Categories: July

Ingredients

• 115g unsalted butter, at room temperature
• 150g chilled unsalted butter
• 190g golden caster sugar
• 2 eggs, lightly beaten
• 1 egg yolk
• 115g ground almonds
• 260g plain flour
• 300g cherries, halved and stoned
• 25g flaked almonds
• 100g apricot jam, warmed and sieved, to glaze

Directions

1. Preheat the oven to 180˚C/fan 160˚C/gas 4. Make the pastry. Pulse the chilled butter, 75g sugar and 225g flour in a food processor until it resembles crumbs. Add the egg yolk and 2-3 tablespoons cold water and pulse until the mixture comes together to form a ball. Turn out, cut into 8 and press into 8 × 10cm tartlet tins. Chill.

2. Make the filling. Cream the butter and sugar until light and fluffy, alternately beat in the eggs and ground almonds, then fold in the flour. Divide the cherries between the tins, then spoon in the filling. Sprinkle with flaked almonds and bake for 40 minutes until pale golden.

3. Brush the tarts with glaze and turn out. Best served warm, with cream.

Email to a friend | Print this recipe | Back