Cherry & macadamia tart

Cherry & macadamia tart

Cherry season in Australia generally spans the months between November and February but thanks to US imports they’re available for us to buy now. So when I saw a box of these deep red shiny jewels in the supermarket I couldn’t resist bagging up some to nibble on as well as for this gorgeous tart I knocked up the other weekend, inspired by this recipe I found online.

Coupled with one of my favourite nuts, the buttery macadamia, this moist tart goes perfectly with a dollop of double cream. I guess you could use almond meal as a replacement if you can’t get macadamia’s, but their unique flavour can’t be matched.

Cherry & macadamia tart recipe

Cherry & macadamia tart recipe

cherry & macadamia tart

 

  • One portion sweet shortcrust (recipe below)
  • 2 ½ cups fresh cherries, cut in half and pitted
  • 2 tbsp poppy seeds
  • 2 tbsp quince jelly
  • 1 tbsp water
  • Icing sugar, to dust
  • Double cream, to serve

macadamia paste :

  • 300 g unsalted butter, at room temp
  • 1 cup icing sugar
  • 5 egg yolks
  • 1½ cups raw macadamia’s, ground
  • ¼ cup cornflour

To make the macadamia paste, cream the butter and icing sugar until light and smooth. Add the egg yolks one at a time, then stir through the ground macadamia’s and cornflour until combined. Set aside.

Preheat the oven to 180°C.

Line a 25cm tart pan with the shortcrust pastry. Scatter the poppy seeds over the pastry base. Spoon the macadamia paste into the tart case (you don’t need to blind bake) and spread evenly. Refrigerate for 30 minutes.

Press the halved cherries into the top of the tart and press them down a little. Bake the tart for about an hour or until golden. Leave to cool in the tin before removing to a serving plate.

In a small microwave safe bowl combine the quince jelly and 1 tbsp water and microwave for 10-15 seconds until melted. Brush this over the cooled tart.

Dust with icing sugar and serve.

sweet shortcrust pastry :

  • 1½ cups plain flour
  • 125 g unsalted butter, chilled, chopped
  • 1/3 cup caster sugar
  • 1 egg yolk
  • 1 tbsp chilled water

Combine flour, butter and sugar in a food processor. Process until mixture resembles fine breadcrumbs. Add yolk and chilled water. Process until dough just comes together. Turn pastry onto a lightly floured surface. Knead until just smooth and shape into a disc, wrap in plastic and refrigerate for 30 minutes.

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