Cherry & Almond Tart

With an extra dollop of yogurt or cream, this cherry and almond tart is a lovely afternoon treat – hot or cold!

  • 2 hrs 45 mins
  • Serves 8
  • Vegetarian
  • Beginner


For the pastry:
225g plain flour
100g Yeo Valley Butter
25g caster sugar
1 medium egg yolk

For the filling:
150g butter, softened
150g caster sugar
3 eggs, beaten
250g ground almonds
75g plain flour
8 tbsp Yeo Valley Black Cherry yogurt
250g fresh cherries, stoned
25g flaked almonds
2 tbsp apricot jam, sieved and warmed


1. For the pastry; place the flour, butter and sugar in a food processor and blend until mixture resembles breadcrumbs. Add the egg yolk and 3 tbsp cold water and blend until mixture forms a ball. Turn out and knead lightly. Then roll out on a lightly floured surface and use to line a 25cm round fluted flan tin. Prick the base and sides with a fork.  Cover and chill for 1 hour.

2. Line the pastry case with parchment paper and baking beans and bake blind in a preheated oven Gas 5, 190 C/ Fan 170 C for 10 minutes. Remove the beans and paper and bake for a further 5 minutes. Remove from the heat. Reduce oven temperature to Gas 4, 180 C/ Fan 160 C.

2. For the filling: using a electric whisk beat the butter and sugar together until pale and fluffy. Gradually beat in the eggs and then fold in the almonds. Fold in the flour and yogurt.

3. Arrange the cherries in the pastry case and spread over filling. Scatter over flaked almonds and bake for 40-45 minutes, until golden.

4. Remove the tart from the oven and brush with apricot jam. Serve warm with extra yogurt or cream.

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