A cherry and almond tart to satisfy your sweet tooth.
1 pack Shop bought short crust pastry (you will need around 2/3rds)
3 tsp cherry jam/conserve warmed
250g cherries pitted and halved
125g unsalted butter softened
125g caster sugar
125g ground almonds
20g plain flour
3 tbsp amaretto
50g flaked almonds
1 tbsp icing sugar for dusting
Clotted cream for serving
Roll the pastry out until 1/2 cm thick and line a 23cm loose-bottomed tart tin, do not trim the excess. Prick the base with a fork cover with foil and pour in some ceramic baking beans and blind bake for 15 minutes.
Remove the foil and beans then return to the oven for 5 minutes until crisp, remove from the oven, cool and using a knife trim the excess pastry.
Cream the butter and caster sugar until light and fluffy, crack in the eggs one at a time, beating as you go. Sift in the almonds and flour then fold in until fully incorporated. Add the amaretto liquor and mix.
Keep in the fridge until needed. Using a pastry brush paint the warmed jam onto the base. Spread the frangipane mixture into the pastry case, top with the halved cherries and flaked almonds then return to the oven and cook for a further 25-30 minutes. Dust with the icing sugar, portion then serve with some clotted cream.