For the pastry
- 200g plain flour, plus extra to dust
- 100g unsalted butter, cubed
- 1 tbsp caster sugar
- 1 large free-range egg, lightly beaten
- 2 tbsp water
For the filling
- 200g caster sugar
- 200g unsalted butter, melted
- 200g ground almonds
- 1 large free-range egg, plus 1 egg yolk
- 2 tbsp Kirsch liqueur
- 250g fresh cherries, destoned
- To make the pastry, combine the flour and butter in a food processor until clumps form. Add the sugar, beaten egg and 2 tablespoons of water then mix again until a rough dough starts to form.
- Using your hands, bring the dough together and shape into a thick, flattened disc. Wrap in cling film and chill in the fridge for 20 minutes.
- Meanwhile, make the almond paste filling. In a large mixing bowl, add the sugar, butter, ground almonds, egg and egg yolk. Mix until a creamy paste forms. Stir in the kirsch and pop in the fridge to chill for 20 minutes.
- Preheat the oven to 190°C/Gas 5.
- On a lightly floured surfaced, roll out the pastry so that it’s a little larger than the tart tin. Carefully transfer the pastry to the tin, gently moulding it with your fingers so that it lines the sides and base.
- Cover the base with baking beans and bake for 20 minutes until golden. Carefully remove the baking beans, then spread the almond paste onto the base of the pastry. Gently press the cherries into the filling then return the tart to the oven and bake for 20 minutes until golden and crisp.
- Allow the tart to cool completely before removing from the tin. Transfer to a serving plate, slice and serve.