zoom Cherry & almond tart
  • Save to your scrapbook
  • Save to your scrapbook

    Cherry & almond tart

    This will be saved to your scrapbook

    You can also add it to one of your existing cookbooks

    *mandatory

      Email this recipe to a friend

      Send a link to this recipe to a friend or your own e-mail address as a reminder

      * mandatory
    • Write note

      Add Note

      *mandatory

      The recipe will be added to your scrapbook

    Cherry & almond tart

    • Preparation time: 10 minutes
    • Cooking time: 30 minutes to 35 minutes
    • Total time: 40 minutes to 45 minutes 45 minutes

    Serves: 8

    Ingredients

    100g unsalted butter, softened
    100g granulated sugar, plus an extra 1 tsp for sprinkling
    100g ground almonds
    ½ tsp almond extract
    2 tbsp plain flour
    1 British Blacktail Medium Free Range Egg, beaten
    215g sheet Cooks’ Ingredients Frozen Shortcrust Pastry, defrosted
    200g Essential Frozen Dark Sweet Cherries
    2 tbsp flaked almonds

    Method

    1. Preheat the oven to 200°C, gas mark 6 and place a large baking tray in the oven to heat up. Place the butter, sugar and a pinch of salt in a mixing bowl, and use an electric hand whisk to cream everything together for 1-2 minutes. Next beat in the ground almonds, extract and flour. Set aside 2 tsp of the egg for glazing, then beat the rest into the mixture.

    2. Unroll the defrosted pastry sheet and lay on a large piece of parchment. Use a rolling pin to lightly roll it out a little widthways to make it more of a square shape. Leaving a 2-4cm border around the edges, spread the almond mixture over the middle of the pastry, then top with the cherries.

    3. Fold the edges of the pastry up and over the filling, overlapping the dough as you go around, so you can still see the fruit in the middle, to make a round shape. Brush the exposed pastry with the reserved egg and sprinkle with the flaked almonds and a teaspoon of sugar.

    4. Lift the galette, still on the parchment, on to the hot baking tray. Bake for 30-35 minutes until golden. Cool completely before serving with crème fraîche or single cream.
     

    Your recipe note

    Edit your recipe note

    Comments

    Average user rating

    0 stars

    Glossary