3 ways with...

jam – from galettes to toasties and glazed chicken wings

Olive - - CONTENTS - Recipes JA­NINE RAT­CLIFFE Pho­to­graphs ALEX LUCK

Cherry jam and al­mond galettes

50 MIN­UTES | SERVES 4 | EASY ready-made puff pas­try 400g egg 1, beaten cherry jam 4 tbsp black cher­ries 200g, pit­ted and halved vanilla ice cream to serve FRANGIPANE

but­ter 70g, room tem­per­a­ture caster sugar 70g eggs 2 vanilla ex­tract Ω tsp ground al­monds 70g plain flour 20g

• Heat the oven to 200C/fan 180C/gas 6. Roll out the pas­try to the thick­ness of a pound coin. Cut out 4 cir­cles, each about 14cm in di­am­e­ter, then for each cir­cle score a bor­der 2cm in from the edge (freeze the un­used pas­try to use an­other day). Put the cir­cles onto a non-stick bak­ing sheet and brush with the beaten egg. Bake for 15 min­utes, then take out of the oven and gen­tly push the mid­dles down so you have a pas­try shell. Cool.

• To make the frangipane, beat the but­ter and the sugar un­til pale. Beat the eggs into the mix­ture one at a time and then the vanilla. Add the ground al­monds and flour, then mix well.

• Spoon the frangipane in­side the tart shells. Mix the jam and fresh cher­ries, and spoon over the frangipane. Cook for an­other 15 min­utes, then cool for 10 min­utes and eat warm with vanilla ice cream.

PER SERV­ING 733 KCALS | FAT 43.8G SATURATES 20.1G | CARBS 62.1G | SUG­ARS 34.8G FI­BRE 3G | PROTEIN 14G | SALT 1G

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