Amaretto & Cherry Tart

Ingredients

Pastry
  • 8.8oz-250g plain flour (sifted)
  • 5.2oz-150g unsalted butter/lard (cold & cubed)
  • 1 egg yolk (free-range)
  • 4.9oz-140g golden caster sugar
  • 1 tablespoon vanilla essence
  • 3 tablespoons water
  • 0.7oz-20g ground almonds
  • 1 tablespoon almond extract
Filling
  • 2.1oz-60g ground almonds
  • 1 teaspoon almond extract
  • 3.5oz-100g icing sugar (sifted)
  • 3 medium eggs (free-range and beaten)
  • 4 tablespoons amaretto liqueur
  • 7.4oz-210g tinned pitted cherries (use fresh when in season)
  • 0.7oz-20g caster sugar

Method

  1. Start by making the pastry. Place the butter and flour in a large mixing bowl and rub together with cold fingers until it resembles fine breadcrumbs. Really take your time to do this thoroughly
  2. Next, add the golden caster sugar and ground almonds. Mix well. Follow with the water, egg yolk, almond extract and vanilla essence and combine again until smooth. Roll into a smooth ball and wrap in cling-film and chill in the fridge for at least one hour
  3. Grease a 23cm/9” flan/tart tin and set to one side. Next, flour a surface and roll out the pastry (don’t worry if it keeps breaking apart, just roll it out so it is about £1 coin thick) and place it into the tart tin. Fill out the whole tin and prick the base with a fork several times to stop the pastry from rising, squish the pastry neatly into the sides of the tart tin, leaving some overhang. Pop back into the fridge covered in cling-film for another hour
  4. When you are ready to proceed, pre-heat oven with an oven tray inside to 356˚f/180˚c regular oven or 320˚f /160˚c fan assisted oven. Remove the pastry case from the fridge and line with baking paper. Add baking beads/rice and place on top of the pre-heated oven try and blind bake for 10 minutes. Remove from the oven and remove the baking parchment and baking beads and pop back into the oven for another 5 minutes. Remove the pastry from the oven and leave to cool completely. Cut off the pastry overhang from around the sides to give neat edges. Set to one side and reduce the oven temperature to 338˚f/170˚c regular oven or 302˚f /150˚c fan assisted oven
  5. Whilst the pastry is cooling, make the filling. In a large mixing bowl, add all the ingredients apart from the cherries and flaked almonds. Beat well until well combined whilst being careful not to over-mix.
  6. Spoon the mixture into the cooled pastry case (be gentle as to not break it). With the back of a spoon, smooth out the mixture evenly to completely fill the pastry case up to the sides. Scatter the cherries on top and press down gently (be careful so they do not fully submerge into the mix). Top with the flaked almonds
  7. Pop on top of the pre-heated baking tray on the top shelf of the oven and bake for 45 minutes, until the pastry is golden, and the filling has set. Remove from the oven and allow to cool in the tin for 15 minutes before removing and allowing to cool completely
  8. Serve with ice-cream or cream and enjoy

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