Cherry tart

Method

• 1
  Place flour in a large bowl. Add butter and use your fingertips to rub in until mixture resembles fine breadcrumbs. Add water and mix with a knife until mixture starts to cling together.
• 2
  Gather dough in a ball. Turn out onto a sheet of non-stick baking paper. Roll out to fit a 34cm x 11.5cm (base measurement) loose-bottom flan tin. Chill for 20 mins.
• 3
  Preheat oven to 180C or 160C fan-forced. Line pastry with a sheet of non-stick baking paper and fill with dried rice or beans. Bake for 15 mins, then remove dried rice or beans and cook for a further 15 mins, or until dry and lightly golden. Cool.
• 4
  To make filling: Use electric beaters to beat butter and sugar until light and creamy. Beat in vanilla essence. Add eggs, one at a time, beating well between each addition. Fold in almond meal and flour. Spread into the pastry case. Arrange cherries over the filling, pressing in slightly. Bake for 30 mins, or until set and golden brown. Cool, dust with icing sugar and cut into slices. Serve with cream, if desired.