Prep time:
Cooking time: 55 minutes
Total time:
Serves: 8
250g Pack Ready Made Shortcrust Pastry
250g Fresh Cherries, stoned
125g Butter
125g Caster Sugar
3 Eggs
125g Ground Almonds
25g Flaked Almonds
As a child I always loved cherry and almond cake and learnt to make it as soon as I could cook for myself. This tart marries the same flavours and is a lovely summer treat, perfect for summer parties and picnics
Cook’s tip: Make sure you buy ready-made pastry using butter as the difference in flavour is marked. To bake blind, line the pastry case with crumpled greaseproof paper and cover the base with dried beans or rice. Bake for 10 minutes then remove the paper and beans and return to the oven for a further five minutes to dry out.
- words: Mary Gwynn
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