Great care must be taken when cooking for those needing to follow a nut-free diet, which constitutes avoiding tree nuts and/or peanuts, as they are among the foods ranking highest with associated serious allergic reaction. Peanuts (also known as ground nuts, as they grow underground and are part of the legume family) are the source of the most widespread nut allergy. Check packaging as nuts sneak their way into a lot of foods.
We've created a nut-free version of the classic cherry Bakewell tart. Layers of cherry compote and 'frangipane', in a crisp tart case and then drizzled with icing- it's sure to become a teatime favourite.
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Yields:
8 serving(s)
Prep Time:
45 mins
Cook Time:
1 hr 30 mins
Total Time:
2 hrs 15 mins
Cal/Serv:
558
Ingredients
For the pastry
150g
plain flour, plus extra to dust
2Tbsp.
icing sugar, sifted
50g
unsalted butter, chilled and chopped
For the cherry compote
300g
frozen cherries
2Tbsp.
caster sugar
Finely grated zest and juice 1/2 lemon, kept separate
For the 'frangipane'
150g
unsalted butter, softened
225g
caster sugar
2tsp.
vanilla bean paste
2
medium egg yolks
1Tbsp.
milk
150g
semolina
2Tbsp.
plain flour
Finely grated zest 1 orange
For the topping
75g
icing sugar
Pink food colouring, optional
Directions
Step 1To make pastry, pulse flour, icing sugar and a pinch of salt in a food processor to combine. Add butter and pulse until mixture resembles fine breadcrumbs. Add 2tbsp cold water and pulse until pastry begins to clump together. Empty on to a worksurface, shape into a disc, wrap in clingfilm and chill for 30min.
Step 2Meanwhile make the cherry compote. Heat cherries, sugar and lemon juice in a pan over low heat, stirring until sugar dissolves. Turn up the heat to medium-high and bubble for 10min, until the cherries have started to break down and the liquid is syrupy. Remove from heat, stir through zest and cool.
Step 3Lightly dust a worksurface with flour and roll out pastry; use to line a 20.5cm round, loose-bottomed fluted tart tin, leaving excess hanging over edges. Prick base with a fork and chill for 10min.
Step 4Preheat oven to 200°C (180°C fan) mark 6. Line pastry case with a large piece of baking parchment and fill with baking beans. Bake for 15-20min until sides are set. Carefully lift out parchment and beans and return tin to oven for 5min until pastry feels sandy to the touch and is lightly golden. Carefully trim excess pastry with a serrated knife then set tin aside to cool. Reduce oven temperature to 180°C (160°C fan) mark 4.
Step 5To make the ‘frangipane’, beat butter and sugar using a handheld electric whisk until pale and fluffy. Gradually beat in yolks, then vanilla. Fold through the milk, semolina, flour and orange zest (the mixture will be thick).
Step 6Spread compote into base of pastry case (still in tin). Dollop on ‘frangipane’ and level with your hands or a palette knife. Bake for 50min, until set. Cool in tin for 20min, then transfer to a wire rack to cool completely.
Step 7For the topping, mix icing sugar with 1/2tbsp water to form a thick icing that can still be drizzled. If you like, remove 1/2 to a separate bowl and dye with pink food colouring. Drizzle or pipe icing(s) over top of tart. Leave to set a little before serving.
To store Cover loosely with foil and chill for up to 5 days. Allow to come up to room temperature before serving.
An experienced and highly skilled team of food writers, stylists and digital content producers, the Good Housekeeping Cookery Team is a close-knit squad of food obsessives. Cookery Editor Emma Franklin is our resident chilli obsessive and barbecue expert, who spends an inordinate amount of time on holidays poking round the local supermarkets seeking out new and exciting foods. Senior Cookery Writer Alice Shields is a former pastry chef and baking fanatic who loves making bread and would have peanut butter with everything if she could. Her favourite carb is pasta, and our vibrant green spaghetti is her weeknight go-to. Lover of all things savoury, Senior Cookery Writer Grace Evans can be found eating crispy corn and nocellara olives at every opportunity, and will take the cheeseboard over dessert any time (though she cannot resist a slice of tres leches cake). With a wealth of professional kitchen know-how, culinary training and years of experience between them, they are all dedicated to ensuring every Good Housekeeping recipe is the best it can be, so you can trust they’ll work (and if they don’t – we’ll have the answer for why*) every time (*90% of the time the answer is: “buy an separate oven thermometer”!).
Alice Shields is Senior Cookery Writer for Good Housekeeping. A trained pastry chef, you’ll find her food styling on photo shoots, developing delicious recipes and writing about all things food. She loves to bake and her favourite pudding will always be a chocolate fondant. Originally hailing from Lancashire, she finally achieved her goal of getting a butter pie recipe into the magazine.
