Cherry and Almond Tart

Name: Cherry and Almond Tart
Cook time: 1 h
Total time: 1 h
Yield: 12
Ingredients: 175 g Flour; 2 TABLESPOONS Icing sugar; 210 g Butter; 3 Eggs (size M); 250 g Cherries; 125 g Sugar; 150 g ground almonds; 30 g flaked almonds; 7-10 Tbsp Flour; 7-10 Tbsp Grease; 7-10 Tbsp Cling film; baking paper; 7-10 Tbsp Dried peas

AUTHOR
Antoine Long

DIFFICULTY
very easy

RATING

COOK TIME
60 mins

TOTAL TIME
60 mins

Ingredients

Servings: 12

175 g Flour
2 TABLESPOONS Icing sugar
210 g Butter
3 Eggs (size M)
250 g Cherries
125 g Sugar
150 g ground almonds
30 g flaked almonds
7-10 Tbsp Flour
7-10 Tbsp Grease
7-10 Tbsp Cling film
baking paper
7-10 Tbsp Dried peas

Directions

1
Put flour, icing sugar and 85 g butter in a bowl and mix until crumbly with your hands. Add 1 egg and work into a smooth dough. Wrap the dough in foil and chill for about 1 hour.
2
Roll out the dough on a floured work surface until round (approx. 26 cm Ø). Line a greased tart mould (22 cm Ø) with lift-off base with the dough, pressing down the edges. Fold the protruding edges inwards and press firmly.
3
Line dough with baking paper and fill with dried peas. Bake in the preheated oven (electric cooker: 200 °C/ convection oven: 175 °C/ gas: see manufacturer) for approx. 10 minutes.
4
Wash the cherries, remove the stalks and seeds. Whip 125 g butter and sugar until light and creamy. Stir in 2 eggs individually. Add ground almonds. Remove from the oven, add dried peas and
5
Spread the cherries on the base and cover with the almond paste. Sprinkle with flaked almonds and bake the tart in a preheated oven (electric cooker: 175 °C/ convection oven: 150 °C/ gas: see manufacturer) for 30-40 minutes.
6
Remove the tart from the oven and let it cool down on a cake rack. Serve lukewarm or cold.