A simple and perfect rustic cherry tart with a hint of almond extract and a foolproof shortcrust pastry. Not only is it delicious, but it’s also incredibly easy to make! Serve warm with your favourite ice cream.
Ingredients for the shortcrust pastry:
- 1¼ cups plain flour
- 2 Tbsp icing sugar
- a pinch of salt
- 125 g cold butter, diced
- 3 Tbsp cold water
In a bowl, mix the flour, icing sugar, and salt. Add the butter and 3 tablespoons of cold water. Rub the butter into the dry ingredients until the mixture resembles coarse crumbs, then gently knead the pastry in the bowl until it just comes together. Shape the pastry into a ball and flatten it into a thick disc. Wrap in foil and refrigerate for 30–60 minutes.
Ingredients for the cherry filling:
- 500 g sweet cherries
- 50 g sugar
- ¾ tsp almond extract
- 1 Tbsp lemon juice
- 2 Tbsp potato starch
Stone the cherries and mix them with the remaining ingredients. Toss well to coat the fruit and set aside.
Line a large baking tray with baking paper and set aside. Roll the pastry into a 30 cm circle on a lightly floured surface, then transfer it to the prepared tray.
Spoon the cherry filling into the centre of the pastry, leaving a few centimetres of border around the edges. Gently fold the edges of the pastry over the fruit, overlapping as needed. Press lightly to seal. Don’t worry if the edges aren’t perfectly even – it’s meant to look rustic. Brush the folded edges with beaten egg mixed with 1 tablespoon of water, then sprinkle with almond flakes.
Bake at 200°C for about 40 minutes, or until the crust is golden brown.
To finish:
- 1 beaten egg with 1 Tbsp water for brushing
- almond flakes for sprinkling
Enjoy!
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