Ripe Tart recipe
information
The name comes from the village of Ripe in the Sussex South Downs, where a pie feast celebrated the cherry harvest.
ingredients
Cherries an almonds are a great combination, and both ar used in the mouthwatering moist filling.
method
1. Sift the flour, salt, cornflour and 10 ml (2 tsp) icing sugar into a bowl, then rub in the butter until the mixture resembles fine breadcrumbs. Add the egg yolk and 30 ml (2 tbsp) cold water and stir to bind together.
2. Knead lightly on a lightly floured surface, roll out. Use to line a 23 cm (9 inch) fluted flan tin. Bake blind at 200°C (400°F) mark 6 for 10 - 15 minutes, until set.
3. Arrange cherries in flan case. Mix 100 g (4 oz) icing sugar, eggs, almonds and essence, pour over cherries.
4. Bake at 170°C (325°F) mark 3 for 50 - 60 minutes, until the top is firm and golden. Serve hot or cold.
2. Knead lightly on a lightly floured surface, roll out. Use to line a 23 cm (9 inch) fluted flan tin. Bake blind at 200°C (400°F) mark 6 for 10 - 15 minutes, until set.
3. Arrange cherries in flan case. Mix 100 g (4 oz) icing sugar, eggs, almonds and essence, pour over cherries.
4. Bake at 170°C (325°F) mark 3 for 50 - 60 minutes, until the top is firm and golden. Serve hot or cold.
serving amount
serves 8
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more information
See the food glossary for information on recipe ingredients and food-related terms, and for help on using cooking measurements, see the measurements page.
