Cherry tart with a surprise
Some French classic are so good that you wouldn’t say it’s an old recipe, from a granmother or so!
It is the case of this wonderful tart, normally made with fresh cherries, but works perfect with the extraordinary Cherry Jam produced by San Lorenzo. As you can see in the picture, there are actually cherries in side, or better: there is only halved cherries inside!!!
For the pastry
250 g wholegrain flour
50 g cane sugar
150 g butter, room temperature
A pinch of salt
Quickly work all the ingredients with the tip of your fingers. Add some water, and work it until you have a smooth pastry, then let it rest for at least 1 hour in the fridge.
For the almond filling
50 g confectionery sugar
70 g ground almonds
1 teaspoon of cornstarch
1 egg
50 g butter
3 cl cream
Mix all the ingredients.
Preheat the oven at 160° C and cook the empty pastry shell for 25 minutes.
Spread the almond filling on the cooked pastry shell, pour over the Cherry Jam and cook for other 20 minutes.
Serve it warm.
