Upside-Down Cherry Tart Recipe

Ingredients

Serve 6-8

• 1 1/3 cups/200 g all purpose/plain flour

• 1/3 cup/10 g granulated Sugar

• 1/2 cup/125 g butter, softened

• 2 egg yolks grated zest of 1 lemon

• 14 oz/400 gripe cherries, stems removed

• 1/2 cup/15 g confectioners'/icing sugar

• 3/4 cup/200 ml heavy/double cream

Method:

1. Sift the flour into a bowl, Stir in the sugar. Use a pastry blender to cut in 1/3 cup (80 g) of the butter.

2. Add the egg yolks and lemon zest to make a smooth dough, kneading as little as possible so as not to melt the butter.

3. Shape into a ball, wrap in plastic wrap, and refrigerate for 30 minutes.

4. Preheat the oven to 400°F/200°C/gas 6. Wash, dry and pit the cherries and cut them in half.

5. Use the remaining butter to grease an 11-inch (28-cm) spring form pan. Sprinkle with the confectioners' sugar to evenly cover the bottom of the pan. Arrange the cherries in the prepared pan, cut-side down.

6. Roll the dough out on a lightly floured surface to make an 11-inch (28-cm) round. Gently place the dough gently on top of the cherries.

7. Bake for 20-25 minutes, or until the pastry is lightly browned. Cool in the pan for 5 minutes.

8. Carefully turn out, cherry-side up, onto a serving dish and let cool completely. Beat the cream in a large bowl until stiff.

9. Spoon the cream into a pastry bag fitted with a small star tip and pipe the cream decoratively on top of the tart.