Cherry Bakewell Tart

I couldn't think of a better way to use the last of my home grown cherries. Our dwarf Morello cherry tree is in it's fourth year of fruiting, and has yielded an abundance of cherries that I have enjoyed eating and making yummy treats with. When it came to using up the last of my "harvest" it was a no brainier to pair them with almonds. The classic combination of cherries and almonds is irresistible. For this tart, whole pitted cherries are baked in a rich almond batter called frangipane. Softly whipped cream, crème fraîche or vanilla ice cream make nice accompaniments.

For the pastry:

263g plain flour, plus extra to dust

75g icing sugar, plus extra to dust

135g chilled unsalted butter, cut into small pieces

1 medium free-range egg yolk

1 1/2 tbsp ice cold water 

For the almond filling:

175g ground almond

2 tbs all-purpose flour

135g caster sugar

175g unsalted butter, at room temperature

2 eggs

1 teaspoon almond extract

125g cherry jam

350g pitted cherries

Icing sugar, for dusting

Instructions:

For the pastry, rub the butter into the flour in a mixing bowl, then stir in the icing sugar.

In a small bowl, beat the egg yolk with the cold water. Add the yolk to the flour and butter mixture and bring together into a ball. Turn out onto a floured surface and knead briefly until smooth. Chill for 30 minutes, then roll out thinly on a lightly floured surface and use the finished pastry to line the flan tin.

Heat the oven to 200°C/180°C with a baking sheet on the middle shelf. Line the pastry with baking parchment and add a thin layer of ceramic baking beans or uncooked rice and bake for 15 minutes, or until the edges are biscuit-coloured. Remove the parchment and beans/rice and bake for a further 5-7 minutes, until the base of the case is crisp and golden brown. Remove and set aside. Turn the oven down to 150°C.

In a large bowl, cream the butter and sugar together with a hand whisk.

Add the ground almonds, almond extract, flour and eggs and whisk until smooth and creamy, about 2 minutes. 

Spoon the jam into the bottom of the pre-baked shell. Using the back if a spoon spread evenly. 

Spoon the almond mixture over the jam, smooth with a spatula. Press the cherries into batter in a single layer.

Lower the oven temperature to 150°C and bake until golden, 30 to 40 minutes (an inserted skewer should come out clean).  

Leave the tart to cool completely on a wire rack. Place tart on a serving dish and dust with icing sugar and serve.