Cherry & Almond Tart
Sweets were fed to the gods in ancient Mesopotamia and ancient India and other ancient civilizations. Dried fruit and honey were probably the first sweeteners used in most of the world, but the spread of sugarcane around the world was essential to the development of dessert.
1 Combine all ingredients in the large bowl of a food processor until mixture just starts to forms a soft dough. Remove from processor & press mixture together to form a disc. Wrap in plastic wrap & chill for 30 minutes.
2 Roll dough on a floured, smooth surface. Until it’s large enough to fit a 9-inch pan with a removable base.
3 Grease the tart pan & lift the pastry into it. If any pastry tears, just patch it back together. Lightly press the pastry into the pan. Trim the edge. Chill for 30 minutes.
4 Preheat oven to 400F placing a baking sheet on the bottom or second to the bottom rack in the oven.
5 Line the pastry case with parchment/non-stick baking paper. Half fill with uncooked rice, dried lentils or pastry weights. Bake for 15 minutes.
6 Carefully remove the paper & rice/lentils & bake for 7 to 10 minutes or until the base is crisp & golden brown. Remove from oven; reduce oven temp to 325F leaving the baking sheet in the oven.
7 To make the filling: While the pastry shell cools, process 2 cups of almonds until very finely chopped. Cream the butter & sugar in a bowl of electric mixer until light & fluffy. Add eggs one at a time, beating after each addition.
8 Add almond extract & salt; beat until well combined. Stir in the finely chopped almonds.
9 Scatter cherries and peaches into pastry shell. Dollop in filling & smooth top, allowing some of the cherries to show. Sprinkle the top with some extra sliced almonds. Bake for 1 hour 10 minutes or until top is golden brown & filling is set. Serve warm or cold dusted with icing sugar.
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