With more people in Bristol cooking meals from scratch than ever before, Better Food provides a little inspiration for you by sharing some of their tried-and-tested recipes.
The fourth recipe in this series – Cherry Frangipane Tart – is an irresistible summer dessert, inspired by Produce Manager John’s beautiful cherry displays in-store. John’s been busy working alongside Better Food’s long-time supplier, Joe Pardoe, to stock the shops up with the very best in-season fruit.
Joe Pardoe runs his family’s organic orchard, Priors Grove, in Herefordshire. Better Food’s founder, Phil, has been working closely with the Pardoes since they first converted to organic production in the early 80s. Cherries are tricky to grow organically, and so suppliers using methods like the Pardoes are hard to come by.
Cherry Frangipane Tart
For the pastry
200g plain flour
100g cold unsalted butter, diced
1 tbsp caster sugar
1 egg beaten
For the filling
140g golden caster sugar
140g ground almonds
140g butter, melted
1 egg, plus 1 egg yolk
500g Priors Grove cherries, stones removed
Jess’s Ladies clotted cream
1. Begin by rubbing the butter into the flour with your fingertips. Once you have a fine crumb, combine with the sugar, and gradually add the egg, cutting it into the mixture with a knife until you have a smooth dough. Add a couple of tablespoons of water if necessary, and press the dough out onto a clean surface. Roll out the dough into a disc shape, before covering with a beeswax wrap and placing into the fridge to chill for 20 mins.
2. To make the filling, place the sugar, ground almonds, melted butter, egg and egg yolk, into a large mixing bowl and combine to make a batter, adding half of the cherries at the end. Place this into the fridge to chill for 20 mins.
3. Pop the oven on to 170°C/gas mark 3 (190°C/gas mark 5 fan oven). Roll the pastry out and use to line a 23cm loose-bottomed tin. Place a sheet of baking paper over the top of the pastry case and pour baking beans across the sheet. Slide the pastry into the oven for around 15 mins, then remove the baking beans and sheet and bake for a further 5 mins, or until the pastry is golden.
4. Leave the pastry to cool for 5 mins, then spread the frangipane batter over the tart case, placing back into the oven for a further 20 mins, until golden.
5. Remove the tart from the oven and arrange the rest of your cherries on top. Set aside to cool, before serving up with the clotted cream.
Better Food is a Bristol-based independent retailer, with three stores and cafés across the city, championing organic, local and ethical produce for over 25 years. Visit betterfood.co.uk and sign up to their newsletter for the latest foodie tips and more simple and seasonal recipes.
Read more: Swedish Midsummer Cake