Makes 2 tarts
1 cup ground almond meal
1/2 cup raw caster sugar
1 egg + 1 egg yolk
100g butter, softened
1 tspn vanilla extract
2 tbs all-purpose flour
80 cherries cut in half pips removed
2 sheets butter puff pastry
1 egg yolk
In a food processor put all ingredients except cherries and puff pastryand blend until all the ingredients until smooth and combined and place in the fridge for 30 minutes.
Turn the oven on to 180c
Meanwhile thaw the puff pastry sheets and get the cherries ready.
Once ready to go smooth 1/2 the almond cream mix over the base of the pastry sheets leaving a 2cm gap from the edges.
Place the cherries all over the top of the almond cream and crimp the edges and fold upwards to keep the mixture from running out while cooking.
Whisk the egg yolk with a teaspoon of water and brush the sides of the pastry.
Place the tart on a baking tray and cook in the oven for approximately 20 minutes until golden and delicious