Instructions for the home baker:

  1. Remove the pie from the freezer at least an hour before cooking. Let it gently thaw in the tin. Definitely don’t nuke it!

  2. Whilst it’s defrosting, pour yourself a drink and put on your floral apron.

  3. Preheat your oven to 230 degrees C, with a flat baking tray on the bottom shelf. (Important!)

  4. Make a simple egg wash (1 egg whisked with a pinch of salt and a dash of milk) and brush gently over the top.

  5. Turn oven down to 210 degrees and quickly place the pie in the tin on the hot tray. Set your timer and cook for 25-30 minutes. Rotate at half time if you know there’s a hot spot in your oven.

  6. Once there is a dark golden colour, turn the temperature down to 170 degrees, and continue cooking to finish crisping the base. Another 10-15 minutes should do it. 

Note: I was taught that the colour of caramelisation needs at least 180 degrees to occur. This is why it’s important to turn your temperature down below this to finish the base without burning the top!

  1. Use a palette knife or some sort of long, flat utensil to carefully lift the pie slightly from the tin to check the colour and texture of the base. This is probably the hardest part! You are looking for crisp, firm pastry, and an even golden colour on the bottom. Continue to cook at 170 degrees only if needed.

  1. Remove the pie from the oven, and sit it on the window sill to cool slightly.

  1. When the neighbours stop by to inquire about what that sensational aroma is, feel free to take the credit. (But secretly know it was made with love by Cherry Moon!)

  1. Recommended to be served warm or at room temperature with our cultured cream, or wattleseed ice cream. And a cheeky brandy!

Cherry Moon loves dark caramelisation and a lovely crisp pastry. We are aware that every home oven is different, so please keep a close eye. Tarts do need a high temperature to get a crisp base. 

Ingredients: organic stone ground wheat flour, cultured butter, Australian cherries, almonds, raw sugar, free range eggs, amaretto, orange peel, star anise, cinnamon, vanilla beans.