Cherry tart

Cherry tart

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  • 8
  • Medium
  • 10 minutes
  • 45 minutes
  • Babylonstoren Chenin Blanc 2019


  • 130 g butter
  • 165 g caster sugar
  • 1 lemon, zested
  • 1 orange, zested
  • 1 T vanilla paste
  • 3 free-range eggs
  • 75 g flour
  • 1 t baking powder
  • 180 g almond flour
  • 200 g cherries, pitted
  • 3 T honey

Cooking Instructions

1. Preheat the oven to 160°C and lightly grease a 28 cm loose-bottomed tart tin.
2. Combine the butter, sugar, lemon zest, orange zest and vanilla paste in the bowl of an electric mixer. Mix using the paddle attachment until light and fluffy.
3. Add the eggs, one at a time, making sure the previous egg is fully incorporated before adding the next one.
4. Sift together the flour and baking powder, then add to the mixture with the almond flour.
5. Spoon the mixture into the tart tin, top with the cherries and bake for 45 minutes or until golden brown. Remove from the oven and brush with the honey immediately.

Cook’s note: Replace the cherries with any other berry.

Find more tart recipes here.

Abigail Donnelly Recipe by: Abigail Donnelly
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Nothing excites Woolworths TASTE's Food Director quite as much as the challenge of dreaming up recipes with innovative new foods – or the thrill of creating deliciousness on a plate with the humblest of ingredients. With Abi by your side, you’ll be a cooking expert in no time at all.

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  • Kelly Cloete
    February 18, 2020

    One of the best things I have ever made! I made a selection of small ones using different fruit rather than one big, as loved how they looked in the pic – had to reduce cooking time a bit. Will definitely make again!