Name: Cherry frangipane tart
Prep time: 20 min
Cook time: 45 min
Total time: 65 min
Yield: 8
Ingredients: 1 1/3 cup (200g) plain flour; 150 gram chilled butter, diced; 1/4 cup (40g) icing sugar, plus extra to dust; 1 egg yolk; 415 gram can pitted black cherries, well drained; thick cream, to serve frangipane filling; 125 gram butter, at room temperature; 1/2 cup (110g) caster sugar; 2 eggs; 1/2 teaspoon vanilla extract; 1 cup (125g) almond meal; 1 tablespoon plain flour

Ingredients

1 1/3 cup (200g) plain flour

150 gram chilled butter, diced

1/4 cup (40g) icing sugar, plus extra to dust

1 egg yolk

415 gram can pitted black cherries, well drained

thick cream, to serve frangipane filling

125 gram butter, at room temperature

1/2 cup (110g) caster sugar

2 eggs

1/2 teaspoon vanilla extract

1 cup (125g) almond meal

1 tablespoon plain flour

Method

1.Place flour, butter and icing sugar in a food processor and process until mixture resembles fine breadcrumbs. Add egg yolk and process until pastry just comes together.

2.Turn out onto a lightly floured surface and bring dough together to form a disc. Wrap in plastic wrap and refrigerate for 30 minutes.

3.Preheat oven to 200°C (180°C fan-forced). Roll out pastry between 2 sheets of baking paper until 5mm thick. Use to line a 24cm loose-based fluted flan pan. Trim edges. Chill for 10 minutes.

4.Meanwhile, to make frangipane filling, using an electric mixer, beat butter and caster sugar until light and fluffy. Add eggs, one at a time, beating well after each addition. Add vanilla. Fold in almond meal and flour.

5.Pat cherries dry using paper towel. Spread frangipane filling over pastry base. Top with cherries (don’t press down as they will sink during cooking). Bake for 45-50 mins, until filling is golden and spongy to touch. Cool in pan.

6.Remove tart from pan. Dust with extra icing sugar and serve with cream.

Replace almond meal in filling with pistachio meal by processing 1 1/3 cups shelled pistachios until ground. Replace cherries with a 410g can drained and chopped pear halves.
Note

Woman's Weekly Food

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