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Prep
40 minutes
Total
40 minutes
Serves
US | Metric
Ingredients
-
Shortcrust pastry, enough to roll out a 35cm circle
-
1 heaped tbs of chilli jam
-
200 g cherries, halved and stoned
-
3 dsps golden caster sugar
-
the juice of half a lemon
-
a handful of flaked almonds
-
icing sugar for dusting
-
cream or creme friache for serving
Cherry and Almond Galette
Made with seasonal cherries and chilli jam!!
Theres nothing like a nice little sweet treat! I've alway got homemade pastry either in the fridge or freezer, so it doesn't take long to make a tart and, if you've got some nice seasonal fruit like these gorgeous sweet, juicy cherries, all the better. And the chilli jam? Works a treat... for a deep delicious flavour... sublime!
- Start by rolling out your pastry (homemade or ready made short crust) on a floured surface into a rough circular shape (about 35cm across) and carefully transfer to a parchment lined baking sheet
- Then spread the chilli jam over the base, leaving a border of about 6-7cm. You can use any chilli jam or non, but it does add a lovely rich flavour and you can't taste the chilli! Then cover with the cherries
- Finally sprinkle with the sugar, squeeze over the lemon juice and fold over the edges to form a crust. Bake in a hottish oven for 15/20 minutes, until the pastry has browned nicely. Finish off with the almonds and a dusting of icing sugar. Serve with a dollop of cream, ice cream or creme fraiche
Cherry and Almond Galette
Made with seasonal cherries and chilli jam!!
Theres nothing like a nice little sweet treat! I've alway got homemade pastry either in the fridge or freezer, so it doesn't take long to make a tart and, if you've got some nice seasonal fruit like these gorgeous sweet, juicy cherries, all the better. And the chilli jam? Works a treat... for a deep delicious flavour... sublime!
Prep
40 minutes
Total
40 minutes
Serves
US | Metric
favorite
print
share
Ingredients
-
Shortcrust pastry, enough to roll out a 35cm circle
-
1 heaped tbs of chilli jam
-
200 g cherries, halved and stoned
-
3 dsps golden caster sugar
-
the juice of half a lemon
-
a handful of flaked almonds
-
icing sugar for dusting
-
cream or creme friache for serving
- Start by rolling out your pastry (homemade or ready made short crust) on a floured surface into a rough circular shape (about 35cm across) and carefully transfer to a parchment lined baking sheet
- Then spread the chilli jam over the base, leaving a border of about 6-7cm. You can use any chilli jam or non, but it does add a lovely rich flavour and you can't taste the chilli! Then cover with the cherries
- Finally sprinkle with the sugar, squeeze over the lemon juice and fold over the edges to form a crust. Bake in a hottish oven for 15/20 minutes, until the pastry has browned nicely. Finish off with the almonds and a dusting of icing sugar. Serve with a dollop of cream, ice cream or creme fraiche