Dessert

Cherry and almond tart

cherry and almond tartWoman's Day
8
20M
50M
1H 10M

Ingredients

Method

1.Preheat oven to hot, 200°C Lightly grease a 23cm loose-based flan pan. Place on a baking tray.
2.Ease pastry into pan, press down gentle and trim edges. Chill for 15 minutes.
3.Line pastry case with baking paper. Fill with dried beans, rice or pasta. Bake for 10 minutes. Remove paper and filling. Bake further 5 minutes. Cool slightly. Reduce oven to moderate, 180°C.
4.In a large bowl, using an electric mixer, cream butter, sugar and vanilla together until light and fluffy. Add eggs, one at a time, beating well after each addition. Gently fold almond meal, coconut and flour through mixture.
5.Spoon filling into cooled tart case. Cover with cherries. Bake for 30-35 minutes until golden and firm. Dust with icing sugar and serve with cream.

Remove cherry stones using a cherry pitter, or halve cherries and pop out stone with the tip of a knife.

Note

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