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Summer 2015 offers a wide range
of fantastic sport
Watch it on the HD Big Screen
If your choice isn’t on please ask at the Bar!
A reminder that there is no entry to the Club
after 11PM on both Friday and Saturday
Forthcoming Events
Sat 1st
August
ELVIS NIGHT!
9PM Start
Tue 4th
August
Pie & Pint Night!
Served from 7 till 9, subject to availability
£6.50 members, £7.50 Non-members
Tue 18th
August
Pie & Pint Night!
Served from 7 till 9, subject to availability
£6.50 members, £7.50 Non-members
Fri 28th
August
Quiz Night at BVC
Teams be seated by 7.45 please
Sat 29th
August
Vintage Stuff
50’s, 60’s & 70’s Rock & Blues
Free to BVC Members, or £2 on the door
Cherry
Frangipane
Tart
Ingredients
For the pastry
200g plain flour
25ml semolina (to give extra crunch)
100g unsalted butter, diced
1 tbsp caster sugar
1 egg, beaten
For the filling
140g golden caster sugar
140g ground almonds
140g butter, melted
1 egg plus 1 egg yolk
2 tbsp kirsch or Armagnac
500g cherries, stones removed
2 tbsp cherry conserve
crème fraiche, optional, to serve
Method
To make the pastry, process the flour (or flour and sem-
olina, which gives it extra crunch) and butter, then add
the sugar, followed by the beaten egg and just enough
water (about 2 tbsp) to form a dough. Shape into a disc,
wrap in cling film and leave to rest in the fridge for 20
minutes.
Meanwhile, to make the filling, place the sugar, ground
almonds, butter, egg and egg yolk in a bowl and mix to
make a creamy paste. Stir in the kirsch or Armagnac.
Chill for at least 20 minutes.
Heat oven to 190C/fan 170C/gas 5. Roll the pastry out
onto a floured surface and use to line a 23cm loose-
bottomed tart tin. Fill with lightly greased foil and baking
beans and bake for 20-25 minutes, removing foil after
15 minutes, until golden. Spread the almond paste onto
the base of the pastry and bake for 25 minutes until
golden and crisp. When the tart comes out of the oven,
arrange the cherries on top in a single layer. Heat the
cherry conserve with 1 tbsp water until smooth, then
brush over the cherries. Leave to cool before removing
from the tin. Cut into wedges to serve, adding a spoon-
ful of crème fraiche if you like.