This is a flavour of childhood from my Swiss Mum who grew up on farms, where ripe spoiling fruit of the season often ended up in a delicious tart! Feel free to use grated pear, sliced apple, apricots, cherries, rhubarb – all are delicious! The recipe remains the exact same each time!
This is a quick, easy and super tasty crowd pleaser, although feel free to make your own pastry. This is one for those times when speed is a necessity!
Vanilla infused sugar: after using a vanilla bean in a recipe, to extend its pantry usage, pop the scraped bean into your sugar to create a vanilla infused sugar. Be warned: the aromas coming from this baking are addictive!
Baking tray: a heart that exactly uses one square sheet has been used here but any shape will do. You want the pastry going 1 inch up each side of the form you choose
If using cherries, remind your guests there are stones before they bite into it! Retaining the stones makes this tart so deliciously juicy, you’ll be making it all the time!
1 square sheet puff pastry
Butter or vegan butter (for greasing baking tray, unless non stick or silicon)
500g fresh cherries
2 large eggs
1 heaped tbsp rapadura sugar, flavoured with 1 vanilla bean
100ml of pouring cream or 100ml of Ulu Hye Nut Mylk base of your choice (all are delicious: for baking, I favour the hazelnut variety)
Toppings:
Icing sugar
1 400g Organic Coconut Whipping Cream (replaces pouring cream)
