Recipe of the Month July 08
CHERRY & LEMON FINANCIER
This cherry tartlet recipe – celebrating English cherries in all their glorious fruitiness – comes courtesy of Food Inc, newly opened in Whiteley’s in London. It started life as a petit four, but chef Jason Lynas loves it so much, he now always puts it on the menu when English cherries are in season.
Serves 8
80g soft unsalted butter
50g caster sugar
40g icing sugar
Zest and juice of 1 lemon
100g egg white
50g ground almonds
25g plain soft flour
7cm tartlet cases
250g English new season cherries, stalks left on.
Method
Preheat the oven to 170C/350F.
Cream together the softened butter, caster sugar, icing sugar and lemon zest. Slowly add the egg white and then fold in the remaining ingredients.
Spoon the mixture into a piping bag and pipe in to small tartlet cases that have been buttered and floured.
Top with the washed cherries (stone them if you can manage it, but leave the stalks on for presentation) and bake for approximately 12 minutes or until golden brown.
Serve warm with either clotted cream or lavender ice cream.
Recipe of the Month Archive
November 07 - Stephane Reynaud's Black Pudding with Autumn Fruits
December 07 - William Curley's Chuao Tart with Raspberry Compote
January 08 - Tom Aikens' Fish & Chips
February 08 - Andrew Pern's Baked Ginger Parkin with Rhubarb Ripple Ice Cream
March 08 - Leiths Mussels with Leeks & Cider
June 08 - Nigel Haworth's Cod with Trotters, Tripe, Broad Beans & Peas