Recipes

Jacob Sykes' unusual recipe for Cherry and Brie Tart won the prize for Best Presented at CherryBake on National Cherry Day at Borough Market. Jacob decorated his tart with cherries dipped in white chocolate.

Home-made Sweet Pastry (or buy it)

For the Filling
    150g Flour
    150g Ground Almonds
    200g Butter
    200g Caster sugar
    4 Eggs

    500g Cherries (British)
    Cherry Brandy
    Home made Cherry jam (or buy it)
    Somerset Brie
    Organic White Chocolate
    Flaked Almonds
 
Make the pastry according to any recipe for sweet pastry, wrap in clingfilm and chill for an hour. Roll out your chilled pastry and blind bake for 15 - 20 minutes at 200C/Gas mark 6 allow to cool
 
For the filling, beat the butter and sugar add the eggs, then mix the flour and ground almonds and add. Pip the cherries and soak in brandy for a few minutes and then drain off
 
Line your pastry with a layer of cherry jam followed by thin slices of Somerset Brie. Then add your filling followed by the cherries, shavings of white chocolate and flaked almonds.
 
Bake slowly at 150C/Gas mark 3 for 40 minutes to an hour.

MORE ON CHERRYAID

For more on CherryAid and how it went this year, visit CherryAid