Though the French cherry season begins in May, British cherry season doesn’t really hit until July. Something for which I am most grateful. Because who doesn’t love an extended window of gluttonous opportunity?
The Brogdale Cherry Fair near Faversham, Kent is on the 16th of July and should you be in the area, I highly recommend it. I went a couple years ago and all I can say is that I left with the best stomachache ever. All those heritage cherries were so delicious. I couldn’t stop myself. Had I been a monarch of yore, a surfeit of cherries is definitely what would have done me in. But what a way to go!
Below is my recipe for an almond cherry crumble tart. I hope you like it. It never lasts more than a day in my house.
150 g plain flour
10 g ground almonds
1 tbsp icing sugar
1 tbsp caster sugar
120 g unsalted butter, room temperature
1 tbsp + 1/2 tsp cider vinegar
1 tbsp flaked almonds
400 g pitted cherries
50 g marzipan/almond paste
30 g caster sugar
1/4 tsp almond essence
2 tbsp flour
1/4 tsp salt
Preheat the oven to Gas6/200°C/400°F.
For the pastry, pulse the first six ingredients together until just combined. Press all but 1/4 c of this mixture into a greased tin. Mix whatever remains with the flaked almonds.
Now, blitz the last 5 ingredients in a food processor. Then stir the cherries into the mix. Pour them into the tart base.
Sprinkle the reserved almond topping over the cherries.
Bake for about 40 minutes or until the pastry is golden and the fruit is bubbling.
Allow to cool before serving.