Black cherry and frangipan pie with a lattice top
PUBLISHED: 08:52 30 March 2015 | UPDATED: 08:52 30 March 2015
Bosworth’s is the latest venue to come under the tea cosy-style umbrella of the Tiptree Tearooms and Le’Anne Grabowski is head chef. All the team at Bosworth’s have skills in the kitchen and front of house too. ‘We have a team of five and we all take turns to cook, so whichever part of the restaurant is busy, we can all help,’ says Le’Anne. Le’Annne also trained as a pastry chef at the Westminster Kingsway College in Victoria and her family ran the popular tearooms for almost 10 years before Tiptree came along. Here Le’Anne shares her recipe for a delicious, traditional dessert
This will make 4-6 5-inch pies or 1 12-inch pie.
For the pastry
500g of plain flour (plus extra for dusting)
250g of unsalted butter (plus extra for greasing)
125g of caster sugar
2 medium eggs
For the frangipan
100g of unsalted butter
100g of caster sugar
100g of ground almonds
1 medium egg
1tsp of plain flour
1-2 small drops of almond essence (optional)
For the fFilling
1 x 425g tin of black cherries (drained, pitted and cut in half)
150-200g of Tiptree Morello Cherry Conserve
For the topping
50-100g of demerara sugar
Preheat oven to 160C. Chop up the butter and rub it into the flour to create a fine breadcrumb texture. Then add the sugar and make sure it is well incorporated. Put the mix into a mixer and using the beater attachment add the egg until the mix only just starts to form a dough. Knead the dough to bind it all together and then separate into two equal halves, cover with cling film and place in the fridge to rest for 20-30 minutes. Don’t over mix or handle the pastry for too long or it will be tough.
Cream together the butter and sugar in the mixer until light and fluffy, add the egg and mix well. Turn the mixer down to a really low speed and add the ground almonds, flour and almond essence. Combine well, but don’t over mix.
Grease your tin. In another bowl beat the jam just with a spoon to make it easier to spread. Take one half of your pastry out of the fridge and roll out the pastry turning a quarter after each roll. Roll out to desired size (always go about 2cm bigger than your tin). Line each tin well making sure there are no cracks, the sides are lined well and that there is a slight overhang at the top.
Spoon in a generous layer of jam at the bottom of the pastry base making sure the whole base is covered. Then spoon in a little of the frangipan to cover the jam. The mix should come no further than half way up the tin. Place the halved cherries on top of the frangipan. Roll out the other pastry half using the quarter turn technique as before. When rolled out cut into equal strips. Using a pastry brush, brush the pastry edge of the tart that you set aside with beaten egg then weave the strips of pastry on top of your pie. Alternate the weave under and over every time. Secure the edges with more egg and trim excess with a knife. Brush the lattice top with egg and sprinkle with Demerara sugar over the top. Cook at 160C for approximately 50 minutes on a middle to low shelf in the oven. You should be able to put a knife in to the middle of the frangipan and it come clean when pulled out of the pie. Serve hot or at room temperature with cream, custard or ice cream.
Get the Taste
Wilkin & Sons Ltd
Bosworth’s Tea Rooms and Restaurant
The Green, FinchingfieldCM7 4JX