Recipes

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.