Do you sometimes find the best recipes come from when you 'wing' it? I had Godsons coming for supper on a very wet Shropshire day & was thinking what to do for pudding.
I opened the fridge & found two Bramley cooking apples & some tart Braeburn ones too, along with a punnet of fresh cherries that were very ripe. I hate waste so I used a ready made sweet tart case I had & decided on fruit tart.
I peeled & cut the Bramleys in to slices, left the lovely red skin on the Braeburns & then stewed them briefly in a sugar syrup made with dark sugar, cloves & cinnamon - the kitchen smelt absolutely heavenly with the scent of the spices.
I drained the apple slices over a sieve to reserve the sugar syrup & added a bit more sugar to it & left it to reduce & thicken on the stove.
I layered the apples in rounds along the edges of two tart cases alternating with the red skins between to give it contrast, then came the hard bit - taking the pips out of each & every cherry. I know you can get a gadget to stone the cherries, but since I do not have one, I cut each & pulled the pip out. My hands turned a crimson red because the ripe cherries were so juicy.
I arranged the halved cherries on top of the apple slices then warmed some apricot jam with a few spoons of the sugar syrup & brushed that all over the top.
The tarts were then baked for about 20 minutes at 180C until the cherries collapsed slightly as they cooked.
Apple & cherry tart with a thick spicy sugar syrup on the sideboard, ready for us ...
The tarts were cooled & one was used for supper with a choice of thick cream or ice-cream & a drizzle of the sugar syrup over it - it went down an absolute treat & I have another tart ready for visitors expected tonight.Supper in the conservatory while some thunder rumbled overhead; a socially distanced supper with friends to just catch up on life.