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Cherry Hazel Tart

Cherry Hazel Tart is built on Plain White Or Italian Type Flour, Unsalted Butter, Icing Sugar, Mascarpone Cheese, and Vanilla Extract. Add it to your meal plan and shop the whole list in one go.

Illustrative photo

Ingredients

• 7 oz
• 5 oz
• 4 oz
• 12 oz
• 10 ml

Method (preview)

1. 1

   Sift the flour and salt into a bowl and rub in the butter until the mixture resembles fine breadcrumbs.

2. 2

   Stir in 3 oz (75 grams) of the sugar and the hazelnuts.

3. 3

   Stir in the egg yolk and about 2 teaspoons (10 ml) water and mix to form a dough.

4. 4

   Wrap in greaseproof paper and chill in the fridge for 30 minutes.

5. 5

   In the meantime, stone the cherries.

6. 6

   Pre-heat the oven to 375 F (190 C).

7. 7

   On a lightly floured surface, roll out the pastry and use to line a loose-bottomed 11 inch (28 cm) flan tin.

8. 8

   Prick the base.

9. 9

   Line with greaseproof paper and weigh down with baking beans.

10. 10

    Bake in the oven for about 15 minutes until the sides of the pastry are crisp.

11. 11

    Remove the lining and beans and return to the oven for 5 minutes until the bottom is crisp.

12. 12

    In a large bowl, combine the mascarpone cheese with the remaining 1 oz (25 grams) icing sugar, the cherries, vanilla extract and brandy.

13. 13

    Spoon into the cooked pastry case and serve.