A Classic Summer tart for a special afternoon tea or as a dessert to end a glorious evening, combining cherries and almonds.
Makes – 8 to 12 Serves
Ingredients – pastry
1 cup plain flour
¼ cup sugar
good pinch of salt
86 grams chilled unsalted butter (chopped into small pieces)
1 egg yolk
2 teaspoons cold water
Ingredients – filling
1 cup almond meal
1 tablespoon all-purpose flour
½ cup sugar
110 grams unsalted butter (softened)
1 teaspoon almond extract
400 grams pitted cherries (can use fresh or unfrozen)
¼ cup flaked almonds
icing sugar for dusting
1. To make the dough, place the flour, sugar, salt and butter in a food processor and pulse until ingredients resemble breadcrumbs. Then add the egg yolk and water and pulse a few times until the ingredients commences to come together into a solid mass.
2. Turn the dough out onto a lightly floured surface and knead it until smooth and even (approximately 1 minute). Then flatten into a disk shape and wrapping in plastic film and place into a refrigerator to chill for 30 minutes.
3. Meanwhile, prepare a 23-centimetre fluted tart tin which has a removable base, by coating its inner surface with some softened butter and then a dusting of flour.
You can also make this as 8 individual tarts by using smaller fluted tart tins of approximately 7 to 8 cm if you prefer. If buttered and floured well, the individual tart tins do not need to be with removable bases.
4. When pastry has chilled, place it on a lightly dusted surface and gently roll it so it increases in size and decreases in thickness, so it is around 2 mm thick.
5. Lift the pastry over the tart tin and gently press it into the form. If any cracks or empty patches appear, simply repair them with some excess dough. Cut any excess pastry away from the top edge of the tart tin and place into the fridge for 30 minutes.
6. Once it has chilled, place tart shell into a pre-heated oven at 200ᵒ C and blind bake for 15 minutes until lightly browned – (there is no need to cover the shell or use pie weights.
7. Once lightly browned remove from oven and allow to cool slightly, whilst preparing the frangipane filling.
8. Place almond meal, flour, sugar and butter into a bowl and whisk until well combined. Then add the eggs and almond extract and whisk until a smooth and creamy batter is formed (approximately 2 minutes).
9. Pour the filling into the cooled, pre-baked shell and smooth with a spatula. Gently press the cherries into batter and sprinkle with the flaked almonds. Turn down the oven to 180ᵒ C and bake the tart for 30 to 40 minutes until golden brown. The tart is cooked when a skewer inserted into the filling comes out clean.
If you are making the smaller individual tarts, they will only need around 15 to 20 minutes to cook.
10. Allow the tart to cool completely before removing from the tart tin.
11. To serve, dust with icing sugar, slice and add a dollop of cream, crème fraîche or ice-cream.