• Partnered with
  • Serves 8
  • 20 mins prep
  • 50 mins cook

Cherry and almond tart

cherry and almond tart

Cherry and almond tart

Ingredients

Cherry and almond tart

  • 1 sheet frozen shortcrust pastry, thawed
  • 125 g butter, chopped, at room temperature
  • 3/4 cup caster sugar
  • 1 tsp vanilla extract
  • 2 eggs
  • 1 cup almond meal
  • 1/2 cup desiccated coconut
  • 2 tbsp plain flour
  • 250 g cherries, stalks removed, pitted
  • icing sugar to serve
  • cream, to serve

Steps

Cherry and almond tart

  1. Preheat oven to hot, 200°C Lightly grease a 23cm loose-based flan pan. Place on a baking tray.
  2. Ease pastry into pan, press down gentle and trim edges. Chill for 15 minutes.
  3. Line pastry case with baking paper. Fill with dried beans, rice or pasta. Bake for 10 minutes. Remove paper and filling. Bake further 5 minutes. Cool slightly. Reduce oven to moderate, 180°C.
  4. In a large bowl, using an electric mixer, cream butter, sugar and vanilla together until light and fluffy. Add eggs, one at a time, beating well after each addition. Gently fold almond meal, coconut and flour through mixture.
  5. Spoon filling into cooled tart case. Cover with cherries. Bake for 30-35 minutes until golden and firm. Dust with icing sugar and serve with cream.
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