Sweet almond cherry tart

  • 20 mins cooking
  • Serves 8
  • Print


Sweet almond cherry tart
  • 1 1/2 cup (225g) plain flour
  • 1/3 cup (55g) icing sugar mixture
  • 150 gram butter, chopped
  • 2 tablespoon iced water, approximately
  • 350 gram cherries, pitted
  • 2 tablespoon sugar
Almond filling
  • 60 gram butter, softened
  • 1/3 cup (75g) firmly packed brown sugar
  • 1 egg
  • 1 tablespoon plain flour
  • 100 gram almond meal (ground almonds)


Sweet almond cherry tart
  • 1
    Process flour, icing sugar and butter until mixture resembles breadcrumbs. Add the water gradually, if required, processing until mixture just comes together. Knead dough lightly, wrap in plastic, refrigerate for about 30 minutes.
  • 2
    Meanwhile, to make almond filling, beat butter, sugar and egg in a small bowl with an electric mixer until smooth and creamy. Stir in flour and almonds.
  • 3
    Preheat the oven to moderately hot 200°C (180°C fan-forced).
  • 4
    Divide pastry into eight pieces. On a lightly floured surface, roll each piece of pastry to 15cm round; place on baking paper-lined oven trays. Divide the almond filling among pastry rounds, leaving a 4cm border. Top with cherries, fold over pastry border. Sprinkle with sugar.
  • 5
    Bake on lower shelf, in a moderately hot oven about 20 minutes or until browned.
  • 6
    Serve with thick cream, if desired.


Not suitable to freeze. Not suitable to microwave.

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