Cherries, cherries cherries.
We've always headed to Young, cherry picking capital in NSW for our yearly supply of cherries. With the best time to go being November to December, invite your friends and family to go picking. Indulge in everything cherry, whether its cherry jam, pickled cherries, cherry wine or cherry port. Or pick a few kilograms and wow your friends and family with this delicious cherry tart.
This year, I've written a "How to go about a day trip to go cherry picking in Young" guide for all of those that ask about my cherry picking weekend. (http://www.weekendnotes.com/day-trip-to-cherry-picking-capital-young/)
Make sure you have a couple of drivers for the 4 hour drive and discover Young in a day or two. My hubby thinks I'm crazy as I've driven there and back in a day a few times now. But I totally recommend that you visit Young and taste their plump red cherries and be impressed.
Cherry tart by Bill Granger
125g unsalted butter90g caster sugar
175g plain flour
A pinch of salt
2 tablespoons almond meal
2 eggs lightly beaten
2 teaspoons vanilla extract
3 tablespoons caster sugar
2 tablespoons plain flour
550g cherries, halved and pitted (fresh is best)
2. To make the pastry stir together the butter and sugar in a large mixing bowl.
3. Add the flour and salt to stir to make a soft dough.
4. Transfer the dough to the tin and press evenly into the base and side of the tin with your fingertips.
5. Put the tin on a baking tray and bake for 12-15 minutes or until pastry is slightly puffy. Remove from oven and sprinkle the almond meal over the base.
6. To make the filling, whisk together the cream eggs, vanilla and sugar.
7. Add the flour and whist until well mixed.
8. Arrange the cherries, slightly overlapping over the pastry base and pour the cream filling evenly over the cherries.
9. Return the tart to the oven for a further 40-50mins until the filling is firm.
10. Leave to cool and serve with cream or ice cream.
This didn't last very long in my household, yummy!