Since the cherries are ripe in the garden, let’s take advantage of them before the blackbirds and magpies come to steal them! For today’s recipe, I am making this lovely late spring tart, with an almond cream.
Line your tart pan, prick the dough with a fork, then set aside in the fridge. Blend 100 g of almonds until you have a fine powder. Pour into a mixing bowl, then add the sugar, melted butter, and eggs. Mix well to obtain a smooth cream: the almond cream. Add the bitter almond extract.
Pour the cream over the dough, then place the cherries that have been rinsed with clear water. Sprinkle with the remaining almonds.
To finish, bake for 30 minutes in a preheated oven at 180° C. Let cool slightly before serving.
0 servings
8
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