Amarena cherry & almond tart

Amarena cherry & almond tart

Fabbri amarena are demi-glacé, dark red sour cherries that come in a sweet syrup. You can find them in some supermarkets, at ocado. com, nifeislife.com and souschef. co.uk, as well as Italian delis.

MAKES 12 slices PREP 30 mins plus resting COOK 50 mins EASY V

125g butter

125g golden caster sugar 225g plain flour

½ egg or 1 egg yolk For the frangipane filling 125g butter, at room temperature 125g golden caster sugar 3 medium eggs

1 lemon, zested

125g finely ground almonds or almond flour

120g Fabbri amarena cherries icing sugar, for dusting (optional)

1 Mix together the butter, sugar, flour, a pinch salt and the egg in a food processor to make a dough, then wrap and leave to rest in the fridge for 30 mins. The dough should be cold but still easy to work with by the time you roll it out. 2 Meanwhile, make the frangipane. Melt the butter in a pan over a low heat, then set aside to cool slightly. Beat the sugar with the eggs and the grated zest of the lemon in a bowl until creamy. Pour in the melted butter while continuing to beat, then add the ground almonds and fold into the mixture. Heat oven to 175C/155C fan/gas 31/2.

3 Line a buttered tart tin or ring mould (approximately 23cm) with the rolled out pastry dough, then trim any overhanging edges. Spread the frangipane evenly into the tin and arrange the cherries on top with some of their syrup, so the top of the tart is covered in a thin layer.

4 Put the tart in the oven and bake for about 40-45 mins. When it’s golden brown, puffed and firm to the touch, it’s ready. Leave to cool on a rack. Dust with some icing sugar, if you like, before serving in slices.

PER SERVING 401 kcals • fat 25g • saturates 12g • carbs 37g • sugars 23g • fibre 1g • protein 7g • salt 0.4g