Almond Cherry Crumble Tart

 

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.

 

Ingredients:

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

 

Method:

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.

tart base

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.

 

Orange Almond Rhubarb Crumble Cake

My in-laws live in a country suburb in John Betjeman’s bucolic Metroland. It is a place where “knickers” with an exclamation mark constitutes a swear and on summer weekends village cricket reigns supreme.  The local church is more than 1,000 years old and the local watering holes have appeared in Richard Curtis films.  Spotting the forked tails of red kites flying high is a common occurrence as are bake sales, car boot sales, charity fun runs, bonfire nights, Scottish Association sponsored dance nights, and dogs in the pub.  It’s wonderful and on the weekends there is no other place I’d rather be.

This past Saturday, we didn’t stay the night though we did stay for elevenses and lunch.  Helena chased around Charlie cat while Henry read the papers and my mother-in-law tended to her garden.  It really is the most magnificent garden I’ve ever seen.  The flowers are abundant as are the fruits and vegetables.  For lunch, we had salad and cherries.  Afterwards, I made a floral arrangement for the house.

When it was time to leave, I took a bunch a rhubarb with me.  Which brings us to today.  I have just made the most delicious cake with said rhubarb and below is the recipe.  Because it is not that sweet it’s perfect for tea, morning or afternoon.

bucks bouquet

My floral arrangment

Gifts from the Garden of Eatin'

Gifts from the Garden of Eatin’

 

Ingredients:

125 grams room temperature butter, unsalted

3/4 c caster sugar

3 eggs

1 1/2 c flour

2 tsp baking powder

1/4 tsp orange zest

1/2 tsp vanilla extract

3/4 c ground almonds

3/4 c milk

Enough chopped rhubarb to cover the top of the cake, for me this was 5 ribs

Crumble topping of your choice. I had leftover crumble in my freezer from Claire Ptak’s raspberry muffin recipe so I used that. Should you not have any on hand, crumble the following with your fingers until it resembles coarse meal: 1/4 c butter, 1/4 c sugar (I like to mix light brown, Demerara, and caster), 1 heaping tbsp flour, 1/3 c ground and flaked almonds.  Feel free to add some oats or desiccated coconut as well.

Method:

Preheat the oven to gas 4/180°C/350°F.

Prepare a 10″ cake tin by buttering it and lining it with paper.

In a large bowl, cream together the butter and sugar until pale in color and fluffy.

Mix in the eggs one at a time.

Fold in the flour, baking powder, and almonds.

Incorporate the milk, vanilla, and zest.

Pour the batter into the cake tin.

Scatter the rhubarb pieces on top of the batter then sprinkle as much crumble as you like over that.

Bake for about an hour or until a skewer emerges clean when plunged into the cake and pulled out again.

Cool and serve.  Add Greek yoghurt or cream if you like.

cake

slice

Blueberry Crumble Bars

Corn.  Cattle.  Pella Windows.  Dutch letters.  Red covered bridges of Madison County (somewhere my initials are carved into one).  Elk Horn’s Danish windmill.  Butter sculptures at the the state fair.  Moths as big as birds.  Fishing in my aunt and uncle’s backyard.  The Hawkeyes.  The best writers’ workshop in America.  Glenn Miller, John Wayne, Johnny Carson, Donna Reed.  Electrical storms in summer.  Fireflies.  Farm life. These are a few of the things that come to mind when I think of Iowa.

Well, that and bars.  By which I mean bar shaped baked goods–the treats that make the Midwest go round.  Iowans love them.  I love them.  And as a woman with strong family roots there, I felt it my duty to finally post about them.  Most tend to be of the chocolate variety, but mine are blueberry.

This morning at the greengrocer’s my four year old chided me.  “Blueberries aren’t in season, mommy.”  I trained her too well.  “That’s right, darling.  In England they’re not, but lucky for us they are in . . . (I picked up a carton and read the label) Spain.”  “Morocco too.”  I needed a few more cartons and the Spanish ones ran out.

