Italian Cherry & Almond Tart
This pastry is forgiving. Don't panic if it tears, it's ashort, ie: buttery, pastry so chances are itwill. If the pastry does tear in a few places, push it back together using yourfingers. Remember, you're not painting the Sistine Chapel, just making pastry.Something to note when you're making pastry is to use the tin or pie plate as aguide on how large to roll the pastry. If you have too much in the form ofoff-cuts, then you've rolled the pastry too thin & have essentially wastedgood pastry. Don't be a pastry waster. Hold or gently place the tin on thepastry then eyeball how large it needs to be rolled.
Prep Time20 minutes mins
Cook Time1 hour hr 15 minutes mins
resting pastry30 minutes mins
Total Time2 hours hrs 5 minutes mins
Servings: 10 servings
For the pastry:
- 1 1/4 cups all- purpose you might need another 1/4 cup so keep it aside
- 1/2 cup 4oz/113g cold butter, cut into pieces
- 1/2 cup powdered sugar
- pinch salt
- 2 large egg yolks
- 1 tablespoon iced water, approximately
For the cherry filling:
- 1 1/2 cups sliced (6oz/175g), plus 1/4 cup extra for the top (flaked almonds)
- 2/3 cup (5oz/150g) softened butter
- 3/4 cup (5oz/150g) granulated sugar, plus 2 tablespoons extra
- 2 large eggs
- 1 teaspoon almond extract
- pinch sea salt
- 14 oz (400g )can dark cherries, drained (or use fresh, pitted) about 1 to 1 1/2 cups fresh
- demerara sugar, optional
- powdered sugar, for dusting optional
- ice cream or cream, to serve optional
To make the pastry:
Combine all ingredients in the large bowl of a food processor until mixture just starts to forms a soft dough. Remove from processor & press mixture together to form a disc. Wrap in plastic wrap & chill for 30 minutes.
Roll dough on a floured, smooth surface. Until it’s large enough to fit a 9-inch/23cm tart/flan pan with a removable base. Grease the tart pan & lift the pastry into it. If any pastry tears, just patch it back together. Lightly press the pastry into the pan. Trim the edge. Chill for 30 minutes.
Preheat oven to 400°F (200°C/gas mark 6) & place a baking sheet on the bottom or second to the bottom rack in the oven - this is for any drips.
Line the pastry case with parchment/non-stick baking paper. Half fill with uncooked rice, dried lentils or pastry weights. Bake for 12 minutes. Carefully remove the paper & rice/lentils & bake for 5 to 7 minutes or until the base is golden brown. Remove from oven; reduce oven temp to 325°F (160°C/gas mark 3) leaving the baking sheet in the oven. Place on a cake rack to cook while you make the filling.
To make the filling:
While the pastry shell cools, process 1 1/2 cups of almonds until very finely chopped.
Cream the butter & sugar in a bowl of electric mixer until light & fluffy. Add eggs one at a time, beating after each addition. Add almond extract & salt; beat until well combined. Stir in the finely chopped almonds.
Scatter cherries into pastry shell. Dollop in filling & smooth top, allowing some of the cherries to show. Sprinkle the top with extra sliced almonds. Sprinkle with demerara sugar if using. Bake for 1 hour to 1 hour 10 minutes or until top is golden brown & filling is set. Let room to room temperature before serving. Dust with icing sugar just before serving. Serve with ice cream or cream. Serve at room temperature or cold - I prefer it cold so I chill it for at least 3 hours before serving. Serves 8 to 10.
