This #TheFridayRecipe dessert is very easy to make and so delicious, everyone will want an extra helping! The combination of fresh, juicy cherries soaked in Kirsch, the soft almond sponge and the crisp pastry is delicious served just warm with either thick cream or vanilla ice cream. You will need a cherry stoner to remove the pits easily – I bought an inexpensive one and had great fun with it!
- 2 x 350g packs of ready-rolled all-butter puff pastry
- 125g butter
- 125g golden caster sugar
- 1 medium egg and 2 medium egg yolks (reserve a little to join the pastry discs together)
- 125g ground almonds
- 15g plain flour
- 2 tablespoons of Kirsch
- 225g fresh cherries, stoned
- 1 teaspoon icing sugar
- Cream to serve
To make…
- Unroll each sheet of puff pastry. Cut into 2 large circles – use a large dinner plate as your template. Lay one on a greased baking sheet to use as the base – prick it with with a fork, evenly just a few times. Lay the other on the greaseproof paper the pastry is rolled in, chill for 20 minutes in the fridge.
- Preheat the oven to 220°C.
- Stone the cherries, add them to a bowl and macerate them in the Kirsch.
- To make the sponge, cream the butter and sugar together, mix in the eggs, then the flour, almonds and cherries.
- Remove the pastry from the fridge, spoon the cherry sponge mix in a mound in the middle and spread it out to within 2.5cm of the edge. Brush a little beaten egg around the edge.
- Cover with the second circle of pastry, crimp the edges Chill for a further 20 minutes.
- Remove from the fridge, make a small hole in the top to let the steam out. Brush with the remaining egg glaze. Using a sharp knife, gently score radiating arcs from the centre to create a decorative crust. Bake for 15 minutes.
- Turn the oven down to 180°C for 30 minutes.
- Remove from the oven, dust with icing sugar and bake again for a further 3 minutes to create a high gloss finish.
- Remove from the oven, allow to cool and serve with cream or ice cream.
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