And also, and this is something that happens a lot in my world, I have many, many of his recipes copied in folders yet this is the first time I make one.
You can substitute the cherries for other red fruits, or stone fruits such as plums or apricots.
- 125 g 1/2 cup unsalted butter, melted and cooled
- 90 g scant 1/2 cup caster sugar
- 175 g 1 1/4 cups plain flour
- A pinch of salt
- 2 tablespoons almond meal ground almonds
- 170 ml cream
- 2 eggs lightly beaten
- 2 teaspons vanilla extract
- 3 tablespoons caster sugar
- 2 tablespoons plain flour
- 450 g 1 pound cherries, pitted (fresh are best)
Preheat the oven to 350ºF/180°C.
Have ready a 24cm/10-inch round loose-bottomed tart pan.
Stir together the butter and sugar in a large mixing bowl.
Add the flour and salt and stir to make a soft dough.
Transfer the dough to the pan and press evenly into the base and sides with your floured fingertips. The dough seems like it's not enough but it is.
Bake for 15-18 minutes, until beginning to brown.
Remove from the oven and sprinkle the almond meal over the base.
Whisk together the cream, eggs, vanilla and sugar.
Add the flour and whisk until well mixed.
Arrange the cherries over the pastry base and slowly pour the cream filling evenly over the cherries.
Return the tart to the oven and bake 40-50 minutes until the filling is firm.Leave to cool on a wire rack and serve with cream or ice cream.