CHERRY, ALMOND & LEMON MASCARPONE TART

Cherry, almond & lemon mascarpone tart image

Round off an idyllic afternoon with friends by presenting this stunning, make-ahead dessert

Provided by Barney Desmazery

Categories Dessert, Dinner, Supper, Treat

Time 1h15m

Number Of Ingredients 10

Ingredients

375g block dessert pastry
about 700g/1lb 9oz cherries , stoned
100 g/ 4 oz unsalted butter at room temperature
100 g/ 4 oz golden caster sugar
100 g/ 4 oz ground almond
1 egg
splash of Disaronno or Marsala, if you have it
2 x 250g tubs mascarpone
zest and juice 1 lemon
140 g/ 5 oz icing sugar , plus extra for dusting

Steps:

Roll out the pastry on a lightly floured surface to just thinner than a £1 coin. Use to line a 22cm loose-bottomed tart tin, leaving an overhang on the sides. Leave to chill in the fridge on a baking sheet. To make the frangipane, whizz everything together in a food processor until combined.
Heat oven to 200C/180C fan/gas 6 and line the tart case with baking parchment and beans. Bake for 20 mins, then remove parchment and beans, lightly prick the base with a fork and continue to bake for 10 mins until pale biscuity. Spread the frangipane over the base and return to the oven for 15 mins until cooked. Remove from the oven, trim the sides of the pastry and leave to cool completely.
Beat the mascarpone with the lemon zest and juice and the icing sugar. Spread over the frangipane. Arrange the cherries on top, dust heavily with icing sugar, remove from the tin and serve.

Nutrition Facts : Calories 847 calories, Fat 62 grams fat, SaturatedFat 30 grams saturated fat, Carbohydrate 68 grams carbohydrates, Sugar 50 grams sugar, Fiber 3 grams fiber, Protein 8 grams protein, Sodium 0.44 milligram of sodium