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Italian Cherry & Almond Tart
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ITALIAN CHERRY & ALMOND TART

Prep Time20 minutes
Cook Time1 hour 15 minutes
pastry resting30 minutes
Total Time2 hours 5 minutes
Course: Dessert
Servings: 10
Author: Lovoni

Equipment

  • 9-inch (23cm) tart pan with removable base

Ingredients

  • 1 1/4 cups all purpose plain flour (you might need another 1/4 cup so keep it aside)
  • 1/2 cup 4oz/113g butter, cut into pieces
  • 1/2 cup powdered sugar
  • pinch salt
  • 2 large egg yolks
  • 1 tablespoon iced water, approximately
CHERRY FILLING
  • 2 scant cups sliced (flaked) almonds (6oz/175g), plus extra for the top
  • 3/4 cup (6oz/175g) softened butter
  • 3/4 cup (6oz/175g) granulated sugar, plus 2 tablespoons extra
  • 2 large eggs
  • 1 teaspoon almond extract
  • pinch sea salt
  • 14 oz (400g) can dark cherries, drained (or fresh, pitted)
  • pinch salt
  • powdered sugar for dusting

Instructions

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 400F (200C/gas 6) placing a baking sheet on the bottom or second to the bottom rack in the oven.
  • Line the pastry case with parchment/non-stick baking paper. Half fill with uncooked rice, dried lentils or pastry weights. Bake for 15 minutes. Carefully remove the paper & rice/lentils & bake for 7 to 10 minutes or until the base is crisp & golden brown. Remove from oven; reduce oven temp to 325F (160C/gas 3) leaving the baking sheet in the oven.

To make the filling:

  • While the pastry shell cools, process 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 some extra sliced almonds. Bake for 1 hour 10 minutes or until top is golden brown & filling is set. Serve warm or cold dusted with icing sugar. Serves 8 to 10.