Cherry Bakewell Tarts

My life is currently 100% consumed by 30 Rock, I’ve watched 3 and a half seasons in just over a week. I’m denying to the death an addiction but I’m pretty sure I’ve become Liz Lemon.
In all seriousness to know that Liz is there (in Tina Fey’s mind) thriving under stress, being crazy, eating junk and hating people is comforting (not that I hate people but gosh some people are annoying!). Have I mentioned my love for Kenneth Parcell? He is the gosh darned cutest guy ever.

This obsession all begin when I came down with a 24 hour bug, that saw me bed ridden for a whole day (that never happens, like ever). In between watching 30 rock and crying in pain, I researched and read a whole lot about British baking, which led me to Lily Vanilli (my other crush). This recipe is delightful, the frangipani sponge is moist and light. The cherry coulis is tart and tangy and the pastry shell is so easy and so so rewarding. It’s just amazing, please make them.
Also I’ll be selling them this Friday at Fridays in the East End.

Cherry Bakewell Tarts – Adapted from Lily Vanili’s Sweet Tooth and here Makes 12 tarts
What you need:
For the pastry
250 grams Organic plain flour – chilled for 30 minutes (extra for dusting)
50 grams Icing sugar – also chilled
125 grams Cold butter, cut into small cubes
1 Large free-range egg,
Splash of milk

For the frangipane
85 grams Unsalted butter, room temperature
85 grams Golden caster sugar
85 grams Ground almonds
Finely grated zest of 1 orange
1 Egg

For the cherry filling
65 grams Very ripe, de-stoned black cherries
25 grams Caster sugar
60 ml Water
Lemon juice1/4tsp
Cornflour1/2tbsp
2 tablespoons of raspberry jam (or blackcurrant)

Extras: flaked almonds, fresh cherries, vanilla buttercream

What you have to do

1. To make the pastry, sieve the flour, then the sugar from a height on to a clean surface. Use your hands to work in the butter thumbs to fingers to achieve a fine, crumbly mixture. Place mixture in freezer for 20 minutes, and clean up (always work pastry on a clean, cool dry surface.

2. Add the egg and milk and gently work it all together into a ball of dough. Flour lightly. Pat into a flat round, wrap in clingfilm and refrigerate for a minimum of half an hour. I find its best to cut the egg into the mixture with a dough scraper.

3. Meanwhile, make the cherry filling. Pulp the cherries with a hand blender, and place in a medium-sized heavy-bottomed pan along with the caster sugar, lime juice, water and cornstarch.

4. Heat on medium until the cherries begin to release their liquid and then slowly bring to a boil, stirring continuously. Reduce to a simmer and heat until cherry mixture has thickened. Allow to cool.

5. When mixture has cooled stir in the jam.

6. Make the frangipane by beating all the ingredients together until smooth and spoon into a piping bag.

7. Roll out the pastry and cut rounds to fit a cupcake pan, press into place, spoon in some of the cherry mixture, pipe in the frangipane and top with flaked almonds.

8. Bake in a preheated 190C oven for 25-30mins or until golden brown. Cool, pipe with a dab of buttercream and top with a fresh cherry.Puppies like them too!

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