The ultimate beginner's guide to making seasonal jam - Page 6
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The ultimate beginner's guide to making seasonal jam

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The texture test 6/10

The texture test

If you have a thermometer, then it's easy to tell when the jam is ready. But there's also a really simple way to know when the jam is done: place a small plate in the fridge before starting to make your jam. Then take it out when you think your jam is ready. Place a spoon of jam on the plate—if it sticks to the plate, then it's done!


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You're watching: VIDEO: Rustic Cherry Tart
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VIDEO: Rustic Cherry Tart

Craving sweet? This rustic cherry tart is easy, quick and delicious!

INGREDIENTS:

  • 1 shortcrust pastry
  • 3 cups / 750 g. of cherries
  • 1/3 cup / 60 g. of sugar
  • 2/3 cup / 60 g. of almond flour
  • 4 tbsp. of brown sugar
  • Pistachios
  • A dash of milk

METHOD: 

  1. Mix the cherries and sugar together. Let stand 20 minutes.
  2. Spread or roll out the shortcrust pastry, sprinkle with almond powder and brown sugar.
  3. Place the cherries in the center of the dough, leaving about 2 inches of free dough on the edges. Fold in the edges.
  4. Brush with milk (this will make the crust go golden), sprinkle with brown sugar and bake for 20 minutes at 350°F/180°C.
  5. Top with a handful of chopped pistachios, and serve!