Name: Cherry and Almond Tart
Yield: Makes:

Prepare ahead

Preparation time: 20 minutes, plus chilling Cooking time: 55 minutes Serves 12

400g (14oz) shortcrust pastry 200g (7oz) whole, blanched almonds 150g (5oz) caster sugar 125g (4½oz) unsalted butter, softened 2 free-range eggs 400g (14oz) jar cherries, drained and patted dry (we used Opies black cherries with Kirsch) you will need: 28cm (11in) fluted flan tin with removable base, and baking beans

3 Line the pastry case with foil and baking beans. Bake until the edges are lightly browned, about 15 to 20 minutes, then remove foil and beans and bake for 5 more minutes, until the pastry is golden. Trim overhanging pastry with a serrated knife. Add the almond filling and arrange the cherries on top. Bake for 30 minutes, until the filling is lightly golden and the cherries are shrivelled and juicy. Allow the tart to cool slightly in the tin before serving with clotted cream or ice cream. This tart is also lovely the day after, when it will go slightly gooey.