Bill’s Cherry Tart.

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Bill’s Cherry tart is a taste sensation.
You can make pastry. You can.
It’s just as easy as defrosting the pastry from the freezer and ten times more delicious.
Apparently this is inspired by Patricia Wells in that you melt the butter. None of that rubbing into flour. Then you just mix it with sugar , sprinkle over flour.
Voila! Your pasty is done. It’s like making play doh. Duh.
Adulterated from Bills Holiday
BTW I made this with plums but you can use cherries, pears or any fruit you desire.

It makes enough for ten fashionista, 8 teenage boys or 45 models.

pastry
125g unsalted butter, melted and cooled
90g caster sugar
175g plain flour
A pinch of salt
2 tablespoons almond meal ( whizz up your almonds much tastier and crunchier)

Filling:
170ml cream
2 eggs, lightly beaten
2 teaspoons vanilla extract
3 tablespoons caster sugar
2 tablespoons plain flour
450g cherries, pitted (fresh are best) or 8 plums cut in half

  • Slip into your new Vuitton PJ’s.
  • Pour a huge glass of wine. Guzzle.
  • Climb out of Chloe heels and into Isabel Marant trainers.
  • Preheat the oven to 350ºF/180°C.
  • Find a 24cm/10-inch round loose-bottomed tart pan. Loose bottomed like you.
  • Moisterise it lavishly with lots of butter.
  • Melt the butter. Let it cool.
  • While it is cooling you can ask Bradley Cooper to get cracking and half and de seed the plums.
  • Now stir together the butter and sugar in a large mixing bowl.
  • Sprinkle over the flour and salt and stir to make a soft round dough. As soft as an Celine bag.
  • No need to throw in the fridge . The pastry not Bradley.
  • Plop the dough straight in the middle of baking tin.
  • Then press evenly into the base and sides with your floured fingertips. The dough may seem like it’s not going to make it but keep going.  2020 motto.
  • Throw in the oven and bake for 15-18 minutes, until beginning to brown and puff up a little. Brown as Hermes cuff.
  • NB: No need to blind bake ( this does not mean bake it drunk) no need to get out the rice or beans just pop in the oven
  • Remove from the oven and sprinkle the whizzed up almonds over the cooked base. Bill says the almonds help soak up the moisture of the fruit.
  • Now whisk together the cream, eggs, vanilla and sugar.
  • Sprinkle over the flour and whisk until well mixed.
  • Now is the time to arrange the cherries/plums chicly over the pastry base.
  • Then slowly pour the cream filling evenly over the fruit. It should just come up to the sides but not spill over. Like your new high rise jeans.
  • Throw the tart in the oven again and bake 40-50 minutes until the filling is firm. As Bradley on a good night.
  • Leave to cool on a wire rack.
  • Accessorise with lashings of cream or ice cream. Divine !
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