Description
Enjoy a delightful Cherry, Raspberry and Almond Tart that combines a buttery almond pastry with a fresh berry compote and a rich cream topping. The tart features a crisp, golden-baked almond shortcrust base filled with a homemade cherry and raspberry jam, topped with a luscious blend of thickened cream and crème fraiche, making it a perfect dessert for any occasion.
Ingredients
Scale
Pastry
- 150 g Almonds (finely ground)
- 125 g Unsalted Cultured Butter (softened)
- 100 g Caster Sugar
- 250 g Plain Flour
Fruit Filling
- 200 g Fresh Cherries
- 200 g Fresh Raspberries
- 1 tbsp Lemon Juice
- Sprinkle of sugar (approx. 1-2 tbsp)
Cream Topping
- 250 ml Thickened Cream
- 200 g Crème Fraiche
- Dash of Icing Sugar
Garnish
- Fresh Cherries
- Fresh Raspberries
Instructions
- Preparation: Gather and measure all ingredients, ensuring almonds are finely ground for both the pastry and topping.
- Cook the Fruit Jam: In a saucepan over medium heat, combine fresh cherries, raspberries, lemon juice, and a sprinkle of caster sugar. Cook the mixture for about 8 minutes until it reaches a boil and thickens into a jam-like consistency. Transfer it to the refrigerator to chill for at least one hour.
- Make the Pastry Dough: Blitz almonds in a food processor until finely ground. In a mixing bowl, beat unsalted cultured butter and caster sugar until light and fluffy. Gradually add plain flour and ground almonds, mixing until just combined. Wrap and chill the dough in the refrigerator for at least one hour.
- Prepare Tart Shell: Preheat the oven to 180°C (356°F). Roll out the chilled pastry dough to roughly 3mm thickness. Gently fit it into a 20cm x 28cm tart tin. Chill the assembled tart shell in the refrigerator for 20 minutes to make handling easier.
- Bake the Tart Shell: Place baking weights or dried beans on the pastry to prevent puffing and bake in the preheated oven for 10 minutes. Remove the weights carefully and continue baking for another 10 minutes, or until the shell turns golden brown. Remove from oven and allow to cool completely.
- Prepare Cream Topping: In a mixing bowl, whisk thickened cream, crème fraiche, and a dash of icing sugar until soft peaks form, ensuring a smooth and fluffy texture.
- Assemble the Tart: Once the tart shell has cooled, evenly spread the chilled fruit jam over the base. Top with the whipped cream mixture and spread gently to cover.
- Garnish and Serve: Decorate the tart with fresh cherries and raspberries generously across the top. Serve immediately or chill before serving for a refreshing dessert experience.
Notes
- Use baking weights or dried beans during blind baking to prevent the pastry from puffing up and shrinking.
- Ensure the pastry dough is well chilled before rolling out to achieve a crisp, flaky tart base.
- The fruit jam can be made a day ahead and refrigerated to deepen the flavors.
- For a more intense almond flavor, lightly toast the ground almonds before mixing into the dough.
- Adjust sugar quantity in fruit filling to your preferred sweetness depending on the sweetness of the berries.
