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I made this tart this time ultimate year while my brother was once staying with us in France on holiday.  The cherries were from our private cherry tree and the recipe was once in a e book through Ed Kimber.
It was once delicious!

Unfortunately, our cherry tree died after the heatwaves we had in France ultimate summer season.  However, the cherry season is upon us and there are so much to buy throughout the shops, on each and every facet of the English Channel.  No longer only that on the other hand I have tracked down the recipe!


It is mainly a custard tart with cherries in it, although a so much richer custard tart than I most often make.  The recipe uses sweet shortcrust pastry.  For mine I cheated and used an oblong ready made puff pastry, just because I already had it in stock.


The usual cherry custard dessert generally is a clafoutis, universally stylish right now of year.  It’s similar on the other hand totally other, being made with cherries and a rich batter on the other hand no pastry crust.  My favourite clafoutis recipe is true right here.



That’s the position we ate it.



Daisy stored a look forward to passing natural world that can have had their eye on it.



Hugo stored a look forward to any fallen bits of pie that can come his manner.



It being that time of year, we sat out overdue, taking note of the crickets, the owls and the swallows.  When the swallows had long gone to bed the bat formation team were given right here out to entertain us. 



I omit all that, more than I ever could have imagined.




Retailer bought pastry, sweet, shortcrust or puff (or make your own)

6 egg yolks

75g caster sugar

250ml whipping cream

100ml milk

150g cherries, stoned




Butter a 23cm round or an oblong tart tin.  Roll out the pastry to fit the tin then put throughout the refrigerator for 15 minutes.


Preheat the oven to 200C / 180 fan / gasoline mk 6.   Line the pastry case with baking paper and baking beans and blind bake for 15 minutes.  Remove the paper and beans and bake for an extra 5 mins.


Cut back the oven temperature to 170C / 160 fan / gasoline mk 3.


In a medium bowl, whisk the egg yolks, sugar, cream and milk jointly until correctly combined.  Pour into the pastry shell and scatter the stoned cherries lightly over the top.


Bake for 25-30 minutes until merely set with a slight wobble.  Remove from the oven and allow to cool completely.  Dust with icing sugar previous than serving.


Serves 8.

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