By Lyn Funnell 
The Sussex village of Ripe used to have cherry trees, which have all long gone.
I’d heard about this recipe but I had trouble finding it. I assume that it’s hundreds of years old.
It was made when a pie feast celebrated the cherry harvest, probably in July.
INGREDIENTS.
These are the pastry ingredients, but I used ready made puff pastry. And you could use shortcrust.
8ozs plain flour
Pinch of salt
1oz cornflour
2tsp icing sugar
4ozs butter
1 egg yolk
2tblsps cold water
Mix ingredients together. Knead lightly. Leave in fridge for 1/2hour.
Line a 9inch flan tin. Prick the pastry all over with a fork or use baking beans. Bake blind at 200c, gas mark 6 for 10-15 minutes.
FILLING
1lb cherries, stoned
2 eggs
3oz ground almonds
Few drops of almond essence (optional)
4ozs icing sugar
Fill the pastry case with the stoned cherries. Gently press them into the pastry.
My neighbour lent me her amazing cherry stoner gadget.
Mix the icing sugar, eggs, ground almonds, almond essence (if using)
Bake at 170c, gas mark 3 for 4-=50 minutes, until golden on the top.
Serve it hot or cold, with cream of a scoop of ice cream if you like.
The top goes slightly crusty like a meringue.
Note that there’s no sugar in this tart, just icing sugar, and the sweetness of the cherries.
I bought my cherries by the roadside from a Kent farm which I’ve since visited. https://unknownkentandsussex.co.uk/kent-cherries-the-best/ https://unknownkentandsussex.co.uk/mount-ephraim-luxurious-bb-in-the-kent-countryside/ https://unknownkentandsussex.co.uk/mount-ephraim-luxurious-bb-in-the-kent-countryside-part-2-the-gardens-and-fruit-farm/
