If you have a cherry tree in your garden, then this pud is sure to become a summer go-to.
Advertisement - Continue Reading Below
Yields:
10
Prep Time:
20 mins
Cook Time:
1 hr
Total Time:
1 hr 20 mins
Cal/Serv:
471
Ingredients
FOR THE PASTRY
250 g plain flour
200 g cold unsalted butter, cubed
70 g light brown sugar
1 egg yolk, plus 1 beaten egg
2 tsp. Demerara sugar
20 g toasted coconut flakes
1 Tbsp. cherry jam or conserve
FOR THE FRANGIPANE
50 g unsalted butter, softened
50 g light brown sugar
1 medium egg
50 g ground almonds
50 g desiccated coconut
Zest 1 lime
FOR THE CHERRIES
500 g fresh cherries, pitted
Juice 1 lime
1 tsp. vanilla bean paste
2 Tbsp. icing sugar
1 Tbsp. cornflour
Directions
Step 1Place a small cup of water in the freezer about 30min before you start to cook. For the pastry, pulse the flour, butter and sugar in a food processor until it looks like rough breadcrumbs. Add the egg yolk and 1tbsp of the ice-cold water, then briefly pulse again until the mixture forms into large clumps. Tip on to your work surface and bring together into a ball. Flatten into a thick disc, wrap and chill for 45min.
Step 2For the frangipane, beat the butter and sugar together until pale and fluffy. Add the egg and beat again. Fold in the ground almonds, desiccated coconut and lime zest to make a paste.
Step 3Toss the cherries in a bowl with the lime juice and vanilla bean paste. Combine the icing sugar and cornflour and sprinkle over the cherries. Mix until the icing sugar mixture has dissolved.
Step 4Place the dough between two large pieces of baking paper and roll out to a large disc roughly 36cm in diameter. If the dough becomes too soft when rolling, slide on to a tray and return to the fridge for a few minutes. Spread the frangipane in an even layer on pastry, leaving a 5cm border. Arrange the cherries over the frangipane – it’s fine if the edges of the frangipane aren’t fully covered. Fold in the edges of the pastry to overlap the filling. Transfer to the fridge for 20min.
Step 5Preheat the oven to 180°C (fan 160°C) gas 5 with baking parchment on the middle shelf. Brush the exposed edges of the pastry with the beaten egg. Sprinkle over the Demerara sugar followed by the coconut flakes. Transfer to the oven and bake for 55min to 1hr, or until the pastry is deeply golden and cooked throughout. Remove from tray and leave to sit for 15min. Heat jam in microwave and brush over cherries. Serve with ice cream.
GH TIP
Use blueberries instead if you don’t have cherries.
Per serving:
Calories: 471
Protein: 6g
Fat: 30g
Saturates: 18g
Carbs: 44g
Sugars: 23g
Fibre: 3g
38 easy dinner party dessert recipes to finish any meal in style
Nadine is the Kitchen Editor, creating delicious, exciting recipes for GH. Her background is eclectic – time spent as a teen mag website editor interviewing the likes of Lady Gaga before becoming a standby contestant for GBBO - and it shows in her style cooking. Full of flavour, interesting stories and fun!
