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Cherry, blackberry & lemon tart
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FOR THE PASTRY
250g plain flour
1 tbsp icing sugar
150g butter, softened
FOR THE FILLING
200g icing sugar
Zest and juice 3 lemons
3 medium Waitrose British Blacktail Free Range Eggs
125g butter, softened
100g ground almonds
150g Cooks’ Ingredients Morello Cherries (available in store from 12 July) stoned
1. Preheat the oven to 200°C, gas mark 6.
2. For the pastry, place the flour, icing sugar and butter in a food processor and blitz to resemble fine breadcrumbs, but not so the mixture forms a dough. Pour into a 23cm deep round fluted flan tin and press into the sides and base. Place the tin on a baking tray and bake for 10 minutes.
3. Meanwhile, make the filling in the same food processor. Add the icing sugar, lemon zest and juice, eggs, butter and almonds and blitz until smooth.
4. Scatter the fruit over the pastry base and pour over the filling. Bake for 20 minutes until just golden and set. Allow to cool and set before removing from the tin.
Typical values per serving:
This recipe was first published in Thu Jun 29 10:27:00 BST 2017.
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