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Cherry Jam & Almond Galettes |
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| Serves 4 |
Prep 25 mins |
Cooking 25 mins |
Easy |
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Ingredients |
400g ready-made puff pastry
1 egg, beaten
4 tbsp cherry jam
200g black cherries, pitted and halved
vanilla ice cream to serve
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Frangipane
70g butter at room temperature
70g caster sugar
2 eggs
1/2 tsp vanilla extract
70g ground almonds
20g plain flour |
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Heat the oven to 200C/fan
180C/gas 6. Roll out the pastry to the thickness of a
pound coin. Cut out 4 circles, each about 14cm in
diameter, then for each circle score a border 2cm in from
the edge (freeze the unused pastry to use another day).
Put the circles onto a non-stick baking sheet and brush
with the beaten egg. Bake for 15 minutes, then take out of
the oven and gently push the middles down so you have a
pastry shell. Cool.
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To make the frangipane, beat
the butter and the sugar until pale. Beat the eggs into
the mixture one at a time and then the vanilla. Add the
ground almonds and flour, then mix well.
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Spoon the frangipane inside
the tart shells. Mix the jam and fresh cherries, and spoon
over the frangipane. Cook for another 15 minutes, then
cool for 10 minutes and eat warm with vanilla ice cream.
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DAILY
DINNERS 
