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       Jams for afternoon tea Images from The Handbook of Preserves by Caz Holbrook www.cazholbrookphotography.co.uk |
R E C I P E O F T H E M O N T H
Pastry 400g flour 200g butter room temperature 2 eggs 2 tablespoons cold water
Filling 400g ricotta 300g cherries 150g sugar 1 egg Grated zest of ½ a lemon Pinch of cinnamon
Make pastry by combining all the ingredients, either in a food processor or by hand. Cover with cling film and leave to rest for half an hour in the fridge. Remove stones from the cherries and put them in a saucepan with 100g of sugar and a pinch of cinnamon. Cook gently for 10 minutes then leave to cool. Beat together the ricotta, egg and lemon zest with the remaining sugar until a smooth creamy texture is obtained. Roll out ¾ of the pastry and line a buttered 23cm tart tin with it. Add the cherry mixture and then the ricotta mixture, level it out. Make strips from the remaining pastry and decorate the top with a criss cross of pastry strips. Bake in an oven set at 180C for 40/45 minutes. Leave to cool then put in fridge |
| Lindy has worked with photographer Kevin Summers on both Artisan Drinks and Raw and Rare from which these images have been taken. www.kevinsummersphotography.com/#Portfolios/Food/books Website by Digital Routes © Lindy Wildsmith |