Tarte A L’Allemande Aux Cerises German Cherry Tart ◆ 1910s WW1 Era Recipe

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http://youtube.com/watch?v=4KsxnsHL3AA

★ About: “This cake is excellent for lunch or tea,” the authoress claims. Gorgeously buttery pastry, juicy brandied cherries, soft frangipane and sweet rum icing… she was right, it’s a little slice of heaven. That said, you ought to tuck into this tart later in the day as the rum and bran-dy give it a real kick - unless you substitute these, of course (details below ⬇)! • __________________________________________ • ★ Ingredients: • ▶ For the Rich Short Pastry: • 8 oz / 227g Flour • 6 oz / 170g Butter • Pinch of Salt • 1 tsp. Caster Sugar • 1 Egg Yolk • 2 tsp. Water • ▶ For the Almond Cream (Frangipane): • 7 oz / 200g Soft Unsalted Butter • 7 oz / 200g Caster Sugar • 7 oz / 200g Ground Almonds • 4 Small Eggs (or 3 medium) • ¾ tsp. Vanilla Essence/Paste • ▶ For the Fruit Filling and Icing: • About 50 Brandied Cherries (just over half a jar), or 40 Tinned Cherries • 1.8 oz / 50g Caster Sugar, mixed with 1 tsp. Cinnamon • 4 tbsp. Redcurrant Jelly • 350g Icing Sugar • 50ml Rum (plus extra, if needed), or 40ml Water + 1 tsp. Rum Flavouring (if liked) • • ★ Full instructions: https://www.handeddown.co.uk/post/ger... • __________________________________________ • ★ Our Website: handeddown.co.uk ★ Instagram: @handeddown.uk __________________________________________ • ★ Book Details: A Second Dudley Book of Recipes (1914) Collected and Arranged By: Georgina Ward, Countess of Dudley Publisher: Hutchinson Co. (Paternoster Row, London, England, U.K.) • __________________________________________ • ♪ Music: Dreamland by Aakash Gandhi

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