Dessert, Serves 8
250g pack ready-made shortcrust pastry made with butter or home made pastry using 150g plain flour and 75g butter
250g fresh cherries, stoned
125g caster sugar
125g ground almonds
25g flaked almonds
Preheat the oven to 200 degrees C, Gas mark 6. Place a baking tray in oven to heat up. Roll out the pastry and use to line a 9 inch loose bottomed flan tin. Chill for 10 minutes to allow the pastry to rest, then bake blind for 15 minutes. Reduce the oven’s temperature to 190 degrees C, Gas 5.
Scatter the cherries over the base of the tart. Cream the butter and sugar together until it’s pale and then beat in the eggs, one at a time. Fold in the ground almonds. Spoon over the cherries and spread level. Sprinkle with the flaked almonds.
Bake for 40-45 minutes on the pre-heated sheet until the top is golden. Serve with cherry ice cream!