Cherries and almonds are great friends and this neat tart works equally well served cold at a picnic with cream or warm with ice-cream after dinner.
Serves 8
350g ready rolled shortcrust pastry
250g cherries, stoned
120g butter, softened
120g caster sugar
2 large eggs
Few drops almond extract
120g ground almonds
30g plain flour
25g flaked almonds
Preparation Time: 20 minutes. Cooking Time: 25 minutes.
1. Line a 23cm flan dish with the pastry. Prick the base with the tip of a sharp knife and chill whilst you make the filling.
2. Arrange the cherries over the base of the lined flan dish. If baking in fan oven, preheat a large heavy baking sheet on R6/180°C/350°F.
3. Cream the butter and sugar together until light and fluffy.
4. Beat in the egg, almond extract, ground almonds and flour until evenly combined.
5. Spread the almond mixture evenly over the cherries and sprinkle with the flaked almonds.
6. Place flan dish in the oven. CAST OVEN: on the floor grid set on the floor of the roasting oven or oven on R6. FAN OVEN: on the preheated baking sheet in oven preheated to R6/180°C/350°F. Bake for about 25 minutes, until golden brown.
Serve warm or cold with cream, crème fraîche or ice cream.
Tip: Frozen cherries can be used but ensure they are well drained and blotted with kitchen paper to dry them.
