Cherry Almond Tart
January 05, 2020
"From our Sunday newspaper The Sunday Times. Times are estimated."
- Serving Size: 1 (217.1 g)
- Calories 639.9
- Total Fat - 42.1 g
- Saturated Fat - 19.2 g
- Cholesterol - 316.2 mg
- Sodium - 314.7 mg
- Total Carbohydrate - 55.3 g
- Dietary Fiber - 4.7 g
- Sugars - 33.1 g
- Protein - 14.4 g
- Calcium - 113.6 mg
- Iron - 2.7 mg
- Vitamin C - 21.4 mg
- Thiamin - 0.2 mg
Make pastry - process flour, icing sugar, almond meal and butter until mixture resembles fine breadcrumbs qne then add egg yolk and process until dough just comes together and then turn out onto a lightly-floured surface and knead until just smooth and then shape into a disc and cover with plastic wrap and refrigerate for 30 minutes.
Preheat oven to 200°C/180°C fan-forced.
Grease a 3cm-deep, 24cm (base) round, fluted loose-based flan tin.
Roll out pastry between 2 sheets of baking paper to form a 32cm circle and line base and side of prepared tin with pastry, trimming of excess and refrigerate for 10 minutes.
Place tin on a baking tray and then line pastry with baking paper and fill with ceramic pie weights or uncooked rice or beans and bake for 10 minutes.
Remove weights or rice or beans and paper and bake for 10 minutes or until light golden and then let cool.
Reduce oven temperature to 160°C/140°C fan-forced.
Using an electric mixer, beat butter, sugar and vanilla until light and fluffy and then add eggs, 1 at a time, beating after each addition and then add almond meal and beat until just combined and then stir in flour and then spread mixture into pastry case. Arrange cherries over mixture and bake for 40 minutes or until golden and firm.
Cool in pan and then dust with icing sugar and serve.
Tips & Variations
No special items needed.