Math never was my strong point so it is no big surprise that I missed Pi Day. I had this great idea that I would make Bill Granger's Cherry Tart to celebrate Pi Day (even though it is, technically, a tart not a pie) but I ended up having 3.14159265 other things to do, so it became a To Try recipe instead.
I planned on using cherries but Costco did not have any and I didn't want to be stuck with a big bag of frozen cherries. So I went with blueberries instead, using about 2 cups of whole berries to make a single layer in the tart shell. It therefore became Bill's Berry Tart.
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There is not one thing about this tart that I would change - it was amazing. If you are looking for a easy-to-make dessert that will impress your family and friends then this is your dessert. Cherries, blueberries, blackberries, raspberries, or even a mix of berries would be great in the filling. I loved that the crust was a cinch to make and it did not have to be rolled out. You know how the crust can shrink sometimes when you are pre-baking? Not with this one. Also, those pie weights that you use to stop air pockets forming in the crust? Well, you will not need them for this crust. Simply make crust in less than 5 minutes, pre-bake, fill with fruit, pour custard over the top, and bake once more. Mine baked for 35 minutes, so realistically you could have this pie ready in about an hour. I sprinkled mine with a little powdered sugar after it cooled, but this is optional. Ice cream or whipped cream would be a nice addition too. Lastly, the original recipe was in metric, so if you prefer these measurements you can find the recipe here.
Bill’s Berry Tart
(Printer Friendly Version)Ingredients
Pastry
- ½ cup (1 stick) + 1 tablespoon unsalted butter, melted and cooled
- ⅓ cup sugar
- 1¼ cups all-purpose flour
- a pinch of salt
- 2 tablespoons of ground almonds
Filling
- ⅔ cup cream
- 2 eggs, lightly beaten
- 2 teaspoons vanilla extract
- 3 tablespoons sugar
- 2 tablespoons all-purpose flour
- 16 oz cherries, halved and pitted
- Preheat oven to 350°F.
- Grease a 9-inch round loose-bottomed tart tin.
To make the pastry:
- Stir together the butter and sugar in a large mixing bowl.
- Add the flour and salt and stir to make a soft dough.
- Press dough evenly into base and side of tart tin with fingertips.
- Put the tin on a baking tray and bake for 12-15 mins, until pastry is slightly puffy.
- Remove from oven and sprinkle almond meal over base.
To make filling:
- Whisk together cream, eggs, vanilla, sugar.
- Add flour and whisk until well mixed.
- Arrange cherries over pastry base and pour cream filling over cherries.
- Bake for 40-50 minutes until filling is firm.
- Leave to cool and serve with cream or ice-cream.
Serves 8-10. Original recipe appears in Holiday by Bill Granger.
