Thursday 7 August 2008

Just what the doctor ordered

Take 3 ladies, a two course meal, 3 bottles of chilled white wine, a comfortable couch, good listening...and talking skills, and no curfew.....enjoy - I did!!!!

Last night M and H from hockey came around for dinner. I made my sisters favourite meal, my own concoction with tomatoes, bacon, onion, garlic, basil and creme fraiche stirred through pasta and a salad with avocado, fresh asparagus, brie, tomatoes, orange pepper, spring onions and mixed leaves.
I turned to my good friend Bill Granger (Bills Food) for dessert inspiration and finally settled on Rustic Cherry Tart. Now I would like to give you all the recipe, it was divine with a capital D. I have to confess to making a hash of it, I reheated it and the consistency went a bit funny, but what is runny between friends when the flavours are so delectable!? A food guru will probably tell me that reheating is a no no...I wait for your admonishing comments if so....and I have learned from my mistake OKAY?
I hope Bill will not mind, but I think after eating this you may just go out and buy his book and therefore he should be most appreciative....and anyway I don't have any money so it is not like he can sue, can he????

Rustic Cherry Tart:

75g unsalted butter chopped
90g superfine castor sugar
80g ground almonds
2 egg yolks
1/2 t vanilla extract

1 sheet puff pastry
1 egg yolk
300g black cherries, pitted and halved (Plus an extra punnet for eating - pitting those cherries and not eating some is an impossible task!)
sugar for sprinkling
cream, for serving

To make the frangipane, mix the butter, sugar,almonds,egg yolks and vanilla in a food processor until combined. Refrigerate until chilled.

Preheat the oven to 200C (400F gas 6) Put a baking tray in the oven to heat.

Lay the puff pastry on a piece of baking paper on another baking tray. Trim off the edges of the pastry (this makes the edges rise evenly...(not in my case mmm)) Using the point of a sharp knife, and being careful not to cut through score a 1cm border around the edge of the sheet of pastry. Prick the entire surface with a fork and brush with egg yolk. Spread the frangipane evenly over the pastry withing the scored area. Place the cherries, cut side up in a single layer on the frangipane. Place the tart on the hot tray and bake for 15 minutes. Sprinkle with sugar and bake for another 5 to 10 minutes, until the sides are golden and puffed. Serve with cream if you wish.


Melanie said...

sounds yummmmm! will definately have to try it.

Natalie said...

Hey Mel!!! Great to see you in my comment box. It is yummy and I know it is a dessert you would enjoy!

Tacy said...

Ooohh that sounds really, really good! As soon as my oven is fixed, I will be trying it too!

Natalie said...

And SO easy!!!