21st November 2016 Update: New recipe and tutorial found here.
5th November Update: I’ve been a bad blogger, dearest reader, there is an easier option when making the pastry now. If you use the chia egg version from here then the whole thing will be a doddle. You’ll have to fiddle with the amounts, but when I try it again I’ll list everything for the new recipe.
Filling from: Here
165g Buckwheat Flour
75g Butter, very cold, cut into cubes
4 to 6 Tbsp Ice Cold Water
Raspberry Jam, enough to provide a thick covering to pie base.
125g Caster Sugar
125g Ground Almonds
1 Large Egg, Beaten
150g Icing Sugar
Water as Needed
1. Grease the 8 inch/20cm flan tin with Butter and scatter with Buckwheat Flour, shaking out the excess.
2. Add the Buckwheat Flour to a bowl. Add the Butter and crumble together with hands until it forms a lumpy, dry breadcrumb like mixture. Add a Tbsp of Cold Water and mash together with fork. Keep adding Water and mixing until the Dough is sticky, but firm.
3. Dust with flour, knead into a ball and then form into a flat disc, dust a working surface with Flour then roll out the Dough into a circle and place over the baking tin. Dough will be fragile and may need to be dusted and re-kneaded. Make sure the sides are thick. Prick the bottom with a fork and place in fridge for 1 hour.
4. Blind bake, with baking beads or rice in crumpled greaseproof paper, for 10 to 15 minutes at 180c (Fan). Remove from the oven and remove the rice and greaseproof paper then bake for another 5 minutes or until centre is dry to the touch. Leave on wirerack. Spread the Raspberry Jam over the base.
5. Melt the Butter on a medium heat until completely melted. Remove from the heat and whisk in the Caster Sugar, then the Almonds and finally the Beaten Egg until a thick Batter has been formed. Spoon into the Pie Base, making sure it reaches the edges.
6. Bake the Tart at 180c (Fan) and once it has browned on the top, about 5 minutes, cover loosely with tinfoil and cook for the remaining time. The Frangipane when cooked should have a firm top, a skewer will come out clean and will have risen up, but will still feel soft inside. Remove to a wirerack and let cool completely. It will sink and become firmer.
7. Mix the Icing Sugar and Water until a thick Paste has been formed, spread over the tart and place the Cherry Halves around the edge. Let rest for around a day before cutting.