Monday, 14 August 2017

Rainier Cherry Bakewell Tart



I recently attended the most beautiful event in Kensington all in aid to raise awareness for the amazing Rainier Cherry. For those who aren't yet familiar with Rainier Cherries; they are a cross between 2 red cherries which creates this beautifully sweet golden yellow cherry. They are rich in potassium, have anti-inflammatory properties and are high in Vitamin C too.


At the event I was utterly spoilt with an evening of delicious cherry martinis and a menu proving just how versatile the Rainier Cherry really is. I was also given a lovely goodie bag to leave with, which included a bag of these cherries and also the challenge to create my own recipe using Rainier Cherries. So, here it is and it's a classic! I absolutely love cherry bakewell tart and thought what better way to do this recipe than with the real deal. What I love about this recipe is that the addition of these cherries instead of jam. The cherries are so naturally sweet so there's no need to add any sugar to make the jam.

What you'll need:
-400g rainier cherries
-300g ground almonds
-6 eggs
-130g caster sugar
-1/4tsp almond essence
-25g flaked almonds
-1tbsp agave nectar
-Genius gluten free sweet shortcrust pastry

How to make:
Pre-heat your oven to 180 fan.

>You can make the pastry from scratch but I opted for a quick and brilliant option by Genius Gluten Free and used their shortcrust pastry. Start by rolling this out to a thin sheet (making sure there are no holes) then place into a lined 23cm tin with a loose base so it's easy to take out.

>Blind bake in the oven for 15 mins, then remove the baking paper and beens and bake for a further 10 mins until golden brown. Then leave to cool on a cooling rack whilst you get on with preparing the filling.

>To make the Rainier Cherry jam, simply wash and de-stone the cherries, cut up and place into a pan on a low heat with a splash of water and the agave nectar to help create a sticky consistency. Once the cherries have softened and caramelised slightly, mash the cherries until broken down then set aside.

>For the filling, place the ground almonds and sugar into a bowl and mix together. Then add in the beaten eggs and almond essence and mix well.

>Once the pastry is cool, spread the Rainier Cherry jam evenly onto the pastry base

>Pour the almond mixture over the jam and spread evenly

>Top with flaked almonds then bake for around 25-30 minutes or until cooked all the way through and golden brown.

>Remove from the oven and leave to cool before serving either warm or cold.

You can find these cherries in Marks & Spencer thanks to the amazing 'Adventures In Fruit' who are a group of growers who supply M&S with Northwest Cherries. To read more about Adventures In Fruit, click here or head to their social pages:

-Twitter// @fruitadventures
-Instagram// @adventuresinfruit

I hope you like the recipe and let me know if you try out these super sweet cherries!

L
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