Ripe Tart

ripe tart

Ripe Tart

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The name comes from the village of Ripe in the Sussex South Downs, where a pie feast celebrated the cherry harvest.
Servings: 8
Calories: 434

Ingredients
 

  • 8 oz plain flour
  • pinch of salt
  • 1 oz cornflour
  • 4 oz plus 2 tsp icing sugar
  • 4 oz butter
  • 1 egg yolk
  • 1 lb cherries stoned
  • 2 eggs
  • 3 oz ground almonds
  • few drops of almond essence

Instructions

  • 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.
  • 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.
  • Arrange cherries in flan case. Mix 100 g (4 oz) icing sugar, eggs, almonds and essence, pour over cherries.
  • Bake at 170°C (325°F) mark 3 for 50 - 60 minutes, until the top is firm and golden. Serve hot or cold.
Calories: 434 kcal
Carbohydrates: 59 g
Protein: 9 g
Fat: 19g
Saturated Fat: 8 g
Trans Fat: 1 g
Cholesterol: 96 mg
Sodium: 181 mg
Potassium: 558 mg
Fiber: 7 g
Sugar: 13 g
Vitamin A: 16514 IU
Vitamin C: 7 mg
Calcium: 80 mg
Iron: 3 mg
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