Cherry and Almond Tart Recipe

<ul class="ingredients-main-list"><li class="ingredients-single-item">For the pastry:</li><li class="ingredients-single-item">200g plain flour</li><li class="ingredients-single-item">100g cold unsalted butter, cubed</li><li class="ingredients-single-item">25g icing sugar</li><li class="ingredients-single-item">1 large egg yolk</li><li class="ingredients-single-item">2-3 tbsp cold water</li><li class="ingredients-single-item">For the frangipane filling:</li><li class="ingredients-single-item">125g unsalted butter, softened</li><li class="ingredients-single-item">125g caster sugar</li><li class="ingredients-single-item">125g ground almonds</li><li class="ingredients-single-item">2 large eggs</li><li class="ingredients-single-item">1 tsp almond extract</li><li class="ingredients-single-item">25g plain flour</li><li class="ingredients-single-item">For the topping:</li><li class="ingredients-single-item">400g fresh cherries, pitted (or frozen cherries, thawed and drained)</li><li class="ingredients-single-item">2 tbsp flaked almonds</li><li class="ingredients-single-item">1 tbsp icing sugar, for dusting</li></ul>

<ul class="equipment-main-list"><li class="equipment-single-item">23cm loose-bottomed tart tin</li><li class="equipment-single-item">Baking beans or uncooked rice</li><li class="equipment-single-item">Baking parchment</li><li class="equipment-single-item">Cherry pitter (optional but recommended)</li><li class="equipment-single-item">Food processor (optional)</li></ul>

<ol class="no-list-style"><li class="MethodStepper"><h4 class="step-title">Step 1</h4>Start by making the pastry. Place the flour in a large bowl and add the cold cubed butter. Using your fingertips, rub the butter into the flour until the mixture resembles fine breadcrumbs. Working with cold butter is crucial here as it creates those important little pockets of fat that will produce a flaky, tender pastry when baked.</li><li class="MethodStepper"><h4 class="step-title">Step 2</h4>Stir in the icing sugar, then add the egg yolk and enough cold water to bring the dough together. The dough should be soft but not sticky. Form it into a disc, wrap in cling film, and chill in the refrigerator for at least 30 minutes. This resting period allows the gluten to relax, preventing shrinkage during baking.</li><li class="MethodStepper"><h4 class="step-title">Step 3</h4>Preheat your oven to 190°C (170°C fan/Gas 5). Roll out the chilled pastry on a lightly floured surface to about 3-4mm thickness, ensuring it's large enough to line your tart tin. Carefully lift the pastry over the tin and press it gently into the bottom and sides. Trim any excess pastry, leaving a small overhang to allow for shrinkage.</li><li class="MethodStepper"><h4 class="step-title">Step 4</h4>Prick the base all over with a fork (this prevents air bubbles), then line with baking parchment and fill with baking beans or uncooked rice. Blind bake for 15 minutes, then remove the parchment and beans, and return to the oven for another 5-7 minutes until the pastry is pale golden. The blind baking ensures your pastry base is crisp rather than soggy when filled.</li><li class="MethodStepper"><h4 class="step-title">Step 5</h4>While the pastry is baking, prepare the frangipane filling. In a large bowl, cream together the butter and sugar until pale and fluffy. This creates a light, airy texture in your frangipane. Gradually beat in the eggs one at a time, adding a tablespoon of the ground almonds with each egg to prevent curdling.</li><li class="MethodStepper"><h4 class="step-title">Step 6</h4>Fold in the remaining ground almonds, almond extract, and flour until well combined. The mixture should be smooth and light. If it appears too runny, don't worry - the ground almonds will absorb some moisture as the tart bakes.</li><li class="MethodStepper"><h4 class="step-title">Step 7</h4>When the pastry case is ready, reduce the oven temperature to 180°C (160°C fan/Gas 4). Spread the frangipane evenly into the pastry case. Arrange the pitted cherries on top, gently pressing them slightly into the frangipane. The cherries will sink a little during baking, so don't press them in too deeply.</li><li class="MethodStepper"><h4 class="step-title">Step 8</h4>Scatter the flaked almonds over the top and bake for 25-30 minutes until the frangipane is puffed up, golden brown, and set in the center. You can test this by inserting a skewer into the center - it should come out clean with no wet mixture attached.</li><li class="MethodStepper"><h4 class="step-title">Step 9</h4>Allow the tart to cool completely in the tin before carefully removing. The frangipane will continue to set as it cools, making it easier to get clean slices. Just before serving, dust lightly with icing sugar for an elegant finish.</li><li class="MethodStepper"><h4 class="step-title">Step 10</h4>Serve at room temperature for the best flavor, or slightly warm with a dollop of crème fraîche or vanilla ice cream. This tart keeps well in an airtight container for up to 3 days, though the pastry will gradually soften. You can refresh it in a low oven for 5-10 minutes before serving if you prefer a crisper base.</li></ol>