Ingredients List
- 1.5kg pack Jus-Rol™ Sweet Dessert Pastry, thawed
- 1.5kg Fresh cherries, washed and stoned
- 325g Butter
- 325g Caster sugar
- 325g Ground almonds
- 6 medium Eggs
Cherry and Almond Tart
Recipe for 3 Tarts. Each Tart Serves 8.
Preheat oven to 200°C/400°F/Gas Mark 6
Divide pastry into 3 equal pieces; roll out each to line a 23cm / 9" flan tin. Put to chill whilst you prepare the filling.
Cream together the butter, sugar and almonds, then beat in the eggs.
Scatter the stoned cherries in bases of flans, divide and spread the almond mixture on top and bake for 15 - 20 minutes until pastry just golden. Then reduce oven temperature by 20° and continue baking for further 20 minutes until almond mixture is set and dark golden brown. Serve warm or cold.
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