GLUTEN-FREE CHERRY & CUSTARD TART. 05/07/13
INGREDIENTS METHOD

Serves 6-8

 

Gluten-free pastry

200g/7oz gluten-free plain white flour

100g/3½oz butter

500g/1lb 2oz cherries, stalks removed

100ml/3½fl oz bourbon

100g/3½oz caster sugar

Juice of ½ a lemon

 

Custard

300ml/10fl oz milk

300ml/10fl oz double cream

1 vanilla pod, split

6 egg yolks

 

 

Preheat the oven to 180C/350F/gas 4. Put the flour and butter into a large bowl. Using a fork, mash the butter into the flour until it resembles breadcrumbs. Stir in 4 tbsp cold water and quickly bring the pastry together into a sticky ball of dough. Wrap the dough in film and rest it for at least 30 minutes.

 

Put the pastry on a floured surface and roll it out to 3mm thickness, then press it into a 24cm tart tin using your fingers. Cut away any pastry that hangs over the edge. Place in the freezer for 30 minutes, then bake for 10 minutes until golden.

Place the cherries and bourbon together in a pan, with the lid on, over a medium heat for 3 minutes so they are slightly cooked but still have their shape. Drain the cherries and return the juice to the pan. Very carefully remove the stones.

 

Place the pan with the juice over a high heat with half the sugar and boil for 3 minutes. Take off the heat and squeeze in the lemon. Return the cherries to the pan and give them a careful stir. Put to one side.

 

Place a large bowl in the freezer to chill. To make the custard, pour the milk and cream into a pan. Scrape the seeds from the vanilla pod and add to the pan along with the pod. Simmer gently for 5 minutes, then remove from the heat. Beat together the egg yolks and remaining 50g of sugar in a large bowl. Very slowly pour the warmed milk and cream into the eggs, whisking constantly. Return the mix to the pan and place over a low heat, stirring constantly with a wooden spoon for 7-10 minutes, until thickened. Quickly take off the heat and pour the custard into the chilled bowl. Remove the vanilla pod.

 

Distribute the cherries around the tart shell in circles. Pour the custard over the cherries, then place in the oven for about 20 minutes until the custard is firm but slightly wobbly. Leave to cool, then serve.

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07/06/14
BROWN YEAST BREAD.
24/05/14
PURPLE SPROUTING BROCCOLI, ANCHOVY AND PARMESAN PIZZA.
29/03/14
PAIN D'EPICES.
15/03/14
ORANGE, POLENTA & OLIVE OIL CAKE.
22/02/14
TORTA DE ACEITE.
22/02/14
CLASSIC FOCACCIA.
22/02/14
CARROT, PARSNIP & OLIVE OIL CAKE.
22/02/14
MARCELLA HAZAN'S APPLE CAKE.
25/10/13
CARDAMOM & ROSEWATER CAKE WITH YOGHURT AND STRAWBERRIES.
06/09/13
BLACK FOREST GATEAU.
09/08/13
GLUTEN-FREE WALNUT BROWNIES.
05/07/13
GLUTEN-FREE BACCI DI DONNA.
05/07/13
GLUTEN-FREE RASPBERRY & POLENTA CAKE.
05/07/13
LEMON, RICOTTA & ALMOND CAKE.
03/05/13
SAFFRON LOAF CAKE.
11/03/13
CORNBREAD.
27/10/12
GLUTEN-FREE CHERRY & CUSTARD TART. 05/07/13
INGREDIENTS

Serves 6-8

 

Gluten-free pastry

200g/7oz gluten-free plain white flour

100g/3½oz butter

500g/1lb 2oz cherries, stalks removed

100ml/3½fl oz bourbon

100g/3½oz caster sugar

Juice of ½ a lemon

 

Custard

300ml/10fl oz milk

300ml/10fl oz double cream

1 vanilla pod, split

6 egg yolks

 

METHOD

 

Preheat the oven to 180C/350F/gas 4. Put the flour and butter into a large bowl. Using a fork, mash the butter into the flour until it resembles breadcrumbs. Stir in 4 tbsp cold water and quickly bring the pastry together into a sticky ball of dough. Wrap the dough in film and rest it for at least 30 minutes.

 

Put the pastry on a floured surface and roll it out to 3mm thickness, then press it into a 24cm tart tin using your fingers. Cut away any pastry that hangs over the edge. Place in the freezer for 30 minutes, then bake for 10 minutes until golden.

Place the cherries and bourbon together in a pan, with the lid on, over a medium heat for 3 minutes so they are slightly cooked but still have their shape. Drain the cherries and return the juice to the pan. Very carefully remove the stones.

 

Place the pan with the juice over a high heat with half the sugar and boil for 3 minutes. Take off the heat and squeeze in the lemon. Return the cherries to the pan and give them a careful stir. Put to one side.

 

Place a large bowl in the freezer to chill. To make the custard, pour the milk and cream into a pan. Scrape the seeds from the vanilla pod and add to the pan along with the pod. Simmer gently for 5 minutes, then remove from the heat. Beat together the egg yolks and remaining 50g of sugar in a large bowl. Very slowly pour the warmed milk and cream into the eggs, whisking constantly. Return the mix to the pan and place over a low heat, stirring constantly with a wooden spoon for 7-10 minutes, until thickened. Quickly take off the heat and pour the custard into the chilled bowl. Remove the vanilla pod.

 

Distribute the cherries around the tart shell in circles. Pour the custard over the cherries, then place in the oven for about 20 minutes until the custard is firm but slightly wobbly. Leave to cool, then serve.

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