Ferme Rêveuse

~ Recipe adapted from the Helvetic Kitchen cookbook

Ingredients

TART DOUGH

250g unbleached white flour

1 tbsp sugar

150g cold butter in pieces

1/4 tsp of salt

1 tbsp ice cold water

FILLING

600-700g pitted cherries, fresh or frozen (or fruit of your choice)

1 cup (250 ml) heavy cream (35%)

3 large Ferme Rêveuse Eggs (or 2 extra large)

2 tbsp sugar

1 tsp vanilla extract

3 tbsp ground almonds

You will also need:

A round 11 inch pie/tart pan

(can use a smaller pie pan, but note that you will just have a little extra filling)

To make the tart dough:

Mix together the flour, sugar, and salt in a large bowl.

Add cold butter and either: 1) using a pastry blender mix until butter is well incorporated in pea sized pieces, OR 2) with fingers, rub butter into the flour until you have small pieces. Add the water and gently mix with a fork until it comes together, careful not over work the dough.

Press into a disc, wrap with plastic wrap and let rest in the fridge for min of 1 hour before using (Can be made the day before! Dough can be kept in the fridge up to 2 days, and kept frozen up to a month.)

Place your oven rack to the bottom part of the oven.

Preheat the oven to 400° F (200° C).

Roll out your dough and line an 11-inch round tart pan. Wrap and keep in the fridge while you make the filling.

...

Früchtewähe

~ Recipe adapted from the Helvetic Kitchen cookbook

Ingredients

To make the tart dough:

To make the filling: