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Cherry & Almond Tart

Cherries, Emma Nkunzana

  • Easy
  • Serves: 6 – 8
  • Preparation time: 20 minutes
  • Cooking time: 45 minutes

Ingredients

  • 1 Roll Store Bought Shortcrust Pastry
  • ½ cup castor sugar
  • 120g butter
  • 1 cup almond flour
  • 1 Tbsp cake flour
  • 2 Eggs
  • 1 tsp almond extract or 2 tsp almond essence
  • 200g cherries, pitted and halved, plus extra for garnishing
  • To serve: ½ cup cream, lightly whipped

Method

Pastry

  1. On a lightly floured surface, ever so slightly roll dough out and lay it into a 23cm fluted tart dish with removable bottom.
  2. Bake blind in a preheated oven at 200 ̊C for 8 minutes.
  3. Allow the pastry to cool before filling.

Filling

  1. In a large bowl, using a hand mixer, combine butter and sugar together.
  2. You don’t need to aerate the mixture just enough to combine.
  3. Fold in flours until incorporated, then add one egg at a time, mixing after each addition followed by almond extract.
  4. Pour almond batter into a pre-baked tart dish, smooth over with an offset spatula.
  5. Stud cherries into the batter.

Baking

 

  1. Bake in a preheated oven of 170 ̊C for 40 – 45 minutes, until the middle is firm.
  2. Cool on a wire rack and remove the outer rim of the tart dish.
  3. Serve with fresh cherries, a drizzle of cream and a dusting of icing sugar.