Cherry and almond tart

  • 20 mins preparation
  • 50 mins cooking
  • Serves 8
  • Print


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


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.


Remove cherry stones using a cherry pitter, or halve cherries and pop out stone with the tip of a knife.

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