Cherry almond tart

cherry almond tart
1H 30M



1.Grease 11cm x 35cm rectangular or 20cm round loose-based flan tin.
2.Sift flours and sugar into medium bowl, rub in butter. Add egg and enough water to make ingredients cling together. Knead dough on floured surface until smooth. Cover with plastic wrap, refrigerate 30 minutes.
3.Roll pastry between sheets of baking paper until large enough to line tin. Lift pastry into tin, ease into base and sides, trim edges. Lightly prick base with fork. refrigerate 30 minutes.
4.Preheat oven to 200°C (180°C fan-forced).
5.Line pastry with baking paper; fill with dried beans or rice. Place tin on oven tray, bake 10 minutes. Remove paper and beans, bake another 10 minutes or until pastry is lightly browned. Cool.
6.Reduce oven to 180°C (160°C fan-forced).
7.Meanwhile, make filling. Beat butter, sugar and egg in small bowl with electric mixer until light and fluffy. Add almonds, beat until thick, stir in flour. glaze
8.Spread filling into pastry case, top with cherries, pressing gently into almond mixture. Bake about 40 minutes; cool.
9.Make glaze, stir ingredients in small saucepan over heat until mixture comes to the boil, strain, brush tart evenly with hot glaze.

You can use canned cherries if fresh are not in season.


Related stories