Almond Filling. I love it. Some say it is a cake eaten on the Epiphany on January 6th. Others say it is named after St. Francis of Assisi. I say it’s a comfort tart. You can use peaches, nectarines, plums, pears or raspberries in place of the pitted black cherries. You can freeze this tart uncooked if you’re short on time. Defrost completely and then bring to room temperature 50 minutes before baking. —Jean Cleary-Coyne
Milk (to combine)
Almond Meal/Ground Almonds
Vanilla Paste or Vanilla Extract
Black Cherries, pitted. If using tinned cherries, drain the juice
Rub butter into flour until it resembles fine breadcrumbs.
Add sugar followed by the egg and enough milk to combine mixture.
The dough should come away cleanly from the side of the bowl. If there is a little flour left in the bowl add another drop of milk and use the dough to gather the remaining crumbs. If the mixture is too wet add more flour until it comes away cleanly from the sides of the bowl.
Gently knead on a floured surface to form a smooth ball.
Wrap in Cling film and place in the fridge to rest for at least 20 minutes.
To make the filling:
Line a greased 11" tart tin with sweet pastry.
Allow to rest for 20 minutes then spread with raspberry jam.
Place the jam filled tart shell back in the fridge while you make the filling.
Preheat the oven to 170oC
Cream butter and sugar together with the paddle attachment for 6 minutes.
Add eggs and vanilla extract. Mix well.
Scrape down the bowl and sift in the flour followed by the almond meal. Mix until combined.
Pour the mixture onto the jam filled tart shell and spread out evenly over the base.
Top with the cherries and gently press into the almond filling.
Bake for 50 minutes or until an inserted skewer comes out clean.
Allow the tart to cool in the tin that is sitting on a wire rack.
Serve the tart by itself or with a little whipped cream or custard.