Sour Cherry & Walnut Tart with Rum Vanilla Frangipane
Although you might want to cut back on added sugars in your diet, this doesn’t mean you must miss out on the occasional desert. However, there are several things to do to make them a little less disruptive to your health:bake from scratch at home, use less sugar in your recipes and swap the cane sugar to a lower GL alternative.
These moreish little tarts tick all the boxes. The icing sugar in the original recipe has been replaced with lucuma, adding a wonderful caramel flavour to the pastry but without the high-calorie sugary load.
FOR THE SWEET PASTRY
60g lucuma, I use Superfoodies’ Organic Lucuma Powder
2 medium eggs
290g plain flour
1tsp vanilla paste (or ½ vanilla pod), I use Nielsen Massey’s Vanilla Bean Paste
Cream the butter and lucuma together. Add the egg and mix in. Next add the cornstarch, plain flour, salt and vanilla paste and stir only until the flour is combined.
You’ll have a soft pastry, but can add more flour if it’s too sticky.
Roll out between 2 sheets of greaseproof paper, and leave in the fridge for half an hour before you line your pie dish.
FOR THE RUM VANILLA FRANGIPANE
2 fresh eggs
1tsp vanilla paste (or ½ vanilla pod)
30ml dark rum
100g ground almonds
50g plain flour
Cream together the butter and lucuma. Add the eggs, vanilla paste and rum. Finally mix in the dry ingredients to form a paste.
FOR THE FRUIT FILLING
150g sour cherries
8 tsp Dalfour Cherry Fruit Spread
16 walnut halves
BAKING YOUR TART
Heat the oven to 160 degrees, 320 F.
To make your tart, take a muffin tin or 8inch pie tin.
Remove the pastry from the fridge, cut it out and carefully line the tin. (Most of the time the pastry falls apart, so I usually use a spatula to handle it, or just squish the pieces into the tin!)
If you’re making individual tarts add a spoonful of cherry fruit spread and the sour cherries, then top with a thick dollop of the rum vanilla frangipane and stud with 2 walnut halves. If you’re making a larger tart, arrange all the ingredients and top wit the walnuts in a circular pattern.
Bake for 35 minutes until golden.