Just when you thought it was safe, I'm back with another Cherry recipe. I think this might just be my last cherry dish for a while but you never know - inspiration or madness might strike.
The idea for this tart came via my fondness for frangipane , having used it, oh, a few times before. As a match for my poached cherries, I decided to substitute hazelnut meal for the almond meal and as I like to experiment, I've opted to use duck eggs. The pastry that will line this tart is the wonderfully rich Pasta Frolla - though a good sweet shortcrust will do.
Cherry and Hazelnut Frangipane Tart
[Makes 1 x 23cm/9 inch square tart]
½ portion Pasta Frolla (or your favourite sweet shortcrust pastry)
2 cups poached cherries, well drained
120 grams softened butter, cut into small cubes
120 grams caster sugar
3 duck eggs, at room temperature (you can use chicken eggs)
120 grams hazelnut meal
pure icing sugar, for dusting
Line your fluted tart tin with pastry - let it rest for about an hour before cooking.
Cover with baking paper filled with weights and place in a preheated 180°C/350°F oven.
Cook for 10 minutes, remove paper and weights and continue cooking for another 10 minutes, turning down the heat if you think it's browning too quickly until the case is almost cooked through.
Make the frangipane:
Place the butter and sugar into the bowl of a mixer and beat until light and creamy. It's important that your eggs are at room temperature to avoid curdling the mixture. I like to break my eggs into a bowl and then slowly add them to the creamed butter in a manner to minimise temperature variation. Make sure the egg is fully incorporated before adding the next amount. When this is done, fold in the hazelnut meal being careful not to over-mix.
Assemble the tart:
Place about a quarter of the frangipane into tart case - spread it out to roughly cover the base. Dot the well-drained cherries over this - 2 cups is a generous amount and you'll find that it will make the tart a little harder to cut into neat pieces but that's a compromise I'm willing to make.
Pour over the remaining frangipane, smoothing it out to evenly cover the cherries.
Sprinkle over with some pearl sugar - this is optional.
Return to the oven and cook for another 20-30 minutes or until the topping has set and is golden brown. Once again, if you feel it's browning too quickly, turn the oven down.
If you use duck eggs, you'll notice they will react slightly differently. The best description I can give is that the frangipane gets a meringue like consistency to it's surface. It doesn't effect at all but it's something you need to be aware of.
Let the tart cool in the tin before removing and dust with pure icing sugar.
Smiles all round and a big thumbs up for this tart - the pastry has a wonderful shortbread like taste, the cherries and hazelnuts work in harmony and it leaves you that lovely feeling of decadence.
Tagged with Sweet Food