Cherry galette

Commercial puff pastry is wonderful to use but be sure to get butter puff. Frangipane is such a lovely filling in any tart. Here it forms the perfect base for cherries. The quick cheat’s “ice-cream” adds another dimension with the cherries. Use fresh cherries in season, or frozen.

Credit: Danielle Abou Karam

• serves

  4

• prep

  20 minutes

• cook

  30 minutes

• difficulty

  Easy

Ingredients

• 1 sheet butter puff pastry (see Note)
• 1 egg, lightly beaten
• 2 tbsp cherry jam, or other red fruit seedless jam or jelly
• 165 g pitted cherries

Frangipane

• 50 g unsalted butter, at room temperature
• 75 g (⅓ cup) caster sugar
• 70 g almond meal
• 1 egg
• ½ tsp vanilla extract

Cherry ice-cream

• 3 frozen chopped ripe bananas
• 100 g frozen pitted and halved cherries, raspberries or strawberries

Instructions

1. Preheat the oven to 220°C.  Line a baking tray with baking paper or silicone.
2. Using a 12-cm plain cutter, stamp out 4 circles from the pastry. Place onto a baking paper-lined baking tray. Using a 9-m cutter, gently score a border around each pastry round, making sure you don’t cut right through the pastry. Prick or cross-hatch the inside circle with a fork to inhibit rising. Brush with the beaten egg and bake for 10-15 minutes or until light golden. Remove from the oven and gently push the middles down with the back of a spoon to flatten.
3. Meanwhile, for the frangipane, beat the butter and sugar in a food processor until light and creamy. Add the remaining ingredients and blend well. Spoon the frangipane inside the tart shells. Place the whole cherries over the frangipane and dot each with 2 teaspoons jam. Bake for another 15 minutes or until just set.
4. Meanwhile, for the ice–cream, whizz the frozen bananas and cherries in a food processor until smooth and creamy. Serve as soon as possible or place in the freezer. If frozen overnight, it will need to soften before serving.

Note

• Puff pastry may be bought fresh or frozen in sheets. If frozen, thaw in the fridge and use very cold. You need to use a food processor rather than a stick blender or small processor attachment to break up the frozen fruit for the ice - cream.

Photography by Danielle Abou Karam.

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Cook's Notes

Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.