Cherry tart

Cherry tart

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  • 8
  • Easy
  • 40 minutes, plus 1 1⁄4 hours’ chilling time
  • 55 minutes
  • Delaire Cabernet Franc Rosé 2016

Ingredients

  • For the pastry:
  • 2 T caster sugar
  • 1⁄2 t salt
  • 160 g cake flour
  • 1⁄2 lemon, zested
  • 300 g almond flour
  • 2 cups fresh cherries, stoned
  • 3 free-range eggs

Cooking Instructions

To make the pastry, preheat the oven to 160°C. Stir the sugar and salt into the flour. Rub the butter into flour until a dough just starts to form.

Wrap in clingwrap and chill for at least an hour.

Remove the dough from the fridge and roll out to fit a 20 cm loose-bottomed tart case. Chill the dough in the tart case for 15 minutes.

Remove the tart case from the fridge, prick a few times using a fork and bake until golden, about 15 minutes.

To make the filling, cream the butter and sugar until pale and doubled in size. Stir in the eggs one at a time. Fold in the flour, lemon zest and almond flour until just combined.

Spoon the filling into the tart case and top with cherries. Bake at 150°C for 40 minutes, or until the filling is set. Cool slightly, then remove from the tart case. Serve with a dollop of crème fraîche.

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Giles Edwards Recipe by: Giles Edwards
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Comments

  • default
    Renee Bischoff
    December 9, 2018

    Cherry tart recipe by Giles – although the pastry requires flour, no amount is specified

    1. TASTE
      December 10, 2018

      Hi Renee,
      The pastry requires 160g of cake flour, as specified in the ingredients list. Happy baking!