Cherry Almond Tart - cooking recipe

Ingredients

1 1/2 cups flour
7 tbsp cold butter, chopped
None None FOR THE FILLING
1/3 cup flour
7 tbsp butter, at room temperature
1/2 cup granulated sugar
1 tsp vanilla extract
2 None eggs
3/4 cup ground almonds
10 oz frozen cherries, thawed
None None Powdered sugar, to dust

Preparation

For the pastry, place flour in a large bowl. Rub in the butter to make fine crumbs. Add 2-3 tbsp of iced water. Mix until the mixture starts to clump together.
Turn the pastry out onto parchment paper and shape into a ball. Roll the pastry out between the sheets of parchment paper to a 15 x 6-inch rectangle. Press the pastry into a 14 x 5-inch fluted tart pan with a removable bottom; trim the edges. Refrigerate for 30 mins.
Preheat the oven to 350\u00b0F. Line the pastry with parchment paper and fill with dried beans, rice or pie weights. Bake for 15 mins. Remove the beans and paper. Bake for 12-15 mins more or until lightly browned. Remove from the oven. Cool slightly.
For the filling, beat the butter and sugar in a medium bowl with an electric mixer until light and creamy. Beat in the vanilla. Add the eggs, one at a time, beating well after each addition. Fold in the ground almonds and flour. Spoon into the tart crust. Arrange the cherries over the filling, pressing them in slightly.
Bake for 30 mins or until set and golden brown. Remove from the oven. Cool on wire rack for 1 hour. Dust with powdered sugar. Cut into slices to serve.