Dark Cherry Frangipane Tart

Ingredients

• 1 Ready Bake 190mm Butter Shortbread Shell (SSS190)
• 85g almond meal
• 85g icing sugar - sifted
• 85g butter - cubed, soft
• 85ml eggs - beaten
• 350g tin dark pitted cherries - well drained
• Almond flakes - enough to top the tart

Method

1. Preheat your oven to 150-170°C.
2. Place the Butter Shortbread Shell on a baking tray to thaw to room temperature - approximately 30 minutes. 
3. Mix almond meal, icing sugar, butter, and eggs until they come together. Careful not to cream the mixture.
4. Pour mix into the thawed Butter Shortbread Shell, leaving approximately ½ cm from the top of the shell, and spread evenly.
5. Top with cherries.
6. Finish with almond flakes.
7. Bake in pre-heated 150-170°C oven for approximately 20-25 minutes.

*Please note the above oven temperatures and baking times are a guide only.

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