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Cherry Ripe tart from Sussex
- Published: 26 Apr 15
- Updated: 18 Mar 24
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.
![Cherry Ripe tart from Sussex](https://www.deliciousmagazine.co.uk/wp-content/uploads/2018/07/842780-1-eng-GB_sussex-ripe-tart-768x835.jpg)
Check out our Manchester tart recipe too for another regional British dessert.
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Serves 10
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Hands-on 20 mins, 1 hour 10-20 min to cook, plus chilling
Ingredients
- 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
Method
- 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.
- Recipe from August 2012 Issue
Nutrition
- Calories
- 297kcals
- Fat
- 14.8g (6.2g saturated)
- Protein
- 6.2g
- Carbohydrates
- 34.5g (16.5g sugars)
- Salt
- 0.3g
delicious. tips
Ripe tart is based on a traditional recipe which originates from the village of Ripe in the Sussex South Downs.
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