AT A GLANCE
|01||Preheat oven to 220C. Cut six 14cm rounds from puff pastry and place on a baking paper-lined oven tray, top with baking paper and another baking tray and bake until deep golden (10-15 minutes).|
|02||For cherry compote, halve and pit cherries, leaving 8-12 whole. Combine with sugar in a saucepan and stir over medium heat until sugar dissolves and liquid seeps from cherries (3-5 minutes). Keep warm.|
|03||For almond crumble, roast almonds until golden (2-4 minutes), process until coarsely ground, add sugar and pulse to combine.|
|04||For soured cream, whisk crème fraîche, cream, icing sugar and vanilla in a bowl to soft peaks, cover and refrigerate.|
|05||Serve puff pastry rounds topped with cherries and almond crumble scattered over to taste and soured cream to the side.|
Note Carême puff pastry comes in pre-rolled 375gm sheets. If unavailable, substitute with another good-quality butter puff pastry. Organic ground cane sugar is available from select delicatessens. Substitute with light brown sugar or raw caster sugar.