Cherry Almond Tart Recipe

Recipe : Cherry Almond Tart

Ingredients :

120g unsalted butter

50g icing sugar

1 egg yolk

200g low gluten flour

Filling

120g butter

90g sugar

3 eggs

90g ground almond

60g desiccated coconut

25g cornflour

1 can canned cherries - 454g - topping

Method :

Grease ten 7cm tart baking tins. Set aside. Sieve flour and set aside. Beat butter and icing sugar until smooth. Add egg yolk and mix well. Put in sieved low gluten flour and knead into dough. Wrap the dough in cling wrap and refrigerate for at least 1 hour. Take out the dough and roll it out to a thickness of 3mm.

Cut out round crusts slightly bigger than the tart baking tins. Press each round crust into each tin. Press the rim of the crust against the tin with fingers. Trim the excess edges. Refrigerate the crusts in tins for 30 minutes. Preheat oven to 180C for about 10 minutes. Beat the butter and sugar in the filling ingredients until smooth.

Add eggs and stir well. Put in all of the filling ingredients and mix well. Divide the filling mixture among all tarts. Bake in the oven for 15 to 18 minutes until golden. Take the tarts out and leave them to cool. Drain the liquid from canned cherries.

Blend into puree. Brush cherry puree on the tarts. Sprinkle crushed almonds on top. Serve immediately.

Nutty sweet almond filling topped with fancy cherry puree, this tart offers great taste and smell.

Makes 10

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