Cherry, almond & lemon mascarpone tart

Round off an idyllic afternoon by presenting this stunning dessert.

Serves 8 Prep 30 mins plus 30 mins chilling Cook 45 mins

375g block dessert pastry about 700g cherries, de-stoned

FOR THE FRANGIPANE FILLING

100g unsalted butter, at room temperature

100g golden caster sugar

100g ground almonds

1 egg splash of Disaronno or Marsala (optional)

FOR THE MASCARPONE MIX

2 x 250g tubs mascarpone

1 lemon, zested and juiced

140g icing sugar, plus extra

for dusting

1 Roll out the pastry on a lightly floured surface to just thinner than a £1 coin. Use to line a 22cm loose-bottomed tart tin, leaving an overhang on the sides. Leave to chill in the fridge on a baking sheet. To make the frangipane, whizz everything together in a food processor until combined.

2 Heat oven to 200C/180C fan/gas 6 and line the tart case with baking parchment and beans. Bake for 20 mins, then remove parchment and beans, lightly prick the base with a fork and continue to bake for 10 mins until pale biscuity. Spread the frangipane over the base and return to the oven for 15 mins until cooked. Remove from the oven, trim the sides of the pastry and leave to cool completely.

3 Beat the mascarpone with the lemon zest and juice and the icing sugar. Spread over the frangipane. Arrange the cherries on top, dust heavily with icing sugar, remove from the tin and serve.

PER SERVING 847 kcals, fat 62g, saturates 30g, carbs 68g, sugars 50g, fibre 3g, protein 8g, salt 0.4g