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Cherry & almond tart
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500g pack puff pastry
Plain flour, for dusting
300g white marzipan
1 British Blacktail Medium Free Range Egg, yolk only
25g flaked almonds
75g Morello cherry preserve
Clotted cream, or extra thick cream, to serve
1. Preheat the oven to 200°C, gas mark 6. Line a baking sheet with baking parchment. Thinly roll out the pastry on a lightly floured surface into a 35x25cm rectangle and neaten up the edges. Transfer to the baking sheet. Use the tip of a small kitchen knife to mark a shallow border about 1.5cm inside the edges of the rectangle. Make sure you don’t cut right through the pastry.Prick all over with a fork, avoiding the border.
2. Thinly roll out the marzipan into a rectangle slightly smaller than the marked border and lift into position. Chill the pastry while stoning and halving the cherries.
3. Arrange the cherries, cut-sides down over the marzipan. Beat the egg yolk with ½ tsp water and brush over the edges of the pastry. Scatter with the flaked almonds and bake for about 35 minutes, or until the pastry is risen and deep golden.
4. Press the cherry preserve through a sieve into a small bowl, then beat in 1 tsp boiling water. Drizzle over the tart. Serve warm with clotted cream, or extra-thick cream.
This simple dessert is equally good with other summer fruits. Try peach, nectarine or apricot slices – or, later in the year, halved red plums.
Typical values per serving:
including 30g cream
This recipe was first published in July 2019.