This was a pudding served at a board meeting…and it went down well with all the captains of industry, served hot along with ice cream.
Then, what remained, was cut into rectangles, and served cold to sustain those labouring at the pit face.
I got the idea of including tahini from a recipe published in The Daily Telegraph (sadly, I don’t know the author). It seemed a bit way out, but the nuttiness of the sesame seeds in the tahini seem to echo the nuttiness of the almonds. In any case it went down well, hot or cold, with everybody.
An alternative to this would be a cherry Bakewell tart (post to come).
Recipe for cherry tart with a surprise ingredient – tahini
for about eight with ice cream
- 100g/4 oz toasted flaked almonds
- 100g/4 oz butter
- 75g/⅓ cup tahini
- 50g/¼ cup soft brown sugar
- 2 tbsps honey
- 2 large beaten eggs
- 2 tbsps plain flour
- 160g/6 oz – one sheet of all butter puff pastry – or you could roll it out yourself
- 250g/8 oz pitted cherries – frozen or tinned and drained; or, most deliciously, if you have the patience, fresh cherries which you have pitted yourself. At Christmas you might also find jars of cherries pickled in hooch.
- Cream or ice cream (especially good with home made, no-churn ice cream)
- Put the almonds, butter, tahini, sugar, honey, flour and one egg into the Magimix and blend. If it’s very stiff add a couple of teaspoons of Grand Marnier, or damson or sloe gin, or kirsch, or cassis.
- Roll out the pastry and put it on a silicone sheet on a baking sheet.
- Cut a frame deeply, but not completely through, a couple of cm in from the edge.
- Spread the almond dough over the pastry inside the frame.
- Fold the pastry frame over itself to give it double height.
- Beat the second egg, and paint the whole thing with it.
- Press the cherries into the soft almond dough.
- Bake for half an hour. Then reduce the oven temperature to 150ºC, cover with foil and cook for another twenty minutes.