(for the pastry)
zest of one lemon or lime
1/2 cup butter
3/4 cup icing sugar
1 egg
1/3 cup almond meal
1 1/2 cups all purpose flour
(for the filling)
1 cup cream cheese
3 T superfine sugar
1 t vanilla extract
1 cup heavy cream
(for the topping)
3 lbs. fresh cherries
1/4 cup seedless raspberry jam
[how to make]
(for the pastry)
*Preheat the oven to 350 degrees.
*Using an electric mixer, whisk together the zest, butter, and powdered sugar until creamy.
*Add the egg and whisk some more.
*Mix in the almond meal and then finally the flour.
*Keep mixing until it just starts to clump together.
*Press together with your hands to form a ball, then place it between two sheets of plastic wrap.
*Using a rolling pin, roll it out to be slightly bigger then athe size of your tin (14" X 5").
*Remove the top layer of plastic.
*Using the plastic underneath to support the pastry, lift it up and flip it over onto the tin.
*Gently press into all the corners, then remove the top layer of plastic.
*Use a knife to trim off the excess pastry from around the edge.
*Line with baking paper and add ceramic baking weights on top of the paper.
*Bake in the oven for 10 to 15 minutes.
*Remove the paper and baking weight, then bake for a further 3 to 5 minutes or until golden. Cool in the tin.
(for the filling)
*Using an electric mixer, whip together the cream cheese and sugar until fht mixture is smooth and creamy.
*Add the vanilla and half of the cream. Whisk well.
*Add the remaining cream and whisk until thick and fuluffy.
*Remove the pastry shell from the tin and put onto a serving platter.
*Put the filling in the center and use a spatula to spread it out evenly.
(for the topping)
*Wash and pit the cherries.
*Add a layer of cherries neatly in rows to cover the filling.
*Then stack a second layer of cherries on top.
*Heat the jam in the microwave until it is runny.
*Use a pastry brush to brush a layer of hot jam over the cherries.
-makes 1 tart-
Note: I found the recipe in "Crazy Sweet Creations" by Ann Reardon.
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