Cherry and Almond Tart

 

Hi Everyone,

The other day my hubby thrust a cherry and almond tart recipe from the Financial Times under my nose. That has to be a hint if ever there was one. In any case it looked interesting and I had cherries in the kitchen so decided to try it out.

Super delicious I’ve made it a few times since but tweaked the recipe a little. Promise you this recipe is really worth trying out!

For those of you not sure how to pit the cherries – the easiest way ever is to use a paperclip – see here.

ps: Platter is a favourite of mine from Maru Design.

Keep reading for this delicious cherry and almond tart recipe.

 

Cherry and Almond Tart

Preheat oven to 190°C

Pastry

• 200g unsalted butter
• 100g muscovado sugar (you can also use plain sugar)
• 100g white sugar
• 1 egg
• 400g plain flour
• pinch of salt
• 28 – 30cm tart tin

Cream butter and sugar until light and fluffy and then beat in the egg before gently mixing in the flour and salt.

Knead to make a ball, then flatten slightly before chilling for half an hour.

 

For the almond paste

• 125g unsalted butter
• 125g muscovado sugar
• 3 eggs
• 3tbs Amaretto licor
• 125g ground almonds
• 2tbs plain flour

Cream butter and sugar until light and fluffy and then beat in the eggs one at a time.

Add the amaretto licor then stir in the ground almonds and flour.

 

Assembly

Take the pastry out of fridge and roll into a large circle. Then transfer into your tin and  line the base and sides, trimming off any excess.

Next spread the almond mixture evenly into the middle of the tin. Then arrange the cherries about 1cm apart in the middle  of the tart. Pushing them gently into the almond mixture.

Bake for 20 minutes on the lowest shelf of the oven to make sure the base is cooked through.

Serve Luke warm or cool with a little crème fraiche.

Enjoy!

ps: Platter is a favourite of mine from Maru Design.

 

---

 

Subscribe to Blog via Email

 

Sign up for the FunkyForty newsletter for regular Fashion and Lifestyle updates!