Name: Cherry almond tart
Prep time: 30 min
Cook time: 60 min
Total time: 90 min
Yield: 8
Ingredients: Pastry; 1 1/2 cup plain flour; 100 gram cold butter, chopped; 1/3 cup plain flour; 100 gram butter, at room temperature; 1/2 cup caster sugar; 1 teaspoon vanilla essence; 2 eggs; 2/3 cup almond meal (ground almonds); 300 gram frozen cherries, thawed; icing sugar, to dust

Cherry almond tart

This dense almond tart with juicy cherries makes a stunning afternoon treat or dessert with whipped cream.

Serves 8

Prep

30M

Cook

Total

1H 30M

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Ingredients

Pastry

1 1/2 cup plain flour

100 gram cold butter, chopped

1/3 cup plain flour

100 gram butter, at room temperature

1/2 cup caster sugar

1 teaspoon vanilla essence

2 eggs

2/3 cup almond meal (ground almonds)

300 gram frozen cherries, thawed

icing sugar, to dust

Method

1.To make pastry, place flour in a large bowl. Rub in butter to make fine crumbs. Add 2-3 tablespoons iced water. Using a round-bladed knife, mix until mixture starts to clump together.

2.Turn pastry out onto baking paper; shape into a ball. Roll pastry out between sheets of baking paper to a 38x14cm rectangle. Ease pastry into a 35x11cm (base measurement) fluted tart pan with removable base; trim edges. Chill for 30 minutes.

3.Preheat oven to 180°C (160°C fan-forced). Line pastry with baking paper; cover base with dried beans, rice or pie weights. Bake for 15 minutes. Remove weights and paper; bake for 12-15 minutes more or until just coloured. Remove from oven. Cool slightly.

4.To make filling, using an electric mixer, beat butter and sugar in a small bowl until light and creamy. Beat in vanilla. Add eggs, one by one, beating well after each addition. Fold in almond meal and extra flour. Spoon into pastry case.

5.Arrange cherries over filling, pressing them in slightly. Bake for 30 minutes or until set and golden brown. Remove from oven. Stand for 1 hour. Dust with icing sugar. Cut into slices to serve.

Thaw cherries on a double layer of paper towels.
Note

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