Cherry and frangipane tartlets with cherry orange compote – Food & Home Magazine

Ingredients

• <h3>Sable pastry</h3>
• 150g butter, cubed, at room temperature
• 90g icing sugar
• a pinch of salt
• 1 large egg, beaten
• 250g cake flour, sifted
• <h3>Frangipane</h3>
• 100g butter, at room temperature
• 100g (½ cup) sugar
• 2 large eggs
• 1 tot dark rum
• 50g ground almonds, sifted
• 25g cake flour, sifted
• 300g fresh cherries, pitted
• <h3>Cherry orange compote</h3>
• 250g fresh or tinned cherries, pitted and roughly chopped
• zest of 1 orange, reserving the orange for juice
• 60g white sugar
• 100ml cherry orange juice (50ml cherry juice and 50ml orange juice)
• <h3>Glaze</h3>
• 120g smooth apricot jam
• 20ml water