There is more bamboo than branch in our cherry. More trussing than tree:
No, it isn’t very sightly, is it? But it’s the only way of keeping the birds off your cherry glut. It was the invention of my live-in handyman (AKA best beloved) and it, coupled with a studious watering and feeding regime has produced a truck load of cherries. I’m talking several kilos. From a tree that’s barely as tall as me I think that’s pretty decent.
This glut is simply too miraculous to use it as mere ingredient in a recipe. I can’t bring myself to cook with them. Instead, we sit in the garden beneath the shade of the cherry tree and trough our way through most of the harvest.
But even I can’t eat a whole tree’s worth of cherries in one sitting. I persuade myself to save some and to put them to good use:
Cherry and Almond Tart:
- 1 portion of sweet pastry using the recipe in this post
- 1 portion of frangipane. I like Queen Angela Hartnett’s recipe here
- A big handful of cherries, stoned and halved
- Handful flaked almonds
Make a sweet pastry case and blind bake it. Then make the frangipane as per Queen A’s instructions . Once the tart case has cooled, spoon in the frangipane (if the case is still warm it will melt and split the frangipane). Place the cherries on top of the frangipane, no need to push them in as they sink in whilst baking. Sprinkle the top with flaked almonds then bake at around 190 degree for roughly 25 minutes or until the filling is set.
Serve with a dollop of clotted cream. Classic