Baking with Manon: Cherry and Almond Tart Recipe
Our good friend Manon returns to Cath to treat us to a fresh summer recipe. Inspired by our nostalgic cherries print and those bright, zingy flavours of the sunny season, Manon’s Cherry & Almond Tart is the perfect something sweet to make with love and serve up for your special guests.
Try it this weekend, or save for later, as the centre piece for your garden gatherings or afternoon tea. Apron up, and let’s get baking.
To Make the Pastry
Crumble the butter into the flour using your fingers. Then make a little well, add the sugar, egg and water. Use your hands to create a ball. Then wrap with some food safe paper (or Beeswax Wraps) and keep in the fridge for 30 minutes.
To Make the Cherry Filling
Wash and pit all of the cherries. Cook the cherries with the water in a pan for 10 minutes. Then add the sugar and the corn flour and leave to cook for another 5 minutes, it should thicken slightly. Away from the heat, add the ground almond and the extract. Leave to cool in a glass bowl.
Assemble the Tart
Remove the pastry from the fridge and cut in half (pop the second half back in the fridge). Flour your worktop and roll the pastry out in a large circle using a rolling pin. Transfer to your tin, and use your fingers to slightly push the pastry around the corner of the tin. Use a knife to cut the extra pieces of pastry. Fill the tart with the cooled cherry filling.
Using the leftover pastry, roll a large circle and make some straight thin pieces if you want to make a lattice. Or simply cover the tart with the pastry fully and decorate as you wish.
Bake and Enjoy
Bake in a fan oven at 180 degrees celcuis for 30-35 minutes.
Ta-Da! A summer-fresh recipe to serve up to your garden guests this season. Don’t forget to tag us in your creations using #CathCollective