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Cherry and Almond Tart

Let’s get baking for charity this Red Nose Day!
Try our delicious Cherry and Almond Tart guaranteed to be the cherry on top of all your bake sales.
  • Cooking timeNot available
  • Prep time45 minutes
  • Servings1 portions
recipe image Cherry and Almond Tart


  • 175g (6 oz) plain flour, sieved
  • 85g (3 oz) Stork packet
  • 25g (1 oz) caster sugar
  • 1 egg yolk
  • 1 tablespoon water
  • 2 tablespoons (125g) strawberry jam
  • 115g (4 oz) Stork
  • 115g (4 oz) caster sugar
  • 2 large eggs, beaten
  • ½ teaspoon almond essence
  • 125g (4 ½ oz) ground almonds
  • 1 tablespoon plain flour
  • 25g (1 oz) flaked almonds

Nutritional facts

Energy (kcal)0 kcal
Energy (kJ)0 kJ
Protein (g)0.0 g
Carbohydrate incl. fibre (g)0.0 g
Carbohydrate excl. fibre (g)0.0 g
Sugar (g)0.0 g
Fibre (g)0.0 g
Fat (g)0.0 g
Saturated fat (g)0.0 g
Unsaturated fat (g)0.0 g
Monounsaturated fat (g)0.0 g
Polyunsaturated fat (g)0.0 g
Trans fat (g)0.0 g
Cholesterol (mg)0 mg
Sodium (mg)0 mg
Salt (g)0.00 g
Vitamin A (IU)0 IU
Vitamin C (mg)0.0 mg
Calcium (mg)0 mg
Iron (mg)0.00 mg
Potassium (mg)0 mg


  1. Rub Stork into flour until mixture resembles fine breadcrumbs. Mix in sugar. Add egg yolk and water and mix to a firm dough.
  2. Knead lightly and roll out to line a 22cm (9 inch) flan case. Bake "blind" in preheated oven 200° C, 180° C fan, Gas mark 6 for 10 minutes.
  3. Spread the jam over the base of the pastry.
  4. Cream the Stork and caster sugar until light and fluffy. Beat in the egg and almond essence and fold in the ground almonds and flour.
  5. Spread the mixture over the jam and sprinkle the flaked almonds on top. Return to the oven at 180° C, 160° C fan, Gas mark 4 for 40-50 minutes until golden