Recipe of the month: The Grand Hotel

The Grand Hotel in Tynemouth has recently appointed new head chef Adam Hegarty (formerly of Six and Wynyard Hall). Here, Adam shares his recipe for simple yet classic cherry and almond tart

Ingredients:

50g granulated white sugar

45g unsalted butter

1 large egg

1 vanilla pod

50g ground almond

50g plain flour

450g sweet cherries, pitted

Good quality puff pastry

Method:

* Pre-heat oven to 190°C.

* On a lightly floured surface; roll out the pastry to a 30cm circle, approximately 20mm thick.

* Using a dusted rolling pin, roll the pasty onto a 20-22cm tart pan and gently press the pastry in, removing the excess.

* In a bowl, mix the sugar and butter until creamy. Beat in the egg and vanilla until smooth.

* Add the almond and the flour and beat until it forms a smooth paste.

* Spread the cream across the bottom of the pastry.

* Place the pitted cherries evenly over the frangipane.

* Bake for 25-30 minutes or until the frangipane is puffed and light brown in colour.

* Remove from oven and cool.

* Serve warm or at room temperature with vanilla ice cream.

Grand Hotel Tynemouth
www.grandhoteltynemouth.co.uk
@GrandTynemouth

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