Ripe Tart

Ripe tart.The name of this dish comes from the village of Ripe in Sussex, where a pie feast celebrated the cherry harvest.

Preparation time – 25 minutes
Cooking time – 1 hour 15 minutes
Calories per portion – 330 Kcal
Fat per portion – 16g of which saturated – 6g
Serves – 8
Suitable for vegetarians

Plain flour 175g (6oz)
Salt pinch
Cornflour 25g (1oz)
Icing sugar 110g (4oz) plus 2 tsp and a little for decorating
Butter 75g (3oz)
Eggs 2 plus 1 yolk
Cherries 450g (1lb), stoned
Ground almonds 75g (3oz)
Almond essence few drops
Flaked almonds 25g (1oz)

1 Sift the flour, salt, cornflour and 2 tsp of the icing sugar into a bowl. Rub in the butter until it resembles fine breadcrumbs.

2 Add the egg yolk and a little water to bind together. Knead lightly on a floured surface and roll out. Place a 23cm (9in) diameter loose-bottomed fluted flan ring on a baking tray and line with the pastry. Preheat the oven to 200°C/400°F/Gas 6 and chill the flan case while the oven warms up.

3 Bake the pastry case blind for 15 minutes (see Cook’s tip on page 160). Remove baking beans and cook for 5 minutes more. Turn down the oven to 170°C/325°F/Gas 3.

4 Arrange the cherries in the flan case. Mix the icing sugar, eggs, almonds and essence and pour over. Bake in the oven for 50–60 minutes, until the top is firm and golden. Halfway through cooking, sprinkle flaked almonds over the top. Serve hot or cold dusted with sifted icing sugar and with pouring cream.

Cook’s tip
Try this flan with plums or apricots, for a change.

Recipe taken from Around Britain Dairy Cookbook.

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