Cherry Almond Tart
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Cherry Almond Tart
Recipe By Gareth Whitton
Ingredients
Short Crust Pastry
250 g Coles plain flour
125 g butter
50 ml water
3.5 g salt
Cherry & Almond Batter
140 g almond meal
210 g butter
186 g sugar
4 large free range egg (or 186 g eggs)
2 g salt
2 g baking powder
47 g Coles plain flour
Poached Cherries
tinned sour cherries
white sugar
Garnish
icing sugar
Method
Short Crust Pastry
Preheat the oven to 180 degrees (C).
Cut butter into 2.5cm cubes and place in the bowl of a stand mixer with paddle attachment fixed. Add flour and salt and mix on the slow speed until it starts to resemble the consistency of almond meal and no lumps of butter remain.
Slowly pour the water into the flour mixture. Work together until all ingredients are combined, ensuring not to over work the dough.
Tip the dough onto the bench and combine the mixture by hand, then work into a disc shape. Place the pastry between two sheets of paper and using a rolling pin, roll the pastry into a circular shape approximately 3-4mm thick and roughly 35cm in diameter.
Wrap the pastry over the rolling pin and place over the top of a 25cm tart shell. Work the pastry into the corners of the tin and press into the sides. Using a knife, trim the edges of the pastry. Place the shell into the fridge to rest for a few minutes.
Cut a piece of baking paper or aluminium foil to fit inside the tin. Push the paper or foil the corners of the shell and fill with rice or blind baking beads. Place in the oven for 25 minutes or until an even golden colour.
Allow to cool at room temperature, then reduce the oven temperature to 165 degrees (C).
Cherry & Almond Batter
Melt butter in a pan and cook until nutty and brown then remove off the heat.
Scale almond meal, flour, salt and baking powder together in a bowl.
Using the whisk in the stand mixer, combine sugar and eggs until incorporated on the slow setting, ensuring not to introduce any air.
In a steady stream, pour in melted butter to emulsify with the egg mixture. Once the mixture is combined, add the dry ingredients and mix to combine. Pour into the pastry shell immediately.
Poached Cherries
Drain all the liquid from the tin of cherries and set the fruit aside. For every 1000g of cherry liquid, measure 400g of sugar.
Place in a pan and bring to a boil. Continue to cook until the syrup is thick and viscous.
Pour over the reserved cherries and allow to cool at room temperature.
Let cherries macerate for at least 2 hours before using.
Place cherries on top of the almond batter approximately 1cm apart, covering the entire tart.
Bake the tart at 165 degrees (C) for 25-30 minutes or until the top has a medium golden colour.
Allow to cool at room temperature, then dust generously with icing sugar.
