Ingredients
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Cherry Compote
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425g Cherries
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1 LemonGrated or chopped rind only
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1 stick Cinnamon1 Sick or 1 teaspoon
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1/2 teaspoon VanillaUse good quality essence
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Almond Frangipane
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175g Almonds
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25g Coconut
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75g ButterDairy or vegan - your choice
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100g Sugar
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50g Self Raising or All-purpose Flour
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1 tablespoon Corn flour
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1/2 teaspoon Baking Powder
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60ml MilkDairy or almond milk - your choice
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1 teaspoon Vanilla
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Pastry
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1 pack Puff Pastry
Directions
This sounds a bit complicated but it really isn’t. It makes a really wonderful dessert which would be perfect warm out of the oven for a dinner party or cold for a picnic or cake stall. To make it easier you can skip making the cherry compote – you can just use cherry jam instead. Don’t just use raw cherries as they will be too wet and the pastry won’t cook properly. This recipe is egg-free. The recipe uses butter, store-bought pastry, and some milk – you can use dairy or choose vegan equivalents. The recipe will work just as well.
Preheat a fan oven to 180C (356f) and put some baking paper in the bottom of a rectangular baking tray.
Cherry Compote
Wash the cherries throw the stalks away and cut them in half removing the pips at the same time. Put the cherries in a pan. Add the cinnamon stick and chopped or grated lemon rind. Put on a low to medium heat so they gently bubble. Stir every few minutes until the cherries have become soft and the liquid has thickened. Take it off the heat and leave it to cool. Stir through the vanilla essence.
Almond Frangipane
Put the almonds and desiccated coconut in a blender and whizz until they resemble rough flour. You could buy almond flour rather than make your own flour and not bother to grind down the coconut. Add the flour, corn flour, and baking powder. In another bowl beat the sugar and butter until light and fluffy – you can use a machine to do this for you. Then tip the dry ingredients into the butter mixture, add the vanilla essence and milk and mix it all together.
Assembly
If the pastry is in a block form roll it out so it will completely cover the bottom of your baking tray and run up the sides a little. Spread your cherry compote evenly over this. Then spread the frangipane over the top. Put it in your preheated oven for 30mins or until the top is golden brown, see below.
