This is one of my favourite teatime treats, and so easy to make! Sweet and fruity, I like to use a tin of cherry filling as they are more juicy in the tart, but you can use the traditional jam if you like things more retro!
For the pastry
100g plain flour
1-2 tbs (tablespoons) water
For the filling
1 x tin pie filling cherries
100g caster sugar
100g ground almonds
1 egg beaten
1/2 tsp (teaspoon) almond extract
50g flaked or whole almonds sliced
For the icing
50g icing sugar
2 tsp water
Start by making the pastry. Rub together the flour and butter until you get a fine breadcrumb texture.
Using a knife mix in the water until a dough forms – this shouldn’t be too wet add enough water until it comes together. Chill in the fridge for 30 mins
Once chilled roll out to fit you pie tin, carefully lay in and line with baking paper filled with baking beans. Bake in the oven at 180 fan for 15 mins
Remove the paper and bake again for 5 mins
Meanwhile drain the cherries
Melt the butter for the filling in the microwave. Stir in the ground almonds, sugar, egg, almond extract.
Once combined carefully fold in the cherries
Once the tart case has been blind baked spoon in the cherry syrup and carefully spoon the filling on top
Gently spread the mixture to the edges and lay on the almonds
Turn the oven down to 160 and pop back to bake for 50 mins, (if the almonds are starting to catch carefully lay some foil over the tart) The top should spring back when gently pressed when cooked
Once baked allow to cool for 10 mins in the tin, then carefully turn out. You can now ice the tart by mixing together the icing ingredients and drizzle over the top.
Enjoy with a cup of tea in the afternoon or even as a pudding, delicious
Cals – 270, fat – 17.2, carbs – 33.1, protein – 5.1,