Cherry & Almond Tart
Sweet Shortcrust Pastry
125 g butter (room temperature)
90 g castor sugar
250 g plain flour
Almond Maraschino filling
125 g butter
125 g castor sugar
2 large eggs
100 g ground almonds
100 g Moir’s/Sugarbird Maraschino cherries (stalks removed)
For the pastry: Whiz 125 g butter and 90 g castor sugar in the food processor until just combined. Add a whole egg and blend for 30 seconds. Add 250 g plain flour and process briefly until the pastry just comes together.
Knead lightly on a floured surface and wrap in cling wrap. Leave to rest in the fridge for 30mins before using.
Pre-heat oven to 180° C.
Roll the pastry out or use Today’s ready rolled shortcrust pastry. Cut out and line the base of a 23 cm flan pan. Prick the pastry all over the surface to prevent it from rising.
Place a piece of baking paper over the pastry and fill with beans, rice or baking weights and bake blind in the pre-heated oven for 10 minutes. Remove the tart and the baking paper with weights and bake for a further 10 minutes in the oven. Remove and leave to cool.
For the filling: Mix the butter and castor sugar in a food processor and blend until combined. Add the eggs one at a time while the processor is still running, allowing each to be incorporated before the next addition. Add the ground almonds and blend for a minute.
Spread the almond mixture over the pastry base. Place and press the maraschino cherries evenly over the almond filling mixture.
Bake for 35 – 45 minutes until golden brown and set.
Sprinkle toasted almonds over the tart to decorate.
Make these into small tarts (8 – 10).