Limoncello spritz
Mix up this easy limoncello spritz from Lina Stores in minutes. Add extra flavour by infusing your limoncello with thyme sprigs for the perfect summer drink
Amarena cherry & almond tart
- Preparation and cooking time
- Prep:
- Cook:
- plus resting
- Easy
- Makes 12 slices
Skip to ingredients
- 125g butter
- 125g golden caster sugar
- 225g plain flour
- ½ eggor 1 egg yolk
For the frangipane filling
- 125g butterat room temperature
- 125g golden caster sugar
- 3 medium eggs
- 1 lemonzested
- 125g finely ground almondsor almond flour
- 120g Fabbri amarena cherries (see tip)
- icing sugarfor dusting (optional)
Nutrition: per serving
- kcal401
- fat25g
- saturates12g
- carbs37g
- sugars23g
- fibre1g
- protein7g
- salt0.4g
Method
step 1
Mix together the butter, sugar, flour, a pinch of salt and the egg in a food processor to make a dough, then wrap and leave to rest in the fridge for 30 mins. The dough should be cold but still easy to work with by the time you roll it out.
step 2
Meanwhile, make the frangipane filling. Melt the butter in a pan over a low heat, then set aside to cool slightly. Beat the sugar with the eggs and lemon zest in a bowl until creamy. Pour in the melted butter while continuing to beat, then add the ground almonds (or almond flour) and fold into the mixture. Heat oven to 175C/155C fan/gas 3½.
step 3
Line a buttered tart tin or ring mould (approximately 23cm) with the rolled-out pastry dough, then trim any overhanging edges. Spread the frangipane evenly into the tin and arrange the cherries on top with some of their syrup, so the top of the tart is covered in a thin layer.
step 4
Put the tart in the oven and bake for about 40-45 mins until golden brown, puffed and firm to the touch. Leave to cool on a rack. Dust with some icing sugar, if you like, before serving in slices.