Below is my blueberry bar recipe.  It’s a crumbly one with notes of almond and fresh lemon.  As the sky was so blue today and the sun so warm, it felt like the most appropriate bar recipe to bake.  I love it as much as my Grandpa Jim loved the Hawkeyes.  My hope is you do too.

where corn is king

ISF-butter-moneybags

Butter sculpture

Me at my Grandmother's

Me at my Grandmother’s

moth

Great-Grandma Evelyn and Great-Grandpa Herman Warren

Great-Grandma Evelyn and Great-Grandpa Herman Warren

The Sorensens

The Sorensens

My grandfather is the boy in the sailor suit.

My grandfather is the boy in the sailor suit.

My aunt and uncle's backyard

My aunt and uncle’s backyard

mama in iowa

at coco's downtown harlan

james warren

Grandpa Jim

 

Ingredients:

For crumble:

1/2 cup caster sugar

1/4 cup light brown sugar

1 cup flour

3/4 cup oatmeal

1/2 cup ground almonds

1/2 teaspoon baking powder

pinch of salt

125 grams unsalted butter

1 egg

 

For filling:

4 cups blueberries

1/2 cup caster sugar

juice and zest of 1 lemon

1 tablespoon cornflour

 

Method:

Preheat oven to Gas 4/ 350F/ 180C.

Lightly butter a small ceramic dish and set aside.  The measurements of mine were 8×12 inches.  If you like lots of crumble, use a smaller dish.  8″ x 8″ would be perfect.

Mix all the ingredients for the crumble, except for the egg, in a large bowl with your fingertips.  Combine until it resembles a fine meal.  Then incorporate the egg.

Place 2/3 of the crumble in the bottom of your dish.  I use my knuckles to push it into place.

Then in another bowl mix the lemon juice, zest, sugar, and cornflour.  Gently stir in the blueberries and coat.

Pour the berry mixture on top of the crumble layer.  Sprinkle the remaining 1/3 of the crumble on top.

Bake for 45 minutes or until golden brown.  Allow the bake to cool completely before cutting into it.  This will give you a better set bar than just a lot of crumble.

baked crumble

blueberry crumble bar

Strawberry Rhubarb Crumble

I don’t eat rhubarb though I’m sure one day I will.  Kind of like “when I am an old woman, I shall wear purple.”  Or as Holly Golightly said about diamonds,”It’s tacky to wear diamonds before you’re 40; and even that’s risky … they only look good on the really old girls … wrinkles and bones, white hair and diamonds.  I can’t wait.”  My sentiments exactly.   With diamond tiaras and crowns of rhubarb in my stars, I look forward to being a woman of a certain age.

My Great-Grandma Sorensen grew rhubarb outside the back door just off the kitchen of her home in Harlan, Iowa.  She loved it, especially with strawberry.  Each summer, she would stock her pantry with strawberry rhubarb jam and cover her windowsill with strawberry rhubarb pies.  My Great-Grandpa had no objections.  For her, strawberry rhubarb was the most winning combination.  For him, he was the biggest winner.  This year, in memory of her, I’m going to pick up where she left off.

Though the distance between what used to be Great-Grandma Inez’s house in Harlan and my in-laws’ in Buckinghamshire is 4,219 miles, there is one thing about these places that’s exactly the same.  The summer rhubarb.  At the far end of my in-laws’ English garden, past the flowerbeds and my daughter, the Weekend Primrose Fairy, who conjures magic with camellias for wounded ladybugs. . . beyond the bramley apple tree laden with blossom that will (fingers crossed) bring us a bumper crop this September. . . after the greenhouse sheltering sweet peas and cherry tomatoes . . . next to the squash, sorrel, and kale. . . is a row of regal scarlet rhubarb.  This weekend I made several crumbles.  Below is the recipe.  I hope you enjoy it.  Actually, I hope my Great-Grandma would have enjoyed it.

Sorensens

primroses

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garden bramley apple tree

best blossom rhubarb in the garden rhubarb growing

Ingredients:

fruit filling:

2 stalks of rhubarb, chopped into 1 1/2 – 2 inch pieces

1 1/2 cups strawberries, washed, hulled, and halved

1 teaspoon crystallized ginger, chopped

3 tablespoons brown sugar

crumble topping:

1/3 cup Demerara sugar

1 cup oatmeal

1/4 cup flour

4 tablespoons cold butter, cut into small cubes

a pinch of salt

Method:

Preheat oven to Gas 5/375ºF/190ºC.

