Gino D'Acampo's cherry and Amaretto tart

Use delicious ripe in-season cherries to create Gino's delicious cherry and Amaretto tart.

Cherry and Amaretto tart

Serves: 8


225g plain white flour

160g unsalted butter (chilled), diced

65g icing sugar, plus extra for dusting

Pinch of salt

2 medium egg yolks

For the filling:

100g icing sugar

100g ground almonds

2 medium eggs, lightly beaten

½ teaspoon almond essence

2 tbsp amaretto (almond liqueur)

450g ripe cherries, pitted


First make the pastry, Put the flour, butter, icing sugar and salt in a food processor and blitz until the mixture resembles breadcrumbs

Add the egg yolk and pulse for 10 seconds, pour mixture into a bowl and gather into a ball with your hands. Cover and transfer into the fridge for 30 minutes.

Roll out the pastry onto floured cling film and use it to linea loose bottomed, round tart tin (ideally fluted), 24 cm in diameter. Trim the pastry. Chill for a further 15 minutes. Preheat the oven to 200 degrees/gas mark 6.

Blind bake the pastry case. Prick the pastry base all over with a fork, line the bottom and sides with baking parchment and weigh it down with baking beans or rice. Place the tin on a baking sheet and bake for 12 minutes. Remove the beans or rice and paper. Reduce the oven temp to 170/gas mark 3 and cook for a further 5 minutes or until golden brown. Set aside to cool.

Meanwhile, make the filling. Combine the icing sugar, almonds, beaten eggs, almond essence and amaretto in a bowl. Tip the mixture into the pastry case. Arrange the cherries on top, pushing them lightly into the mixture

Bake for 50 minute or until the top is golden brown and firm to the touch. After 20 minutes, cover the edge with foil to prevent the edges from burning.

Leave to cool in the tin then place on a serving plate or board and dust with icing sugar

Tips: Tastes best served with fresh cream, mascarpone or vanilla ice cream.