Preparation time: 20 minutes, plus chilling
Cooking time: 55 minutes
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
1 Line the flan tin with pastry, leaving an overlap, then chill in the fridge for about half an hour. Heat the oven to 200 C, 180 C fan, 400 F, gas 6.
2 Meanwhile, whizz the almonds in a food processor until they resemble coarse breadcrumbs, then set aside. Blitz together the sugar and butter, then add the eggs and almonds and briefly whizz again. You should have a thick paste. Chill while you bake the pastry.
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.
Per serving: 421 calories, 28g fat (9g saturated), 37g carbohydrate