Cherry slice made in food processor

Press, 8 September 1982, Page 20

Cherry slice made in food processor

Food Facts

Alison Halst's

During a visit to London in July I noted the growing range of high-quality readyprepared food in supermarkets. The prices seemed to be enormously high, but what I tasted was as good as homeprepared food, made with top-quality ingredients. One day, when shopping for a food photography session, I bought a packet of delicious-looking cherry slice. By the time I got to the checkout counter, more than an hour later, I am ashamed to admit that the packet was almost empty. The cherry slice recipe I worked out at home uses chopped crystallised cherries, and raspberry or strawberry jam instead of cherry jam. Not quite the same, but very good,. and certainly much cheaper — about 40 pieces for the same price as six bought pieces. Fast too — mixed in a food processor, cold butter is cut into the dry ingredients instead of being creamed. Base IV2 cups flour ■4 cup sugar 150 g cold butter Filling */4 cup red jam *4 cup chopped crystallised cherries *4 teaspoon almond essence Topping 1% cups coconut 1 cup sugar

% cup flour Vi cup flaked almonds (optional) 50g cold butter 2 eggs 1 teaspoon almond essence First make the base. Put the flour and sugar in the food processor bowl with the metal chopping blade. Add the very cold butter, cut into about 20 small cubes. Process for about a minute, until the butter is cut into very small crumbs, then press'the mixture into a sponge-roll tin about 23cm by 35cm (9 x 13 inches) with the back of a fish slice or anything flat. Bake at 180 C (350 F for 15 minutes.

While it bakes mix together the jam, chopped cherries and almond essence for the filling. You can use more or less filling ingredients if you like.

Combine the first four topping ingredients in the ‘unwashed” food processor bowl. Add the butter, cut into nine small cubes. Process with the metal chopping blade until butter is cut through the mixture, then add the eggs and almond essence and blend until well mixed (about 30 seconds). Take the partly cooked base from the oven and spread -the jam and cherry mix thinly over it. Put the topping mixture in spoonful lots all over the base, then lightly fork or press it down, so the jam is

covered without being mixed through the topping. Bake at the same temperature for 20 to 30 minutes, until the topping turns golden brown. Leave to stand for 15 minutes before cutting carefully into squares or fingers. Finish cooling on a rack, then pack pieces between layers of greaseproof paper in an airtight tin.