Cherry & Almond Tart

Name: Cherry & Almond Tart
Prep time: 25 min
Cook time: 50 min
Total time: 75 min
Yield: 8 servings
Cuisine: British
Ingredients: 1 x 320 g sheet Shortcrust Pastry, ready-rolled, or enough to line a 20 cm tart tin; 40 g Butter, softened, plus extra for greasing; 90 g Caster Sugar; 100 g Ground almonds; 1 large Eggs, beaten; 1 tsp Vanilla extract; 300 g Cherries, pitted; use fresh, frozen or well-drained jarred cherries; 25 g Flaked Almonds; 1 tbsp Icing Sugar, for dusting, optional

A crisp shortcrust tart filled with soft almond frangipane, juicy cherries and a scattering of flaked almonds.

75 mins Serves 8Oven

Ingredients ↓Method ↓

Ingredients

1 x 320 g sheet Shortcrust Pastry, ready-rolled, or enough to line a 20 cm tart tin
40 g Butter, softened, plus extra for greasing
90 g Caster Sugar
100 g Ground almonds
1 large Eggs, beaten
1 tsp Vanilla extract
300 g Cherries, pitted; use fresh, frozen or well-drained jarred cherries
25 g Flaked Almonds
1 tbsp Icing Sugar, for dusting, optional

Method

25 mins prep50 mins cook75 mins total

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.
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.
Beat the softened butter and caster sugar together until smooth. Stir in the ground almonds, beaten egg and vanilla to make a thick frangipane.
Spread the frangipane into the pastry case. Press the cherries lightly into the filling and scatter over the flaked almonds.
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.
Dust with icing sugar if you like, then serve warm or at room temperature with cream or ice cream.

Notes

If using frozen cherries, add them from frozen and bake for the full time so the filling sets properly.

A metal tart tin helps the pastry base crisp up; place it on a hot baking tray if your oven runs cool.

About this recipe

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.