Cherry and Basil Tart
By OcadoLife
Published on 21 December 2023
This French-inspired Cherry and Basil Tart from chef Joseph Denison Carey makes the most of fresh, juicy cherries and aromatic, peppery basil. It’s a winning combo and well worth the effort. Serve with crème diplomat if you like – a delicious mix of crème pâtissière and double cream. Looking for more baking recipes? Look no further.
Time and servings
1 hr 25 minsTotal time
Serves 10565 kcal/serving
20 minsPrep time
1 hr 5 minsCooking time
Ingredients
- 1 (320g) ready-rolled shortcrust pastry
- 235ml whole milk
- 100ml double cream
- 2 tbsp vanilla bean paste
- 135g egg yolks (approx. 7 medium eggs)
- 135g sugar
- 25g plain flour
- 85g butter, softened
- 85g caster sugar, plus extra 200g
- 2 medium eggs
- 85g ground almonds
- 500g cherries, halved and pitted or 450g pack frozen cherries, defrosted
- 1 small handful basil leaves, rolled and finely sliced into ribbons
Method
Step 1
Preheat the oven to 200°C/180°C fan/gas 6. Roll out the pastry to line a 26cm loose-bottomed tart tin, with an overhang. Drape it over a rolling pin; lower and press into the tin. Line with baking paper and baking beans (or dried rice) and bake for 15 mins. Remove the beans (or rice) and paper; return to the oven for 5 mins or until lightly golden. Trim the overhang; set aside.Step 2
Meanwhile, make the crème pâtissière. In a saucepan over a low heat, gently warm the milk, cream and vanilla until just boiling. Remove from the heat and leave to cool a little, while you whisk the egg yolks, 85g sugar and flour in a heatproof bowl until well combined. Gradually pour in the warm milk mixture, whisking vigorously after each addition. Pour the mixture back into the pan and return to a medium heat, whisking continuously, until it starts to thicken (it will noticeably change after a minute or so). Remove from the heat, pour back into the bowl and set aside to cool.Step 3
For the frangipane, cream together the butter and sugar in the bowl of a food processor (or use an electric whisk) until pale and fluffy. Beat in the eggs, one at a time, until completely incorporated. Add the ground almonds and mix briefly to combine. Fold in 180g of the crème pâtissière (reserve the rest for later), until combined and smooth.Step 4
Preheat the oven to 170°C/150°C fan/gas 4. Spoon the frangipane into the pastry case, smooth the surface and bake for 30 mins; remove and leave to cool. Transfer from the tin to a serving plate.Step 5
For the compote, put the cherries in a medium pan with 200g sugar and 2 tbsp water; bring to the boil over a medium-high heat. Cook for 3 mins, until the sugar has dissolved and the juice is jammy. Set aside to cool a little, then pour over the cooled tart. Scatter over the basil just before serving.Step 6
If you like, rustle up some crème diplomat to serve with the tart. Whip the double cream to stiff peaks, then fold in the remaining crème pâtissière. Leftovers will keep in the fridge for 2-3 days.