Cherry Frangipane Tart

Method

To put together:

• 1)

  Pit the cherries and thinly slice.

• 2)

  Let dough sit out on bench for approx. 5 mins.

• 3)

  Flour bench surface and turn dough out onto it. Dust the top and the rolling pin with flour.

• 4)

  Roll the dough out, half turning as you go until its big to cover your tart tin.

• 5)

  Spray your tart tin with oil.

• 6)

  Pop pastry over the tart tin and tuck it in around the sides. Use the edge to cut off the excess, then use the cut offs to patch up any thin or dodgy bits.

• 7)

  Put into the fridge for 15 mins.

• 8)

  Scoop frangipane mixture into the tart and spread out gently and evenly into the tart pastry with a spatula or flat wooden spoon.

• 9)

  Heat oven to 160C.

• 10)

  Put sliced cherries over top of the tart. Overlapping in rows as you go.

• 11)

  Into the oven at 160C for 1 hour or until golden pastry with caramelised top.

• 12)

  Let the tart cool before you move or cut.

• 13)

  Serve with vanilla icecream, custard or cream!

To make short crust pastry:

• 1)

  235g flour, 130g diced butter, 90g icing sugar, 30g almond meal to mixer.

• 2)

  Bring together into a crumb then add an egg.

• 3)

  Mix together to form a dough.

• 4)

  Turn dough out onto bench, press together then flatten down. Wrap glad wrap and put into fridge for an hour.

To make frangipane filling:

• 1)

  120g of brown sugar and 120g unsalted butter into mixing bowl.

• 2)

  Whisk together.

• 3)

  Add an egg then whisk again on a high speed. Once it has come together add another egg and whisk again.

• 4)

  Tap excess off whisk.

• 5)

  Add 200g almond meal and zest of 1 lemon.

• 6)

  Mix together.

• 7)

  Set aside if putting tart together soon or put in fridge.