Cherry tart

Recipe from: 4/1/2007 12:00:00 AM

Ingredients 15
Servings 12
Time 40


  • 500
    cake flour
  • 190
    cold butter
  • 15
    castor sugar
  • 1 large egg
  • 20
    iced water
  • 5
    lemon juice
  • Filling
  • 30
    castor sugar
  • 700
    fresh or tinned cherries
  • 50
    creme de cassis
  • three large eyes
  • 100
    ground almonds
  • zest and juice of one lemon
  • 250
    whipping cream
  • 85


1 Pastry Sift the flour with 2ml salt. Cut the butter into small cubes and rub it into the flour using your fingertips, until the mixture resembles coarse breadcrumbs. Add the castor sugar.
2 Mix the egg yolk, iced water and lemon juice into the dry mixture and knead until it comes together to form a stiff dough. Cover with clingwrap and refrigerate until ready to use. 3 Roll the pastry out on a lightly floured surface, then use it to line a 25cm fluted tart ring. 4 Bake blind for 10 minutes, then remove the baking paper and beans, and continue to bake for a further five minutes or until it turns a golden brown.
5 Filling Make the filling while the base of the tart is in the oven. Sprinkle the castor sugar over the cherries and drizzle with the crème de cassis. 6 Tip the ground almonds into a bowl, then whisk in the eggs, castor sugar, lemon zest and juice until smooth. Add the cream and the melted butter, then stir the cherry mixture through this batter. Carefully pour the mixture into the base.
7 Bake in a preheated oven for 35 to 40 minutes until puffed up and golden. Leave to settle and cool, then serve dusted with icing sugar.

Read more on: bake  |  fruit

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