Cherry, blackberry & lemon tart

  • Preparation time: 20 minutes
  • Cooking time: 30 minutes
  • Total time: 50 minutes 50 minutes
  • Serves:8


    250g plain flour
    1 tbsp icing sugar
    150g butter, softened

    200g icing sugar
    Zest and juice 3 lemons
    3 medium Waitrose British BlacktailFree Range Eggs
    125g butter, softened
    100g ground almonds
    150g Cooks’ Ingredients Morello Cherries (available in store from 12 July) stoned
    75g blackberries


    1. Preheat the oven to 200°C, gas mark 6.

    2. For the pastry, place the flour, icing sugar and butter in a food processor and blitz to resemble fine breadcrumbs, but not so the mixture forms a dough. Pour into a 23cm deep round fluted flan tin and press into the sides and base. Place the tin on a baking tray and bake for 10 minutes.

    3. Meanwhile, make the filling in the same food processor. Add the icing sugar, lemon zest and juice, eggs, butter and almonds and blitz until smooth.

    4. Scatter the fruit over the pastry base and pour over the filling. Bake for 20 minutes until just golden and set. Allow to cool and set before removing from the tin. 

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