Cherry and Almond Tart
- Rich Shortcrust Pastry:
- 175g (6 oz) plain flour, sieved
- 85g (3 oz) Stork packet
- 25g (1 oz) caster sugar
- 1 egg yolk
- 1 tablespoon water
- 2 tablespoons (125g) strawberry jam
- 115g (4 oz) margarine
- 115g (4 oz) caster sugar
- 2 large eggs, beaten
- ½ teaspoon almond essence
- 125g (4 ½ oz) ground almonds
- 1 tablespoon plain flour
- 25g (1 oz) flaked almonds
- Cherries (fresh or glacé) to decorate
Rub Stork into flour until mixture resembles fine breadcrumbs. Mix in sugar. Add egg yolk and water and mix to a firm dough.
Knead lightly and roll out to line a 22cm (9 inch) flan case. Bake 'blind' in preheated oven 200° C, 180° C fan, Gas mark 6 for 10 minutes.
Spread the jam over the base of the pastry.
Cream the margarine and caster sugar until light and fluffy. Beat in the egg and almond essence and fold in the ground almonds and flour.
Spread the mixture over the jam and sprinkle the flaked almonds on top. Return to the oven at 180° C, 160° C fan, Gas mark 4 for 40-50 minutes until golden.
Add sliced cherries to the top for decoration and a hint of sweetness.
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