Cherry Tart

It is a second winter in London and the elusive sun was reminding me of lovely summer tarts so I dug out some morello cherries from deep down in the freezer and whipped up a cherry frangipani tart (used up my almond meal too).

Cherry Frangipani Tart

Pie crust – Ingredients

1 1/2 cup all purpose flour

1/2 cup butter

1 tbsp sugar

Cut butter into small cubes and mix with the flour to get a crumbly mix. Add sugar and gently try to bring the dough together. Add a few tablespoons of cold water if needed. Cover and refrigerate the dough for 30 mins.

Roll out the dough into a circle. Grease the tart pan and line it with the dough.

Place a square of parchment paper on the pan and pour rice or kidney beans on it to blind bake the pie crust to prevent puffing up. Bake for 20 mins at 180C. Remove the parchment paper and bake for another 5 mins to get  a nice golden crust.

Keep aside to cool.

Filling – Ingredients

1/2 cup sugar

1/2 cup butter

1/2 cup almond meal

1 tsp vanilla essence

1 egg

2 cups morello cherries

1 tbsp flour

Beat the egg and cream it with butter and sugar. Add the flour and essence. Mix in the almond meal.

Spread on the pie crust.

Line the filling with cherries. You can use any other fruit you like but the cherries are a perfect balance of sour with the sweetness of frangipani filling.

Bake for 20-25 mins. Let cool completely before cutting and serving.