How To Make: Barbecued Cherry & Almond Tart
This tart is great fun to make – and once you’ve mastered it, you’ve got a really versatile base to work with, varying the fruits with the seasons.
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at www.thelondoneconomic.com.
Ingredients
- 1 quantity Sweet pastry (see below), at room temperature
- 125 grams Unsalted butter, at room temperature, plus extra for greasing
- 125 grams Caster (superfine) sugar, plus extra for dusting
- 3 Free-range eggs
- 125 grams Plain (all-purpose) flour, plus extra for dusting (sifted)
- 220 grms Cherries (pitted)
- 125 grams Ground almonds (almond meal)
- 250 grams Plain (all-purpose) flour, plus extra for dusting
- 50 grams Icing (confectioners’) sugar
- Salt, a pinch
- 125 grams Unsalted butter (cut into cubes)
- 1 Egg (lightly beaten)
- 4 tsp Full-cream (whole milk)
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