Equipment
- Round flan case
Ingredients
- Sweet Shortcrust Pastry home made, check our recipe
- 250 g cherries fresh, stones removed
- 125 g butter softened
- 125 g caster sugar (powdered sugar)
- 2 eggs large
- 150 g ground almonds
- 25 g flaked almonds
- 2 tblsp icing sugar
- Juice from ½ lemon
Instructions
- Preheat oven to 200°C (400°F).
- Prepare a batch of sweet shortcrust pastry by following the link above or use ready made pastry. Roll out the pastry and line a 20cm round flan case. Bake blind for 10 - 15 minutes.
- Remove baking parchment and baking beans and return the pastry case to the oven for a further 10 minutes. Then reduce the oven temperature to 180°C (350°F).
- Beat the butter and sugar together until light and fluffy. Add the eggs one at a time beating until well incorporated. Fold in the ground almonds.
- Place the cherries in the pastry case and then spoon the almond mixture over the top, spreading out evenly. Sprinkle the flaked almonds over the top.
- Bake for 35 - 40 minutes or until the filling is firm and golden brown.
- Mix the icing sugar and lemon juice together and drizzle over the top of the tart. Serve hot or cold.
Tried this recipe?Mention @mygoldenpearfood or tag #mygoldenpear!
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