Place the rhubarb and strawberry pieces in a small ceramic baking dish.  Add the brown sugar and crystallized ginger.  Gently stir to mix.

In a medium sized bowl, combine the butter, flour, oatmeal, sugar, and salt.  Rub with your fingertips until it forms a coarse meal.

Sprinkle the topping over the fruit and bake for an hour or until the crumble is golden brown and the fruit is bubbling.

Serve with creme fraiche, Greek yogurt, ice cream or whatever you like.  And to eat it like my Great-Grandma did, be sure to have it with a game of Scrabble.

windowsill crumble

Noilly Prat and Bacon Fat and Apple-Berry Crumble for Boys Who Are Humble

Oscar is my neighbor.  He is twelve and despite the ten and a half year age gap, Helena adores him.  Frankly, so do I.  More Dickon Sowerby from The Secret Garden than Glen Bishop from Mad Men, he has a sweetness about him (a quality I think he inherited from his mother) and an interest in me, the lonely foreign outsider, that’s really endearing.

When Helena and I are out back picking berries he comes to the balcony to chat.  Today, like last weekend, he came down with thick gloves and a pair of secateurs to help.  For an hour and a half he and I collected blackberries while Helena sat on a gently sloping hill eating them and trying to fish out her Thomas the Tank Engine as well as her wooden clown toy she had stuffed down a fox hole.

While in the communal garden Oscar refilled his bird feeders and introduced us to his friend, Mr. Greedy, a chirpy robin red breast he’s been feeding for years.  We talked flowers and fauna and woodland creatures and pest control–a trade he’s learning from his dad.  But they never kill the animals he wanted me to know.  They only trap them then release them into the wild.  Well, maybe except for rats.

After some time Helena was much too stained and sticky and grumpy to remain outdoors.  So we took her and her wooden toy inside.  Thomas, it seems, has gone missing.

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As a thank you for all his fruit picking help, I told Oscar and his mother that Helena and I would bring him a crumble of his own.  But first, I’d have to cook Kleine Maus some lunch.  So here is what we had–chicken legs cooked in bacon fat and Noilly Prat.  Below is the recipe.  And below that is the recipe for the apple-berry crumbles I baked.  I hope you enjoy them both.

Bacon Fat and Noilly Prat Chicken Legs:

Knowing that I had chicken legs for lunch, I purposefully left this morning’s bacon grease in a pan.  I reheated it over a medium-high flame then added the chicken pieces that I had rubbed down with Maldon salt and freshly cracked pepper.  I sautéed them and constantly shook them around, so as to avoid sticking, for about 10 minutes.  Then I added a quarter cup of Noilly Prat and allowed everything to sizzle.  I waited until the liquid evaporated and the chicken skin was crispy again.  The result was sweet, salty and aromatic.  It was also stupidly delicious and probably too good for a toddler.  But what can I say?  I love her.  I put truffle oil on her scrambled eggs and cook her nice things.

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Apple-Berry Crumble Ingredients:

Preheat the oven to 375F/190C/Gas5

For the fruit mixture:

blackberries (I used about 6 cups worth)

3 Granny Smith apples, peeled, cored, and sliced  (not too thin!  otherwise, they dissolve)

the zest of 1 lemon + half a teaspoon of its juice

1 3/4 cup sugar (a mix of Demerara and caster)

1 teaspoon vanilla bean extract

about a tablespoon of freshly grated ginger

Combine all ingredients except for the berries.  Those you gently stir in once everything else is mixed.  Take care not to bash them otherwise you’ll have soup.

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For the crumble topping:

1/4 cup flour

1 cup sugar (I use a combination of soft brown and Demerara)

1/2 cup dried coconut

3/4 cup oatmeal

1/2 teaspoon cinnamon

6 tablespoons of cold cubed butter

Put all ingredients in a large bowl and use only your fingertips to combine it until it looks like fine meal.  Sprinkle liberally atop your crumble.

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Now bake for about 50 minutes or until the topping is crisp and golden brown and the fruit is viscous and bubbling.  Serve with Greek yogurt, whipped cream, or a nice vanilla bean ice cream.

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