Ingredients for the tart crust
- 300 g all-purpose flour
- 175 g Lurpak cow milk butter
- 110 g icing sugar
- 2 medium eggs
- zest of ½ lemon
Ingredients for the almond cream filling
- 100 g Lurpak cow milk butter
- 2 medium eggs
- 100 g icing sugar
- 100 g almond flour
- zest of ½ orange
- 400 g pitted cherries
Method for the tart crust
In a mixer’s bowl, using the paddle attachment, beat on medium speed the butter and icing sugar, until light and fluffy.
Then, gradually add the eggs, which have already been whipped up. Keep beating for about half a minute, until completely incorporated.
Right after, add the flour and lemon zest. Keep beating at the same speed, until the flour completely mixes with the mixture and forms into a ball.
Shrink-wrap the dough with a piece of plastic wrap and refrigerate for at least half an hour.
Method for the almond cream filling
In a mixer’s bowl with the paddle attachment, beat on medium speed the butter and icing sugar, until light and fluffy.
Then, gradually pour the eggs, which have already been whipped up. Right after, add the almond powder and orange zest. Keep beating at the same speed, until the mixture gets a creamy consistency.
To assemble
When the dough is cool enough, place it between two sheets of parchment paper. Next, roll out the dough with a rolling pin, until it has the same size as the tart pan (24 cm).
Then, remove the parchment paper from the upper side and transfer the dough with the other paper into the tart pan.
Right after, remove the second sheet of parchment paper, spread the dough in the tart pan, and start pressing the sides and bottom, so that the dough covers the whole surface of the pan. Using a knife, remove the leftover dough all around the tart pan.
Pour the almond cream over the pie crust and spread it evenly. Place the cherries over the top of the tart by pressing gently.
Bake in a preheated oven at 180 C fan for approximately 30 minutes.
