VIDEO RECIPE: Cherry tarte tatin

Serves: 4

Time: 30 minutes

Ingredients

For the tarte tatin

• 150ml cherry brandy
• 40 ripe cherries
• 225g puff pastry, ready made
• 112g butter
• 112g sugar
• 2 eggs
• 82g ground almonds
• 42g plain flour

For the amaretto Anglaise

• 3 egg yolks
• 50g caster sugar
• 300ml whipping cream
• Amaretto to taste
• ½ tsp vanilla essence

Method

1.  Pre heat the oven to 200°C.

2. Make a frangipane mix by creaming together the sugar and butter with an electric mixer. Add the eggs, then the flour and almonds.

3. Stone the cherries and place in an oven-proof dish.

4. Bring the cherry brandy up to the boil, reduce to a thick syrup and pour over the cherries.

5. Roll the pastry to a circle the same size as the top of the dish, spread a thin layer of the frangipane mix on to the pastry and place on top of the fruit, tucking the edges down around the edges so that when cooked it forms a rim to contain the fruit. Make 4 small steam holes.

6. Bake on the top shelf of the pre-heated oven for 15–20mins until the pastry is well risen and golden brown.

7. While the tart is cooking, whisk the egg yolks and sugar together.

8. Bring the cream to the boil and pour over the sugar and eggs.

9. Return to the pan and cook for 2-3 minutes on a low heat – do not boil. Add amaretto to taste along with the vanilla essence.

10. Remove the tart from the oven and allow to rest for 5 minutes before loosening around the edge with a knife. Turn out upside down on to a wide shallow plate.

Allergy advice

Contains: Milk, nuts, egg, wheat (contains gluten).

Food safety tip

The amaretto Anglaise  contains eggs that should be fully cooked if serving to someone in a vulnerable group.

Healthy eating tip

This dessert is one that's best eaten in small amounts or as an occasional treat!