Ripe, juicy cherries are the perfect ingredient for a sugary-sweet summer tart. Great for formal dinners or informal treats!
Ingredients
350g (12oz) sweet shortcrust pastry
2 medium eggs
25g (1oz) plain flour
50g (2oz) caster sugar
300ml (½ pt) milk
150ml (¼ pt) double cream
225g (8oz) cherries
45ml (3tbsp) cherry jam, warmed and sieved
WEIGHT CONVERTER
grams
to
cups
Method
Roll out the pastry on a lightly floured surface and use it to line a 23cm (9in) loose-based fluted flan tin. Prick the base all over with a fork and chill in the fridge for 30 mins.
Preheat the oven to 200°C (400°F, gas mark 6) and place a baking sheet in the oven. Line the chilled pastry base with greaseproof paper and baking beans and bake on the hot baking sheet for 10 mins. Remove the greaseproof paper and beans and bake for a further 3-4 mins until the pastry case is golden brown. Cool.
Beat together the eggs, flour and caster sugar. Heat the milk almost to boiling point, then whisk into the egg mixture. Return the mixture to the pan and heat for 5 mins, stirring all the time, until thickened. Cover the surface of the mixture with greaseproof paper and leave to cool completely.
Whip the cream until just firm and fold into the pastry cream. Spoon into the pastry case. Halve the cherries and remove the stones. Stir the cherries into the sieved jam and spoon over the filling. Serve within an hour.
Top Tip for making Cherry tart
When buying cherries, look for large ones (1in or more in diameter) that are glossy, plump and dark-coloured. Make sure their stalks are fresh and green.
Trusted, informative, and empathetic – GoodTo is the ultimate online destination for mums. Established in 2007, our 15-year-strong archive of content includes more than 18,000 articles, 1,500 how-to videos, and 7,000 recipes.
Lemon tart
