Italian Cherry & Almond Tart

 This Italian Cherry & Almond Tart with its buttery, flaky pastry, dark, squidgy cherries & light frangipane filling is a cert to wow the masses & a good way to use up lots of cherries. This is a sensational dessert that has swiftly become one of Fresh Hunger’s more popular pins on Pinterest. And with good reason. Serve with whipped cream or ice cream (or both) & you won’t go wrong. 

This pastry is forgiving. Don’t panic if it tears, it’s a short, ie: buttery, pastry so chances are it will. If the pastry does tear in a few places, push it back together using your fingers. Remember, you’re not painting the Sistine Chapel, just making pastry. Something to note when you’re making pastry is to use the tin or pie plate as a guide on how large to roll the pastry. If you have too much in the form of off-cuts, then you’ve rolled the pastry too thin & have essentially wasted good pastry. Don’t be a pastry waster. Hold or gently place the tin on the pastry then eyeball how much larger it needs to be rolled. 

All the tart needs once it’s baked is a dusting of icing sugar – or not. It isn’t essential. This tart isn’t overly sweet making a plain vanilla ice cream or Chantilly cream an excellent accompaniment. The icing sugar adds a pretty element. 

I found this recipe is the July 2018 issue of Delicious UK magazine & have made a couple of tweaks. All the measurements were in grams so I’ve converted them as close as possible to cups & tested it with my conversions. Not everyone has a scale in their kitchen & while cups are not the most accurate way to measure ingredients for baking, they’re certainly the most convenient. 

Depends where in the world you are whether you fresh or canned cherries. I’ve baked it with both & both are equally as good. Of course if you use canned cherries you don’t have to remove the pits as you would with fresh. Fresh are in season now. Either work, the recipe has been tested using both. 

I bake all year round, regardless of how hot it is. This tart is well worth turning your oven on for because I promise this, is a keeper. Oh, don’t forget the ice cream. Chat to you soon, toodles, 

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