Celebrate the short but glorious British sour cherry season with this beautifully crisp buttery flan, generously filled with our rich Sour Cherry Extra Jam. Finished with fresh cherries and toasted almonds, it’s an elegant summer dessert that’s as impressive as it is easy to make.
For the pastry:
- 225g plain flour
- 125g cold unsalted butter, cubed
- 50g caster sugar
- 1 egg yolk
- 2 to 3 tbsp cold water
For the filling:
- 1 jar The Wooden Spoon Sour Cherry Extra Jam
- 300g fresh sour cherries (or sweet cherries if unavailable), pitted
- 50g ground almonds
- 25g flaked almonds, toasted
- Icing sugar, for dusting
Method
1. Make the pastry:
Rub the butter into the flour until it resembles breadcrumbs, then stir in the sugar. Add the egg yolk and enough cold water to bring the mixture together into a smooth dough. Wrap and chill for 30 minutes.
2. Bake the case:
Roll out the pastry and line a 23cm fluted flan tin. Prick the base with a fork, line with baking parchment and baking beans, then bake blind at 180°C (160°C fan) for 15 minutes. Remove the beans and parchment and bake for a further 8 to 10 minutes until lightly golden. Leave to cool completely.
3. Fill the flan:
Sprinkle the ground almonds over the base, then spread a generous layer of Sour Cherry Extra Jam evenly across the pastry. Arrange the fresh cherries on top.
4. Finish:
Brush with a little extra warmed Sour Cherry Extra Jam for a beautiful glossy finish, then scatter over the toasted flaked almonds.
5. Serve:
Allow to cool completely before slicing into generous wedges.
Serving Suggestion
Serve with lightly whipped cream, crème fraîche or a scoop of vanilla ice cream. Perfect enjoyed outdoors with afternoon tea or as a delicious finale to a relaxed summer lunch, making the most of one of Britain’s most treasured seasonal fruits.
