Ingredients
For the Pastry
- 150 g Almonds, finely ground
- 125 g Unsalted Cultured Butter, softened
- 100 g Caster Sugar
- 250 g Plain Flour
For the Filling
- 200 g Fresh Cherries
- 200 g Fresh Raspberries
- 1 tbsp Lemon Juice
- Sprinkle of Sugar (to taste)
For the Cream Topping
- 250 ml Thickened Cream
- 200 g Crème Fraiche
- Dash of Icing Sugar
Instructions
- Prepare the Fruit Jam: In a saucepan, combine the fresh cherries, raspberries, lemon juice, and a sprinkle of sugar. Cook over medium heat for about 8 minutes until the mixture boils and thickens to a jammy consistency. Remove from heat and refrigerate for at least one hour to set.
- Make the Pastry Dough: Blitz the almonds in a food processor until finely ground. In a mixing bowl, beat the softened unsalted cultured butter and caster sugar together until light and fluffy. Gradually add the plain flour and ground almonds, mixing gently until just combined. Wrap the dough and chill it in the refrigerator for a minimum of 1 hour.
- Prepare the Tart Base: Preheat the oven to 180°C (356°F). Roll out the chilled dough on a floured surface to about 3mm thickness. Fit the rolled pastry carefully into a 20cm x 28cm tart tin. Place the tart shell back in the fridge and chill for 20 minutes to firm up the pastry and make it easier to handle.
- Bake the Tart Shell: Line the pastry with baking paper and fill with baking weights or dried beans to prevent the pastry from puffing up. Bake in the preheated oven for 10 minutes. Remove the weights and baking paper then bake for a further 10 minutes or until the tart shell is golden brown. Set aside to cool completely.
- Prepare the Cream Topping: In a mixing bowl, whisk together the thickened cream, crème fraiche, and a dash of icing sugar until soft peaks form. Be careful not to overwhip.
- Assemble the Tart: Once the tart shell is cooled, spread the chilled fruit jam evenly over the base. Spoon the cream mixture over the jam layer, smoothing it gently. Garnish the top generously with fresh cherries and raspberries for an attractive presentation.
Notes
- For a crisper tart shell, ensure to chill the dough before rolling and again after fitting it into the tart tin.
- The baking weights or dried beans prevent the pastry from puffing up and help maintain an even base.
- Use fresh, ripe cherries and raspberries for the most vibrant flavor and color.
- The cream topping should be whipped to soft peaks to maintain a light, airy texture.
- Leftover tart can be refrigerated for up to 2 days and is best enjoyed fresh.
- Prep Time: 1 hour
- Cook Time: 20 minutes
- Category: Desserts
- Method: Baking
- Cuisine: International
