serves
6-8
prep
20 minutes
cook
25 minutes
difficulty
Mid
serves
6-8
people
preparation
20
minutes
cooking
25
minutes
difficulty
Mid
level
Ingredients
- 350 g sweet shortcrust pastry
- 60 g unsalted butter, softened, plus extra for greasing
- 2 eggs
- 50 g caster sugar
- 50 ml pouring cream
- 100 g almond meal
- 600 g pitted fresh cherries (see Note)
- icing sugar, for dusting
- fresh cherries, to serve
Instructions
Preheat the oven to 180ºC. Lightly grease a 23 cm tart tin with removable base.
Roll out the pastry on a lightly floured work surface until about 3 mm-thick. Line the prepared tin with pastry and blind bake for 8-10 minutes with baking weights. Remove the weights and bake for a further 5 minutes.
Meanwhile, using electric beaters, beat the butter, eggs, sugar, cream and almond meal until well combined. Spread the almond cream over the pastry, then scatter with the pitted cherries, pressing them slightly into the almond cream. Bake for 25 minutes or until the pastry is golden. Remove the tart from the oven and allow to cool, then dust with icing sugar and serve with a few fresh cherries on the side.
Note
• If substituting frozen cherries...
Photography by Benito Martin. Styling by Jerrie-Joy Redman-Lloyd. Food preparation by Alice Storey. Creative concept by Lou Fay.
starts Saturday 4 July 2015 on SBS ONE and finishes 26 July 2015. Visit the website to catch-up on episodes online, scroll through recipes or find out more about the show.
Cook's Notes
Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.
