Cherry & Almond Tart
Traditional British Recipes

Cherry & Almond Tart

In the Oven
serves 8

This cherry and almond tart keeps things classic: buttery pastry, a simple almond filling and cherries that bake down into little pockets of jammy fruit.

Serve it just warm with cream, crème fraîche or a scoop of vanilla ice cream, or let it cool fully for neat slices with afternoon tea.

DessertVegetarianTartAfternoon-tea
25 mins prep50 mins cook1 hr 15 mins total

  1. Heat the oven to 190°C/170°C fan. Lightly grease a 20 cm tart tin, line it with the shortcrust pastry, trim the edges and chill for 10 minutes.

  2. Prick the pastry base, line with baking paper and baking beans, then blind-bake for 12 minutes. Remove the paper and beans and bake for 5 minutes more until the base looks dry.

  3. Beat the softened butter and caster sugar together until smooth. Stir in the ground almonds, beaten egg and vanilla to make a thick frangipane.

  4. Spread the frangipane into the pastry case. Press the cherries lightly into the filling and scatter over the flaked almonds.

  5. Bake for 28–32 minutes, until the filling is puffed, golden and just set in the centre. Cool for at least 15 minutes before slicing.

  6. Dust with icing sugar if you like, then serve warm or at room temperature with cream or ice cream.

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