Cherry Ripe tart from Sussex
- August 2012
- Serves 10
- Hands-on 20 mins, 1 hour 10-20 min to cook, plus chilling
A wonderful cherry tart recipe, originating from the village of Ripe in Sussex, made with shortcrust pastry, an almond frangipane filling and luscious sweet cherries.
Check out our Manchester tart recipe too for another regional British dessert.
- 14.8g (6.2g saturated)
- 34.5g (16.5g sugars)
- 225g plain flour, plus extra to dust
- 25g cornflour
- 100g icing sugar, plus 2 tsp extra
- 100g cold butter, cut into 1cm cubes
- 2 large free-range eggs, plus 1 large free-range egg yolk
- 75g ground almonds
- A few drops of almond extract (optional)
- 450g cherries, stoned
- Preheat the oven to 200°C/fan 180°C/gas 6 with a baking sheet. Sift the flour, cornflour, a pinch of salt and 2 tsp of the icing sugar into a bowl, then lightly rub in the cold butter until the mixture resembles fine breadcrumbs. Add the egg yolk and 1-2 tbsp cold water and, using a table knife, stir to bind together.
- On a lightly floured surface, gently knead until the pastry has come together. Shape into a flat round, wrap with cling film and chill in the fridge for half an hour.
- Roll out the pastry on a lightly floured surface until 2-3mm thick. Use to line a 23cm fluted flan tin, then chill for a further 15 minutes.
- Fill the tart with baking paper and baking beans or rice, then put the tin on the baking sheet and blind bake for 10-12 minutes. Remove the paper and beans/rice, then bake for a further 5 minutes until golden brown. Reduce the oven to 170°C/fan150°C/gas 3½.
- Mix the remaining icing sugar, eggs, ground almonds and almond extract, if using, with a wooden spoon until smooth. Pour the mixture into the tart case, then dot the cherries evenly all over, pushing into the almondy mix. Bake for 50-60 minutes until the top is firm and golden. Serve hot or cold with a dollop of cream or ice cream.
Ripe tart is based on a traditional recipe which originates from the village of Ripe in the Sussex South Downs.
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