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Cherry Tarte Tatin recipe

cherry tarte tatin Cooking

150ml cherry brandy
40 ripe cherries
225g puff pastry, ready made

Frangipane Mix
112g butter
112g sugar
2 eggs
82g ground almonds
42g plain flour

To make the frangipane mix put the sugar and butter in a bowl and cream with an electric mixer. Add the eggs, then the flour and almonds.

Stone the cherries and place in a dish.

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

Roll the pastry to a circle the same size as the top of the dish, spread a thin layer of the frangipane mix onto 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.

Transfer to a pre-heated oven (200 oC) and bake on the top shelf for 15 – 20 mins until the pastry is well risen and golden brown.

Allow to rest for 5 mins before loosening around the edge with a knife.

Invert on to a wide shallow plate.

Serve warm with a Vanilla Creme Anglaise.

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