Made on request for my husband's birthday this weekend in lieu of a more traditional cake. I will be making this again!
375g block dessert pastry (I made my own sweet shortcrust)
about 700g cherries, stoned (I think I only used about 500g in the end - just need enough to cover the top of the tart)
Frangipane -
100g unsalted butter, softened
100g golden caster sugar
100g ground almonds
1 egg
splash of Disaronno or Masala if you have it
Mascarpone mix -
2 x 250g tubs of mascarpone
zest and juice of 1 lemon
140g icing sugar, plus extra for dusting
1. Roll out the pastry on a lightly floured surface to just thinner than a £1 coin (I used Rachel Allen's tried and tested roll out between 2 sheets of clingfilm technique). Use to line a 22cm loose-bottomed tart tin, leaving an overhang on the sides. Leave to chill in the fridge on a baking sheet. To make the frangipane, whizz everything together in a food processor until combined.
2. Heat oven to 200C/180C fan/gas 6 and line the tart case with baking parchment and beans. Bake for 20 mins, then remove parchment and beans, lightly prick base with a fork and continue to bake for 10 mins until pale and biscuity. Spread the frangipane over the base and return to the oven for 15 mins until cooked. Remove from the oven, trim the sides of the pastry and leave to cool completely.
3. Beat the mascarpone with the lemon zest and juice and the icing sugar. Spread over the frangipane. Arrange the cherries on top, dust heavily with icing sugar, remove from the tin and serve.
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