Usually I make a pear and almond tart but cherries work beautifully. All summer I have been meaning to make this while cherries are in season. I made it last Christmas with a brandy custard and it was sensational. This time I made it for a lunch, a few weeks ago, and served it with Cointreau in the custard instead of brandy. But a big dollop of cold double cream is all it really needs.
The recipe calls for blind baking with baking paper and weights. I just popped the pastry lined tart tin in the freezer until frozen before baking for 20 minutes. You can make the pastry by hand by rubbing the butter into the flour and icing sugar with your finger tips before stirring in the egg and mixing. But I use the food processor.
The recipe says the quantities make a 28cm round tart. I found it made a 26cm round tart plus a long rectangle tart. If you only need the one tart then give the other tart away. You will make someones day. The tart looks so pretty dusted with icing sugar. It looks like it could be straight from a French patisserie.
cherry and almond tart
(slightly altered version of a Matt Moran recipe)
2 cups (300g) plain flour
1/2 cup (80g) icing sugar
180g unsalted butter, chopped into 1 cm cubes
1 egg, beaten lightly
2 tablespoons cherry jam
500g cherries, pitted
1/3 (45g) slivered almonds
250g unsalted butter, softened
1 cup (220g) caster sugar
2 cups (240g) almond meal
1/3 cup (50g) plain flour
In the bowl of a food processor place the flour, icing sugar and butter. Whiz together until it looks like breadcrumbs. Add the egg and mix until just combined. Press together into a flat disk and wrap in plastic wrap. Pop in fridge for 2 hours (I found 40 minutes was enough)
Roll pastry to about 3mm and line a 28cm greased, loose-based tart tin. Trim off the excess pastry and pop in the freezer.
Preheat oven to 180 degrees C. Transfer the frozen pastry from the freezer straight into the oven and bake for 20 minutes or until just cooked. Set aside to cool.
For the filling, beat the butter and sugar in a mixmaster until light and fluffy. Beat in the eggs one at a time and then sieve over the almond meal and flour and fold through.
Spread the cherry jam over the tart base then top with the filling. Arrange the pitted cherries over the top and press down slightly. Sprinkle with the slivered almonds and bake for about 45 minutes or until just set.