish. Slice and serve when cool. Serve with some clotted or whipped cream and a few fresh cherries on the side

 

There are so many variations and the pie really does work wonderfully with so many different fruits - you could replace cherries with the same quantity of apple wedges tossed in lemon juice or any seasonal stone fruit (we love damsons!).