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Ripe Tart

Pies and Pastries

Dish lined with blind-baked sweet shortcrust pastry, then filled with whole stoned cherries in a batter made with sugar and whole egg, usually with ground almond, baked until firm and very slightly browned. The name comes from the village of Ripe in Sussex, which may well have had, or even still have, some sort of a pie feast to celebrate the cherry harvest.

For an ancient version of a cherry-and-breadcrumb tart, see Chireseye

Ripe Tart
Image: Alex Bray, 2015

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Serves: 8

8 oz Plain flour
1 oz Cornflour
4 oz Icing sugar
4 oz Butter
1 Egg yolk
1 lb Cherries, stoned
2 Eggs
3 oz Ground almonds
Almond essence
Pre-heat oven to 200 C / 400 F / Gas 6.

Sift the flour, cornflour and 2 tsp icing sugar into a bowl, then rub in the butter until the mixture resembles fine breadcrumbs. Add the egg yolk and 2 tablespoons cold water and stir to bind together. Knead lightly on a floured surface and roll out. Use to line a 9 inch fluted flan tin. Bake blind for 10-15 minutes, until set. Reduce oven temperature to 170 C / 325 F / Gas 3.

Arrange cherries in flan case. Mix 4 oz icing sugar, eggs, almonds and essence, pour over the cherries. Bake for 50-60 minutes, until the top is firm and golden. Serve hot or cold.

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