This luscious tart, made with fresh, seasonal cherries set in a frangipane base encased in crisp pastry, is fantastic eaten at room temperature so makes a great addition to picnics or cold buffets.
For the pastry:
- 275 g (10 oz) plain flour
- 125 g fat (4 oz) I use a mix of half butter and half Trex as I think this makes the lightest pastry)
- A pinch of salt
- A little water
For the filling:
- 140 g (5 oz) golden caster sugar
- 140 g (5 oz) ground almonds
- 140 g (5 oz) butter or non-dairy alternative
- 2 eggs
- 1 tablespoon kirsch (optional)
- 300 g (10 oz) fresh cherries
- 1 tablespoon cherry jam (optional)
- Set your oven to 180 C, 350 F or Gas Mark 4.
- Make the pastry. Put the flour in a bowl. Add the fat and combine – either by “rubbing in” by hand or processing – until the mixture resembles breadcrumbs. Season with salt. Add a little cold water (2-3 tbsp) and shape the mixture into a dough.
- Roll out your pastry and use it to line a 19 cm quiche or flan dish. Bake for 20 minutes in the oven to allow the pastry to “set”. This will stop the filling making it soggy and make sure that the base is crisp and delicious.
- To make the filling, put the sugar, ground almonds and butter in a bowl and beat using a food processer or hand blender until pale and creamy. Add the eggs and kirsch and continue to beat until incorporated into the mixture.
- Spoon the filling into the pastry case and smooth down the top with a knife.
- Wash the cherries. Cut each cherry in half and remove the stone.
- Place the cherries, cut side down, on top of the filling.
- Place the tart in the oven and bake for around 40 minutes.
- Remove from the oven. While the tart is still hot, use a pastry brush to add a thin coating of cherry jam on the top. This will make enhance the appearance of the tart by making the fruit look shiny and also add an extra boost of flavour.
- This tart can be eaten warm or cold.
Keywords: cherries, cherry tart