Tag Archives: almond cherry

French Farmhouse Cherry Pie

Posted in Baking, Dessert, Pastry by

 
This tart/pie is one of my favourite things in the world. It is my birthday request and my mum likes to make it for me. Now she has gone back to the UK I will have to make it myself.
I copied the recipe from my parents scraggy old French farmhouse cooking recipe book. I did not copy the pastry recipe as mum always uses the store bought stuff and there are plenty of recipes out there, if you are stuck try here. 
If you are a fan of cherries and almonds like me, you must make this as soon as you can. If you have followed a link from Sweet New Zealand, you know you have to try it, you clicked, you liked.Thanks Sugar & Spice & all Things Nice for hosting. If you are wondering what I am talking about, look HERE.
Tin- I used my new rectangle tin but mother always uses a normal flan dish- the fluted round type.

Sweet Short crust pastry
I used the Ruth Pretty recipe as mentioned above, I baked the shell blind for 15 minutes while I prepared the filling.
300g (2 cups + 3 tbsp) flour
75g (1/4 cup + 2 + 1/2 tbsp) sugar
1/2 tsp salt
150g unsalted butter (cold and diced)
1 egg yolk
45ml (3 tbsp) water
In food processor whiz flour, butter, sugar and salt until the mix forms breadcrumbs
Lightly whisk egg yolk with water and, with processor running, slowly pour liquid through feed tube.
Process until pastry just forms a ball. 
Form pastry into a disc and let pastry rest for 30 minutes before rolling, or store in fridge for up to 2 days, or till required. Alternatively freeze till required.

Roll short crust pastry to a 5mm thickness
Shape into prepared flan tin and chill for 30 minutes, prick base gently with a fork.

Blind bake for around 15 minutes or until just starts turning brown.

Filling
450 grm jar of Morello cherries
125 grms butter
125 grms caster sugar
125 grms ground almonds
1 tsp flour
2 large eggs
2 tablespoons rum flavour 

Directions
Pre-heat oven 180, blind bake pastry case
Drain cherries
Cream butter, sugar, almonds and flour until smooth
Add eggs one at a time
Stir in rum flavour
Arrange cherries in the bottom of pastry case
Pour almond mix over the cherries
Bake for 30 minutes until golden, cover with foil and bake for further hour.



Glazing
175 grms icing sugar
1 tablespoon rum flavour
2 tablespoons of water
jam to glaze (states red current, we use raspberry or black cherry)



Glaze
Dissolve icing sugar, rum and water in a small saucepan over a low heat, beating constantly
Brush tart with jam, heating jam if necessary
Pour glaze over the cooled tart