Ingredients

Serves 4
You’ll also need a 20cm (8in) nonstick tart (flan) tin or frying pan, a lump of hardwood and a length of soaked wooden plank
1 quantity Sweet pastry (see below), at room temperature
125g (. cup) unsalted butter, at room temperature, plus extra for greasing
125g (2⁄3 cup) caster (superfine) sugar, plus extra for dusting
3 free-range eggs
125g (scant 1 cup) plain (all-purpose) flour, sifted, plus extra for dusting
220g (1. cups) cherries, pitted
125g (1. cups) ground almonds (almond meal)
Sweet Pastry
250g (1 ¾ cups) plain (all-purpose) flour, plus extra for dusting
50g (1/3 cup) icing (confectioners’) sugar
Pinch of salt
125g (1/2 cup unsalted butter, cut into cubes)
1 egg, lightly beaten
4 tsp full-cream (whole milk)
Sift the flour, sugar and salt into a bowl, then add the butter and rub to form rough crumbs. Add the egg and milk and mix to incorporate. Bring the dough together into a ball and dust lightly with flour, then wrap in cling film and chilli for at least 30 minutes. Bring the pastry back to room temperature before rolling it out.

Method

Grease the tin or pan with butter and dust with flour, then put in the fridge to chill. Place a large sheet of baking paper on a work surface and dust with sugar, then sit the pastry on top and cover with another sheet of baking paper. Roll out the pastry between the two sheets of paper to a thickness of about 3mm (1⁄8 in) and with a circumference large enough to line the tin with some overhang. Carefully transfer the pastry to the tin. Don’t worry about any small holes or tears – just patch them up as best you can with a little of the excess overhanging pastry. Press the pastry into the base and sides of the tin, then prick the base all over with a fork. Cover the tart shell with a
crumpled sheet of baking paper and refrigerate for 20 minutes.
Meanwhile, preheat the oven to 180°C (350°F). Make a frangipane by creaming the butter and sugar until light and fluffy (either using an electric mixer or by hand), then beat in the eggs one by one. Finally, fold in the flour and almonds until fully incorporated.
Fill the lined tart shell with baking beans or uncooked rice, then blind bake for 10–15 minutes, or until the base and sides are cooked and crisp but still pale.
Light the barbecue and set for direct/indirect cooking. Place the lump of wood to the side of the charcoal to start smoking. (You want the temperature inside the barbecue to be about 180–190°C/350–375°F; regulate with the vents and lid during the baking time, if needed.)
Remove the tart shell from the oven, take out the paper and beans or rice and leave to cool for 10 minutes before cutting away the crust overhang with a small knife. Spoon the frangipane into the tart shell and dot the cherries on top.
Wrap the base and sides of the tin in a double layer of foil to help buffer the fierce heat rising from the coals. Sit the tart on the plank, then transfer to the indirect heat zone and close the lid of the barbecue. Cook the tart for 35–40 minutes or until the crust has browned, the frangipane has just set (a skewer inserted in the centre should come out fairly clean) and the cherries have started to bleed their juices.
Remove the tart from the barbecue and leave to cool for an hour before serving.

In these challenging times…

The Staff Canteen team are taking a different approach to keeping our website independent and delivering content free from commercial influence. Our Editorial team have a critical role to play in informing and supporting our audience in a balanced way. We would never put up a paywall – The Staff Canteen is open to all and we want to keep bringing you the content you want; more from younger chefs, more on mental health, more tips and industry knowledge, more recipes and more videos. We need your support right now, more than ever, to keep The Staff Canteen active. Without your financial contributions this would not be possible.

Over the last 16 years, The Staff Canteen has built what has become the go-to platform for chefs and hospitality professionals. As members and visitors, your daily support has made The Staff Canteen what it is today. Our features and videos from the world’s biggest name chefs are something we are proud of. We have over 560,000 followers across Facebook, X, Instagram, YouTube and other social channels, each connecting with chefs across the world. Our editorial and social media team are creating and delivering engaging content every day, to support you and the whole sector - we want to do more for you.

A single coffee is more than £2, a beer is £4.50 and a large glass of wine can be £6 or more.

Support The Staff Canteen from as little as £1 today. Thank you.