CHERRY & ALMOND FRANGIPANI TART
FIONA SMITH
![](https://www.cuisine.co.nz/wp-content/uploads/2019/07/Cuisine-Magazine195-Cherry-Almond-Frangipani-Tart-743x1024.jpg)
tags:tart, Fiona Smith Contributor, almound, Styling Fiona Lascelles, Aaron McLean Photography, cherry
Serves
12-16Preparation
30 min + restingCook
1 hrIngredients
FOR THE PASTRY | |
1 small egg | |
60g caster sugar | |
250g whole almonds | |
¼ teaspoon salt | |
50g rice flour | |
½ teaspoon baking powder (gluten free) | |
150g cold unsalted butter, cut into 5cm cubes | |
FOR THE FILLING | |
150g blanched almonds | |
100g good-quality white chocolate, chopped | |
100g unsalted butter, softened | |
50g caster sugar | |
3 eggs | |
½ teaspoon vanilla extract | |
680g jar cherries, drained (drained weight 420g) |
This super-rich, almond-packed tart is great for a crowd and as it is gluten free it’s perfect if you have a guest or two with those needs. Serve warm with cream, or if you chill it you can slice into very thin slices for a larger group.
Instructions
1. | To make the pastry, beat together the egg and sugar in a small bowl. |
2. | Put the whole almonds in a food processor fitted with a metal blade and process until ground. |
3. | Add the salt, rice flour and baking powder and pulse to combine. |
4. | Scatter the cubes of cold butter evenly over the mix. |
5. | Pulse until barely combined. |
6. | Pour in the egg mixture and pulse until just evenly combined, but not coming together in a ball. |
7. | Spoon 4 tablespoons of the mixture into a container and set aside. Tip the remaining mixture into a 23-24cm pie dish. |
8. | Gently press to line the bottom and up the sides of the dish. |
9. | Place in the fridge for 20 minutes. Heat the oven to 180°C. |
10. | Line the pastry with non-stick foil and fill with baking beans. Bake for 20 minutes. |
11. | Place the blanched almonds and chocolate in a food processor and grind to fine crumbs. |
12. | Add the butter and sugar and mix until pale and creamy, then add the eggs and vanilla and pulse to combine well. |
13. | Pour the almond mixture into the prepared pastry shell. |
14. | Arrange the cherries evenly on top and gently press into the mixture. |
15. | Crumble over the reserved almond pastry mix. |
16. | Bake for 40 minutes. |
17. | Serve with unsweetened whipped or clotted cream. |
Recipes & food styling Fiona Smith / Photography Aaron McLean Styling Fiona Lascelles
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