*You can replace cherries with peaches or nectarines
Sweet Short paste
250g unsalted butter (softened)
125g castor sugar
1 or 2 small eggs
375g plain flour
Method:
1. Combine the butter and sugarin a food processor until smooth
2. Slowly add the egg (if egg is added too quickly it will curdle)
3. Add flour and mix to a smooth short paste (do not over mix)
4. Rest, covered, in the fridge for 30 minutes
Frangipane Mix
125g unsalted butter
125g castor sugar
1 Lemon zested
2 Eggs
125g Ground almonds
65g rice flour
Method
- Cream the butter and sugar together and add in lemon zest
- Add in eggs gradually and mix together almonds and flour
- Add into egg mix
- Consistency, can be softened by adding a small scoop of a wonderful homemade custard
- Roll out sweet paste to 3mm thick
- Line 20 cm shallow pie tin or ring allowing short crust to come up the sides and base
- Pipe raspberry jam into base a thin layer
- Fill 2/3 with frangipane
- Top with thin even layers bottled drained dark cherries
- Top with flaked almonds/crumble
- Bake 1800C until a light golden brown
*Use a beautiful homemade raspberry conserve from your kitchen