AT A GLANCE
The base of this tart is brioche-like in texture, with a beautifully buttery flavour. Drained yoghurt adds tang, while end-of-season cherries are a no-brainer in this mix. That said, other in-season fruits could be lovely - plums would be beautiful, too, or as the weather cools, apples. Begin this recipe a day ahead to drain the yoghurt.
|01||Stir yoghurt and 80gm honey in a bowl to combine, then transfer to a sieve lined with muslin placed over a bowl. Cover with plastic wrap and refrigerate overnight to drain. Transfer drained yoghurt to a bowl, stir in vanilla seeds, cover and refrigerate until required. Reserve 80ml of the whey and discard remaining.|
|02||For almond praline, stir honey, sugar and 2 tbsp water in a saucepan over medium-high heat until dissolved, then cook, without stirring, until caramelised (4-5 minutes). Remove from heat, stir in almonds, rosewater and a pinch of salt, then tip onto a well-oiled baking tray and stand to set. Break into rough pieces, then process to coarse crumbs in a food processor. Store in an airtight container until required. Praline can be made several days ahead.|
|03||Combine flour, yeast and a pinch of salt in an electric mixer fitted with a dough hook and mix well. Gently warm reserved whey and remaining honey in a small saucepan over low heat. Remove from heat and whisk in milk, egg and yolk. With mixer on low-medium speed, add egg mixture to flour and mix to combine (a little flour will remain at the bottom of the bowl). On medium speed, gradually add butter and knead until smooth and glossy, scattering in a little extra flour if needed to help the dough move around the bowl (2-3 minutes). Transfer to a buttered bowl, turn to coat and cover with plastic wrap. Stand in a warm place until doubled in size (1½-2 hours). You can make the dough the night before and refrigerate it. Bring to room temperature before rolling.|
|04||Preheat oven to 200C. Roll dough on a lightly floured surface to a rough 35cm x 15cm oval. Place on a baking tray lined with baking paper and prick all over with a fork. Spread drained yoghurt evenly on top, leaving a 2cm border. Scatter with ¼ cup praline then cherries. Brush edges with eggwash (see cook’s notes p184), scatter top with sugar and another 1 tbsp praline. Bake until golden brown and cooked through (25-30 minutes). Serve warm or at room temperature with remaining praline, extra yoghurt and cherries.|