Name: Cherry and frangipane puff pastry tart
Prep time: 10 min
Cook time: 25 min
Total time: 35 min
Ingredients: 1 pack of ready rolled puff pastry; 1 egg yolk; 1 Tbsp double cream; 200g cherry, pitted; 1 Tbsp caster sugar; icing sugar; For the frangipane:; 1 egg; 100g ground almonds; 50g caster sugar ( and a little bit extra); 50g soft butter; 1 tsp vanilla essence; pinch of salt; few drops of lemon juice (fresh)

Cherry and frangipane puff pastry tart

2 Jul 2016

by Dinna

Prep Time

10 minutes

Cook Time

25 minutes

Total Time

35 minutes

Background

Ready-rolled puff pastry is a staple in my household - I always keep a pack in the fridge or freezer so as it can be used for quick and easy meals, snacks, even cakes! This cherry and frangipane puff pastry tart is a perfect example - super easy and really yummy - the perfect pudding for summer picnics, Sunday lunches and afternoon teas!

Ingredients

1 pack of ready rolled puff pastry
1 egg yolk
1 Tbsp double cream
200g cherry, pitted
1 Tbsp caster sugar
icing sugar
For the frangipane:
1 egg
100g ground almonds
50g caster sugar ( and a little bit extra)
50g soft butter
1 tsp vanilla essence
pinch of salt
few drops of lemon juice (fresh)

Instructions

Roll out the pastry on a flat surface - keep it on the lining paper of its packaging.
Mix the egg yolk with the double cream and brush this over the pastry. Fold over about 2cm of the edge on itself. Brush this edge too then put it onto a baking tray. Chill for 15 minutes if you have time.
Meanwhile heat the oven to 190°C and make the frangipane. Using a small food processor whizz all the ingredients to a paste.
Remove the pastry from the fridge, prick the base all over with a fork and spread over the frangipane. Scatter the cherries over then dust with the extra sugar.
Bake for about 25-30 minutes until the pastry is golden and cooked through; the cherries are juicy. Remove the tin from the oven and allow to cool for 5-10 minutes.