Rustic Cherry Tart

Ingredients

75 g unsalted Butter softened
90 g caster sugar
80 g ground Almonds
2 egg yolks
0.5 teaspoon vanilla extract
1 sheet Puff pastry
1 egg yolk
300 g cherries pitted and cut in halves

Method

• To make the frangipane, mix the butter, sugar, ground almonds, egg yolks and vanilla extract in a mixing bowl and mix until combined (alternatively you can place the ingredients in a food processor and mix until combined).Refrigerate until chilled.
• Preheat the oven to 220°C (400°F/Gas 6).
• Lay the puff pastry on a baking tray and trim off the edges of pastry (this makes the edges rise evenly).
• Using the point of a sharp knife, and being careful not to cut right through, score a 1 cm (1/2 inch) border around the edge of the sheet of puff pastry.
• Prick the entire surface with a fork and brush with egg yolk.
• Spread the frangipane evenly over the pastry within the scored area.
• Place the cherries, with the cut side up, in a single layer on top of the frangipane.
• Place the tart in the oven and bake for 25 minutes until the sides are golden and puffed.

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