Cherry And Almond Tart - cooking recipe

Ingredients

1 None refrigerated pie crust
8 tbsp (1 stick) butter, chopped, at room temperature
3/4 cup granulated sugar
1 tsp vanilla extract
2 None eggs
1 cup ground almonds
1/2 cup flaked coconut
2 tbsp flour
9 oz cherries, pitted
None None Powdered sugar, whipped cream, to serve

Preparation

Preheat the oven to 400\u00b0F. Lightly grease a 9-inch tart pan with removable bottom. Place on a baking pan.
Place pie crust in tart pan; trim edges. Refrigerate for 15 mins.
Line crust with parchment paper. Fill with dried beans or rice. Bake for 10 mins. Remove paper and filling. Bake further 5 mins. Cool slightly. Reduce oven to 350\u00b0F.
Beat butter, sugar and vanilla in a large bowl with an electric mixer until light and fluffy. Add eggs, one at a time, beating well after each addition. Gently fold in ground almonds, coconut and flour. Spoon filling into cooled crust. Cover with cherries.
Bake for 30-35 mins until golden and firm. Cool in pan on a wire rack. Dust with powdered sugar and serve with whipped cream.