Cherry and frangipane tartlets with cherry orange compote – Food & Home Magazine
A refreshing dessert to indulge in after a rich meal - cherry and frangipane tartlets with cherry orange compote. Click here for the recipe.
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Cooking tools:
- Stand mixer
- Cherry pitter
- Piping bag
- Tart pan
- Rolling pin
- Blender
- Fine-mesh sieve
- Sifter
- Microplane
- Citrus press
- Pastry brush
- Cooling rack
- Kitchen scale
- Oven
- Baking sheet
- Refrigerator
- Plastic wrap
- Saucepan
- Stove
- Mixing bowl
- Spatula
- Chef's knife
- Cutting board
- Measuring cup
- Measuring spoon
- Spoon
- Plate
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
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