Sour Cherry and Almond Tart

7 Jan

I can’t believe a whole decade has passed since 2000. Somehow, its hard to believe that we are 10 years into the millennium! How did that happen?!

About a week ago, I celebrated my last ever twenty-something birthday and ahead of me is the Big 3-0. Most people will probably tell me to Shut up because being in your 30s is not that old anyway. And I know that. So I’m actually looking forward to being in my 30s. My 20s were ok – Nothing too mind blowing, pretty average. There are some things that I wish I had done in my 20s… such as see more of this big, wide world and perhaps work overseas. But life has a way of rattling our plans and throwing us surprises and then plans get placed on hold.

A friend once said to me that being in your 20s is over rated. You’re still trying to get comfortable in your skin and most of the time, you still care about what other people think of you. When you get to 30, you stop caring and you live the way you want to and it’s refreshing. So I am looking forward to eventually turning 30 in 2010. But for now, I will live it up at 29.

Over xmas, I received a fabulous electric mixer from Jase. Its not a KitchenAid but I reckon, it works just as well. This is it.

A Breville Professional Wizz Mixer that spins at 1000 watts and with 4 attachments. A whisk, a dough hook, a paddle and …. wait for it…. A PADDLE WITH A SCRAPPER to scrape down the sides of the bowl so you don’t have to stop the machine to manually scrape down the sides of the bowl. I love it. Thanks Jase.

Equipped with the mixer, I seem to be able to whip up desserts a lot quicker. Shortcrust pastry in the mixer is brilliant. I made this cherry almond tart to take down to zoe’s farm for new years.

(Down at zoe’s farm over new year’s eve 2009)

Here’s the recipe (makes 1 large tart):

Ingredients for sweet shortcrust pastry:

  • 175 grams Butter
  • 100 grams Caster sugar
  • 25 grams egg
  • lemon zest from 1/2 a lemon
  • 1/2 tsp of vanilla essence
  • 250 grams plain flour – sifted

Ingredients for Frangipane/Almond filling:

  • 150 grams Butter
  • 100 grams Caster sugar
  • lemon zest from 1/2 a lemon
  • 1/2 tsp vanilla essence
  • 150 grams eggs
  • 150 grams almond meal
  • 20 grams plain flour

Other ingredients:

  • 1 jar of stoned sour cherries / fresh cherries (stoned)
  • some boiled apricot jam for brushing the pastry


  1. Firstly, we make the sweet short crust pastry in the MIXER (Yay….)
  2. Cream the butter and the sugar using the paddle attachment until all the sugar dissolves.
  3. Add lemon zest and vanilla to the egg and add half the egg mixture to the butter mixture slowly. Mix on slow. Repeat this for the rest of egg mixture.
  4. Sift the flour.
  5. Add flour to the mixture and mix on SLOW mode (*Do not overmix at this stage*)
  6. Wrap the dough in glad wrap and rest in the fridge for at least 30 minutes or until it is ready to be used.
  7. Now we make the almond paste
  8. Add lemon zest and vanilla to the egg.
  9. Cream the butter and sugar with the paddle attachment in the mixer.
  10. Add the egg mixture to the butter mixture little by little.
  11. Add the almond meal and flour to the mixer.
  12. Scrap down the bowl and place the almond paste into a piping bag. (if you haven’t got a piping bag, just leave it in the mixing bowl)

Assembling the tart:

  1. Preheat oven to 180 degree Celsius.
  2. Roll out the rested shortcrust pastry to fit the size of the pastry tin.
  3. Make sure the pastry tin has a removable base for convenience.
  4. Line the tin with the pastry carefully (you do not need to grease the tin)
  5. Pour/pipe the almond paste into the pastry till it is 2/3 full.
  6. Press the cherries halves into the almond paste and bake in the oven for 1 hour.
  7. Remove from oven and brush the tart with boiled apricot jam.
  8. Leave to cool.

Eat up!

One Response to “Sour Cherry and Almond Tart”

  1. Jaye March 29, 2010 at 4:36 PM #

    looks wonderful

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