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It might not be cherry season just yet, but you can turn sticky sweet black cherries into a luscious dessert right now
If you’re thinking of eating in rather than out on Valentine’s Day, this cherry bakewell galette recipe is a lush winner for pud. Add lashings of cream and lotsa love.
CHERRY BAKEWELL GALETTE
Cook: 20-25 minutes
For the pastry:
125g plain flour
100g butter, cubed
25g light brown soft sugar
1 medium egg yolk
For the frangipane filling:
50g butter, softened
50g golden caster sugar plus 25g
2 medium eggs
½ tsp almond essence
75g ground almonds
25g plain flour
400g can Cooks&Co Pitted Black Cherries in Light Syrup
2 tsp demerara sugar
Preheat the oven to 200oC, gas mark 6.
For the pastry, place the flour, butter and sugar in a food processor and pulse until it resembles breadcrumbs. Add the egg yolk and 1-2 tbsp water until a soft dough is formed. Wrap in clingfilm and chill.
Meanwhile, make the filling. Whisk together the butter and 50g sugar until pale and fluffy. Add 1 egg and the almond essence and whisk until combined. Stir in the almonds and flour.
Drain the cherries, reserving the juice. Beat the remaining egg.
Roll out the pastry on a lightly floured surface to a 30cm circle. Spread with the frangipane leaving a 3cm border, top with the drained cherries. Fold the pastry edges over the filling, brush with beaten egg and sprinkle with the demerara. Bake for 20-25 minutes until golden.
Meanwhile, place the cherry juice in a small saucepan with remaining sugar and boil until reduced and syrupy, about 50ml. Brush this syrup over the cherries just before serving.
Great served warm with ice cream as a dessert, or cold with afternoon tea.
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