#cherry pastry

[brattylikestoeat]

[travelling-my-little-pony]

Hitch has found a cherry pastry.

In Saltash, in Cornwall, England.

[corxandforx]

San Fransisco Street Bakery

Olympia, WA

[grumpyowlstuffs]

Cherry Bakewell

I savoured this

Recipe: (Note: I am a terrible human being so all measurements are approx and probably don’t reflect how much I actually use)

Pastry:

200g plain flour1 tbsp icing sugar, plus extra to decorate100g dairyfree butter1 egg yolkWater

Filling:

Morello Cherry jam

150g grams dairy free butter

150g golden caster sugar

Table spoon of plain flour

Pinch of dark brown sugar

A drop of almond flavouring (I like my almond, almondy)

150g almond flour (it’s just finely ground almonds)

3 eggs

And some flaked almonds for the top

Method:

Take the jam out of the fridge you might have put it in because cold jam is hard to spread.

Mix flour and butter in a big bowl (my kitchen is a mess) until it resembles bread crumbs then mix in the egg yolk and icing sugar. Gradually add water until it combines into a ball. Leave to rest.

Combine the flour, almond flour, sugar and butter into another bowl and mix until combined, add one egg at a time and mix in. I am not going to lie, I’ve used an electric hand whisk this whole time. I used to insist like a purist on hand whisking everything but then it started to feel like I’d been leek spinning for ten hours.

Bake the pastry blind, I have baking beans for this which gradually seem to be disappearing after every use. Make sure you prick the base with a fork. For about 10-15 minutes depending on how close to the fires of hell your oven is.

Cry because your kitchen is covered in flour even though you used the biggest bowl you own.

Spread the jam evenly and then chill in the fridge. Then spread the frangipane on top and place in the oven. Bake for about 20-25 minutes. I recommend after about 10 , covering it in some tin foil if like me, you have an oven that likes to ruin your day. Also spread some almonds on top of the frangipane.

Bake for a few minutes to get some of that sweet, sweet browning.

Cool and sprinkle on icing sugar. Lament that your kitchen is also now covered in icing sugar.

Verdict:

I eat them for breakfast. My partner eats three in a row then feels sorry for himself.