Monday, 13 July 2015

Cherry Tart with mixed Nut Frangipane

"Hallihallo!" Soo, I'm back from my year in London and oh dear it was fuuuun!! Magic city, cool markets, great people... But let's keep that on another note - there will be a detailed post with all experiences, tips etc. coming soon. For now: Cherry Frangipane Tart.

Refined sugar free Cherry and mixed Nuts Frangipane Tart to be exact. We bought 2 kgs cherries yesterday - dark red, juicy, ripe goodies who just seemed to scream at me from their place in the fridge. 20 minutes later some of them were resting atop a smooth frangipane wrapped in a crunchy crust in the hot oven. 30 minutes later the alarm goes off and the tart was transferred into a cooler environment on the countertop. 15 minutes of further patience testing aka cooling time. Then the tart was cut and devoured right from the pan - an edible taste of summer! As civilized human beings do we laid the table, tablecloth, dishes, cups, forks and all necessities, sat down and enjoyed a taste of summer.

Print Recipe
Cherry Frangipane Tart                           
- makes one 8 inch/20 cm tart, serves 6
For the crust:
- 200g flour
- 120g coconut oil
- 3 Tbsp honey or agave syrup
- 1 tsp salt

For the franigpane
- 120g mixed nuts, ground- 2 eggs, can be substituted with flax eggs (4 Tbsp flax seed meal mixed with 5 Tbsp water)- 60g flour, I used white spelt flour- 80g honey or agave syrup for a vegan version- 40g butter or coconut oil/plant based spread if you follow the vegan version
- 130g fresh Cherries, pitted and halved (equals 150g fresh, unpitted cherries) or canned, drained and mixed with   1 Tbsp flour
  1. Prepare the crust: mix all ingredients together until a smooth dough forms. Wrap in cling film and leave in the fridge while you prepare the filling.
  2. Frangipane filling: Beat together the butter/coconut oil and honey for about 2 minutes until pale and fluffy. Add in the eggs or flax eggs, one at a time, beating well after each addition. Fold in the ground nuts and the flour.
  3. Grease and flour a 8 inch/ 20 cm tart pan. Take the crust out of the fridge and press into the prepared pan. Prick with a fork a couple of times and bake it in the oven for 10 minutes until slightly browned.
  4. Pour the frangipane batter into the crust. Assemble the cherries on top, the cut side facing upwards.
  5. Bake for 30 minutes until slightly browned.
  6. Remove from the oven, let cool for 15 minutes before removing the pan. Enjoy! Great served with creme fraiche or greek yoghurt!

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