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Cherry & almond tart
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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
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.
Typical values per serving:
This recipe was first published in September 2020.