Desserts & Baking

Cherry-almond tart

8
Easy
40 minutes, plus 1 1⁄4 hours’ chilling time
55 minutes
Wine/Spirit Pairing
Delaire Cabernet Franc Rosé 2016

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Ingredients

Method
    For the pastry:

  • 2 T caster sugar
  • 1⁄2 t salt
  • 160 g cake flour
  • 120 g unsalted butter
  • For the filling:

  • 300 g unsalted butter
  • 300 g caster sugar
  • 3 free-range eggs
  • 1 t cake flour
  • ½ lemon, zested
  • 300 g almond flour
  • 2 cups fresh cherries, stoned

Method

Ingredients

1. 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.

2. Wrap in clingwrap and chill for at least an hour.

3. 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.
4. Remove the tart case from the fridge, prick a few times using a fork and bake until golden, about 15 minutes.

5. 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.

6. 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.

Discover more fruity dessert recipes here.

Giles Edwards

Recipe by: Giles Edwards

Giles Edwards is the chef-patron of La Tete restaurant in Cape Town.

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Comments

  • default
    Renee Bischoff
    9 December 2018

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

    1. default
      10 December 2018

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

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