Fresh cherries and a cherry bakewell tart in May?
I wouldn’t normally buy fresh cherries so early in the season but for all the wrong reasons I found myself picking out the bright red ones this morning and not caring about all the air miles involved in getting them to this country.
It was with a touch of sadness that I was thinking about a family on the other side of the world.
I don’t know the family involved but as a blogger I have come across the Baby Boy Bakery blog many times. It is a blog which celebrates the life of a young family and is full of beautiful pictures of a young boy with the most beautiful red hair. To learn that this beautiful young child was taken so tragically and so early from his family is just heart breaking.
People from all over the world have shown their support by posting images of red balloons and one of the most poignant of these images is of a little boy floating away with a bunch of red balloons attached to his hand. I must’ve had this image in my mind when I was shopping in our local Farm Shop because as I looked at a display of bright red cherries all I could see was that they looked like bright red balloons.
So there I was buying my fruit and veg, looking at a pile of cherries and crying for a little boy that I never knew. Crying for what his parents must be going through. Crying for all the times I’ve been annoyed with my children over silly little things.
Crying for all the times I should have given my children a hug but didn’t because I had something else more important to do. Just crying because no parent should ever have to go through the loss of their own child. When I got home I made a quick picture with the cherries and photographed it. It is now up on my fridge to remind me of how precious life is.
When my daughter saw the picture she was slightly bemused as to why I had a bunch of cherries on some blue card. “Don’t you think they look like red balloons” I asked. “No, they just look like cherries” was the response.
Maybe they do just look like cherries but to me they mean so much more.
Cherry Bakewell Tart
- Sweet Shortcrust Pastry
- 250g fresh cherries, stones removed
- 125g butter, softened
- 125g caster sugar
- 2 large eggs
- 150g ground almonds
- 25g flaked almonds
- 2 tblsp icing sugar
- Juice from ½ lemon
- Preheat oven to 200°C (400°F).
- Prepare a batch of sweet shortcrust pastry by following the link above or use ready made pastry.
- Roll out the pastry and line a 20cm round flan case.
- Bake blind for 10 - 15 minutes
- Remove baking parchment and baking beans and return the pastry case to the oven for a further 10 minutes.
- Reduce the oven temperature to 180°C (350°F).
- Beat the butter and sugar together until light and fluffy.
- Add the eggs one at a time beating until well incorporated.
- Fold in the ground almonds.
- Place the cherries in the pastry case and then spoon the almond mixture over the top, spreading out evenly.
- Sprinkle the flaked almonds over the top.
- Bake for 35 - 40 minutes or until the filling is firm and golden brown.
- Mix the icing sugar and lemon juice together and drizzle over the top of the tart.
- Serve hot or cold.