Lea Harris, Food Writer and Great British Bake Off Contestant, has had a love of food since her father taught her to cook jam tarts at their huge, battered kitchen table when she was four. Half a century later, that passion hasn’t waned; she loves every aspect of cooking, baking and eating – from sourcing local ingredients to trying the more unusual delicacies the world has to offer.
We’re delighted that Lea is indulging her love of quality ingredients with Yester Farm Dairies to bring you a series of recipes using our products
We’d love to see your creations using our products… tag us on social media!
#yestoyester
Ingredients:
170g soft butter, plus extra for greasing
170g caster sugar
3 large eggs
170g ground almonds
1/2tsp almond essence (optional)
1 pack all butter puff pastry (block or ready rolled)
Fruit of choice*
300g Yester Farm Dairies Luxury Soft (or Reduced Fat) Cheese
Flaked almonds (optional)
Method:
Beat butter and caster sugar until pale and fluffy.
Add eggs one at a time and beat vigorously.
Mix in ground almonds and essence, put to one side while preparing the base.
Grease a flan tin with a little butter and line with rolled out pastry. Trim any pastry that overlaps the tin.
Put a thick layer of fresh fruit, jam, compote or conserve over the bottom of the pastry, dot with teaspoons of cream cheese.
Scrape frangipane topping over the cheese and fruit and smooth out gently. If using, sprinkle over flaked almonds.
Pop into a preheated oven 180C/160C fan/gas 4 for about 40-50 minutes. Check after half an hour to make sure it isn’t getting to dark, if it is, cover loosely with foil.
Leave to cool and serve with dollops of whipped cream, Crème Fraiche or Greek Yoghurt.
*You can use any fruit but works best with cherries (which is what I used), gooseberries, raspberries, plums and apricots. You don’t have to stick to fresh fruit use your favourite jam, compote, preserve, even a pie filling.
