Buttery pastry, sticky jam and softly set frangipane. Heavenly! If you don’t fancy making your own jam, you can use 200g of your favourite jam instead.
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Yields:
10 serving(s)
Prep Time:
45 mins
Cook Time:
1 hr 5 mins
Total Time:
1 hr 50 mins
Cal/Serv:
537
Ingredients
FOR THE PASTRY
200g
plain flour
40g
icing sugar, plus extra to dust
125g
unsalted butter, chilled and cubed
1
medium egg yolk
FOR THE CHERRY JAM
225g
frozen cherries
75g
caster sugar
FOR THE FRANGIPANE
175g
unsalted butter, softened
175g
caster sugar
3
medium eggs
1/2tsp.
almond extract
175g
ground almonds
15g
flaked almonds
Directions
Step 1For the pastry, in a food processor pulse the flour, icing sugar, a pinch of fine salt and the butter until the mixture resembles fine breadcrumbs. Alternatively, rub the butter into the flour mixture using your fingertips. Add the egg yolk and 2-2½tbsp ice-cold water and pulse/mix until the pastry starts to clump together.
Step 2Tip pastry on to a work surface and bring together into a disc. If soft, then wrap and chill for 30min to firm up. Otherwise, lightly flour a work surface and roll out pastry. Use to line a 23cm round, 4cm deep, loose-bottomed, fluted tart tin. Trim edges to neaten. Chill for 30min to firm up.
Step 3Preheat oven to 180°C (160°C fan) mark 4. Prick pastry base all over with a fork and put tin on a baking sheet. Line with a large sheet of baking parchment and fill with baking beans.
Step 4Bake for 18min, or until the pastry sides are set. Carefully remove the bakingparchment and baking beans. Return tin to the oven for 10min, or until pastry is lightly golden and feels sandy to the touch.
Step 5Meanwhile, make the cherry jam (see intro). In a medium pan, heat the cherries, sugar and 75ml water over medium-high heat, stirring until the sugar dissolves. Turn up the heat to high and bubble hard, stirring frequently and breaking down the cherries with a wooden spoon, until thick and jammy, about 8min. Set aside to cool.
Step 6Next, make the frangipane. In a large bowl using a handheld electric whisk, beat the butter and sugar until light and fluffy. One by one, beat in the eggs, followed by the almond extract. Add the ground almonds and fold in using a large metal spoon.
Step 7Scrape the jam into the pastry case (still in tin) and spread to an even layer. Carefully dollop on the frangipane and smooth to level. Sprinkle over the flaked almonds.
Step 8Return to the oven for 35min, or until golden and set. Allow to cool in the tin for 10min, then transfer to a wire rack. Lightly dust with icing sugar and serve just warm or at room temperature with crème fraîche, if you like.
GET AHEAD Prepare to end of step 5 up to a day ahead. Once cool, store pastry case (still in tin) in an airtight container or wrap well. Cover and chill jam. Complete recipe to serve.
TO STORE Once cool, keep in an airtight container at room temperature for up to 2 days.
An experienced and highly skilled team of food writers, stylists and digital content producers, the Good Housekeeping Cookery Team is a close-knit squad of food obsessives. Cookery Editor Emma Franklin is our resident chilli obsessive and barbecue expert, who spends an inordinate amount of time on holidays poking round the local supermarkets seeking out new and exciting foods. Senior Cookery Writer Alice Shields is a former pastry chef and baking fanatic who loves making bread and would have peanut butter with everything if she could. Her favourite carb is pasta, and our vibrant green spaghetti is her weeknight go-to. Lover of all things savoury, Senior Cookery Writer Grace Evans can be found eating crispy corn and nocellara olives at every opportunity, and will take the cheeseboard over dessert any time (though she cannot resist a slice of tres leches cake). With a wealth of professional kitchen know-how, culinary training and years of experience between them, they are all dedicated to ensuring every Good Housekeeping recipe is the best it can be, so you can trust they’ll work (and if they don’t – we’ll have the answer for why*) every time (*90% of the time the answer is: “buy an separate oven thermometer”!).
