Lily Simpson’s Cherry & Almond Tart

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Cherry and almond is a classic combination that works brilliantly in a pie. In this recipe lusciously sweet fresh cherries fill a crumbly nut pastry case, with cinnamon, orange and vanilla adding to the flavour


Ingredients
For the pastry:
• 175g porridge oats
• 120g ground almonds
• 1 orange, grated zest
• 2 tablespoons runny honey
• 1/2 vanilla pod, split open lengthways
• 1 egg
• 1 tablespoon gluten- and wheat-free flour, for dusting

For the filling:
• 150g ground almonds
• 60ml rapeseed oil
• 2 tablespoons runny honey
• 1 vanilla pod, split open lengthways
• 3 eggs
• 500g fresh cherries, stoned and halved

Method
1 First make the pastry. Put the oats, ground almonds, orange zest and honey in a blender. Scrape the seeds from the vanilla pod and add to the blender along with the egg. 2 Pulse until a dough starts to form. (If you don’t have a blender, you can rub the ingredients together with your fingertips and then knead to form a dough.)
3 Dust your work surface with some of the flour and scoop out the dough on to it. Bring the dough together by hand to form a ball.
4 Wrap in clingfilm and leave to rest in the fridge for 30 minutes.
5 Preheat your oven to 200°C. Dust a 20cm round, fluted, loose-based tart tin with some of the flour.
6 Remove the dough from the fridge and roll out on the floured surface to a circle about 3mm thick.
7 Carefully place the pastry in the tart tin and line the bottom and sides evenly; trim off the excess pastry.
8 Prick the pastry case with a fork, then cover with baking parchment and fill with rice or baking beans. Blind bake for 10 minutes.
9 Remove the paper and rice, and leave the pastry case to cool while you make the filling. (Leave the oven on.)
10 Put the ground almonds, oil, honey, seeds from the vanilla pod and eggs in a large mixing bowl and whisk together until smooth.
11 Tip the mixture into the pastry case and cover with the cherries. Bake in the heated oven for 15–20 minutes until the egg mixture has just about set.
12 Allow to cool before serving warm.

Recipe courtesy of Lily Simpson, extracted from The Detox Kitchen Bible

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Author: The Wordrobe

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