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Preparation time: 25 min+Chilling | Cooking time: 15 min |
Makes 6

Ingredients

100 g (3 1/3 oz) ground almonds
1 cup (125 g/1oz) plain flour
30 g (1 oz) icing sugar
90 g(3 oz) chilled butter, chopped

Filling

250 g(8 oz) light cream cheese
3 tablespoon icing sugar, sifted
½ teaspoon finely grated lemon rind
720 g jar pitted sour cherries, well drained.
1.1 ½ cup (170 g/5 ½ oz) red current jelly

How to Cook?


Process the almonds, flour, icing sugar and butter in short burst for 20 seconds, or until fine & crumbly. Add 1 tablespoon ice cold water and process for further 15 seconds, or until the mixture comes together. Turn the dough onto a lightly floured surface and gather into a smooth ball. Cover it with plastic wrap and refrigerate for at least 45 minutes. Preheat oven to 180 C (350 F/ gas 4). divide the paste into six even portions & roll each out thinly, on a board sprinkled with flour, to line six 9 cm fluted tart tin. Prick the bases lightly and bake for 10 minutes, or until golden. Remove the pastry cases from the tin and leave to cool completely.
To make the filling
Place the cream cheese in a small bowl and stir until smooth. Stir in the cream, icing sugar and lemon rind. Divide the filling between the pastry cases, spreading the surface until smooth. Arrange the cherries over the filling. Gently heat the red current jelly in a small pan until melted, then brush over the cherries. Refrigerate until ready to serve.

Notes

~Bottled sour cherries often labeled as “Morello” cherries.
~The grounded almonds add a delicious flavor to this pastry but make it little crumby to work, so take extra care.
~Cream cheese is easier to work with if it is at room temperature.

Friday 30 July, 2010