Cherry Tart

INGREDIENTS
Pastry
½ cup flour
100g butter, cold & chopped
2-3tbsp iced water

Filling
100g butter, at room temperature
½ cup caster sugar
1tsp vanilla essence
2 eggs
100g almond meal
1/3 cup flour
500g cherries, pitted
Icing sugar for dustig

METHOD

1. Place flour in a large bowl. Add butter and use fingertips to rub in until mixture resembles fine breadcrumbs. Add water and mix with a knife until mixture starts to begin to cling together.

2. Gather dough in a ball. Turn out onto a sheet of baking paper. Roll out to fit a 34 x 11.5cm tin. Chill for 20min.

3. Preheat oven 180C. Line pastry with a sheet of baking paper & fill with dried rice or beans. Bake for 15min, then remove rice or beans and bake a further 15min or unti dry & lightly golden. Cool.

4. To make filling: Use electric beaters to beat butter and sugar until light & creamy. Beat in vanilla. Add eggs one at a time, beating well between each. Fold in almond meal & flour. Spread into pastry case. Arrange cherries over the filling, pressing in slightly.
 5. Bake for 30min or until set & golden brown. Cool, dust with icing sugar & cut into slices.