for 12 pieces

Dough

250 g	white flour
50 g	sugar
1 pinch	salt
120 g	margarine, cut into pieces, cold
4 tbsp	water, chilled

To blind bake

pulses for baking

Filling

85 g	margarine, soft
85 g	sugar
85 g	apple sauce
½ dl	almond drink
2 drop	bitter almond extract
1	organic lemon, use a little grated zest
125 g	ground almonds
60 g	white flour
1 tbsp	Maizena cornflour
1 tsp	baking powder

To fill the tart

4 tbsp	cherry jam
4 tbsp	flaked almonds

To bake

a little

icing sugar

How it's done

Dough

Mix the flour, sugar and salt in a bowl. Add the margarine and rub together by hand to form an even, crumbly mixture. Pour in the water and mix quickly to form a soft dough; do not knead. Flatten the dough, cover and chill for approx. 30 mins. On a lightly floured surface, roll out the dough into a circle (approx. 24 cm in diameter), place in the prepared tin. Prick the pastry base firmly with a fork.

To blind bake

Cover the dough with baking paper, weigh down with dried pulses. Bake for approx. 10 mins. in the lower half of an oven preheated to 180°C. Remove from the oven, remove the baking paper and pulses, bake the dough for a further 10 mins. Remove from the oven, allow to cool slightly, remove from the tin and leave to cool completely on a rack.

Filling

Place the margarine and sugar in a bowl. Beat using the whisk on a mixer until the mixture becomes lighter in colour. Stir in the apple sauce, almond milk, bitter almond extract and lemon zest. Combine the almonds, flour, cornflour and baking powder, mix in.

To fill the tart

Place the tart base on a baking tray lined with baking paper. Spread the cherry jam inside, carefully spread the filling on top, sprinkle with the flaked almonds.

To bake

Approx. 45 mins. in the lower half of an oven preheated to 180°C. Remove the tart, leave to cool, dust with icing sugar.

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