Cherry, Almond, and Chocolate Tart

Cherry, Almond, and Chocolate Tart

Well, as I said before, exam time is baking time in my world.  Sometimes though, you want something deliciously sweet and crumbly, but with a fresh edge to it, to remind you its summer!  So, when we had about a half a kilo of fresh and deliciously ripe cherries left over after making a cherry calzone, I decided to go for something with a bit less sugar and baking.

Since it’s starting to hit 30C here (86F), we ate this chilled with some cool white wine, but if temperatures are more bearable where you are, I’m sure it would be great at room temperature too. 

I’ll keep things short today, since I’m still knee-deep in work, wrapping up odds and ends before my internship ends in a few weeks, but basically, this recipe is pretty flexible.  Change the fruit to raspberries, or strawberries, or blackberries without any worries.  The key to this recipe lies in having perfectly sun-ripened fruit though, so choose wisely!

Cherry, Almond and Chocolate Tart

Total time: approximately 45 minutes

Serves: 4-6 decent sized slices of tart

Start with the shortbread crust:

½  cup all-purpose flour

½ cup roughly chopped or coarsely ground almonds

100 grams of butter (at room temperature)

2 tablespoons brown sugar

1 tsp vanilla

Pinch of salt

Combine the flour, almonds, and butter with your fingers until it resembles coarse oatmeal.  Add the sugar, vanilla, and salt, and mix well.  Press this dough onto a baking tray (approx. 10x10in), or smaller ramekins for tartlets, and bake in a preheated oven at 180C (350F) for 10 to 15 minutes, until it begins to brown.  Remove from oven, and let cool.

While the crust is baking, prepare the cherries:

¼ cup of brown sugar

¼ cup water

500g of washed, pitted cherries

1 tsp vanilla extract

In a saucepan, heat the brown sugar and water until boiling.  When the mixture begins to boil, reduce the heat and simmer for 1-2 minutes, until a syrup begins to form.  Remove from the heat and add the vanilla, and cherries. Stir continuously until all the syrup is sticking to the fruit, and there is very little, if any, left in the bottom of the sauce pan. 

Lastly, assemble:

Spread the cherries over the shortbread crust, and top with more crushed almonds, and melted chocolate, if desired.  Allow to cool fully before serving.