I like to bake something in the weekend. Not only do I find it therapeutic but I like the idea of additive free fresh home baking. Today I have made this tart which is very similar to the strawberry one I posted earlier this week and I have taken out the spices and increased the cinnamon as the combination of cherries, almonds and cinnamon is going to be a winner. I have just taken it out of the oven and it smells divine. The glossy red cherries on the custard filing looks decadent and makes my mouth water just looking at it …
For ease of reference below is the recipe as it is far easier than having to search for the ingredients on the other posting:
Cherry Cinnamon Almond Tart
I use a deep 12 inch tart dish
Heat the oven to 175 C
For the Sweet Pastry:
100 g Butter or Margarine
5g Baking Powder
80 g Sugar
Few drops Vanilla Extract
1 teaspoon ground Cinnamon
Zest of an 1/2 orange and 1/2 lemon
Sieve flour and baking powder. Rub in butter until mixture is like fine breadcrumbs.
Add vanilla extract, citrus zest, cinnamon and mix in well.
Dissolve the sugar into the cold water. Make well in the middle of the dry ingredients and bring together. Place in cling film in fridge for at least half an hour.
Grease the tart dish and I usually dust it lightly with flour. Roll out pastry and line the bottom of the dish. Dock the pastry with a fork and place in fridge again for at least 15 minutes.
Bake the pastry case blind for about 10 minutes to give it more texture. For a quick way to bake blind without the hassle, look up my posting on baking blind.
For Almond filling:
200g Pure Ground Almonds
Zest of half a lemon and half an orange
Few Drops Vanilla Extract
1 teaspoon Cinnamon Powder
Combine all the dry ingredients and mix in the eggs with a spoon. You want a dropping consistency. Add another egg if necessary. Spread the mixture on the bottom of the tart dish and bake for 15 minutes at 175 C. Leave to cool for two minutes then press the top of tart gently with a metal spoon and allow to cool completely before adding the custard mix.
For the custard topping:
1 large can Evaporated Milk
500 g water
200 g sugar
Rind of half an orange and half a lemon
Pinch of Cinnamon
Separately, 100 g cornflour mixed in 150 g water
And of course the cherries, one punnet will do, halved and remove the stone
Gently heat the first four ingredients and bring to a gentle boil stirring with a wooden spoon. Add the cornflour mix and stir while bringing to a gentle boil. Remove from heat immediately and carry on stirring. Pour over the almond filling in the tart and leave it to cool down slightly.
Decorate with halved cherries before the custard cools down completely so that they will set in the tart. Place in fridge. To serve you can either dust lightly with icing sugar or leave without. The glossy cherries are beautiful enough without the sugar…..