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- 435g - (1 packet) shortcrust pastry
- 680g - (1 jar) bottled morello cherries, drained
- 125ml - sweet Spanish sherry
- 500ml - almond flour
- 30ml - plain flour
- 3 - eggs, lightly beaten
- 160ml - castor sugar, plus 10ml extra, for sprinkling
- 15ml - finely grated orange rind
- 5ml - vanilla bean paste
- 2,5ml - ground cinnamon
- 50g - dark chocolate, chopped coarsely
- - TO SERVE
- - thick cream or ice-cream
Preheat the oven to 180°C.
1 Line a 24cm round loose-bottom cake tin with the pastry. Prick the surface with a fork and refrigerate for 20 minutes.
2 Halve the cherries and remove the seeds. Put the cherries in a saucepan with the sherry and cook for 10 minutes or until the liquid has completely reduced and the cherries are glossy. Remove from the heat and set aside.
3 Line the cake tin with baking paper and baking weights or dried beans or rice. Bake for 10 minutes or until the pastry is golden. Remove the paper and baking weights, and bake for a further 5 minutes.
4 Combine the almond flour, flour, egg, sugar, rind, vanilla and cinnamon in a medium bowl. Mix well until the mixture becomes a thick paste.
5 Spoon the cherry mixture on the base of the tart tin and sprinkle with chocolate. Add spoonfuls of the almond mixture to cover.
6 Spread the mixture evenly with a fork, then sprinkle with the extra castor sugar. Bake for 30 minutes or until golden brown.
7 Remove the tart from the oven and allow to cool in the tin.
8 To serve Serve the tart with cream or ice-cream.
