AUTUMN WARM BRIE & TOASTED ALMOND BAKEWELL
SERVES 1
PREP TIME 2 HOURS
COOKING TIME 10 MINS
*Allergens: Wheat, Milk, Egg, Nuts (Almond)
INGREDIENTS Frangipane Tart: 160g
METHOD To Make the Frangipane Tart: 1. Roll out sweet pastry and line tart case. Top with parchment paper and baking beans. 2. Blind bake at 150°C for 20 minutes. 3. Remove the baking beans and bake a further 12 minutes. 4. Remove the tart case from the oven and leave to chill. 5. In a stand mixer with the paddle attachment add butter, golden caster sugar and Cricket St Thomas Brie. Beat on high for 5 minutes until pale and fluffy. 6. Add eggs one by one, ensuring each is fully incorporated before adding the next (the mixture may split). 7. Add in ground almonds, flour and lemon zest. Beat lightly until fully mixed. 8. Spread cherry jam onto the base of tart case into an even layer. 9. Add the frangipane mix and spread into an even layer. 10. Add frozen cherries, torn Cricket St Thomas Brie evenly around the tart, with a spatula even out the tart. 11. Bake at 160°C for 35 minutes.
To Make the Sweet Pastry: 1. Cream together the butter and sugar with an electric mixer very lightly, do not overmix to avoid incorporating too much air into the pastry. 2. Gradually add the eggs, mixing well between each addition. Scrape down the sides of the bowl to ensure all ingredients are evenly combined. 3. Turn off the mixer and add the flour and salt. Mix on a low speed until the flour is just incorporated. 4. Turn the dough out onto a work surface and shape it into a rough disc. 5. Wrap tightly in cling film and rest in the fridge for at least 30 minutes before rolling out. To Make the Cherry Jam: 1. Add all ingredients to a pan on low heat. 2. Mix until all the sugar is dissolved. 3. Use a hand blender to puree the cherries for 30 seconds. 4. Turn the heat up to high and, while stirring, cook the jam until it reaches 102°C. 5. Immediately transfer the jam into a suitable container and chill completely before use. To Finish: 1. Warm tart slice at 160°C for 3 minutes. 2. Place on a plate alongside a small pinch of ground almonds. 3. Add vanilla ice cream on top of the ground almonds and finish with toasted flaked almonds.
Cricket St Thomas Brie Unsalted butter (softened)
200g 200g
Golden caster sugar
4
Large eggs
200g
Ground almonds
45g
Plain flour
1
Lemon (zest only)
260g 215g
Cherry jam
Frozen cherries Flaked almonds
65g
Sweet Pastry: 200g
Plain flour
125g 88g 50g
Unsalted butter (cold)
Icing sugar
Ground almonds
2
Large eggs (beaten)
1g Table salt Cherry Jam (1 Tart): 225g
Frozen cherries Caster sugar Vanilla extract
150g
4g
To Garnish: 3g
Flaked almonds
1
Scoop of vanilla ice cream
Pinch of Ground almonds
Check the frangipane with a skewer or cocktail stick to ensure it’s cooked through.
12. Leave to chill at room
temperature, then portion into 16 wedges.
Available in 135g, 1.1Kg RW & 2.3Kg RW
| CRICKET ST THOMAS - SEASONALLY BRITISH MENUS 32
ISSUE N 0 3 2025 | 33
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