Suitable for Freezing : reheat in 375°F (190°C) oven for 10 minutes
ingredients
serves 8 - 10
1/2 pound Shortcrust pastry
65 g (2 1/2 oz) Ground almonds
14 ounce Can of cherry pie filling
1/3 cup Desiccated coconut
for the filling
3/8 cup Butter
3/8 cup superfine sugar
2 Eggs
1/4 tsp Almond extract
2 tbsp Milk
5/8 cup Self-rising flour
5/8 cup Desiccated coconut
3/8 cup Ground almonds
for the topping
3 tbsp Desiccated coconut
1 Egg yolk
1 tsp Milk
method
1. Roll out dough and use to line greased 10 inch springform tin. Sprinkle ground almonds over. Spread pie filling to within 1 inch of edge, then cover with coconut.
2. Preheat the oven to 400°F (200°C).
3. Make filling by creaming butter with sugar till pale and fluffy. Add eggs, extract and 1 tbsp milk and beat well. Fold in flour, followed by remaining milk, coconut and almonds.
4. Place mixture in blobs over pie filling and smooth evenly so no fruit is visible. Sprinkle with coconut and bake for 30 minutes.
5. Mix egg yolk and milk together. Brush over tart and bake for a further 10 minutes. Serve hot.
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