Cherry Tart

Cherry Tart

To show off the cherries – the stars in this dessert – assemble the servings individually in elegant glasses, topping each with the crumble, which is baked separately. This recipe serves 4.

200 g cherries, stoned
½ cup water
pinch of ground cinnamon
pinch of ground cloves
1 tablespoon cornflour dissolved in a little water
100 g softened butter
100 g sugar
100 g ground almonds
100 g self-raising flour
2 eggs

Place the cherries in a saucepan and add the water, cinnamon and cloves. Bring to the boil and simmer for 15 minutes, or until the cherries are soft but not broken. Mix in the dissolved cornflour and stir until thickened. Cool and place in the glasses. For the crumble, mix the remaining ingredients and spread onto a silicone sheet or baking paper, 2 cm thick. Bake at 200°C for 8 to 10 minutes. Cool and crumble. Beat cream until thick, spoon onto the cherries and top with the crumble.

The Gardener