Cherry and Almond Bakewell Tart - Vegetarian
The Cherry and Almond Bakewell Tart is a decadent twist on a classic dessert, combining the sweet and tangy flavors of cherry jam with the rich, nutty taste of almond cream. Set within a buttery, crisp tart crust, this dish not only delights the taste buds but also offers a visually stunning presentation with its golden-brown top and scattered sliced almonds.
Ingrédients
- 1 cup all-purpose flour
- 1/2 cup unsalted butter, cold and cubed
- 1/4 cup powdered sugar
- 1 large egg yolk
- 1 tablespoon cold water
- 1/2 cup cherry jam
- 1 cup almond flour
- 1/2 cup granulated sugar
- 1/4 cup unsalted butter, softened
- 2 large eggs
- 1 teaspoon almond extract
- 1/4 cup sliced almonds
Instructions
- Preheat your oven to 350°F (175°C).
- In a bowl, combine the flour and powdered sugar. Cut in the cold butter until the mixture resembles coarse crumbs.
- Add the egg yolk and cold water, mixing until the dough comes together.
- Press the dough into a tart pans, spreading it evenly. Prick the bottom with a fork and bake for 10 minutes.
- Remove from the oven and spread the cherry jam evenly over the crust.
- In another bowl, beat the softened butter and granulated sugar until fluffy. Add the eggs, one at a time, followed by the almond flour and almond extract. Mix well.
- Pour the almond mixture over the jam layer and spread evenly.
- Sprinkle the sliced almonds on top.
- Bake for 35-40 minutes, or until the filling is set and the top is golden brown.
- Allow the tart to cool completely before slicing and serving.
Nutrition (per 100g)
Serving: 100g | Calories: 450kcal | Carbohydrates: 45g | Protéines: 8g | Fat: 25g | Sucre: 25g
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