CHERRY & ALMOND FRANGIPANI TART

Recipes & food styling Fiona Smith / Photography Aaron McLean Styling Fiona Lascelles

	FOR THE PASTRY
	1 small egg
	60g caster sugar
	250g whole almonds
	¼ teaspoon salt
	50g rice flour
	½ teaspoon baking powder (gluten free)
	150g cold unsalted butter, cut into 5cm cubes
	FOR THE FILLING
	150g blanched almonds
	100g good-quality white chocolate, chopped
	100g unsalted butter, softened
	50g caster sugar
	3 eggs
	½ teaspoon vanilla extract
	680g jar cherries, drained (drained weight 420g)

1.	To make the pastry, beat together the egg and sugar in a small bowl.
2.	Put the whole almonds in a food processor fitted with a metal blade and process until ground.
3.	Add the salt, rice flour and baking powder and pulse to combine.
4.	Scatter the cubes of cold butter evenly over the mix.
5.	Pulse until barely combined.
6.	Pour in the egg mixture and pulse until just evenly combined, but not coming together in a ball.
7.	Spoon 4 tablespoons of the mixture into a container and set aside. Tip the remaining mixture into a 23-24cm pie dish.
8.	Gently press to line the bottom and up the sides of the dish.
9.	Place in the fridge for 20 minutes. Heat the oven to 180°C.
10.	Line the pastry with non-stick foil and fill with baking beans. Bake for 20 minutes.
11.	Place the blanched almonds and chocolate in a food processor and grind to fine crumbs.
12.	Add the butter and sugar and mix until pale and creamy, then add the eggs and vanilla and pulse to combine well.
13.	Pour the almond mixture into the prepared pastry shell.
14.	Arrange the cherries evenly on top and gently press into the mixture.
15.	Crumble over the reserved almond pastry mix.
16.	Bake for 40 minutes.
17.	Serve with unsweetened whipped or clotted cream.