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Amarena cherry & almond tart on plate with fork

Amarena cherry & almond tart

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(1 ratings)

Prep: 30 mins Cook: 50 mins plus resting

Easy

Makes 12 slices

This sweet and sour cherry and almond tart from Lina Stores is the ultimate Italian treat. Serve up a slice as the perfect end to any meal

Nutrition and extra info

  • Vegetarian

Nutrition: per serving

  • kcal401
  • fat25g
  • saturates12g
  • carbs37g
  • sugars23g
  • fibre1g
  • protein7g
  • salt0.4g
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Ingredients

  • 125g butter
    Butter

    Butter

    butt-err

    Butter is made when lactic-acid producing bacteria are added to cream and churned to make an…

  • 125g golden caster sugar
  • 225g plain flour
  • ½ egg or 1 egg yolk
    Eggs

    Egg

    egg

    The ultimate convenience food, eggs are powerhouses of nutrition, packed with protein and a…

For the frangipane filling

  • 125g butter, at room temperature
    Butter

    Butter

    butt-err

    Butter is made when lactic-acid producing bacteria are added to cream and churned to make an…

  • 125g golden caster sugar
  • 3 medium eggs
  • 1 lemon, zested
    Lemon

    Lemon

    le-mon

    Oval in shape, with a pronouced bulge on one end, lemons are one of the most versatile fruits…

  • 125g finely ground almonds or almond flour
  • 120g Fabbri amarena cherries (see tip)
  • icing sugar, for dusting (optional)

Method

  1. Mix together the butter, sugar, flour, a pinch of salt and the egg in a food processor to make a dough, then wrap and leave to rest in the fridge for 30 mins. The dough should be cold but still easy to work with by the time you roll it out.

  2. Meanwhile, make the frangipane filling. Melt the butter in a pan over a low heat, then set aside to cool slightly. Beat the sugar with the eggs and lemon zest in a bowl until creamy. Pour in the melted butter while continuing to beat, then add the ground almonds (or almond flour) and fold into the mixture. Heat oven to 175C/155C fan/gas 3½.

  3. Line a buttered tart tin or ring mould (approximately 23cm) with the rolled-out pastry dough, then trim any overhanging edges. Spread the frangipane evenly into the tin and arrange the cherries on top with some of their syrup, so the top of the tart is covered in a thin layer.

  4. Put the tart in the oven and bake for about 40-45 mins until golden brown, puffed and firm to the touch. Leave to cool on a rack. Dust with some icing sugar, if you like, before serving in slices. 

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Comments, questions and tips

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Lin_W
23rd Mar, 2019
Fabbri amarena cherries are really difficult to find. Please can you suggest an alternstive available in regular supermarkets e.g. black cherries in syrup or are they too sweet? I really want to try this for a Mother’s Day dinner next weekend. Thank you.
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